食品科学 ›› 2019, Vol. 40 ›› Issue (2): 186-191.doi: 10.7506/spkx1002-6630-20180727-325

• 成分分析 • 上一篇    下一篇

水浴复热时间对猪肉糜制品挥发性风味的影响

张凯华,臧明伍*,张哲奇,王守伟,李丹,李笑曼   

  1. (中国肉类食品综合研究中心,北京食品科学研究院,肉类加工技术北京市重点实验室,北京 100068)
  • 出版日期:2019-01-25 发布日期:2019-01-22
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400403)

Effects of Water-Bath Reheating Time on Volatile Compounds in Cooked Minced Pork

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

  1. (Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China)
  • Online:2019-01-25 Published:2019-01-22

摘要: 利用动态顶空-气相色谱-质谱联用结合嗅闻技术对不同水浴复热时间(0、5、20、35、65?min)处理猪肉糜制品挥发性风味物质含量进行分析。结果表明,不同复热时间样品共鉴定出54?种风味物质,共有物质36?种;复热前期(5~20?min)以醛类物质为主,复热后期(35~65?min)酸类物质含量大幅升高;戊醛、己醛、辛醛、(E,E)-2,4-癸二烯醛含量随复热时间延长呈先升后降趋势,1-辛烯-3-醇和2-戊基呋喃受复热时间影响不显著(P>0.05);基于风味活性值分析和主成分分析,复热显著改变猪肉糜制品风味;以戊醛、己醛、辛醛和(E,E)-2,4-癸二烯醛为过熟味(warmed-off flavor,WOF)评价指标,随复热时间延长,WOF对猪肉糜制品总体复热风味的贡献略降。因此,脂质氧化是猪肉糜制品复热风味形成的主要途径,较短时间复热更易促进WOF产生。

关键词: 猪肉糜制品, 复热时间, 挥发性风味, 过熟味

Abstract: The volatile compounds of cooked minced pork with different water-bath reheating times (0, 5, 20, 35, and 65 min), were investigated by dynamic headspace combined with gas chromatography-olfactometry-mass spectrometry. A total of 54 volatile compounds were identified, with 36 of these being common to all samples. Aldehydes accounted for the highest proportion of the total volatile compounds in the samples heated for 5-20 min, and acid contents significantly increased after 35-65 min of reheating. The contents of pentanal, hexanal, octanal, and (E,E)-2,4-nonadienal were increased firstly and then decreased with increasing reheating time. 1-Octene-3-ol and 2-pentyl furan contents were not affected significantly by reheating time (P > 0.05). Odor activity value (OAV) analysis and principal component analysis (PCA) suggested that reheating had a significant effect on the flavor of cooked minced pork. The proportion of warmed-off flavor (WOF) in cooked minced pork was decreased slightly with reheating time, when using pentanal, hexanal, octanal and (E,E)-2,4-decadienal as WOF markers. Therefore, lipid oxidation may be the main formation pathway for reheating flavor in cooked minced pork, and WOF is more easily formed in a shorter reheating time.

Key words: cooked minced pork, reheating time, volatile compounds, warmed-off flavor

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