熟制、高压灭菌和复热对粉蒸肉挥发性风味物质的影响
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摘要
采用固相微萃取-气相色谱-质谱-嗅闻仪联用测定加热、高压灭菌、复热后粉蒸肉中的挥发性化合物的种类及含量。结果表明,共测定出40种挥发性化合物,其中18种在所有组中均有检出。高压处理后样品中挥发性物质含量(C组2 026.40μg/kg;D组1 978.77μg/kg)显著高于未经处理组(A组705.00μg/kg,B组1 038.53μg/kg),但微波复热组除外(E组989.12μg/kg)。气味活度值分析显示己酸乙酯和醛类物质可能是导致"过熟味"、"罐头味"等不良风味产生的主要原因。主成分分析(principal component analysis,PCA)显示各组间分离良好,除微波组外其他组在PC1上贡献差异较小,但在PC2上差异较大;微波组在PC1上贡献低于其他组,在PC2上与高压灭菌组差异不大。总体来看控制醛类物质以及己酸乙酯有助于抑制粉蒸肉高温灭菌及复热产生的不良风味,微波复热对产品风味的不良影响较小。
The volatile ?avor components in steamed pork with rice ?our sampled at different processing stages(cooking and autoclaving) and after reheating were extracted and identi?ed by solid phase micro-extraction(SPME) combined with gas chromatography-mass spectrometry-olfactometry(GC-MS-O) in order to understand the formation of its ?avor. A total of 40 volatile compounds were identi?ed, eighteen of which were common to the uncooked(A), cooked(B), autoclaved(C),hot water-reheated(D) and microwave-reheated(E) samples. The content of volatile substances in all autoclaved samples(2 026.40 and 1 978.77 μg/kg for samples C and D) except for sample E(989.12 μg/kg) was signi?cantly higher than that of the unautoclaved samples A(705.00 μg/kg) and B(1 038.53 μg/kg). Odor activity values(OAVs) showed that ethyl caproate and aldehydes may be mainly responsible for the unpleasant overcooked and can-like ?avors. Principal component analysis(PCA) showed obvious separation between the ?ve groups. All groups except the microwave-reheated one exhibited a remarkable difference in the contribution of the second principal component(PC2) but not the ?rst principal component(PC1). The contribution of PC1 in the microwave-reheated group was lower than that of the other groups, whereas there was little difference in the contribution of PC2 between the microwave-reheated and autoclaved groups. Overall, controlling the formation of aldehydes and ethyl hexanoate helps to inhibit the formation of off-?avors caused by autoclaving and reheating in steamed pork with rice ?our and microwave reheating has little effect on the ?avor.
The volatile ?avor components in steamed pork with rice ?our sampled at different processing stages(cooking and autoclaving) and after reheating were extracted and identi?ed by solid phase micro-extraction(SPME) combined with gas chromatography-mass spectrometry-olfactometry(GC-MS-O) in order to understand the formation of its ?avor. A total of 40 volatile compounds were identi?ed, eighteen of which were common to the uncooked(A), cooked(B), autoclaved(C),hot water-reheated(D) and microwave-reheated(E) samples. The content of volatile substances in all autoclaved samples(2 026.40 and 1 978.77 μg/kg for samples C and D) except for sample E(989.12 μg/kg) was signi?cantly higher than that of the unautoclaved samples A(705.00 μg/kg) and B(1 038.53 μg/kg). Odor activity values(OAVs) showed that ethyl caproate and aldehydes may be mainly responsible for the unpleasant overcooked and can-like ?avors. Principal component analysis(PCA) showed obvious separation between the ?ve groups. All groups except the microwave-reheated one exhibited a remarkable difference in the contribution of the second principal component(PC2) but not the ?rst principal component(PC1). The contribution of PC1 in the microwave-reheated group was lower than that of the other groups, whereas there was little difference in the contribution of PC2 between the microwave-reheated and autoclaved groups. Overall, controlling the formation of aldehydes and ethyl hexanoate helps to inhibit the formation of off-?avors caused by autoclaving and reheating in steamed pork with rice ?our and microwave reheating has little effect on the ?avor.
引文
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[12]XIE J C,SUN B G,WANG S B.Aromatic constituents from Chinese traditional smoke-cured bacon of Mini-pig[J].Food Science and Technology International,2008,14(4):329-340.DOI:10.1177/1082013208098331.
[13]徐宗季,何海艳,袁建,等.不同提取方式对比分析姜油中的风味物质[J].食品工业科技,2016,37(21):304-308.DOI:10.13386/j.issn1002-0306.2016.21.050.
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[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.
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[18]张凯华,臧明伍,张哲奇,等.不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响[J].食品科学,2018,39(14):242-248.DOI:10.7506/spkx1002-6630-201814036.
[19]王瑞花,姜万舟,汪倩,等.烹制方法对猪肉脂质氧化和挥发性风味物质的作用[J].现代食品科技,2016,32(1):175-182.DOI:10.13982/j.mfst.1673-9078.2016.1.028.
[20]STAHNKE L H.Aroma components from dried sausages fermented with Staphylococcus xylosus[J].Meat Science,1994,38(1):39-53.DOI:10.1016/0309-1740(94)90094-9.
[21]陈海涛,孙杰,蒲丹丹,等.OAV和GC-MS-O法鉴定内蒙古风干牛肉风味活性物质[J].食品工业科技,2016,37(15):304-308;312.DOI:10.13386/j.issn1002-0306.2016.15.050.
[22]张纯,张智勇,平田孝.动态顶空进样法分析月盛斋酱牛肉的挥发性风味组分[J].食品与发酵工业,1992,23(4):47-53.
[23]米瑞芳,刘俊梅,胡小松,等.杀菌方式对即食猪肉片挥发性风味物质的影响[J].中国食品学报,2017,17(12):225-235.DOI:10.16429/j.1009-7848.2017.12.028.
[24]唐柯,马玥,徐岩,等.冰葡萄酒重要风味化合物嗅觉阈值的研究[J].食品与发酵工业,2016,42(1):148-151.DOI:10.13995/j.cnki.11-1802/ts.201601027.
[25]刘欣,赵改名,柳艳霞,等.肉桂块和肉桂粉对卤鸡腿肉挥发性风味成分影响的比较[J].食品科学,2013,34(14):223-226.DOI:10.7506/spkx1002-6630-201314045.
[26]苏里阳,王方定,刘小菊,等.红外电烤箱复热冷藏烤全羊风味物质的分析[J].肉类研究,2017,31(1):32-36.DOI:10.7506/rlyj1001-8123-201701006.
[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]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.
[29]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.
[30]PINO J A,TOLLE S,G?K 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.
[31]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.
[32]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.
[33]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.
[34]里奥·范海默特.化合物嗅觉阈值汇编[M].北京:科学出版社,2018.
[35]PELOSI P,VITI R.Specific anosmia to l-carvone:the minty primary odor[J].Chemical Senses,1978,3(3):331-337.
[2]张凯华,臧明伍,张哲奇,等.水浴复热时间对猪肉糜制品挥发性风味的影响[J].食品科学,2019,40(2):186-191.DOI:10.7506/spkx1002-6630-20180727-325.
[3]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.DOI:10.3969/j.issn.1000-1085.2007.22.026.
[4]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.
[5]QIAN M,REINECCIUS G A.Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value[J].Journal of Dairy Science,2003,86(3):770-776.DOI:10.3168/jds.S0022-0302(03)73658-3.
[6]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.
[7]张爱武,刘乐乐,何学敏,等.肉豆蔻化学成分与药理活性的研究进展[J].内蒙古医科大学学报,2014,36(1):85-88.DOI:10.16343/j.cnki.issn.2095-512x.2014.01.003.
[8]孙灵霞,赵改名,李苗云,等.八角茴香添加量对卤鸡腿挥发性风味的影响[J].现代食品科技,2015,31(11):324-331.DOI:10.13982/j.mfst.1673-9078.2015.11.049.
[9]王立艳,陈吉江,安骏,等.SPME-GC-MS对五种加工工艺鲜花椒油挥发性风味成分的分析[J].中国调味品,2017,42(9):128-133;137.DOI:10.3969/j.issn.1000-9973.2017.09.032.
[10]陈茜,陶兴宝,黄永亮,等.花椒香气研究进展[J].中国调味品,2018,43(1):189-194.DOI:10.3969/j.issn.1000-9973.2018.01.043.
[11]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.
[12]XIE J C,SUN B G,WANG S B.Aromatic constituents from Chinese traditional smoke-cured bacon of Mini-pig[J].Food Science and Technology International,2008,14(4):329-340.DOI:10.1177/1082013208098331.
[13]徐宗季,何海艳,袁建,等.不同提取方式对比分析姜油中的风味物质[J].食品工业科技,2016,37(21):304-308.DOI:10.13386/j.issn1002-0306.2016.21.050.
[14]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.
[15]谢恬,王丹,马明娟,等.OAV和GC-O-MS法分析五香驴肉风味活性物质[J].食品科学,2018,39(8):123-128.DOI:10.7506/spkx1002-6630-201808020.
[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]PΜGLIESE C,SIRTORI F,CALAMAI L,et al.The evolution of volatile compounds profile of“Toscano”dry-cured ham during ripening as revealed by SPME-GC-MS approach[J].Journal of Mass Spectrometry,2010,45(9):1056-1064.DOI:10.1002/jms.1805.
[18]张凯华,臧明伍,张哲奇,等.不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响[J].食品科学,2018,39(14):242-248.DOI:10.7506/spkx1002-6630-201814036.
[19]王瑞花,姜万舟,汪倩,等.烹制方法对猪肉脂质氧化和挥发性风味物质的作用[J].现代食品科技,2016,32(1):175-182.DOI:10.13982/j.mfst.1673-9078.2016.1.028.
[20]STAHNKE L H.Aroma components from dried sausages fermented with Staphylococcus xylosus[J].Meat Science,1994,38(1):39-53.DOI:10.1016/0309-1740(94)90094-9.
[21]陈海涛,孙杰,蒲丹丹,等.OAV和GC-MS-O法鉴定内蒙古风干牛肉风味活性物质[J].食品工业科技,2016,37(15):304-308;312.DOI:10.13386/j.issn1002-0306.2016.15.050.
[22]张纯,张智勇,平田孝.动态顶空进样法分析月盛斋酱牛肉的挥发性风味组分[J].食品与发酵工业,1992,23(4):47-53.
[23]米瑞芳,刘俊梅,胡小松,等.杀菌方式对即食猪肉片挥发性风味物质的影响[J].中国食品学报,2017,17(12):225-235.DOI:10.16429/j.1009-7848.2017.12.028.
[24]唐柯,马玥,徐岩,等.冰葡萄酒重要风味化合物嗅觉阈值的研究[J].食品与发酵工业,2016,42(1):148-151.DOI:10.13995/j.cnki.11-1802/ts.201601027.
[25]刘欣,赵改名,柳艳霞,等.肉桂块和肉桂粉对卤鸡腿肉挥发性风味成分影响的比较[J].食品科学,2013,34(14):223-226.DOI:10.7506/spkx1002-6630-201314045.
[26]苏里阳,王方定,刘小菊,等.红外电烤箱复热冷藏烤全羊风味物质的分析[J].肉类研究,2017,31(1):32-36.DOI:10.7506/rlyj1001-8123-201701006.
[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]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.
[29]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.
[30]PINO J A,TOLLE S,G?K 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.
[31]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.
[32]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.
[33]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.
[34]里奥·范海默特.化合物嗅觉阈值汇编[M].北京:科学出版社,2018.
[35]PELOSI P,VITI R.Specific anosmia to l-carvone:the minty primary odor[J].Chemical Senses,1978,3(3):331-337.