不同解冻方式对伊拉兔肉挥发性风味物质的影响

doi:10.7506/spkx1002-6630-201522017

食品科学

不同解冻方式对伊拉兔肉挥发性风味物质的影响

余力1，贺稚非1,2，王兆明1，黄瀚1，徐明悦1，王珊1，李洪军1,2,*

1.西南大学食品科学学院，重庆 400716；2.重庆市特色食品工程技术研究中心，重庆 400716

出版日期:2015-11-25 发布日期:2015-12-03
通讯作者: 李洪军
基金资助:
国家兔产业技术体系肉加工与综合利用项目（CARS-44-D-1）；公益性行业（农业）科研专项（201303144）

Effect of Different Thawing Methods on Volatile Flavor Compounds of Hyla Rabbit Meat

YU Li1, HE Zhifei1,2, WANG Zhaoming1, HUANG Han1, XU Mingyue1, WANG Shan1, LI Hongjun1,2,*

1. College of Food Science, Southwest University, Chongqing 400716, China;
2. Chongqing Special Food Engineering and Technology Research Center, Chongqing 400716, China

Online:2015-11-25 Published:2015-12-03
Contact: LI Hongjun

摘要/Abstract

摘要：

为探究不同解冻方式对伊拉兔肉挥发性风味物质的影响，采用顶空-固相微萃取结合气相色谱-质谱联用技术，对低温解冻、自然空气解冻、流水解冻、微波解冻和超声波解冻5 种方式处理的伊拉兔肉挥发性风味物质进行定性及定量分析。结果表明：不同解冻方式对兔肉挥发性风味物质的变化有一定的影响，共检测到解冻兔肉挥发性风味物质71 种，其中醛类26 种、酮类6 种、烃类14 种、醇类12 种、酯类8 种、酸类4 种、呋喃类1 种，且醛类所占的比例最高（＞70%），其次是酮类、烃类及醇类化合物（＞5%），酯类及呋喃类化合物所占的种类少且相对含量低（＜3%）。与鲜肉相比，流水解冻、微波解冻及超声波解冻处理兔肉醛类相对含量分别增加了19.385%、4.694%和18.285%，而低温解冻则下降了6.930%；低温解冻和微波解冻处理兔肉酮类相对含量分别增加了72.843%和14.554%，而超声波解冻则下降了72.932%；微波解冻后兔肉挥发性烃类变化与低温解冻相似；仅超声波解冻检出兔肉的特征风味物质2-戊基呋喃；自然解冻处理兔肉主要挥发性风味物质与鲜肉最为接近，对其风味的保持最好。解冻处理与伊拉兔肉挥发性醛类物质的相对含量呈现正相关，相关系数为0.584，而与醇类物质呈现显著负相关（P＜0.05），相关系数为－0.835。

关键词: 解冻方式, 伊拉兔肉, 挥发性风味物质, 顶空-固相微萃取, 气相色谱-质谱联用

Abstract:

In order to investigate the impact of different thawing methods including natural air thawing, thawing in flowing
water, microwave thawing, low-temperature thawing and ultrasonic thawing on the volatile flavor compounds of Hyla rabbit
meat, the flavor compounds were analyzed qualitatively and quantitatively by head space-solid phase micro-extraction
coupled with gas chromatography-mass spectrometry. The results showed that different thawing methods exerted certain
impacts on volatile flavor compounds of Hyla rabbit meat, a total of 71 volatile flavor compounds, including 26 kinds of
aldehydes, 6 kinds of ketones, 14 kinds of hydrocarbons, 12 kinds of alcohols, 8 kinds of esters, 4 kinds of acids, and 1 kind
of furan, were identified. Aldehydes were the most abundant compounds (> 70%), followed by ketones, hydrocarbons and
alcohols (> 5%), and the numbers and contents of esters and furans were lower (< 3%). Compared to the control group, the
contents of aldehydes in frozen rabbit meat thawed by flowing water, microwave thawing and ultrasonic thawing increased
by 19.385%, 4.694% and 18.285%, respectively, but a decrease of 6.930% was achieved by low-temperature thawing; the
contents of ketones in low-temperature thawing and microwave thawing increased by 72.843% and 14.554% respectively,
but ultrasonic thawing resulted in a decrease of 72.932%; the content of hydrocarbons in microwave thawing was similar to
that from low-temperature thawing. As the typical flavor compound of rabbit meat, 2-pentyl-furan was detected by ultrasonic
thawing. Natural air thawing was more suitable to ensure the flavor compounds of Hyla rabbit meat. Significant correlation
existed between thawing methods and the volatile flavor compounds of Hyla rabbit meat.

Key words: thawing methods, Hyla rabbit meat, volatile flavor compounds, head space-solid phase micro-extraction, gas chromatography-mass spectrometry

中图分类号:

TS251.1

余力，贺稚非，王兆明，黄瀚，徐明悦，王珊，李洪军. 不同解冻方式对伊拉兔肉挥发性风味物质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201522017.

YU Li1, HE Zhifei1,2, WANG Zhaoming1, HUANG Han1, XU Mingyue1, WANG Shan1, LI Hongjun1,2,*. Effect of Different Thawing Methods on Volatile Flavor Compounds of Hyla Rabbit Meat[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522017.

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不同解冻方式对伊拉兔肉挥发性风味物质的影响

Effect of Different Thawing Methods on Volatile Flavor Compounds of Hyla Rabbit Meat

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