酱牛肉加工和杀菌过程中脂肪和气味活性成分变化  

Changes of Lipids and Odor Active Components of Sauce Beef during Processing and Sterilization

作　　者：李素 王守伟[1] 臧明伍[1] 吴倩蓉 黄卉佳 张顺亮[1] Li Su;Wang Shouwei;Zang Mingwu;Wu Qianrong;Huang Huijia;Zhang Shunliang(China Meat Research Centre,Beijing Academy of Food Science,Beijing 100068;China National Accreditation Service for Conformity Assessment,Beijing 100062)

机构地区：[1]中国肉类食品综合研究中心、北京食品科学研究院,北京100068 [2]中国合格评定国家认可中心,北京100062

出　　处：《中国食品学报》2024年第8期357-370,共14页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市科技计划项目(Z221100007122010)。

摘　　要：为研究酱牛肉加工和杀菌过程中脂肪和气味活性成分变化,借助气相色谱-质谱联用等技术,对酱牛肉原料肉、滚揉腌制样品、卤制后样品和不同温度杀菌(90,105,110,120℃)样品中酸价、脂肪、脂肪酸、脂肪氧化和气味活性成分进行检测。结果表明:酱牛肉卤制样品酸价最低(2.16 mg/g),随杀菌温度升高酸价变高,120℃杀菌样品酸价最高(3.68 mg/g);原料肉中磷脂含量最高(61.33 g/100 g脂肪),随杀菌温度升高磷脂含量降低至52.21 g/100 g脂肪,游离脂肪酸含量逐渐升高至13.57 g/100 g脂肪;腌制和卤制工艺对酱牛肉总脂肪酸影响不显著(P>0.05),热杀菌工艺可增加饱和脂肪酸(SFA)含量,降低多不饱和脂肪酸(PUFA)含量,不饱和脂肪酸(UFA)含量的变化主要受PUFA影响。不同杀菌温度条件下各单不饱和脂肪酸(MUFA)变化不明显,热处理可使PUFA含量显著降低(P<0.05),105℃以上的杀菌温度可明显破坏PUFA。随着加工时间的延长,n-6 PUFA/n-3 PUFA值逐渐变高,PUFA/SFA值逐渐降低。105℃以上的杀菌温度可显著加剧(P<0.05)脂肪氧化。酱牛肉样品中壬醛、辛醛、4-烯丙基苯甲醚、芳樟醇气味活度值(OAV)较高。脂肪酸与气味活性成分变化显著相关(P<0.05),脂肪氧化与2-庚酮、2-壬酮、2-戊基呋喃、乙酸乙酯等变化显著相关(P<0.05)。结论:低于105℃的加工温度有助于减缓酱牛肉产品中的脂质劣变。To study the lipids and active flavor substances of sauce beef during processing,gas chromatography-mass spectrometry(GC-MS)and other technologies were used to detect and analyze acid value,fats,fatty acids content,lipid oxidation and odor active components in sauce beef samples,which included raw meat,tumble marination samples,cooking samples,and samples secondary sterilization at 90,100,110,120℃.Results showed that the acid value of cooking sample was the lowest(2.16 mg/g),acid value of sauce beef samples increased with the increase of sterilization temperature,samples sterilized at 120℃had the highest acid value(3.68 mg/g).The content of phospholipid in raw meat was the highest(61.33 g/100 g fat).With the increase of sterilization temperature,the content of phospholipid decreased 52.21 g/100 g fat,and the free fatty acid content gradually increased to 13.57 g/100 g fat.Tumble marination and cooking had no significant(P>0.05)effects on the total fatty acids in sauce beef.Thermal sterilization could increase the total content of saturated fatty acid(SFA)and decrease the content of(PUFA).UFA content was mainly affected by PUFA.Changes in MUFA were not significantly under different processes.Heat treatment could significantly(P<0.05)reduce the content of PUFA.Sterilization temperature above 105℃could destroy the PUFA significantly.With the progress of the processing,n-6 PUFA/n-3 PUFA gradually increased and PUFA/SFA decreased.The sterilization temperature above 105℃could significantly(P<0.05)increase the degree of lipid oxidation and promote the decomposition of fatty acids.OAVs of nonanal,octanal,4-allylanisole and linalool were higher in sauce beef samples.Fatty acids were significantly(P<0.05)correlated with the changes of odor active components.Fat oxidation was significantly(P<0.05)correlated with 2-heptanone,2-nonone,2-pentylfuran,ethyl acetate and so on.In summary,the processing temperature below 105℃could slows down the deterioration of lipids in sauce beef,which can provide a theoretical referen

关 键 词：酱牛肉 加工 脂肪酸 脂肪氧化 气味活性成分 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]