基于顶空-气相色谱-离子迁移谱技术判定生鲜鸡肉货架期  

Determination of shelf life of raw chicken based on headspace-gas chromatography-ion mobility spectrometry technology

作　　者：姚文生[1,2] 杨晶[1,2] 刘登勇[1,3,4] 张明成 苟紫慧 蔡莹暄 吴慧颖 YAO Wensheng;YANG Jing;LIU Dengyong;ZHANG Mingcheng;GOU Zihui;CAI Yingxuan;WU Huiying(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Bohai University,Jinzhou 121013,China;College of Chemistry and Materials Engineering,Bohai University,Jinzhou 121013,China;College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China)

机构地区：[1]渤海大学生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]渤海大学化学与材料工程学院,辽宁锦州121013 [3]渤海大学食品科学与工程学院,辽宁锦州121013 [4]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《食品与发酵工业》2023年第12期242-250,共9页Food and Fermentation Industries

基　　金：辽宁省“兴辽英才计划”项目(XLYC1807100);辽宁省食品科学与工程一流学科专项资金项目(LNSPXKBD2020306)。

摘　　要：货架期是评估生鲜鸡肉新鲜度的关键指标,目前基于气相色谱-离子迁移质谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术评估货架期的分析方法比较缺乏。该研究将屠宰场生产线上宰杀的新鲜鸡肉置于4℃冷藏柜贮藏,分别测定贮藏0~6 d下生鲜鸡肉的pH值、质构和色差、菌落总数和挥发性盐基氮值。结果表明,生鲜鸡肉4℃贮藏货架期不超过4 d。在此基础上采用顶空-气相色谱-离子迁移谱(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)技术结合化学计量学进行风味成分分析,建立生鲜鸡肉货架期指纹图谱。运用HS-GC-IMS技术共鉴定出45种挥发性风味化合物,2-丁酮、2-己醇、反-2-辛烯醛、戊醛是生鲜鸡肉在0 d阶段的主要特征风味物质。在产品超过货架期(4 d)后,二甲基三硫醚、二甲基二硫醚和3-甲基丁酸等成为主要特征挥发性物质,这些化合物主要是生鲜鸡肉腐败变质产生,可以作为判定生鲜鸡肉货架期标记物。基于GC-IMS技术建立的生鲜鸡肉货架期指纹图谱可以为生产公司提供新的技术参数。Shelf life is an important index for evaluating the freshness of fresh chicken.At present,the analytical methods based on gas chromatography-ion mobility spectroscopy(GC-IMS)technology to evaluate shelf life is insufficient.In this research,the fresh chicken meat delivered straight from the slaughterhouse production line was stored in a 4℃freezer,the pH value,texture and color difference,total volatile basic nitrogen(TVB-N)value,and total bacterial count were studied at 0-6 days.Results showed that the shelf life of fresh chicken stored at 4℃was less than 4 days.On this basis,GC-IMS combined with chemometrics was used to analyze the flavor volatile compounds and establish the flavor fingerprints of shelf life.A total of 45 volatile flavor substances were identified by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS),among which 2-butanone,2-hexanol,(E)-2-octenal,and pentanal were the main flavor compounds of fresh chicken on the first day(day 0)stage.Dimethyl trisulfide,dimethyl disulfide,and 3-methylbutyric acid were the key volatile substances for the 4-day storage.These compounds were mainly produced by the corruption of fresh chicken,which can be used as characteristic markers substances to determine the shelf-life of fresh chicken products.The shelf-life fingerprint of fresh chicken based on GC-IMS technology could provide new technical parameters for the production company.

关 键 词：鸡肉 货架期 气相色谱-离子迁移质谱 指纹图谱 风味物质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程] O657[轻工技术与工程—食品科学与工程]