不同加工方式下藏猪肉和杜长大猪肉品质差异分析  

Analysis of Quality Differences between Tibetan Pork and Duroc×Landrace×Yorkshire Pork under Different Thermal Processing

作　　者：徐丽娜 黄峻榕[1] 赵莱昱 任培芳 张春晖 黄峰[2,4] XU Lina;HUANG Junrong;ZHAO Laiyu;REN Peifang;ZHANG Chunhui;HUANG Feng(College of Food Science and Engineering,Shaanxi University of Science and Technology,Xi'an 710000,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Hanon Scientific Instruments,Beijing 100192,China;Western Agricultural Research Center of the Chinese Academy of Agricultural Sciences,Changji 831100,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710000 [2]中国农业科学院农产品加工研究所,北京100193 [3]海能未来技术集团股份有限公司,北京100192 [4]中国农业科学院西部农业研究中心,新疆昌吉831100

出　　处：《食品工业科技》2025年第6期293-302,共10页Science and Technology of Food Industry

基　　金：国家重点研发计划课题(2022YFD1600905);优质畜产品产业集群-新疆生猪产业链关键技术研发及集成示范(2022LQ01003);新疆维吾尔自治区“天山人才”培养计划项目(2022TSYCCX0048)。

摘　　要：为分析不同加工方式下藏猪肉和杜长大猪肉品质差异,研究了煮制、炸制和烤制条件下,猪肉的加工损失率、剪切力、质构、色泽等指标的变化,采用了电子鼻和气相-离子迁移色谱对挥发性化合物进行多元统计分析。结果表明,三种热加工方式下,煮制组猪肉的加工损失率、剪切力和硬度最低,水分含量最高。炸制组猪肉硬度最高,剪切力和咀嚼性最大,这是由于油的高传热特性导致肉块表面迅速成壳。烤制组猪肉的加工损失率最高,水分含量最低,说明以热空气为加热介质容易造成水分丧失导致其加工损失率最高。对于不同品种而言,藏猪肉的蛋白含量约是杜长大猪的1.07倍,肌内脂肪含量是杜长大猪的0.73倍。炸制藏猪肉的红度值(a^(*)值)最高为14.53显著高于杜长大猪肉(P<0.05),说明藏猪肉具有更深的色泽。电子鼻能较好地区分三种热加工下藏猪肉和杜长大猪肉香气。气相色谱-离子迁移色谱检测到58种挥发性风味物质,煮制方式下藏猪和杜长大猪中分别检测出40种、41种挥发性化合物,烤制方式下藏猪和杜长大猪分别检测出34种、33种化合物,而在炸制方式中,藏猪和杜长大猪中分别检测出22种和15种挥发性化合物,这些化合物主要为醛类、酮类和醇类。在煮制和炸制过程中,藏猪肉的总含硫挥发性物质含量显著高于杜长大猪肉(P<0.05)。炸制藏猪肉特征性风味物质为α-异甲基紫罗兰酮和乙二醇二甲醚,而烤制藏猪肉特有的挥发性风味物质是二甲基二硫和3-羟基-2-丁酮(M),煮制藏猪肉则以4-甲基噻唑为特征。炸制的藏猪肉在色泽、香味和可接受度的评分上明显高于其他加工方式。综上,在三种不同的热加工方式中,藏猪肉的水分含量、硬度、色值以及含有杂环类挥发性风味化合物方面表现更为突出,炸制处理方式下藏猪肉和杜长大猪肉的风味差异比较显著,藏猪肉的风�To examine the quality variations between Tibetan pork and Duroc×Landrace×Yorkshire(DLY)pork subjected to different thermal processing methods,this study analyzed changes in cooking loss rate,shear force,texture,and color under boiling,frying,and roasting conditions.Multivariate statistical analysis of volatile organic compounds(VOCs)was conducted using an electronic nose and gas chromatography-ion mobility spectrometry(GC-IMS).The findings indicated that,among the three thermal processing methods,the boiled pork exhibited the lowest cooking loss,shear force,and hardness.and the highest moisture content.The fried pork exhibited the highest hardness,shear force and chewiness due to the high heat transfer properties of the oil,which quickly formed a crust on the surface of the meat.Conversely,the roasted pork demonstrated the highest cooking loss and the lowest moisture content,indicating that using hot air as the heating medium tends to cause water loss,resulting in the highest cooking loss rate.Regarding different breeds,the protein content of Tibetan pork was approximately 1.07 times that of Duroc×Landrace×Yorkshire pork,whereas its intramuscular fat content was 0.73 times that of Duroc×Landrace×Yorkshire pork.The redness value(a^(*) value)of fried Tibetan pork,which was the highest at 14.53,was significantly greater than that of Duroc×Landrace×Yorkshire pork(P<0.05),indicating that Tibetan pork had a deeper color.The electronic nose could effectively distinguish the aromas of Tibetan pork and Duroc×Landrace×Yorkshire pork under the three different heat processing methods.Gas chromatography-ion mobility spectrometry(GC-IMS)detected 58 volatile flavor compounds.40 and 41 volatile compounds were detected in Tibetan and Duroc×Landrace×Yorkshire pork in boiling mode,34 and 33 compounds were detected in Tibetan and Duroc×Landrace×Yorkshire pork in roasting mode,while 22 and 15 volatile compounds,mainly aldehydes,ketones and alcohols,were detected in Tibetan and Duroc×Landrace×Yorkshire pork in frying

关 键 词：藏猪 加工方式 品质差异 电子鼻 气相色谱-离子迁移谱(GC-IMS) 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]