不同加工工艺对镇江肴肉香气的影响  

Influence of different processing technology on the aroma of Zhenjiang Yao meat

作　　者：孙宗保[1] 李国权[2] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏恒顺集团有限公司,江苏镇江212000

出　　处：《中国调味品》2010年第2期80-82,共3页China Condiment

基　　金：国家自然科学基金(30671199);江苏省普通高校研究生科研创新计划资助项目(CX09B_214Z);教育部博士点基金(20093227110007);江苏省自然科学基金(BK2007087)

摘　　要：香气是评价镇江肴肉质量的重要指标之一,以镇江肴肉挥发性风味成分的总量来代表镇江肴肉的香气总量,通过固相微萃取和气质联用在相同的分析条件下考察不同腌制温度、不同煮制温度和不同配料量对挥发性风味成分总量的影响来探讨不同工艺条件对镇江肴肉香气的影响。结果表明,不同加工工艺对镇江肴肉香气具有显著的影响,低温煮制、低温腌制更有利于保护镇江肴肉的香味,温度增加肴肉香味损失明显,同时使得其成分、品质和营养等都有不同程度的破坏,添加4%的配料能使肴肉香味更柔和、协调。Aroma is one of the most important indicators to evaluate the quality oI Zhenjiang Yao meat. In this paper, the total amount of volatile flavor compounds of Zhenjiang Yao meat was used to repre- sent the total amount of the aroma. The influences of different curing temperatures, different cooking temperatures and different amount of ingredients were studied by the solid-phase microextraction （SPME） and GC-MS under the same analysis condition,and the impact of different processing tech nology on the aroma of Zhenjiang Yao meat was discussed. The results showed that different process- ing technology had a significant impact on the aroma of Zhenjiang Yao meat,low curing temperature, low cooking temperature were more conducive to the protection of the aroma of Zhenjiang Yao meat- The increase of temperature made the aroma of Zhenjiang Yao meat loss significantly and caused dam- age to its composition, quality and nutrition to some degree, Zhenjiang Yao meat had a more gentle and harmonious flavor with 4% of ingredients.

关 键 词：镇江肴肉 加工工艺 香气 气质联用 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]