超声协同碳酸氢钠处理对低盐狮子头品质特性的影响  

Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on the Quality of Low-Salt Lion's Head Meatballs

作　　者：解鹏[1] 高岳[1] 崔保威 杨亚楠 张晓 邱岳 陆小星 XIE Peng;GAO Yue;CUI Baowei;YANG Yanan;ZHANG Xiao;QIU Yue;LU Xiaoxing(Faculty of Food Science and Technology,Suzhou Polytechnic Institute of Agriculture,Suzhou 215008,China;Suzhou Renchangshun Food Co.Ltd.,Suzhou 215231,China)

机构地区：[1]苏州农业职业技术学院食品科技学院,江苏苏州215008 [2]苏州仁昌顺食品有限公司,江苏苏州215231

出　　处：《肉类研究》2024年第6期34-41,共8页Meat Research

基　　金：2023年江苏高校“青蓝工程”优秀教学团队项目(苏教师函[2023]27号)。

摘　　要：为探究超声联合碳酸氢钠处理对低盐狮子头品质的影响规律,以狮子头为研究对象,分析低盐(质量分数1%食盐)条件下碳酸氢钠和超声处理对狮子头pH值、色泽、蒸煮损失、加压损失、质构、感官和挥发性风味物质等指标的影响。结果表明:与1%食盐处理组相比,超声联合碳酸氢钠处理显著降低了狮子头红度值,但增加了亮度值和黄度值(P<0.05);超声联合碳酸氢钠处理显著降低了低盐狮子头的蒸煮损失和加压损失,提高了低盐狮子头的硬度、弹性等质构特性,且蒸煮损失和加压损失显著低于传统2%食盐处理组,硬度、弹性等质构特性显著高于传统2%食盐处理组(P<0.05);挥发性风味物质分析结果表明,不同处理组香味物质主要来自醛类、醇类和酯类,这3大类物质对狮子头的风味贡献较大,尤其是癸醛、辛醛、壬醛、己醛和苯乙醇;1%食盐处理组的芳香物质主要为11-十八碳烯酸甲酯、(Z,Z)-9,12-十八碳二烯酸-甲酯等酯类;1%食盐+碳酸氢钠处理组的关键性风味物质为醇类物质,包括苯乙醇、10-叠氮基-1-癸硫醇和3-甲基-1-丁醇;1%食盐+超声处理组的关键风味物质为己醛、壬醛等醛类物质;1%食盐+0.4%碳酸氢钠+超声处理组的关键性风味物质主要为戊醛、壬醛、己醛、3-甲基-1-丁醇、1-辛烯-3-醇、乙醇和乙酸乙酯,其中己醛和壬醛是其中最关键的风味物质,超声联合碳酸氢钠处理使得狮子头中风味物质组成更加丰富;感官评价结果表明,超声联合碳酸氢钠处理组的感官评分最高(43.52),显著高于1%食盐处理组(P<0.05),且与传统2%食盐组无显著差异(P>0.05)。综上所述,1%食盐+0.4%碳酸氢钠+超声处理的狮子头品质与2%食盐处理组无显著差异,部分品质指标甚至显著提升,说明超声联合碳酸氢钠处理完全弥补了由食盐含量降低引起的产品保水性、质构及风味等品质劣变。The aim of this study was to explore the impact of ultrasound-assisted sodium bicarbonate treatment on the quality of low-salt lion's head meatballs(1% NaCl) as evaluated in terms of pH,color,cooking loss,pressing loss,texture,sensory properties,and volatile flavor compounds.The results indicated that ultrasound-assisted sodium bicarbonate treatment significantly reduced the redness value of meatballs while increasing the brightness and yellowness values compared with the 1% NaCl group(P < 0.05).In addition,it significantly reduced the cooking loss and pressing loss,and enhanced textural characteristics such as hardness and elasticity compared with the 2% NaCl group(P < 0.05).The analysis of volatile flavor compounds showed that the major aroma compounds across all groups were aldehydes,alcohols,and esters,contributing significantly to the flavor of meatballs,especially decanal,octanal,nonanal,hexanal,and phenylethanol.The major aroma compounds in the 1% NaCl treatment group were esters such as 11-octadecenoic acid methyl ester,(Z,Z)-9,12-octadecadienoic acid methyl ester.The key flavor compounds in the 1% NaCl + sodium bicarbonate group were phenylethanol,10-azido-1-decanethiol,and 3-methyl-1-butano.The key flavor compounds in the 1% NaCl + ultrasound treatment group were aldehydes such as hexanal and nonanal.The key flavor compounds in the 1% salt + 0.4% sodium bicarbonate + ultrasound treatment group were hexanal,nonanal,pentanal,3-methyl-1-butanol,1-octen-3-ol,ethanol and ethyl acetate,with hexanal and nonanal being the most important flavor compounds.Ultrasound-assisted sodium bicarbonate treatment enriched the composition of flavor compounds in meatballs.The ultrasound-assisted sodium bicarbonate treatment group scored highest(43.52) in sensory evaluation,which was significantly higher than that of the 1% NaCl treatment group(P < 0.05) and was not significantly different from the 2% NaCl treatment group(P > 0.05).In summary,the quality of the 1%salt + 0.4% sodium bicarbonate + ultrasound treatment group was

关 键 词：低盐 超声 碳酸氢钠 狮子头 品质特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]