酱制时间对传统酱卤猪肉制品风味及质构变化规律的影响  

Effect of sauce time on the flavor and texture change of traditional sauce and braised pork products

作　　者：马菲 郇延军[1] 刁欣悦 MA Fei;HUAN Yan-jun;DIAO Xin-yue(College of Food Science,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院

出　　处：《食品与机械》2019年第9期55-63,共9页Food and Machinery

摘　　要：以猪肉为原料,对传统酱制过程中样品的挥发性风味物质、游离氨基酸及质构的变化进行研究。电子鼻主成分分析(PCA)发现酱制过程中样品风味变化明显,利用气相色谱-质谱联用(GC-MS)进一步分析样品的挥发性成分发现,样品中与香辛料相关的风味物质(邻伞花烃、萜烯类等)多数在酱制后期(60~120 min)检出并积累,与脂肪氧化、氨基酸降解及美拉德反应相关的风味物质(己醛等)多数在酱制前期(0~60 min)检出,且在较短时间内迅速积累。样品中总游离氨基酸的含量变化明显,原料肉中总游离氨基酸含量为289.45 mg/100 g,酱制过程中总体呈增加趋势,酱制120 min后达到最大值为415.60 mg/100 g。酱制过程中样品硬度及咀嚼性呈先上升后下降的趋势,结合感官评定发现酱制40~60 min时样品的质构(硬度3 000~3 500 g,咀嚼性1 300~1 600 g)较好。酱制时间越长,样品的风味越好,但不利于样品质构的形成。整体感官评定表明,该酱制条件下酱制100 min时样品品质最好。The changes of volatile flavor substances,free amino acids and texture of the samples in the traditional sauce process of pork were studied.The electronic nose principal component analysis(PCA)found that the flavor of the sample changed significantly during the sauce process.The gas chromatography-mass spectrometry(GC-MS)was used to further analyze the volatile components of the sample,and the flavor substances related to the spices in the sample were found.Most of them(o.umbellifera,terpenes,etc.)were detected and accumulated in the late stage of soy sauce(60~120 min),and the flavor substances(hexanal,etc.)associated with fat oxidation,amino acid degradation,and Maillard reaction are mostly detected in the early stage of the sauce(0 to 60 min)and rapidly accumulated in a short period of time.The content of total free amino acids in the samples changed significantly.The total free amino acid content in the raw meat was 289.45 mg/100 g,which generally increased during the sauce preparation process.The maximum value reached 415.60 mg/100 g after processing for 120 minutes.During the process of sauce preparation,the hardness and chewiness of the samples increased first and then decreased.Combined with the sensory evaluation,the texture of the sample(hardness of 3 000~3 500 g and chewability of 1 300~1 600 g)was found good when the sauce was processed for 40~60 minutes.The better flavor could be obtained with longer processes,though it was not conducive to the formation of the texture of the sample.The overall sensory evaluation indicated that the sample quality was best when the sauce was processed for 100 minutes.

关 键 词：酱卤制品 挥发性风味物质 游离氨基酸 质构 

分 类 号：TS2[轻工技术与工程—食品科学与工程]