抗氧化剂对川式腊肉低温冷藏中挥发性风味物质的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 266-273.

抗氧化剂对川式腊肉低温冷藏中挥发性风味物质的影响

范代超，易倩，刘洋，周才琼*

西南大学食品科学学院，重庆市特色食品工程技术研究中心

收稿日期:2011-07-09 修回日期:2012-07-05 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 周才琼 E-mail:zhoucaiqiong@swu.edu.cn

Effect of Antioxidants on Volatile Flavor Components in Sichuan Traditional Bacon during Chilling Storage

Received:2011-07-09 Revised:2012-07-05 Online:2012-08-25 Published:2012-09-07
Contact: Zhou cai-qiong E-mail:zhoucaiqiong@swu.edu.cn

摘要/Abstract

摘要： 了解低温贮藏与川式腊肉风味品质的关系以指导合理贮藏。采用同时蒸馏萃取-气相色谱-质谱联用法分析抗氧化剂对川式腊肉低温贮藏中挥发性风味物质的影响。结果显示，处理A(直接真空包装)、处理B(添加0.4g/kg茶多酚后真空包装)、处理C(添加0.5g/kg异抗坏血酸钠后真空包装)的腊肉挥发性成分从原料的67种分别变化至贮藏结束(120d)时的75、64、63种；处理A、B、C的酚类、碳氢化合物及羰基化合物种类从初始的56种分别变化至结束时的55、45、44种，相对含量从初始的69.44%分别变化至结束时的59.30%、60.51%、61.87%；主体风味物质酚类相对含量从初始的34.43%分别降至结束时的24.26%、28.06%、33.41%；处理B、C的苯酚、愈创木酚、5-甲基愈创木酚、壬醛、乙酰呋喃、3-呋喃甲醇和苯甲醛相对含量高于处理A。表明添加抗氧化剂可减缓腊肉特征风味物质在冷藏中下降的趋势。

关键词: 川式腊肉, 挥发性风味物质, 风味特征

Abstract: SDE-GC/MS was used to explore the effect of antioxidants on volatile flavor components of Sichuan traditional bacon during chilling storage at 5 ℃. The results showed that freshly prepared Sichuan traditional bacon contained 67 volatile components; the number of volatile components varied to 75, 64 and 63 after 120 d of storage with treatments A (vacuum packaging), B (addition of 0.4 g/kg tea polyphenols and then vacuum packaging) and C (addition of 0.5 g/kg sodium D-isoascorbate and then vacuum packaging), respectively. The number of phenols, hydrocarbons and carbonyl compounds changed from 56 to 55, 45 and 44 with a relative content change from 69.44% to 59.30%, 60.51% and 61.87%, respectively. The relative content of phenols as the major flavor components changed from 34.43% to 24.26%, 28.06% and 33.41%, respectively. The relative contents of phenol, phenol, 2-methoxy, 2-methoxy-5-methylphenol, nonanal, acetyl furan, 3-furanmethanol and benzaldehyde after B and C treatments were higher than those in the samples subjected to A treatment. Therefore, antioxidants can significantly inhibit the reduction of characteristic flavor substances in bacon during chilling storage.

Key words: Sichuan traditional bacon, volatile flavor components, flavor characteristics

中图分类号:

TS251.1

范代超，易倩，刘洋，周才琼*. 抗氧化剂对川式腊肉低温冷藏中挥发性风味物质的影响[J]. 食品科学, 2012, 33(16): 266-273.

参考文献

[1] 周光宏. 畜产品加工学[M]. 北京: 中国农业出版社, 2002: 126-127
[2]王卫.[J].彭其德. 现代肉制品加工使用技术手册[M]. 北京: 科学技术文献出版社,2002,:-
[3]韩玲.[J].余群力, 张福娟等. 肉类贮藏加工技术[M]. 兰州: 甘肃文化出版社,2007,:-
[4] 李晓英. 腊肉的动物安全性研究[J]. 食品研究与开发, 2009(8): 170-172
[5] 李磊, 赖心田, 张毅杰. 用免疫学方法调查分析腊肉制品赭曲霉毒素A及其风险评估[J]. 中国卫生检验杂志
[6]陈美春, 杨勇, 石磊..四川腊肉生产过程中理化及微生物特性的研究[J].食品科学,2008,(5):149-152
[7]陈美春.null杨勇, 石磊. 四川腊肉生产过程中理化及微生物特性的研究[J].. 食品科学,2008,:-
[8] 刘建新. 腊肉低温贮藏过程中营养价值及食用安全性研究[D]. 重庆: 西南大学, 2009
[9]张春晖, 李红伟, 王玉芬等.固相微萃取-气相色谱-质谱联用分析发酵香肠香气成分[J].食品科技,2003,(z1):164-166
[10] 党亚丽. 金华火腿和巴马火腿风味的研究[D]. 无锡: 江南大学, 2009
[11] 吴金凤. 重庆农家腊肉风味物质研究及其安全性评价[D]. 重庆: 西南大学, 2008
[12]PANSERI S, SONCIN S, CHIESA L M, et al.A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME-GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation[J].Food Chemistry,2011,127(2):886-889
[13]李洁.[J].朱国斌. 肉制品与水产品的风味[M]. 第二版. 北京: 中国轻工业出版社,2002,:-
[14]CORONADO S A, TROUT G R, DUNSHEA F R, et al.Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks’ frozen storage[J].Meat Science,2002,62(1):51-60
[15]LORENZO J M, GARCíA FONTáN M C, FRANCO I, et al.Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product:Effect of some additives[J].Food Chemistry,2008,110(1):137-149
[16]YU A N, SUN B G, TIAN D T, et al.Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME[J].Food Chemistry,2008,110(1):233-238
[17]LAGUERRE M, LECOMTE J, VILLENEUVE P.Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges[J].Progress in Lipid Research,2007,46(5):244-282
[18]BOEKEL M A J S.Formation of flavour compounds in the Maillard reaction[J].Biotechnology Advances,2006,24(2):230-233