焙烤对宁夏滩羊羊脂水分分布和关键性香气成分的影响  

Effect of Roasting on Moisture Migration and Key Aroma Compounds of Mutton Tallow

作　　者：王永瑞 柏霜[1] 罗瑞明[2] 王松磊[2] WANG Yongrui;BAI Shuang;LUO Ruiming;WANG Songlei(College of Agriculture,Ningxia University,Yinchuan 750021,China;College of Food and Wine,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏大学食品与葡萄酒学院,宁夏银川750021

出　　处：《食品科学》2022年第6期287-294,共8页Food Science

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

摘　　要：以宁夏盐池滩羊肉羊脂作为研究对象,运用低场-核磁共振技术研究烤制过程中羊脂水分分布及迁移规律。采用顶空固相微萃取提取不同烤制过程中羊脂挥发性成分,并结合气相色谱-质谱、电子鼻进行分析。结果表明:羊脂L*随着烤制时间的延长而下降,a*、b*随烤制时间的延长呈上升趋势。羊脂烤制过程中弱结合水的相对含量呈增加趋势,而不易流动水相对含量呈下降趋势。T_(23)随烤制时间的延长呈明显减小趋势,说明随烤制进行水分子与大分子物质结合更紧密。在10个烤羊脂样品中共检出78种挥发性成分,其中醛类12种、醇类11种、酮类9种、烯烃类4种、酸类10种、酯类12种、杂环类12种、其他物质8种。己醛、壬醛、1-辛烯-3-醇、3-羟基-2-丁酮、7-甲基-3-亚甲基-1,6-辛二烯和甲苯普遍含量较高。酯类物质主要存在于羊脂烤制初期,而杂环类化合物,特别是吡嗪类化合物主要存在于烤制后期。电子鼻数据的主成分分析结果表明,烤制过程对羊脂中的氮氧化物、芳香族化合物、有机硫化合物、醇类有显著影响,对烷烃、氢化物和氨类化合物影响不大。Moisture distribution and migration in the tallow of Tan sheep from Yanchi,Ningxia roasted for different periods were analyzed by low field-nuclear magnetic resonance(LF-NMR).Head space solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and an electronic nose(E-Nose)were used to analyze the volatile components of mutton tallow.The results showed that the L*value of mutton tallow decreased,and the a*and b*values increased with roasting time.The percentage of weakly bound water showed an increasing trend,and the percentage of immobile water showed a decreasing trend.The relaxation time T_(23) showed a significantly decreasing trend with roasting time,indicating tighter binding of water molecules to macromolecular substances.A total of 78 volatile compounds were detected in 10 samples,including 12 aldehydes,11 alcohols,9 ketones,4 alkanes,10 acids,12 esters,12 heterocyclic compounds and 8 other compounds,with hexanal,nonanal,1-octene-3-ol,3-hydroxy-2-butanone,7-methyl-3-methylene-1,6-octadiene and toluene being the major ones.Esters were found mainly in the early stage of roasting,while heterocyclic compounds,especially pyrazine compounds,mainly in the late stage.Principal component analysis performed on E-nose data showed that different roasting periods had significant effects on the contents of nitrogen oxides,benzenes,organic sulfur compounds and alcohols in mutton tallow,but little effect on alkanes,hydrides and ammonia compounds.

关 键 词：宁夏滩羊 羊脂 低场-核磁共振 水分迁移 气相色谱-质谱 电子鼻 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]