不同新鲜度冷却猪肉中挥发物的变化  

Changes of volatile compounds in chilled pork at different freshness

作　　者：顾赛麒[1] 王锡昌[1] 刘源[1] 赵勇[1] 张晶晶[1] 谢晶[1] 潘迎捷[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《江苏农业学报》2011年第1期169-176,共8页Jiangsu Journal of Agricultural Sciences

基　　金：国家"863"计划项目(2008AA100804);上海市科学技术委员会重大科技攻关项目(07dz19508);上海市科学技术委员会启明星计划(07QA14047);上海市教育委员会"食品质量与安全"重点学科建设项目(J50704)

摘　　要：探讨不同新鲜度冷却猪肉挥发物的变化规律,从中找到能够表征猪肉腐败的特征性气味物质。该研究结合微生物试验的结果,运用主成分分析(PCA)法对顶空固相微萃取-气-质联用法(HS-SPME-GC-MS)检测结果进行处理。结果显示:确定出16种表征"腐败"的特征性气味物质,并从中进一步筛选出影响力较大的9种。不同新鲜度冷却猪肉具有不同的气味指纹图谱,筛选出的"腐败"特征性气味指纹物质为今后开发出快速检测猪肉新鲜度的方法提供了理论依据。In order to find out the specific volatiles which could represent ＂meat-decay＂,the changes of volatile compounds in chilled pork at different freshness were studied.Data of HS-SPME-GC-MS experiment were analyzed by principal component analysis（PCA）,combining with microbial test.The results showed that 16 kinds of volatiles which could represent ＂meat-decay＂ were identified,among which,9 such as 2-butanol,pentanal,propionic acid,butanoic acid,barbon disulfide,methanethiol,dimethyl sulfide,methyl thiolacetate and dimethyl disulfide were further isolated.The odor finger-print of chilled pork at various freshness was different.The isolated specific volatiles could offer some references for developing a new and quick method for freshness detection in the future.

关 键 词：冷却猪肉 新鲜度 挥发性物质 顶空固相微萃取 气-质联用 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程]