肉脯加工中风味物质的研究  

Research on Volatile Flavor Components in Processing of Dried Pork Slice

作　　者：姚芳[1] 张静[1] 刘靖[1] 祁兴普[1] 褚洁明 赵瑞靖 

机构地区：[1]江苏农牧科技职业学院,江苏泰州225300 [2]江苏双鱼食品有限公司,江苏靖江214500

出　　处：《中国调味品》2018年第2期179-183,200,共6页China Condiment

基　　金：江苏省产学研联合研究项目(BY2014125);江苏农牧科技职业学院院级课题项目(NSFPT201519)

摘　　要：文章利用气质联用技术对肉脯加工过程中的原料肉、拌料肉、半成品以及成品的风味物质进行检测和分析,并利用电子鼻对所获得的数据进行主成成分分析和差异性评定。结果表明肉脯在不同加工阶段的主要风味成分为醛类、烃类、酮类、醇类、羧酸类、酚类和杂环化合物,加工过程中风味成分增加的有:α-水芹烯、丙酮醇、糠醇、2,3-丁二醇、乙酸、2,4-戊二烯醛、2,6-二甲基吡嗪、2-乙酰基吡咯;风味成分减少的有:茴香烯、Alpha蒎烯、1-石竹烯、甲基乙酰甲醇、正戊醇、正己醇、1-辛烯-3-醇、庚醇、正辛醇、1-壬醇、壬酸、正己酸、辛酸、2-正戊基呋喃。原料肉中的特征成分有:1-石竹烯、壬醛、正辛醛、己醛、1-辛烯-3-醇、辛醛,总相对含量为70.873%;成品中的特征成分有:甲基乙基乙醛、乙酸、壬醛、2,5-二甲基吡嗪、1-石竹烯、2-二甲基吡嗪,总相对含量为42.987%。各加工阶段样品的特征风味存在显著差异,说明加工工艺对肉脯风味的成分有较大的影响。In this paper, GC-MS is used to analyze the flavor components of raw meat, mixed meat, semi-finished products and finished products in the processing of dried pork meat slice, and the main components are analyzed by electronic nose. The results show that the main flavor components of the samples in different processing stages are aldehydes, hydrocarbons, ketones, alcohols, carboxylic acids, phenols and heterocyclic compounds. During the processing, the flavor components are increased as follows, a-phellandrene, acetone alcohol, furfuryl alcohol, 2,3-butanediol, acetic acid, 2,4-pentadienal,2,6- dimethylpyrazine, 2-acetylpyrrole and the flavor components are reduced as follows： anethene, alpha pinene, 1-carypohyllene, methyl acetyl carbinol, n-pentanol, n-hexanol, 1-octen-3-ol, heptanol, octanol, 1-nonylalcohol, nonanoic acid, n-hexanoic acid, octanoic acid, 2-n-pentylfuran. The total relative content of flavor components in the raw materials is 70. 873~ and they are as follows, 1-carnocene, nonylaldehyde, n-octylaldehyde, hexanal, 1-octen-3-ol and octanal. While the main flavor component in the finished products include 2-methylbutyraldehyde, acetic acid, nonanal, 2, 5-dimethylpyrazine, 1-carnocene and 2-dimethylpyrazine, the total relative content is 42. 987 %. There are significant differences in the characteristic flavor of the samples in each processing stage, indicating that the processing technology has a great influence on the flavor composition of the dried pork slice.

关 键 词：肉脯 气质分析 电子鼻 风味 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]