3种贵州烟熏腊肉品质特征分析  

Quality Characteristics of Three Kinds of Smoke-Cured Bacon in Guizhou Province

作　　者：王电 周国君 王晓静 胡萍[3] 张玉龙[3] 郝玉雄 娄利娇[3] 李丹[3] 

机构地区：[1]贵阳市食品工业办公室,贵州贵阳550081 [2]贵阳市三联乳业有限公司,贵州贵阳550003 [3]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《肉类研究》2015年第11期1-6,共6页Meat Research

基　　金：国家自然科学基金地区科学基金项目(31260379)

摘　　要：对3种贵州传统烟熏腊肉进行理化及风味成分分析,研究规模化生产与家庭自制烟熏腊肉的品质特征与差异化。结果表明：3种腊肉中水分含量为22%~30%;p H值6.0~6.4;Na Cl含量为6.0%~7.2%;亚硝酸盐含量为10.25~11.15 g/kg,低于国家标准限量值;总氮含量为10.7~13.3 g/100 g;氨基态氮含量为0.196%~0.231%;非蛋白氮含量为905~1 204.5 mg/100 g;游离氨基酸共15种,其中组氨酸、脯氨酸、谷氨酸、半胱氨酸和丙氨酸含量相对较高。通过气相色谱-质谱联用法检出贵州传统烟熏腊肉中挥发性风味物质21~38种,包括醇类、醛类、酮类、酯类、酸类、烷烯烃类、含硫及杂环类化合物,其中乙醇、愈创木酚、L-芳樟醇、对-甲酚、2-呋喃甲醇和苯酚对腊肉的风味贡献较大。3种腊肉中风味物质含量有所差异。Physicochemical properties and flavor compounds of three kinds of smoke-cured bacon in Guizhou province were analyzed to investigate differences in quality characteristics of commercial and home-made smoke-cured bacon. The results showed that the smoke-cured bacon had moisture contents of 22%–30%, pH values of 6.0–6.4, NaCl contents of 6.0%–7.2%, nitrite contents of 10.25–11.15 g/kg which were lower than the maximum allowable level, total nitrogen contents of 10.7–13.3 g/100 g, amino acid nitrogen contents of 0.196%–0.231%, non-protein nitrogen contents with 905–1 204.5 mg/100 g, and volatile basic nitrogen contents of 40–58 mg/100 g. Besides, 15 free amino acids were detected in the smoked bacon among which the contents of histidine, proline, glutamic acid, cysteine and alanine were relatively higher. A total of 21, 34 and 38 volatile flavor compounds were detected in smoke bacon samples C, B and A by GC-MS, respectively. The contents of some volatile flavor compounds in the three kinds of smoke-cured bacon differed including alcohols, aldehydes, ketones, esters, acids, alkanes, olefin and sulfur and heterocyclic compounds among which alcohol, guaiacol,L-linalool,P-cresol, 2-furfuryl methanol and phenol made greater contribution to the flavor of smoke-cured bacon.

关 键 词：烟熏腊肉 品质 风味 特征 分析 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]