食品科学 ›› 2019, Vol. 40 ›› Issue (4): 222-228.doi: 10.7506/spkx1002-6630-20180727-324

• 成分分析 • 上一篇    下一篇

关键工艺对粉蒸肉挥发性特征风味形成的影响

张哲奇,臧明伍*,张凯华,李?丹,王守伟,李笑曼,薛丹丹   

  1. (北京食品科学研究院,中国肉类食品综合研究中心,北京 100068)
  • 出版日期:2019-02-25 发布日期:2019-03-05
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400403)

Effect of Key Processing Steps on Formation of Volatile Flavor Components in Steamed Pork with Rice

ZHANG Zheqi, ZANG Mingwu*, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman, XUE Dandan   

  1. (China Meat Science Research Center, Beijing Academy of Food Sciences, Beijing 100068, China)
  • Online:2019-02-25 Published:2019-03-05

摘要: 采用动态顶空样品制备-气相色谱-质谱-嗅闻仪联用法对粉蒸肉加工挥发性化合物进行鉴定。结果显示:4?组样品中共鉴定出79?种挥发性化合物,其中腌制组挥发性物质总量最少(2?044.35?g/kg),但种类最多(69?种);与鲜肉加热组(2?706.15?g/kg)相比,腌制加热组和粉蒸肉组风味物质含量有所提升(分别为2?869.79、2?900.12?g/kg),但挥发性物质构成差异较大;腌制加热组的酯类、醇类、酸类、酚类物质含量高于其他各组,但醛类物质含量为经过热处理3?组中最低。主成分分析(principal component analysis,PCA)显示各组间分离良好,其中鲜肉加热组和腌制加热组在PC1上贡献率较大,且与腌制组在PC2上贡献率差异不明显,粉蒸肉组在PC1上贡献率最低且与其他组相差较大,但在PC2上贡献率较高,提示其主要风味构成与其他组相差较大。总体来看,添加米粉工艺对产品风味的影响巨大,可能主要抑制风味物质的生成和释放。

关键词: 粉蒸肉, 风味, 动态顶空样品制备, 主成分分析, 气相色谱-质谱-嗅闻仪联用

Abstract: The volatile flavor components in steamed pork with rice during various processing stages were extracted and identified by dynamic headspace sampling (DHS) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). A total of 79 volatile compounds were identified from raw marinated (intermediate 1), cooked unmarinated (intermediate 2) and cooked marinated streaky pork (intermediate 3) and the finished product. Intermediate 1 showed the highest abundance (2 044.35 g/kg) but the greatest diversity (69) of volatile compounds. Compared with intermediate 2 (2 706.15 g/kg), the amount of volatile flavor substances in intermediate 3 and the product was increased (2 869.79 and 2 900.12 g/kg); however, there was a significant difference in volatile flavor composition. The contents of esters, alcohols, acids and phenols in intermediate 2 were higher than those in three other groups, and the content of aldehydes was lower in the three cooked samples as compared to the raw meat. Principal component analysis (PCA) showed that all four groups were clearly separated; for intermediate 2 and 3, the cumulative variance contribution rate of the first principal component (PC1) was larger, but no significant difference in the cumulative variance contribution rate of the second principal component (PC2) was observed between the two groups. The finished product showed the lowest cumulative variance contribution rate of PC1, which did not significantly differ compared with the other groups, but exhibited a greater cumulative variance contribution rate of PC2, suggesting a great difference in the main flavor composition between the finished product and the intermediates. In general, rice flour has a great influence on the flavor of the product, mainly by inhibiting the generation and release of flavor substances.

Key words: steamed pork with rice, flavor, dynamic headspace sampling, principal component analysis, gas chromatography-mass spectrometry coupled with olfactometry (GC-MS-O)

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