荷叶粉对猪肉糜脯风味的影响  

Effect of Lotus Leaf Powder on the Flavor of Dried Minced Pork Slices

作　　者：杜明静 唐成 刘超峰 肖燃 周宇 陈从贵 DU Mingjing;TANG Cheng;LIU Chaofeng;XIAO Ran;ZHOU Yu;CHEN Conggui(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China;Engineering Research Center of Bio-process from Ministry of Education,Hefei 230601,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601 [2]农产品生物化工教育部工程研究中心,安徽合肥230601

出　　处：《食品科学》2024年第15期148-156,共9页Food Science

基　　金：安徽省科技重大专项(202003a06020029)。

摘　　要：为研究不同荷叶粉添加量对猪肉糜脯风味的影响,对猪肉糜脯的风味感官品质、风味物质、脂质和蛋白质氧化程度、美拉德反应程度及微观结构进行分析。结果表明:添加荷叶粉显著影响了猪肉糜脯的风味;添加质量分数0.2%、0.4%的荷叶粉通过抑制脂质和蛋白质氧化,降低猪肉糜脯中油脂味物质己醛、壬醛和腥味物质三甲胺的含量,进而改善猪肉糜脯的风味;苯乙醇、(E)-2-庚烯醛和乙酸甲酯等物质的生成赋予猪肉糜脯荷叶清香气。而添加0.6%或0.8%的荷叶粉会显著降低猪肉糜脯中甜味氨基酸的含量以及鲜味物质的协同鲜味强度,并通过破坏猪肉糜脯的微观结构而加剧脂质和蛋白质氧化程度;荷叶粉还可通过抑制美拉德反应降低猪肉糜脯中挥发性杂环类化合物的生成。因此,添加适量的荷叶粉可有效改善猪肉糜脯的风味。The effect of addition of different levels of lotus leaf powder on the flavor of dried minced pork slices(DMPS)was studied by examining its sensory flavor attributes,flavor substances,lipid and protein oxidation levels,Maillard reaction degree,and microstructure.The results showed that addition of lotus leaf powder significantly affected the flavor of DMPS.Addition of lotus leaf powder at 0.2%and 0.4%improved the flavor of DMPS by inhibiting the oxidation of lipids and proteins and consequently reducing the contents of the fat rancidity flavor compounds hexanal and nonanal,and the fishy odor compound trimethylamine.The generation of phenethyl alcohol,(E)-2-hexenal,and methyl acetate provided DMPS with a delicate fragrance of lotus.However,adding 0.6%or 0.8%lotus leaf powder significantly decreased the contents of sweet amino acids and the umami taste intensity of DMPS,and exacerbated lipid and protein oxidation by disrupting the microstructure of DMPS.Furthermore,lotus leaf powder suppressed the production of volatile heterocyclic compounds in DMPS by inhibiting the Maillard reaction.Therefore,addition of an appropriate amount of lotus leaf powder could effectively improve the flavor of DMPS.

关 键 词：猪肉糜脯 荷叶粉 风味 脂质氧化 蛋白质氧化 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]