即食肉丸短期贮藏过程中脂质氧化产物与挥发性风味物质分析  

Analysis of Lipid Oxidation Products and Volatile Flavor Compounds in Instant Meatballs during Short-term Storage

作　　者：潘晓倩[1] 张顺亮[1] 臧明伍[1] 赵冰[1] 王守伟[1] 李素 刘梦[1] 吴倩蓉 刘博文 赵燕[1] 乔晓玲[1] 付晓航 PAN Xiaoqian;ZHANG Shunliang;ZANG Mingwu;ZHAO Bing;WANG Shouwei;LI Su;LIU Meng;WU Qianrong;LIU Bowen;ZHAO Yan;QIAO Xiaoling;FU Xiaohang(Beijing Key Laboratory of Meat Processing Technology,China Meat Research Centre,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《食品科学》2023年第12期244-251,共8页Food Science

基　　金：福建省科技计划项目(2021I1005)。

摘　　要：通过过氧化值(peroxide value,POV)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、羰基值和双烯值的测定,研究即食肉丸常温(25℃)贮藏期间(0、1、2、3、4、5 d)的脂质氧化降解规律,采用气相色谱-质谱联用技术分析不同贮藏时间肉丸脂肪酸组成变化,同时采用顶空固相微萃取-气相色谱-质谱联用技术结合气味活度值(odor activity value,OAV)、感官评价研究其挥发性风味物质演变规律。结果表明:即食肉丸贮藏期间,风味、质构等食用品质不断下降,第4天时出现异味,之后劣变程度加速。POV前期(0~3 d)显著升高,后期(3~5 d)变化不显著;TBARS值则由缓慢上升(0~4 d)变为显著升高(4~5 d),羰基值与双烯值均呈上升趋势,说明贮藏期间脂质氧化程度不断加深。贮藏期间,不饱和脂肪酸,尤其是多不饱和脂肪酸占比显著降低;共有36种OAV不小于0.1的挥发性风味物质,其中醛类物质最多(15种);醛类和醇类的OAV所占比例较高,分别为79.73%~87.58%和10.15%~16.64%。相关性分析发现,分别有4类和2类风味活性物质与脂质氧化和风味感官评分显著相关。Lipid oxidation and degradation in instant meatballs stored for different periods of time(0,1,2,3,4 and 5 days)were investigated by measuring peroxide value(POV),thiobarbituric acid reactive substances(TBARS)value,carbonyl value and diene value.The changes in the fatty acid composition of instant meatballs during storage were analyzed by gas chromatography-mass spectrometry(GC-MS).The evolution of volatile flavor compounds was studied by headspace-solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with calculation of odor activity value(OAV)and sensory evaluation.The results showed that eating quality attributes such as flavor and texture continued to decline during storage.Off-flavor appeared on the 4th day,and then quality deterioration was accelerated.The POV increased significantly during the early stage(0–3 days),but did not change significantly at the later stage(3–5 days).The TBARS value first increased slowly(0–4 days)and then dramatically(4–5 days).The carbonyl and diene values showed an upward trend during storage,indicating an increase in the degree of lipid oxidation.During storage,the proportion of unsaturated fatty acids(UFA)especially polyunsaturated fatty acids(PUFA)was significantly reduced.A total of 36 volatile flavor compounds with OAV≥0.1 were detected.Among of them,the number(15)of aldehydes was highest.The OAVs of aldehydes and alcohols accounted for a high proportion(79.73%–87.58%and 10.15%–16.64%,respectively)of the total.Four and two classes of odor-active compounds were significantly correlated with lipid oxidation and sensory score for flavor,respectively.

关 键 词：即食肉丸 顶空固相微萃取-气相色谱-质谱联用技术 脂质氧化降解 脂肪酸 挥发性风味物质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]