脂肪对不同熟化温度下乳化肠挥发性成分的影响  

Effects of Fat on Volatile Components of Emulsified Sausage at Different Cooking Temperatures

作　　者：王旭 李聪 张万刚[1] 王颖[2] 徐宝才[1,2] WANG Xu;LI Cong;ZHANG Wangang;WANG Ying;XU Baocai(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;College of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《食品工业科技》2023年第24期43-53,共11页Science and Technology of Food Industry

基　　金：“十四五”国家重点研发计划(2021YFD2100803);中央高校基本科研业务费专项资金资助(JZ2022HGTB0263,JZ2023HGQA0116)。

摘　　要：为明确脂肪对不同熟化温度下(80℃,30 min、90℃,30 min、100℃,30 min和121℃,20 min)猪肉乳化香肠挥发性物质的影响,采用感官评价、电子鼻(Electronic nose,E-nose)和固相微萃取-气相色谱质谱联用技术(Solid-phase microextraction coupled-gas chromatography-mass spectrometry,SPME-GC-MS)对添加或不添加脂肪的乳化肠在不同熟化温度下挥发性物质进行分析。结果表明,添加脂肪的乳化肠,熟化条件为100℃,30 min的样品风味最好,添加脂肪可提高乳化肠脂香味、硫磺味、哈喇味和青草味的感官强度,抑制高温乳化肠肉香味和蘑菇味的感官强度;电子鼻能有效区分添加脂肪或不添加脂肪的样品,但80℃,30 min组的样品无法有效区分;添加脂肪的样品中,除100℃,30 min组和121℃,20 min组外,电子鼻能很好的将不同熟化温度的样品区分开。SPME-GC-MS结果显示,8个处理组共检测出56种挥发性化合物,己醛、庚醛、辛醛、戊醛、壬醛、1-辛烯、1-辛烯-3-醇和甲硫醇等关键化合物的含量随熟化温度的升高而增加。偏最小二乘判别分析(Partial least squares discriminant analysis,PLS-DA)筛选出己醛、戊醛和n-己酸乙烯酯是不同熟化温度乳化肠气味差异的潜在标志物。采用正交偏最小二乘判别分析(Orthogonal partial least squares discriminant analysis,OPLS-DA)筛选出添加与不添加脂肪的样品在4种熟化温度下的差异化合物分别为17种、17种、22种和25种。以上结果表明,熟化条件相同,添加脂肪的样品挥发性物质含量显著高于不添加脂肪的样品,100℃,30 min的熟化条件更有利于乳化肠风味的形成。The sensory evaluation,electronic nose(E-nose),and solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)were used to analyze the emulsified sausages(with or without fat addition)volatiles at different cooking temperatures(80℃,30 min,90℃,30 min,100℃,30 min and 121℃,20 min),which aimed to clarify the effect of fat on the pork emulsified sausages volatiles at different cooking temperatures.Results showed that,the fat additional sausages had outstanding flavor when cooking at 100℃ for 30 min.The fat addition improved the sensory intensity of the fat fragrance,sulfurous,rancid,and green fragrance while inhibiting the meat and mushroom flavor of emulsified sausages at high temperatures.The E-nose could effectively distinguish sausages with or without fat supplementation,in which the samples(80℃,30 min)was not suitable for the method.On the other hand,e-nose was preferable to distinguish the cooking temperature difference sausages except for samples cooked at 100℃ for 30 min and 121℃ for 20 min.SPME-GC-MS indicated 56 volatile compounds detected from eight treatment groups.Several vital compounds,including hexanal,heptanal,octanal,pentanal,nonanal,1-octene,1-octen-3-ol,and methanethiol were found to increase with the cooking temperature.PLS-DA identified hexanal,pentanal,and n-hexanoic acid vinyl ester as potential markers of odor differences in sausages at different cooking temperatures.Moreover,OPLS-DA obtained 17,17,22,and 25 compounds from sausages(with or without fat addition)cooking at four kinds of temperatures respectively.In conclusion,fat addition significantly increased the content of volatiles in sausages under the same cooking condition,and cooking at 100℃ for 30 min was more beneficial to the formation of sausage flavor.

关 键 词：乳化肠 熟化温度 脂肪 挥发性风味物质 偏最小二乘判别分析(PLS-DA) 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]