清酱肉加工过程中理化特性及风味品质的变化分析  

Changes in Physicochemical Properties and FlavorQuality of Pickled Sauced Meat during Processing

作　　者：李迎楠[1] 刘文营[1] 贾晓云[1] 张顺亮[1] 王乐[1] 杨凯[1] 陈文华[1] 曲超[1] 许典 成晓瑜[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,国家肉类加工工程技术研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2017年第4期29-35,共7页Meat Research

基　　金：公益性行业(农业)科研专项(201303082);“十三五”国家重点研发计划重点专项(2016YFD0401503)

摘　　要：以清酱肉为研究对象,从水分活度、剪切力、色泽分析、挥发性风味物质组成和电子鼻分析角度研究清酱肉加工过程中理化特性及风味品质的变化。结果表明:随着加工的进行,清酱肉水分活度整体呈下降趋势;剪切力呈上升趋势且在成熟阶段后升高较为明显;色泽中亮度值和黄度值呈现逐渐降低的趋势,而红度值则先降低后升高;清酱肉挥发性风味物质数量呈现递增的趋势,其中醛类化合物及酯类化合物作为重要的呈味物质呈现逐渐上升的趋势,样品成熟后的酯类化合物含量高达43.59%,醇类化合物相对含量则逐渐减少,酮类化合物及酚类化合物含量变化不大。运用电子鼻技术分析可较好地区分各加工阶段清酱肉的挥发性气味,而利用线性判别分析发现成熟6 d后的样品数据具有一定的相似性。The changes in the physicochemical properties and flavor quality of pickled sauced meat during processing were examined with respect to water activity,shearforce,color analysis,volatile flavor composition and electronic nose analysis.The results showed that water activity presented a gradual decline trend during the processing of pickled sauced meat.In the meantime,shear force exhibited a gradual upward trend,especially during the ripening stage.The color parameters L＊（lightness） and b＊（yellowness） gradually declined,while a＊decreased at first and then increased slightly.The number of volatile compounds increased as well as the contents of aldehydes and esters as important flavor compounds during processing.The content of esters in the mature product was as high as 43.59%,whereas the relative content of alcohols gradually decreased.However,no obvious changes were observed for ketones and phenols.At the same time,it was found that pickled sauced meat collected at different processing stages could be distinguished by electronic nose,and the data obtained from samples ripened for six days shared a similarity to each other by linear discriminant analysis（LDA）.

关 键 词：清酱肉 剪切力 色泽 风味 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]