回锅肉不同加工阶段的风味特征分析  

Flavor Components in Different Processing Stages of Twice-cooked Pork

作　　者：白婷[1] 昝博文 汪正熙 张佳敏[1] 张崟[1] 王卫[1] BAI Ting;ZAN Bo-wen;WANG Zheng-xi;ZHANG Jia-min;ZHANG Yin;WANG Wei(Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《现代食品科技》2021年第8期244-257,共14页Modern Food Science and Technology

基　　金：四川省重点研发计划项目(2020YFN0151);四川省科技成果转化项目(2019ZYZF0055);烹饪科学四川省高等学校重点实验室开放基金项目(PRKX201920);肉类加工四川省重点实验室开放基金项目(19R-15)。

摘　　要：为了分析回锅肉在不同加工阶段的风味特征,本文采用固相微萃取-气相色谱-质谱联用法,检测了回锅肉在不同加工阶段(原料肉、煮制、油炸、拌料调味和包装灭菌)的挥发性风味物质含量,并通过气味活度值(odor activity value,OAV)分析、主成分分析(principal component analysis,PCA)和聚类分析(cluster analysis,CA),对风味物质的呈味特征进行了对比分析。结果发现,在回锅肉的加工过程中,风味物质种类和含量随着加工程度的增加而呈现递增趋势,最后的包装灭菌阶段风味物质和含量均达到最高(43种、32487.59 ng/g);OAV值分析得出24种关键风味成分;进一步的PCA和CA分析反应出拌料调味和包装灭菌是关键风味物形成的主要阶段,而影响其总体风味的主要成分是PC1,即(E,E)-2,4-癸二烯醛、苯乙醛、甲硫基丙醛、乙酸丁酯和反式-2-癸烯醛;而油炸风味主要取决于PC2(1-辛烯-3-醇、正己醛和(E)-2-庚烯醛),PC3(苯甲醛、茴香脑和草蒿脑)则是影响拌料调味主要因素。总之,本研究揭示了回锅肉不同加工阶段的风味物质种类及其含量。To analyze the flavor characteristics of twice-cooked pork in different processing stages(raw meat,boiling,frying,seasoning,and packaging and sterilization),volatile component contents in these stages were measured using solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).Meanwhile,taste characteristics of flavor components were compared and analyzed through odor activity value(OAV)analysis,principal component analysis(PCA),and cluster analysis(CA).The results suggest that the types and amounts of flavor components increase progressively as the pork is further processed,and they reach their maxima(43 kinds and 32487.59 ng/g,respectively)in the final packaging and sterilization stage.A total of 24 key volatile flavor components(OAV≥1)were identified.In addition,PCA and CA analysis results show that seasoning,packaging,and sterilization are the main stages of key flavor component formation.Furthermore,the overall flavor is primarily affected by PC1((E,E)-2,4-decadienal,phenylacetaldehyde,(methylthio-)propionaldehyde,butyl acetate,tetradecane,and(E)-2-decenal),whereas the fried flavor is largely due to PC2(1-octene-3-ol,n-hexanal,and(E)-2-heptenal).Lastly,PC3(benzaldehyde,anethole,and estragole)is the most influential in the seasoning stage.In summary,this study revealed the different kinds of flavor components and their corresponding amounts in different processing stages of twice-cooked pork.

关 键 词：回锅肉 加工阶段 挥发性风味物 OAV分析 PCA分析 CA分析 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]