烟熏液辅助腌制液熏腊肉生产工艺优化及其对产品品质的影响  

Optimization of the Production Process of Liquid-Smoked Bacon Using Liquid Smoke-Assisted Curing and Its Impact on Product Quality

作　　者：李军年 全威 娄爱华 刘焱 沈清武 LI Junnian;QUAN Wei;LOU Aihua;LIU Yan;SHEN Qingwu(College of Food Science and Technology,Hunan Agricultural University,Changsha 410000,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410000

出　　处：《肉类研究》2024年第2期17-27,共11页Meat Research

基　　金：湖南省高新技术产业科技创新引领计划(科技攻关类)项目(2020GK2010)。

摘　　要：为提高液熏腊肉风味品质及生产效率,以液熏腊肉为研究对象,改进烟熏液的传统使用方式,探究烟熏液辅助腌制液熏腊肉的加工工艺。以烟熏液体积分数、烟熏液添加量、腌制时间和烘烤时间为单因素影响因子,感官评分为响应值,进行响应面优化分析,与传统湘西腊肉品质进行对比,并采用偏最小二乘判别分析(partial least squares-discriminant analysis,PLS-DA)对液熏腊肉烘烤过程中滋味物质的变化进行综合评价。结果表明:液熏腊肉最佳工艺条件为烟熏液体积分数70%、烟熏液添加量2%(m/m)、腌制时间4d、烘烤时间8d;相比市售湘西腊肉,液熏腊肉具有较高水分含量和亮度值,且食盐和亚硝酸盐含量更低,分别为3.8%和1.20mg/kg;液熏腊肉感官评分为84.56±1.10;通过滋味活度值分析可得,肌苷酸、鸟苷酸(guanosine monophosphate,GMP)、丙氨酸、谷氨酸、赖氨酸、精氨酸、缬氨酸、组氨酸及腺苷酸是液熏腊肉的主要滋味物质;PLS-DA表明,不同烘烤时间下液熏腊肉滋味物质含量存在差异,瓜氨酸、色氨酸、半胱氨酸、次黄嘌呤、GMP、谷氨酰胺、甘氨酸、异亮氨酸及亮氨酸是影响不同烘烤时间液熏腊肉滋味差异的关键指标。In order to improve the flavor quality and production efficiency of liquid-smoked bacon,the traditional use of liquid smoke was improved and the production process with liquid smoke-assisted curing was optimized by response surface methodology.The independent variables were volume fraction and addition level of liquid smoke,curing time and roasting time.The response was sensory scores.The quality of liquid-smoked bacon was compared with that of traditional bacon from west Hunan Province.Partial least squares-discriminant analysis(PLS-DA)was used to evaluate the changes of flavor substances during the roasting of liquid-smoked bacon.The results showed that the optimal process conditions were as follows:adding 2%of liquid smoke at a volume fraction of 70%,curing for 4 days and roasting for 8 days.Compared with commercially available west Hunan-style bacon,liquid-smoked bacon had higher moisture content and brightness value,and lower salt and nitrite contents(3.8%and 1.20 mg/kg respectively),and its sensory score was 84.56±1.10 out of 100 points.The taste activity value(TAV)analysis showed that inosine monophosphate(IMP),guanosine monophosphate(GMP),alanine,glutamic acid,lysine,arginine,valine,histidine,and adenosine monophosphate(AMP)were mainly responsible for the taste of liquid-smoked bacon.PLS-DA showed that the content of taste substances varied depending on the roasting time,and citrulline,tryptophan,cysteine,hypoxanthine(Hx),GMP,glutamine,glycine,isoleucine,and leucine were the key indexes influencing the differences in the flavor of liquid-smoked bacon with different roasting times.

关 键 词：液熏腊肉 响应面 游离氨基酸 呈味核苷酸 偏最小二乘判别分析 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]