不同杀菌方式对熏肉的影响  

Effect of Different Sterilization Methods on Smoked Meat

作　　者：赵冰[1] 任琳[1] 张春江[1] 陈文华[1] 吕玉[1] 李家鹏[1] 赵燕[1] 

机构地区：[1]北京食品科学研究院,中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2012年第10期13-17,共5页Meat Research

基　　金：国家公益性行业(质检)科研专项(201110209)

摘　　要：采用色差计、质构仪和气相色谱-质谱仪分别检测熏肉的色泽、质构和挥发性风味物质,重点分析两种杀菌方式产品特色性挥发物质的不同。结果表明:与低温巴氏杀菌的产品相比,高温高压杀菌产品的亮度值(L*值)、红度值(a*值)和黄度值(b*值)都发生了明显的下降,质构特性都有一定程度的降低;低温巴氏杀菌的产品共检测出133种挥发性物质,其中酚类22种,占总挥发性物质的28.11%,高温高压杀菌的产品共检测出挥发性物质126种,其中酚类物质22种,占总挥发性物质的26.57%,并且发现有物质的生成和降解。This study focused on variations in characteristic volatile compounds, color difference parameters and texture parameters of smoked meat products produced by two different sterilization methods. Compared with low-temperature pasteurization, high-temperature and high-pressure sterilization resulted in a significant reduction in color different parameters, brightness （L＊ value）, redness （a＊ value） and yellowness （b＊ value）, and texture parameters of smoked meat. A total of 133 volatile compounds were found in low-temperature pasteurized products, including 22 phenols, accounting for 28.11% of the total volatile amount, while 126 volatile compounds were detected in high temperature and high pressure sterilized products, including 22 phenols, representing 26.57% of the total volatile amount, and new compounds were found and some compounds were degraded.

关 键 词：熏肉 色泽 质构 风味物质 气相色谱-质谱 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]