半胱氨酸、大豆肽及大豆分离蛋白对添加茶多酚广式腊肠品质的影响

Effects of Cysteine, Soybean Peptide or Soybean Protein Isolate on the Quality of Cantonese Sausages with Added Tea Polyphenols

摘要:

茶多酚（Tea polyphenols, TP）是常用的天然抗氧化剂，同时具有降低腊肠亚硝酸钠残留的能力，但TP会对广式腊肠品质造成部分负面影响，如硬度增加和亮度降低。为改善添加TP广式腊肠的品质，本研究在添加TP的广式腊肠中加入半胱氨酸（Cysteine, CYS）、大豆肽（Soybean Protein Peptide, SPP）及大豆分离蛋白（Soybean Protein Isolation, SPI）等含游离巯基的组分，研究其对广式腊肠的物理性质、色泽、感官品质和亚硝酸盐残留的影响，探讨CYS、SPP和SPI对添加TP广式腊肠的品质改善作用。结果表明，与TP复合添加后，SPP和CYS使添加TP腊肠的硬度由9 692.25 g降低至7 563.41 g和9 093.84 g，此外SPP还能提高的腊肠a*值和b*（分别为10.42的和8.44）。在感官特性上，SPI和CYS的添加使含茶多酚腊肠的红度评分由4.75显著增加至6.25和5.85。同时，添加CYS、SPP或SPI不会降低TP降低亚硝酸钠的能力，而TP和CYS复合添加处理组的亚硝酸盐残留最低，为4.40 mg/kg。综上，SPP和CYS对含茶多酚腊肠的质构和色泽具有一定改善作用，该研究为含茶多酚腊肠的品质改善提供了新的方法。

Abstract:

Tea polyphenols (TP) are commonly used natural antioxidants, and possess the capability to reduce sodium nitrite residuals in sausages. However, TP may cause some negative effects on the quality of Cantonese sausages, such as increased hardness and decreased brightness. To improve the quality of TP-added Cantonese sausages, an ingredient containing free sulfhydryl groups, such as cysteine (CYS), soybean protein peptide (SPP) or soybean protein isolate (SPI) was added into the TP-added Cantonese sausages. The impacts of these added ingredients on the physical properties, color, sensory quality, and nitrite residue content of the sausages were investigated in this study, and the role of CYS, SPP or SPI in improving the quality of TP-added Cantonese sausages was also explored. The results showed that after the combined addition of TP, the addition of SPP or CYS decreased the hardness of TP-added sausage from 9 692.25 g to 7 563.41 g and 9 093.84 g, respectively, and with the addition of SPP increased the a* (10.42) and b* (8.44) values of the TP-sausage. In terms of sensory characteristics, the addition of SPI or CYS significantly increased the redness score of TP-sausage from 4.75 to 6.25 and 5.85, respectively. Meanwhile, the addition of CYS, SPP or SPI did not reduce the ability of TP to reduce sodium nitrite, with the combination of TP and CYS resulting in the lowest nitrite residue content (4.40 mg/kg). In conclusion, SPP and CYS can improve the texture and color of TP-sausage to certain extents. This study provides a new approach for improving the quality of TP-sausage.