预调理回锅肉在不同灭菌及贮藏条件下挥发性风味物质的变化分析  

Effects of sterilization and storage method on main volatile flavor of twice-cooked pork dish

作　　者：昝博文 唐丽 白婷[1] 张佳敏[1] 王卫[1] ZAN Bowen;TANG Li;BAI Ting;ZHANG Jiamin;WANG Wei(Sichuan Provincial Key Laboratory of Meat Processing,Chengdu University,Chengdu 610106)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国食品添加剂》2023年第3期42-55,共14页China Food Additives

基　　金：四川省科技厅重点研发项目(2020YFN0147)川猪产业链提质增效关键技术研究与集成示范;成都市技术创新研发项目(2021-YF05-00206-SN);四川大学-遂宁校市合作专项(2020CDSN-19);国家现代农业产业体系四川生猪创新团队(scsztd-2022-08-07)。

摘　　要：针对巴氏杀菌后冷藏、116℃、25 min后冷藏和121℃、20 min后常温保藏的预调理回锅肉,在0、60、90、120和180 d进行取样,采用SPME-GC-MS测定产品挥发性风味物质,相对气味活度值(odor activity value,OAV)、主成分分析(principal component analysis,PCA)和聚类分析(cluster analysis,CA)对特征风味物质进行分析。结果表明:三组条件下壬醛、芳樟醇、D-柠檬烯、反式-2,4-癸二烯醛、蒎烯、反式-2-癸烯醛、苯乙醛是回锅肉中重要的挥发性物质,三组之间的风味差异物主要是1-辛烯-3-醇;不同贮藏时间下桉树醇、d-柠檬烯、己醛、苯乙醛为回锅肉差异性风味物质。因此,在180 d内,116℃灭菌25 min后冷藏可显著提高挥发性风味物质种类和含量,121℃灭菌20 min后常温贮藏对回锅肉风味物质破坏较大,巴氏杀菌后冷藏更有利于保持产品风味。The pre-prepared twice-cooked meat was refrigerated after pasteurization at 116 ℃ for 25 min,or stored at room temperature after pasteurization at 121 ℃ for 20 min. the samples were taken at 60,90,120 and 180 days of storage respectively. The volatile flavor compounds and odor activity value of the product were determined by SPME-GC-MS,OAV,Principal Component analysis(PCA)and Cluster analysis(CA). The results showed that nonal,linalool,D-limonene,trans-2,4-decadienal,pinene,trans-2-decenal and phenylacetaldehyde were main volatile substances in twice-cooked meat under different sterilization conditions. The flavor difference among twice-cooked meat was mainly caused by 1-octene-3-ol. cineole,D-limonene,hexanal and phenylacetaldehyde were different flavor determinations of the dish under different storage times. Therefore,within 180 d,sterilization at 116 ℃ for 25 min and with cold storage could significantly improve the types and contents of volatile flavor substances,while sterilization at 121 ℃ for 20 min and stored at room temperature could significantly damage the flavor substances,and pasteurization and refrigerator store was a better way to maintain the flavor of the dish.

关 键 词：灭菌 贮藏 预调理回锅肉 主体风味成分 气味活度值 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程] TS972.11