不同杀菌温度对羊蝎子风味物质的影响

摘要/Abstract

摘要： 利用氨基酸分析仪、动态顶空制样-热脱附-气相色谱-质谱联用技术以及电子鼻系统，对不同杀菌温度（原料肉、未杀菌样品、90℃杀菌样品、105℃杀菌样品、121℃杀菌样品）的羊蝎子样品中游离氨基酸含量及挥发性风味物质进行检测分析。结果表明：5组样品中分别检测出游离氨基酸17、16、16、16、16种，除原料肉外，105℃杀菌的样品中TFAA和EAA的含量均为最高，且天门冬氨酸和谷氨酸含量均显著高于(P<0.05)其他杀菌温度的样品，对羊蝎子的整体滋味具有重要贡献。分别检测出挥发性风味物质30、40、46、45和47种，其中未杀菌成品中含量最高，杀菌后均有所减少，105℃杀菌样品中挥发性风味物质总量显著高于90℃和121℃杀菌的样品 (P<0.05)，各类化合物含量以及OAV大于1的物质种类也相对较高。通过电子鼻可以良好区分不同杀菌温度的羊蝎子样品。结合感官评价结果，105℃杀菌样品的风味最好，与未杀菌样品风味最为接近，为羊蝎子的工业化生产提供支持。

关键词: 羊蝎子, 杀菌温度, 游离氨基酸, 挥发性风味物质, 电子鼻

Abstract: The contents of free amino acids (FAA) and volatile flavor compounds of lamb spine for different sterilization temperatures (raw meat, unsterilized, 90 ℃, 105 ℃, 121 ℃) were detected and analyzed by amino acid analyzer, dynamic headspace sampling combined with gas chromatography-mass spectrometry (DHS-GC-MS) and electronic nose (E-nose). The results showed that 17, 16, 16, 16, and 16 free amino acids were detected in 5 groups of samples. Except for raw meat, the contents of TFAA and EAA were highest in samples sterilized at 105 ℃, and aspartic acid and glutamic acid with significantly higher content (P <0.05) than other sterilization temperature samples, which had important contributions to the overall taste of lamb spine. A total of 30, 40, 46, 45, and 47 volatile flavor compounds were detected, among which the highest content was found in unsterilized finished products, which were all reduced after sterilization. The total amount of volatile flavor contents in 105 ℃ sterilized samples was significantly higher (P<0.05) than 90 ℃ and 121 ℃ sterilized samples, which also had relatively high contents of various compounds and compounds with an OAV greater than 1. The samples with different sterilization temperature can be clearly distinguished by the electronic nose system. Combined with the results of sensory evaluation, the flavor of the 105 ℃ sterilized sample is the best and the score was the closest to that of unsterilized samples, which provides support for the industrial production of the lamb spine.

Key words: lamb spine, sterilization temperatures, free amino acids, volatile flavor compounds, electric nose

中图分类号:

TS251.5

吴倩蓉潘晓倩朱宁周慧敏李素张顺亮刘梦赵冰王守伟曲超. 不同杀菌温度对羊蝎子风味物质的影响[J]. 食品科学, 0, (): 0-0.

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