Study on the production process and quality characteristics of Sichuan Boletus edulis-style sausage
In order to promote the development of the Boletus edulis industry and support rural revitalization,single factor and orthogonal experiments were used to optimize the production process of Sichuan-style sausage,and the effects of adding Boletus edulis on physicochemical indicators and flavor of Sichuan-style sausage were explored.The results showed that the optimal production process for Sichuan Boletus edulis-style sausage was 15.0％Boletus edulis,1.5％chili powder,0.8％pepper powder,and a baking time of 48 h,with the com-prehensive sensory score of 40.12.Compared to Sichuan style sausage(CK)without adding Boletus edulis(CK),the protein and fat contents of Sichuan Boletus edulis-style sausage(NG)were significantly decreased(P＜0.05),and the water content was significantly increased(P＜0.05).Fat oxidation tests showed that adding Boletus edulis reduced the degree of fat oxidation of Sichuan-style sausage and,thus extending the stor-age period.By GC-MS detection,a total of 66 compounds were detected.Six unique key volatile flavor sub-stances in NG,namely heptal,3-methylthiopropanal,2,3-butanediol,nerol,trans-nerolidol,and 3-oc-tanone,which imparted floral,mushroom,fruity,and fatty flavor to the Sichuan sausages.The results provid-ed theoretical reference for the deep processing of Boletus edulis and the diversified development of Sichuan-style sausage products.
万方数据
维普
