食盐添加量对腊肉风味及贮藏过程中理化性质的影响  

Effect of Salt Addition on Flavor and Physicochemical Properties of Chinese Bacon during Storage

作　　者：付浩华 周兵 夏启禹 孙琦 吴浩 刘胤 FU Haohua;ZHOU Bing;XIA Qiyu;SUN Qi;WU Hao;LIU Yin(Hunan Tangrenshen Meat Product Co.Ltd.,Zhuzhou 412002,China)

机构地区：[1]湖南唐人神肉制品有限公司,湖南株洲412002

出　　处：《肉类研究》2023年第9期39-45,共7页Meat Research

摘　　要：以不同食盐用量(分别为原料肉质量的1%、2%、4%和6%)腌制的液熏腊肉为研究对象,通过感官评价和气相色谱-质谱法分析腊肉的风味差异,研究腊肉在贮藏过程中氯化物含量、水分活度、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、过氧化值(peroxidation value,POV)和色泽的变化,并对腊肉的感官评价与风味物质进行主成分分析,将腊肉的指标进行相关性分析。结果表明,不同食盐添加量能够显著影响腊肉的水分活度、TVB-N含量和POV,呈一定的线性关系,盐添加量越高,水分活度越低,TVB-N含量越低,POV越高,而腊肉色泽受多种因素影响,4%盐添加量的腊肉在贮藏过程中红度值最高,达到9.10;不同盐添加量的腊肉对风味有显著影响,2%盐添加量的腊肉总体喜好感得分最高;腊肉中挥发性风味物质的总含量随食盐用量的增加而增加,6%食盐添加量的腊肉挥发性风味物质最多为1 064.01μg/kg;感官评价结果与风味物质主成分分析表明,2,6-二甲氧基苯酚等物质与愉悦滋味相关联,总体喜好感与苯乙醇等物质相关联,愉悦气味、脂肪感与乙醇、壬醛、糠醛等风味物质相关联,肉味与己醛等物质相关联,烟熏味与4-甲基愈创木酚等物质相关联;相关性分析表明,食盐添加量与氯化物含量、POV、咸度感知、咀嚼性、酮类物质和酯类物质呈显著正相关关系。在腊肉中添加2%食盐既符合健康需求,又具有较好的品质和风味。The difference in flavor among Chinese bacon manufactured with liquid smoke and different salt levels(1%,2%,4%,and 6%relative to the mass of raw meat)was analyzed by sensory evaluation and gas chromatography-mass spectrometry(GC-MS).Meanwhile,the changes in the chloride content,water activity,total volatile basic nitrogen(TVB-N)content,peroxide value(POV)and color of Chinese bacon during storage were studied,and the sensory evaluation and flavor composition data were analyzed by principal component analysis(PCA).The correlations among physicochemical and sensory parameters of Chinese bacon were investigated.The results showed that different levels of salt addition significantly affected the water activity,TVB-N content and POV of Chinese bacon,showing a linear relationship;a higher level of salt addition resulted in lower water activity and TVB-N content and higher POV.The color of Chinese bacon was affected by various factors,and the a*value of Chinese bacon with 4%salt content was the highest during storage,reaching 9.1.The salt content of Chinese bacon had a significant effect on its flavor,and Chinese bacon with 2%salt content had the highest overall preference score.The total amount of volatile flavor substances increased with increasing salt content,reaching up to 1064.01μg/kg at 6%salt content.PCA showed that 2,6-dimethoxyphenol and other substances were associated with the pleasant taste,and the overall preference was associated with benzene ethanol and other substances;the pleasant smell and the fatty mouthfeel were associated with ethanol,nonylaldehyde,furfural and other flavor substances,the meaty aroma was associated with hexal and other substances,and the smoked aroma was associated with 4-methylguaiacol and other substances.Correlation analysis showed that salt content was positively correlated with chloride content,POV,saltiness perception, chewability, ketones and lipids. Chinese bacon with 2% salt content not only meets the health needs, but also has good quality and flavor.

关 键 词：食盐添加量 腊肉 风味 贮藏 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]