食品科学 ›› 2020, Vol. 41 ›› Issue (9): 50-56.doi: 10.7506/spkx1002-6630-20190816-173

• 食品工程 • 上一篇    下一篇

微波复热时间对预制猪肉饼过熟味、脂肪氧化和水分分布特性的影响

张凯华,臧明伍,张哲奇,李丹,李笑曼,陈文华   

  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:2020-05-15 发布日期:2020-05-15
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400403)

Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties

ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, CHEN Wenhua   

  1. (China Meat Science Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China)
  • Online:2020-05-15 Published:2020-05-15

摘要: 以预制猪肉饼为模型,研究微波复热时间(0、30、60、90、120、180 s)对其复热过熟味(warmed-over flavor,WOF)、脂肪氧化和水分分布特性的影响。结果表明,采用固相微萃取-气相色谱-质谱联用仪从不同处理组样品中共鉴定出25 种挥发性风味物质,以醛类物质为主;在较短复热时间(30 s)下,预制猪肉饼中脂肪氧化加速,促进WOF关键风味因子产生,不同状态水弛豫时间和比例变化不显著(P>0.05);微波复热时间持续延长(120~180 s),WOF关键风味因子含量下降,水分质量分数显著下降(P<0.05),不易流动水弛豫时间T21和自由水弛豫时间T22向较短时间移动。主成分分析结果表明,适度微波复热(60~90 s)可以降低预制猪肉饼复热WOF关键风味因子含量,较好地保持预制猪肉饼的风味品质。

关键词: 预制猪肉饼, 微波复热, 过熟味, 脂肪氧化, 水分分布

Abstract: The volatile profiles and warmed-over flavor (WOF) of precooked pork patties reheated by microwave for different periods of time (0, 30, 60, 90, 120 and 180 s) were investigated to analyze the correlation among lipid oxidation, water distribution and WOF. The results showed that a total of 25 volatile compounds were identified using solid phase microextraction combined with gas chromatography-mass spectrometry, with aldehydes being predominant. Microwave reheating treatment for 30 s could accelerate lipid oxidation, and promote the formation of volatile flavors, especially WOF, but did not result in a significant change in the relaxation time and proportion of water in different states (P > 0.05). The content of WOF decreased with increasing reheating time up to 120–180 s, and the water content declined significantly (P < 0.05), together with a shift of T21 (bound water) and T22 (immobilized water) to a shorter relaxation time. Principal component analysis demonstrated that moderate microwave reheating (60–90 s) could play a critical role in inhibiting WOF and maintaining the flavor quality of precooked minced pork.

Key words: precooked minced pork, microwave reheating, warmed-over flavor, lipid oxidation, water distribution

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