关键工艺对粉蒸肉挥发性特征风味形成的影响
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摘要
采用动态顶空样品制备-气相色谱-质谱-嗅闻仪联用法对粉蒸肉加工挥发性化合物进行鉴定。结果显示:4组样品中共鉴定出79种挥发性化合物,其中腌制组挥发性物质总量最少(2 044.35 g/kg),但种类最多(69种);与鲜肉加热组(2 706.15 g/kg)相比,腌制加热组和粉蒸肉组风味物质含量有所提升(分别为2 869.79、2 900.12 g/kg),但挥发性物质构成差异较大;腌制加热组的酯类、醇类、酸类、酚类物质含量高于其他各组,但醛类物质含量为经过热处理3组中最低。主成分分析(principal component analysis,PCA)显示各组间分离良好,其中鲜肉加热组和腌制加热组在PC1上贡献率较大,且与腌制组在PC2上贡献率差异不明显,粉蒸肉组在PC1上贡献率最低且与其他组相差较大,但在PC2上贡献率较高,提示其主要风味构成与其他组相差较大。总体来看,添加米粉工艺对产品风味的影响巨大,可能主要抑制风味物质的生成和释放。
The volatile flavor components in steamed pork with rice during various processing stages were extracted and identified by dynamic headspace sampling(DHS) combined with gas chromatography-mass spectrometry-olfactometry(GC-MS-O). A total of 79 volatile compounds were identified from raw marinated(intermediate 1), cooked unmarinated(intermediate 2) and cooked marinated streaky pork(intermediate 3) and the finished product. Intermediate 1 showed the highest abundance(2 044.35 g/kg) but the greatest diversity(69) of volatile compounds. Compared with intermediate2(2 706.15 g/kg), the amount of volatile flavor substances in intermediate 3 and the product was increased(2 869.79 and2 900.12 g/kg); however, there was a significant difference in volatile flavor composition. The contents of esters, alcohols,acids and phenols in intermediate 2 were higher than those in three other groups, and the content of aldehydes was lower in the three cooked samples as compared to the raw meat. Principal component analysis(PCA) showed that all four groups were clearly separated; for intermediate 2 and 3, the cumulative variance contribution rate of the first principal component(PC1)was larger, but no significant difference in the cumulative variance contribution rate of the second principal component(PC2)was observed between the two groups. The finished product showed the lowest cumulative variance contribution rate of PC1,which did not significantly differ compared with the other groups, but exhibited a greater cumulative variance contribution rate of PC2, suggesting a great difference in the main flavor composition between the finished product and the intermediates.In general, rice flour has a great influence on the flavor of the product, mainly by inhibiting the generation and release of flavor substances.
The volatile flavor components in steamed pork with rice during various processing stages were extracted and identified by dynamic headspace sampling(DHS) combined with gas chromatography-mass spectrometry-olfactometry(GC-MS-O). A total of 79 volatile compounds were identified from raw marinated(intermediate 1), cooked unmarinated(intermediate 2) and cooked marinated streaky pork(intermediate 3) and the finished product. Intermediate 1 showed the highest abundance(2 044.35 g/kg) but the greatest diversity(69) of volatile compounds. Compared with intermediate2(2 706.15 g/kg), the amount of volatile flavor substances in intermediate 3 and the product was increased(2 869.79 and2 900.12 g/kg); however, there was a significant difference in volatile flavor composition. The contents of esters, alcohols,acids and phenols in intermediate 2 were higher than those in three other groups, and the content of aldehydes was lower in the three cooked samples as compared to the raw meat. Principal component analysis(PCA) showed that all four groups were clearly separated; for intermediate 2 and 3, the cumulative variance contribution rate of the first principal component(PC1)was larger, but no significant difference in the cumulative variance contribution rate of the second principal component(PC2)was observed between the two groups. The finished product showed the lowest cumulative variance contribution rate of PC1,which did not significantly differ compared with the other groups, but exhibited a greater cumulative variance contribution rate of PC2, suggesting a great difference in the main flavor composition between the finished product and the intermediates.In general, rice flour has a great influence on the flavor of the product, mainly by inhibiting the generation and release of flavor substances.
引文
[1]张培培,吴雪燕,汪淼,等.肉制品中脂肪氧化与蛋白质氧化及相互影响[J].食品发酵与工业,2013,39(5):143-148.DOI:10.13995/j.cnki.11-1802/ts.2013.05.041.
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[4]臧明伍,王宇,韩凯,等.北京清真酱牛肉挥发性风味化合物的研究[J].食品工业科技,2010,31(8):70-73.DOI:10.13386/j.issn1002-0306.2010.08.019.
[5]SOMBOONCHAN S,LUBBERS S,ROUDAUT G.Water and temperature contribution to the structuration of starch matrices in the presence of flavour[J].Food Chemistry,2016,195(3):79-86.DOI:10.1016/j.foodchem.2015.04.099.
[6]YEO L,THOMPSON D,PETERSON D.Inclusion complexation of flavour compounds by dispersed high-amylose maize starch(HAMS)in an aqueous model system[J].Food Chemistry,2016,199(5):393-400.DOI:10.1016/j.foodchem.2015.12.054.
[7]PREINININGER M,GIMELFARB L,LI H C,et al.Identification of dihydromaltol(2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one)in Ryazhenka Kefir and comparative sensory impact assessment of related cycloenolones[J].Journal of Agricultural and Food Chemistry,2009,57(21):9902-9908.DOI:10.1021/jf901569f.
[8]崔桂友.风味化学研究的困境和前景[J].食品科学,1995,16(10):24-28.
[9]庞雪莉,胡小松,廖小军,等.FD-GC-O和OAV方法鉴定哈密瓜香气活性成分研究[J].中国食品学报,2012,12(6):174-182.DOI:10.7506/spkx1002-6630-201516040.
[10]ABDI H,WILLIAMS L J.Principal component analysis[J].Wiley Interdisciplinary Reviews Computational Statistics,2010,2(4):433-459.
[11]谢碧秀,孙智达,谢定源,等.粉蒸肉的生产工艺[J].食品与发酵工业,2008,34(8):98-101.DOI:10.13995/j.cnki.11-1802/ts.2008.08.022.
[12]毛礼钟.粉蒸肉的烹饪技法和营养分析[J].中国食品,2007,37(22):55.
[13]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[14]张宁陈,陈海涛,孙宝国,等.固相微萃取和同时蒸馏萃取方法比较传统腊牛肉的风味成分[J].中国食品学报,2016,16(6):247-258.DOI:10.16429/j.1009-7848.2016.06.033.
[15]綦艳梅,孙宝国,陈海涛.同时蒸馏萃取-气质联用分析月盛斋酱牛肉的挥发性风味成分[J].食品科学,2010,31(18):370-374.
[16]张文灿,袁永红.绥粳4号香米的风味组成及关键致香化合物的鉴定[J].中国粮油学报,2014,29(4):5-9;21.
[17]BREWERM S,VEGA J D.Detectable odor thresholds of selected lipid oxidation compounds in a meat model system[J].Journal of Food Science,1995,60(3):592-595.DOI:10.3168/jds.S0022-0302(03)73658-3.
[18]王兆明,贺稚非,李洪军.脂质和蛋白质氧化对肉品品质影响及交互氧化机制研究进展[J].食品科学,2018,39(11):295-301.DOI:10.7506/spkx1002-6630-201811045.
[19]王强.香肠脂肪氧化动力学特性及温度对其影响研究[J].食品科学,2013,34(11):130-133.DOI:10.7506/spkx1002-6630-201311029.
[20]BUTTERY R G,LING L C,JULIANO B O.2-Acetyl-1-pyrroline:an important aroma component of cooked rice[J].Chemical Industries,1982,19:958.
[21]张敏,苗菁,苏慧敏,等.不同品种稻米的米饭风味分析[J].食品科学,2017,38(16):110-114.DOI:10.7506/spkx1002-6630-201716017.
[22]金华勇,曾灿伟,康旭,等.顶空固相微萃取-气-质联用技术分析传统甜面酱中挥发性风味成分[J].中国酿造,2009,28(5):152-154.DOI:10.3969/j.issn.0254-5071.2009.05.046.
[23]闫平平,衣杰荣.红腐乳中挥发性风味物质的分析[J].食品科学,2012,33(2):211-215.
[24]BREWERM S,VEGA J D.Detectable odor thresholds of selected lipid oxidation compounds in a meat model system[J].Journal of Food Science,1995,60(3):592-595.DOI:10.3168/jds.S0022-0302(03)73658-3.
[25]MURIEL E,ANTEQUERA T,PETRóN M J,et al.Volatile compounds in Iberian dry-cured loin[J].Meat Science,2004,68(3):391-400.DOI:10.1016/j.meatsci.2004.04.006.
[26]赵冰,李素,张顺亮,等.保鲜方式对冷鲜猪肉挥发性风味物质的影响[J].肉类研究,2017,31(2):51-56.DOI:10.7506/rlyj1001-8123-201702010.
[27]GU S Q,WANG X C,TAO N P,et al.Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J].Food Research International,2013,54(1):81-92.DOI:10.1016/j.foodres.2013.05.018.
[28]徐为民,徐幸莲,周光宏,等.风鹅加工过程中挥发性风味成分的变化[J].中国农业科学,2007,40(10):2309-2315.DOI:10.3321/j.issn:0578-1752.2007.10.026.
[29]SCHIFFMAN S S,BENNETT J L,RAYMER J H.Quantification of odors and odorants from swine operations in North Carolina[J].Agricultural and Forest Meteorology,2001,108(3):213-240.DOI:10.1016/S0168-1923(01)00239-8.
[30]BUTTERY R G,TURNBAUGH J G,LING L C.Contribution of volatiles to rice aroma[J].Journal of Agricultural and Food Chemistry,1988,36(5):1006-1009.DOI:10.1021/jf00083a025.
[31]PINO J A,TOLLE S,G諯R,et al.Characterisation of odour-active compounds in aged rum[J].Food Chemistry,2012,132(3):1436-1441.DOI:10.1016/j.foodchem.2011.11.133.
[32]CZERNY M,CHRISTLBAUER M,CHRISTLBAUER M,et al.Re-investigation on odor thresholds of key food aroma compounds and development of an aroma language based on odor qualities of defined aqueous odorant solutions[J].European Food Research and Technology,2008,228(2):265-273.DOI:10.1007/s00217-008-0931-x.
[33]BUTTERY R G,LING L C.Volatile flavor components of corntortillas and related products[J].Journal of Agricultural and Food Chemistry,1995,43(7):1878-1882.DOI:10.1021/jf00055a023.
[34]SANSONE-LAND A,TAKEOKA G R,SHOEMAKER C F.Volatile constituents of commercial imported and domestic black-ripe table olives(Olea europaea)[J].Food Chemistry,2014,149(15):285-295.DOI:10.1016/j.foodchem.2013.10.090.
[35]里奥..范海默特.化合物香味阈值汇编[M].北京:科学出版社,2015.
[36]GU S Q,WANG X C,TAO N P,et al.Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J].Food Research International,2013,54:81-92.DOI:10.1016/j.foodres.2013.05.018.
[37]PELOSI P,VITI R.Specific anosmia to l-carvone:the minty primary odor[J].Chemical Senses,1978,3(3):331-337.
[38]郝飞龙,范莹,延莎,等.HS-SPME/LLME-GC-MS结合感官品评分析山西清香型恒酒香气成分[J].现代食品科技,2018,34(3):203-211.DOI:10.13982/j.mfst.1673-9078.2018.03.030.
[2]沈晓玲,李诚.脂类物质与肉的风味[J].肉类研究,2008,22(3):25-28.DOI:10.3969/j.issn.1001-8123.2008.03.009.
[3]周芳伊,张泓,黄峰,等.肉制品风味物质研究与分析进展[J].肉类研究,2015,29(7):34-37.DOI:10.7506/rlyj1001-8123-201507008.
[4]臧明伍,王宇,韩凯,等.北京清真酱牛肉挥发性风味化合物的研究[J].食品工业科技,2010,31(8):70-73.DOI:10.13386/j.issn1002-0306.2010.08.019.
[5]SOMBOONCHAN S,LUBBERS S,ROUDAUT G.Water and temperature contribution to the structuration of starch matrices in the presence of flavour[J].Food Chemistry,2016,195(3):79-86.DOI:10.1016/j.foodchem.2015.04.099.
[6]YEO L,THOMPSON D,PETERSON D.Inclusion complexation of flavour compounds by dispersed high-amylose maize starch(HAMS)in an aqueous model system[J].Food Chemistry,2016,199(5):393-400.DOI:10.1016/j.foodchem.2015.12.054.
[7]PREINININGER M,GIMELFARB L,LI H C,et al.Identification of dihydromaltol(2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one)in Ryazhenka Kefir and comparative sensory impact assessment of related cycloenolones[J].Journal of Agricultural and Food Chemistry,2009,57(21):9902-9908.DOI:10.1021/jf901569f.
[8]崔桂友.风味化学研究的困境和前景[J].食品科学,1995,16(10):24-28.
[9]庞雪莉,胡小松,廖小军,等.FD-GC-O和OAV方法鉴定哈密瓜香气活性成分研究[J].中国食品学报,2012,12(6):174-182.DOI:10.7506/spkx1002-6630-201516040.
[10]ABDI H,WILLIAMS L J.Principal component analysis[J].Wiley Interdisciplinary Reviews Computational Statistics,2010,2(4):433-459.
[11]谢碧秀,孙智达,谢定源,等.粉蒸肉的生产工艺[J].食品与发酵工业,2008,34(8):98-101.DOI:10.13995/j.cnki.11-1802/ts.2008.08.022.
[12]毛礼钟.粉蒸肉的烹饪技法和营养分析[J].中国食品,2007,37(22):55.
[13]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[14]张宁陈,陈海涛,孙宝国,等.固相微萃取和同时蒸馏萃取方法比较传统腊牛肉的风味成分[J].中国食品学报,2016,16(6):247-258.DOI:10.16429/j.1009-7848.2016.06.033.
[15]綦艳梅,孙宝国,陈海涛.同时蒸馏萃取-气质联用分析月盛斋酱牛肉的挥发性风味成分[J].食品科学,2010,31(18):370-374.
[16]张文灿,袁永红.绥粳4号香米的风味组成及关键致香化合物的鉴定[J].中国粮油学报,2014,29(4):5-9;21.
[17]BREWERM S,VEGA J D.Detectable odor thresholds of selected lipid oxidation compounds in a meat model system[J].Journal of Food Science,1995,60(3):592-595.DOI:10.3168/jds.S0022-0302(03)73658-3.
[18]王兆明,贺稚非,李洪军.脂质和蛋白质氧化对肉品品质影响及交互氧化机制研究进展[J].食品科学,2018,39(11):295-301.DOI:10.7506/spkx1002-6630-201811045.
[19]王强.香肠脂肪氧化动力学特性及温度对其影响研究[J].食品科学,2013,34(11):130-133.DOI:10.7506/spkx1002-6630-201311029.
[20]BUTTERY R G,LING L C,JULIANO B O.2-Acetyl-1-pyrroline:an important aroma component of cooked rice[J].Chemical Industries,1982,19:958.
[21]张敏,苗菁,苏慧敏,等.不同品种稻米的米饭风味分析[J].食品科学,2017,38(16):110-114.DOI:10.7506/spkx1002-6630-201716017.
[22]金华勇,曾灿伟,康旭,等.顶空固相微萃取-气-质联用技术分析传统甜面酱中挥发性风味成分[J].中国酿造,2009,28(5):152-154.DOI:10.3969/j.issn.0254-5071.2009.05.046.
[23]闫平平,衣杰荣.红腐乳中挥发性风味物质的分析[J].食品科学,2012,33(2):211-215.
[24]BREWERM S,VEGA J D.Detectable odor thresholds of selected lipid oxidation compounds in a meat model system[J].Journal of Food Science,1995,60(3):592-595.DOI:10.3168/jds.S0022-0302(03)73658-3.
[25]MURIEL E,ANTEQUERA T,PETRóN M J,et al.Volatile compounds in Iberian dry-cured loin[J].Meat Science,2004,68(3):391-400.DOI:10.1016/j.meatsci.2004.04.006.
[26]赵冰,李素,张顺亮,等.保鲜方式对冷鲜猪肉挥发性风味物质的影响[J].肉类研究,2017,31(2):51-56.DOI:10.7506/rlyj1001-8123-201702010.
[27]GU S Q,WANG X C,TAO N P,et al.Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J].Food Research International,2013,54(1):81-92.DOI:10.1016/j.foodres.2013.05.018.
[28]徐为民,徐幸莲,周光宏,等.风鹅加工过程中挥发性风味成分的变化[J].中国农业科学,2007,40(10):2309-2315.DOI:10.3321/j.issn:0578-1752.2007.10.026.
[29]SCHIFFMAN S S,BENNETT J L,RAYMER J H.Quantification of odors and odorants from swine operations in North Carolina[J].Agricultural and Forest Meteorology,2001,108(3):213-240.DOI:10.1016/S0168-1923(01)00239-8.
[30]BUTTERY R G,TURNBAUGH J G,LING L C.Contribution of volatiles to rice aroma[J].Journal of Agricultural and Food Chemistry,1988,36(5):1006-1009.DOI:10.1021/jf00083a025.
[31]PINO J A,TOLLE S,G諯R,et al.Characterisation of odour-active compounds in aged rum[J].Food Chemistry,2012,132(3):1436-1441.DOI:10.1016/j.foodchem.2011.11.133.
[32]CZERNY M,CHRISTLBAUER M,CHRISTLBAUER M,et al.Re-investigation on odor thresholds of key food aroma compounds and development of an aroma language based on odor qualities of defined aqueous odorant solutions[J].European Food Research and Technology,2008,228(2):265-273.DOI:10.1007/s00217-008-0931-x.
[33]BUTTERY R G,LING L C.Volatile flavor components of corntortillas and related products[J].Journal of Agricultural and Food Chemistry,1995,43(7):1878-1882.DOI:10.1021/jf00055a023.
[34]SANSONE-LAND A,TAKEOKA G R,SHOEMAKER C F.Volatile constituents of commercial imported and domestic black-ripe table olives(Olea europaea)[J].Food Chemistry,2014,149(15):285-295.DOI:10.1016/j.foodchem.2013.10.090.
[35]里奥..范海默特.化合物香味阈值汇编[M].北京:科学出版社,2015.
[36]GU S Q,WANG X C,TAO N P,et al.Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J].Food Research International,2013,54:81-92.DOI:10.1016/j.foodres.2013.05.018.
[37]PELOSI P,VITI R.Specific anosmia to l-carvone:the minty primary odor[J].Chemical Senses,1978,3(3):331-337.
[38]郝飞龙,范莹,延莎,等.HS-SPME/LLME-GC-MS结合感官品评分析山西清香型恒酒香气成分[J].现代食品科技,2018,34(3):203-211.DOI:10.13982/j.mfst.1673-9078.2018.03.030.