杀菌方式对即食猪肉片挥发性风味物质的影响  

Effect of Different Sterilization Methods on Volatile Flavor Compounds of Prepared Pork Slices

作　　者：米瑞芳 刘俊梅 胡小松 吴继红 

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心农业部果蔬加工重点开放实验室,北京100083

出　　处：《中国食品学报》2017年第12期225-235,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市科技计划课题(Z131100003113001);国家科技支撑计划项目(2014BAD04B04)

摘　　要：研究不同杀菌方式对即食猪肉片挥发性风味物质的影响,运用SPME-GC-MS技术,分别对未杀菌和经3种杀菌方式处理的即食猪肉片及其贮藏期间(4℃,60 d)的挥发性组分进行对比分析。结果表明:即食猪肉片的挥发性成分丰富,包括醛类、醇类、酮类、芳香烃类、烷烃烯烃类、杂环类化合物等。醛类和醇类含量较高,约占总挥发性成分的60%左右,其中对即食猪肉片风味贡献较大的是醛类物质。在贮藏期,PATS和巴氏杀菌组的醛类物质呈上升趋势,巴氏杀菌组在25 d含量达到最高,且PATS组戊醛和己醛的含量高于HHP组,而低于巴氏杀菌组;HHP处理组醇类物质含量最高,PATS和巴氏杀菌组含量接近。低浓度的醛类和醇类对肉的风味是有益的,浓度过高会产生令人不愉快的异味。PATS既能促进脂类氧化以及美拉德等热反应形成即食猪肉片的风味,又不会使热反应过度而产生腐败气味。The purpose of this paper was to study the effects of three different sterilization methods on the flavor of prepared pork slices from raw materials during cold storage at 4 ℃. The samples were pretreated by pasteurization（90℃, 30 min）, high hydrostatic pressure sterilization（HHP 550 MPa, 25 ℃）, pressure-assisted thermal sterilization（PATS550 MPa, 50 ℃） and stored at 4 ℃. The SPME-GC-MS technology was used to detect and analyze the volatile flavor compounds in prepared pork and sterilized pork slices during storage. Results showed that prepared pork had a variety of volatile aromatic components, including aldehydes, alcohols, ketones, aromatic hydrocarbons, alkanes olefins, heterocyclic compounds. The content of aldehydes and alcohols together was hightest, which accounted for about 60 percent of total pork aroma components. Aldehydes mainly contributed to the pork aroma. In the storage period, the content of aldehydes in PATS and pasteurization groups were on the rise, and pasteurization group reaching the highest level at 25 day among others. The levels of pentanal and hexanal in PATS group were higher than in HHP group, but lower than in pasteurized group, which was due to the formation of aldehydes resulting from lipid degradation and Maillard reaction.What’s more, the content of alcohols in HHP was highest. At the same time, 1-hexanol and hexanoic acid in PATS sterilizated pork were between HHP and pasteurized groups in shelf life. The study reported that the concentration of aldehydes and alcohols were too high to produce an unpleasant odor. So PATS could promote the formation of aroma flavor by increasing lipid degradation and Maillard reaction, and control the generation of corruption flavor.

关 键 词：即食猪肉片 超高压技术 热辅助压力杀菌技术 挥发性成分 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]