松露火腿腸制備工藝及電子鼻分析風(fēng)味與品質(zhì)

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中圖分類號(hào)：TS251.6 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）07-0128-08

DOI：10.3969/j.issn.1000-9973.2025.07.019

Preparation Process of Truffle Ham Sausage and Analysis of Flavor and Quality by Electronic Nose

SONG Ming-jin1 ， DAI Ya1 ， LI Xiang1，2*，HUANG Yan-xiu1， ZHANG Yu-xian， WANGWei2，ZHANGWen-tao （1.School of Food and Biological Engineering，Chengdu University， Chengdu 61O106，China; 2.Key Laboratory of Meat Processing in Sichuan Province，Chengdu 61OlO6，China; 3.Bazhong Bashan Animal Husbandry Co.，Ltd.，Bazhong 6367Oo，China）

Abstract： In order to improve the nutritional value and quality of ham sausage，a new type of truffle ham sausage is developed with trufle powder as the condiment.With fresh pork and trufle as the main raw materials，and salt，white granulated sugar， oyster sauce， cooking wine，red yeast rice powder and modified cassava starch as the auxiliary materials， a new type of trufle ham sausage is prepared. With sensory score as the evaluation index，single factor test and Box-Behnken response surface method are used to investigate the effects of fat addition amount，modified cassava starch addition amount，red yeast rice powder addition amount and truffle powder addition amount on the sensory score，texture， color and electronic nose flavor analysis of ham sausage. The results show that the optimal process formula of truffle ham sausage is 30% fat， 10% modified cassava starch， 0.3% red yeast rice powder and 0.55% truffle powder. The sensory score of truffle ham sausage prepared by the process formula is the highest. The results of texture determination show that the hardness of ham sausage with 0.55% truffle powder is lower than that of CK group （without trufle powder），the elasticity and chewiness are better than those of CK group，and the brightness value L* and redness value a* are significantly different from CK group，indicating that it has good color. The electronic nose determination results show that compared with CK group，the content of alcohols，ethers，aldehydes，ketones，aromatic compounds， organic sulfides，ammonia and alkanes in the ham sausage with 0.55% truffle powder increases significantly. Key words： ham sausage; truffle; electronic nose;Box-Behnken； process optimization

松露（truffle）是一類地下真菌，由深網(wǎng)狀溝縫分隔，外表有像桑葚一樣的圓鈍突疣[1-2]，通常只有在橡樹、櫟樹等樹根附近才會(huì)有松露生長，并且至今無法實(shí)現(xiàn)松露的大規(guī)模人工種植[3-4]。（剩余12068字）