市售肉制品理化指标、生物胺及风味物质的测定  

The Determination of Physical and Chemical Indexes,Biogenic Amines and Volatile Flavors of Commerical Meat Products

作　　者：刘兰 韩静 杜宝 孙学颖 岳建平 赵丽华[1] LIU Lan;HAN Jing;DU Bao;SUN Xueying;YUE Jianping;ZHAO Lihua(College of Food Science and Engineering, Inner Mongolia Agricultural University （Hohhot 010018;Xindatongchuang Biological Engineering Co., Ltd. of Emin County （Tacheng 834699)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]新疆额敏县新大同创生物工程有限责任公司,塔城834699

出　　处：《食品工业》2018年第6期283-287,共5页The Food Industry

基　　金：国家自然科学基金(31260378);内蒙自然基金(2016MS0313)

摘　　要：为评估当今市场肉制品的品质特性和安全性及分析所含风味成分,对五种市售肉制品理化指标、生物胺及风味物质进行检测。结果表明:风干羊肉p H为5.67,低于其它样品的酸度;风干羊肉水分活度为0.369,与其它样品差异较大;广式腊肠的E值为3.091,与其它两种样品差异较大;五组样品红度值差异较大,且广式腊肠>烤肉肠>哈尔滨红肠>加拿大风味培根>风干羊肉;各组亚硝酸盐残留量均低于国家规定。以2-甲基-3-庚酮为内标,确定了肉制品中主要风味物质有醛、醇、酯、酸、酮等。苯乙胺含量差异较小,五种样品组胺检出量都很低,说明五种市售产品安全。To evaluate the quality, characteristics and safety of meat products and to analyze the flavor components, the physicochemical properties, biogenic amines and volatile flavor of five meat products were tested. The results show that the pH of dried mutton is 5.67, lower than other products; The Aw of dried mutton is 0.369, lower than other samples; The E value of Cantonese sausage is 3.091, higher than other products; Five groups of samples of red degree value have large differences, and they are cantonese sausage〉barbecue sausage〉Harbin red sausage〉Canada style bacon〉dry mutton; Five groups of nilrite residues are under the provisions of the state. With 2-methyl-3-heptyl ketone as the internal standard, the main flavoring substances in the meat with aldehydes, alcohols, ester, acid, ketone, etc. were determined. The phenethylamine contents of five groups of samples have not differences, and their histamine detection quantifies are very low, so they are safe.

关 键 词：市售肉制品 理化指标 生物胺 风味物质 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]