香辛料精油对预制猪肉饼复热过熟味的影响  

Effect of Spicy Essential Oils on Reheating Warmed-over Flavor of Precooked Pork Patties

作　　者：张凯华[1,2] 臧明伍 张哲奇[1,2] 李丹 李笑曼 王守伟[1,2] ZHANG Kaihua;ZANG Mingwu;ZHANG Zheqi;LI Dan;LI Xiaoman;WANG Shouwei(China Meat Research Center,Beijing 100068,China;Beijing Key Laboratory of Meat Processing Technology,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心,北京100068 [2]肉类食品加工技术北京市重点实验室,北京100068

出　　处：《农业机械学报》2020年第S02期449-456,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家重点研发计划项目(2016YFD0400403)。

摘　　要：肉经加热冷藏复热,会产生令人不愉悦的过熟味(Warmed-over flavor,WOF)。为了研究天然香辛料精油对肉制品复热WOF的抑制机制,以预制猪肉饼为模型,分析肉桂精油、丁香精油、肉豆蔻精油和花椒精油4种天然香辛料精油对其复热风味、WOF和脂质氧化的影响。结果表明,基于固相微萃取气相色谱质谱联用仪,从不同处理组样品中共鉴定出57种挥发性风味物质,香辛料精油的添加使预制猪肉饼中烯烃类、醇类和酯类物质种类和含量显著增加(p<0.05);4种香辛料精油对经复热的预制猪肉饼均具有一定的抗氧化作用,但肉桂精油、肉豆蔻精油和花椒精油对复热WOF抑制作用不显著(p>0.05),丁香精油对复热WOF抑制效果最好,优于合成抗氧化剂2,6-二叔丁基-4-甲基苯酚。因此,丁香精油是潜在的WOF天然抑制剂。Precooked meat products generated warmed-over flavor(WOF)after cooling and reheating,affecting the meat products’sensory quality and consumers’acceptance.It was especially necessary to find natural WOF inhibitors,due to the extensive attention for the safety of chemically synthesized antioxidants.The effect of four natural spicy essential oils at 0.03%level on the flavor compound profiles,WOF and lipid oxidation of precooked pork patties after cooling and reheating was investigated.These natural spicy essential oils included cinnamon essential oil,clove essential oil,nutmeg essential oil and pepper essential oil.Totally 57 flavor compounds were identified in all samples by solid phase microextractiongas chromatographymass spectrometry.The addition of natural spices essential oils increased the types and contents of volatile compounds for reheated samples,mainly including alkens,terpene alcohols and esters(p<0.05).Hexanal,heptanal,octanal,nonanal,(E)-2-octenal,(E)-2-decenal,(E,E)-2,4-decadienal,1-octene-3-ol,and 2-pentyl furan were selected as the evaluation indicators of WOF.Four kinds of natural spice essential oils had antioxidant effects on precooked pork patties after cooling and reheating,but cinnamon essential oil,nutmeg essential oil and pepper essential oil had no significant inhibition on WOF(p>0.05).Clove essential oil showed better inhibition on WOF and lipid oxidation than the synthetic antioxidant,dibutyl hydroxytoluene for precooked pork patties after cooling and reheating.This study revealed the clove essential oil as a potential natural inhibitor to WOF in precooked meat products after cooling and reheating.

关 键 词：香辛料精油 预制猪肉饼 复热 风味 过熟味 脂质氧化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]