杀菌温度对羊蝎子风味物质的影响  

Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine

作　　者：吴倩蓉 潘晓倩[1] 朱宁 周慧敏[1] 李素 张顺亮[1] 刘梦[1] 赵冰[1] 王守伟[1] 曲超[1] WU Qianrong;PAN Xiaoqian;ZHU Ning;ZHOU Huimin;LI Su;ZHANG Shunliang;LIU Meng;ZHAO Bing;WANG Shouwei;QU Chao(Beijing Key Laboratory of Meat Processing Technology,China Meat Research Centre,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《食品科学》2020年第20期184-190,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400101)。

摘　　要：利用氨基酸分析仪、动态顶空制样-热脱附-气相色谱-质谱联用技术以及电子鼻系统,对不同杀菌温度(原料肉、未杀菌样品、90℃杀菌样品、105℃杀菌样品、121℃杀菌样品)的羊蝎子样品中游离氨基酸含量及挥发性风味物质进行检测分析。结果表明:5组样品中分别检测出游离氨基酸17、16、16、16、16种,对于不同杀菌温度的样品,105℃杀菌样品中总游离氨基酸和必需氨基酸的含量均为最高,且天冬氨酸和谷氨酸含量均显著(P<0.05)高于其他杀菌温度的样品,对羊蝎子的整体滋味具有重要贡献。分别检测出挥发性风味物质30、40、46、45种和47种,其中未杀菌样品中含量最高,杀菌后均有所减少,105℃杀菌样品中挥发性风味物质总量显著高于90℃和121℃杀菌样品(P<0.05),各类化合物含量以及气味活度值大于1的物质种类也相对较高。通过电子鼻可以良好区分不同杀菌温度的羊蝎子样品。结合感官评价结果,105℃杀菌样品的风味最好,与未杀菌样品风味最为接近,为羊蝎子的工业化生产提供支持。The contents of free amino acids(FAAs)and volatile flavor compounds in raw lamb spine and spiced lamb spine sterized or not at different temperatures(90,105,and 121℃)were analyzed by amino acid analyzer,dynamic headspace sampling combined with gas chromatography-mass spectrometry(DHS-GC-MS)and electronic nose(E-nose).The results showed that a total of 17,16,16,16,and 16 free amino acids were detected in the five samples,respectively.The sample sterilized at 105℃had the highest contents of total FAA(TFAA)and essential amino acids(EAAs)of all sterilized samples,and its aspartic acid and glutamic acid contents were significantly higher(P<0.05)than those of the other sterilized samples,both of which made important contributions to the overall taste of spiced lamb spine.A total of 30,40,46,45,and 47 volatile flavor compounds were detected these five samples,respectively,among which the highest content of volatile flavor compounds was found in unsterilized spiced lamb spine.The total amount of volatile flavor contents in the 105℃sterilized sample was significantly higher(P<0.05)than that in the 90℃and 121℃sterilized samples,the former containing relatively higher contents of each class of volatile compounds and more types of compounds with an odor activity value(OAV)greater than 1.The sterilized samples could be clearly distinguished by E-nose.On the bais of there results combined with sensory evaluation,the flavor of the 105℃sterilized sample was the best and closest to that of unsterilized spiced lamb spine.This study provides support for the industrial production of spiced lamb spine.

关 键 词：羊蝎子 杀菌温度 游离氨基酸 挥发性风味物质 电子鼻 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]