不同解冻方式对伊拉兔肉挥发性风味物质的影响  

Effect of Different Thawing Methods on Volatile Flavor Compounds of Hyla Rabbit Meat

作　　者：余力[1] 贺稚非[1,2] 王兆明[1] 黄瀚[1] 徐明悦[1] 王珊[1] 李洪军[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2015年第22期95-101,共7页Food Science

基　　金：国家兔产业技术体系肉加工与综合利用项目(CARS-44-D-1);公益性行业(农业)科研专项(201303144)

摘　　要：为探究不同解冻方式对伊拉兔肉挥发性风味物质的影响,采用顶空-固相微萃取结合气相色谱-质谱联用技术,对低温解冻、自然空气解冻、流水解冻、微波解冻和超声波解冻5种方式处理的伊拉兔肉挥发性风味物质进行定性及定量分析。结果表明:不同解冻方式对兔肉挥发性风味物质的变化有一定的影响,共检测到解冻兔肉挥发性风味物质71种,其中醛类26种、酮类6种、烃类14种、醇类12种、酯类8种、酸类4种、呋喃类1种,且醛类所占的比例最高(>70%),其次是酮类、烃类及醇类化合物(>5%),酯类及呋喃类化合物所占的种类少且相对含量低(<3%)。与鲜肉相比,流水解冻、微波解冻及超声波解冻处理兔肉醛类相对含量分别增加了19.385%、4.694%和18.285%,而低温解冻则下降了6.930%;低温解冻和微波解冻处理兔肉酮类相对含量分别增加了72.843%和14.554%,而超声波解冻则下降了72.932%;微波解冻后兔肉挥发性烃类变化与低温解冻相似;仅超声波解冻检出兔肉的特征风味物质2-戊基呋喃;自然解冻处理兔肉主要挥发性风味物质与鲜肉最为接近,对其风味的保持最好。解冻处理与伊拉兔肉挥发性醛类物质的相对含量呈现正相关,相关系数为0.584,而与醇类物质呈现显著负相关(P<0.05),相关系数为-0.835。In order to investigate the impact of different thawing methods including natural air thawing, thawing in flowing water, microwave thawing, low-temperature thawing and ultrasonic thawing on the volatile flavor compounds of Hyla rabbit meat, the flavor compounds were analyzed qualitatively and quantitatively by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry. The results showed that different thawing methods exerted certain impacts on volatile flavor compounds of Hyla rabbit meat, a total of 71 volatile flavor compounds, including 26 kinds of aldehydes, 6 kinds of ketones, 14 kinds of hydrocarbons, 12 kinds of alcohols, 8 kinds of esters, 4 kinds of acids, and 1 kind of furan, were identified. Aldehydes were the most abundant compounds （〉 70%）, followed by ketones, hydrocarbons and alcohols （〉 5%）, and the numbers and contents of esters and furans were lower （〈 3%）. Compared to the control group, the contents of aldehydes in frozen rabbit meat thawed by flowing water, microwave thawing and ultrasonic thawing increased by 19.385%, 4.694% and 18.285%, respectively, but a decrease of 6.930% was achieved by low-temperature thawing; the contents of ketones in low-temperature thawing and microwave thawing increased by 72.843% and 14.554% respectively, but ultrasonic thawing resulted in a decrease of 72.932%; the content of hydrocarbons in microwave thawing was similar to that from low-temperature thawing. As the typical flavor compound of rabbit meat, 2-pentyl-furan was detected by ultrasonic thawing. Natural air thawing was more suitable to ensure the flavor compounds of Hyla rabbit meat. Significant correlation existed between thawing methods and the volatile flavor compounds of Hyla rabbit meat.

关 键 词：解冻方式 伊拉兔肉 挥发性风味物质 顶空-固相微萃取 气相色谱-质谱联用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]