复合过滤处理熏烟对湖南腊肉品质的影响  

Effect of Sequential Smoke Filtration on the Quality of Traditional Hunan Smoke-Cured Bacon

作　　者：付浩华 陶业 王跃丽 樊少飞 FU Haohua;TAO Ye;WANG Yueli;FAN Shaofei(Tangrenshen Group Co.Ltd.,Zhuzhou 412002,China)

机构地区：[1]唐人神集团股份有限公司,湖南株洲412000

出　　处：《肉类研究》2020年第12期49-54,共6页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2016YFD401500)。

摘　　要：以湖南腊肉为研究对象,对比复合过滤处理苹果木、稻壳、松木渣产生的熏烟所制腊肉的色泽、风味及有害物质苯并(a)芘含量等指标,研究复合过滤处理熏烟对湖南腊肉品质的影响。结果表明:3种烟熏材料中,苹果木更适合用于腊肉烟熏,熏制出的腊肉色泽和风味感官评分为46.90分和45.43分,均为最大值;松木渣熏制腊肉感官评分较低,且苯并(a)芘含量高达3.526μg/kg,不宜作为腊肉烟熏材料。复合过滤处理熏烟对最终产品色泽、风味的影响均在可接受范围内;复合过滤处理苹果木熏烟熏制腊肉中苯并(a)芘含量由复合过滤处理前的1.465μg/kg降低至0.310μg/kg,减少了最终产品有害物质含量,远低于国家标准规定限值。挥发性化合物分析结果表明,复合过滤处理熏烟对最终产品挥发性化合物中酚类、醛类影响较小,复合过滤处理后制得产品中特征风味物质仍有较高水平。In an effort to address the effect of sequential smoke filtration on the quality of traditional Hunan smoke-cured bacon,a comparative analysis of smoke-cured bacon samples made with sequentially filtrated smokes from apple wood,rice husk and pinewood residue was carried out in terms of their color,flavor and benzo(a)pyrene content.The results showed that apple wood was the most suitable for the production of smoke-cured bacon,and the product prepared with it scored highest in sensory scores for color and flavor(46.90 and 45.43 points out of 50,respectively).In contrast,pinewood residue was not suitable for the production of smoke-cured bacon,because of low sensory scores and high benzo(a)pyrene content of 3.526 μg/kg.The color and flavor of the products prepared with filtrated smokes were in the acceptable range.The benzo(a)pyrene content of the sample prepared with unfiltrated apple wood smoke was 1.465 μg/kg compared to 0.310 μg/kg with filtrated apple wood smoke,which was far below the maximum limit of the national standard.The filtrated smokes had little impact on volatile compounds of the product such as phenolic compounds and aldehydes,and the levels of characteristic flavor compounds in the products prepared with the filtrated smokes were as higher as those in the products prepared with the unfiltrated smokes.

关 键 词：腊肉 烟熏材料 气相色谱-质谱联用 苯并(A)芘 复合过滤处理 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]