腌制时间对兔后腿肉挥发性风味物质的影响
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摘要
采用电子鼻和气质联用技术研究不同腌制时间对兔后腿肉挥发性风味物质的影响,并在同等条件下以没有腌制的设为对照组。结果表明:利用电子鼻能对不同腌制时间的兔后腿肉进行一定程度的区分。GC-MS总共测得挥发性成分60种,腌制0、12、24、36、48 h的挥发性成分的种类分别为24、44、43、44和47种。腌制处理后的主要挥发性风味物质都以醛类、烃类和醇类为主,醛类为最多。腌制36 h的样品挥发性风味物质的相对质量分数最高。
Volatile compounds of stewed rabbit with the different curing time(0 h、12 h、24 h、36 h and 48 h) were analyzed by electronic nose and gas chromatography-mass spectrometry(GC-MS).Results of electronic nose showed that rabbit with different curing time can be identified to some extent. GC-MS results showed that the volatile components included 60 species,24,44,43,44,47 were measured in five groups. The main component of pickled processed flavor substances are mainly aldehydes,hydrocarbons and alcohols,and the most was aldehydes. Pickled flavor components of 36 h has the highest total peak area.
Volatile compounds of stewed rabbit with the different curing time(0 h、12 h、24 h、36 h and 48 h) were analyzed by electronic nose and gas chromatography-mass spectrometry(GC-MS).Results of electronic nose showed that rabbit with different curing time can be identified to some extent. GC-MS results showed that the volatile components included 60 species,24,44,43,44,47 were measured in five groups. The main component of pickled processed flavor substances are mainly aldehydes,hydrocarbons and alcohols,and the most was aldehydes. Pickled flavor components of 36 h has the highest total peak area.
引文
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[2]WANG Zhaoming,HE Zhifei,TAO Xiaoqi,et al.Box-behnken design-response surface methodology to optimize tumbling process of rabbit meat[J].Food Science,2015.(in Chinese)
[3]FAN Jinshan.Present situation and development of rabbit meat processing[J].Animal Husbandry and Feed Science,2013,34(9):77-78,110.(in Chinese)
[4]WANG Jun,HE Zhifei,LI Hongjun,et al.Determination of flavour compounds in rabbit meat by HS-SPME/GC-MS[J].Food Science,2013(14):212-217.(in Chinese)
[5]HORNSTEIN I,CROWE P F.Meat flavor chemistry,flavor studies on beef and pork[J].Journal of Agricultural&Food Chemistry,1960,8(6):494-498.
[6]DUAN Yan,ZHENG Fuping,YANG Mengyun,et al.Analysis on volatile flavor compounds in Dezhou Braised Chicken by ASE-SAFE/GC-MS/GC-O[J].Journal of Chinese Institute of Food Science and Technology,2014,14(4):222-230.(in Chinese)
[7]ZHANG Yijun,ZHENG Fuping,ZHANG Yuyu,et al.Analysis of volatile components in Daokou Roasted Chicken by MAE-SAFE-GC-MS[J].Food Science,2014,35(22):130-134.(in Chinese)
[8]QI Yanmei,SUN Baoguo,HUANG Mingquan,et al.Analysis of volatile compounds in Yueshengzhai Spiced Beef by simultaneous distillation extraction and gas chromatography-mass spectrometry[J].Food Science,2010(18):370-374.(in Chinese)
[9]XU Xiaolan,CHEN Haitao,QI Yanmei,et al.Analysis of volatile compounds in Hutongfang Beijing-style Sauce Chicken by simultaneous distillation extraction and gas chromatography-mass spectrometry[J].Food Science,2011(22):237-242.(in Chinese)
[10]WANG Li,ZHANG Li,SUN Baozhong,et al.Effect of curing time on the edible quality of yak quadriceps femoris and longissimus dorsi[J].Science and Technology of Food Industry,2014(4):126-131.(in Chinese)
[11]LIN Nan,LI Shengwei,TANG Rongqin,et al.The pickled process research of Baishiyi Salted Duck[J].Journal of Anhui Agri Sci,2015(14):239,244.(in Chinese)
[12]HUANG Han,HE Zhife,TAO Xiaoqi,et al.Analysis of volatile flavour compounds in different curings on Ira Rabbit with HS-SPME-GC-MS[J].Food Science,2015.(in Chinese)
[13]夏延斌.食品风味化学[M].北京:化学工业出版社,2008:79-83.
[14]MORALES M L,OACUTE R M C,N,et al.Effect of storage time at low temperature on the volatile compound composition of Sevillana and Maravilla raspberries[J].Postharvest Biology&Technology,2014,96(2):128-134.
[15]XU Yixiu,ZHANG Min,SUN Jincai.Analysis of distasteful substance in Bayberry Juice by solid phase microextraction combined with GC-MS[J].Journal of Food Science and Biotechnology,2012,31:1057-1061.(in Chinese)
[16]CHEN Hongxia,HE Zhifei,ZHU Huimin,et al.Comparative application of head space-solid micro-extraction and simultaneous distillation extraction for GC-MS analysis of volatile components in IRA rabbit meat[J].Science and Technology of Food Industry,2014(3):288-291.(in Chinese)
[17]SU Yan,LIU Yuling,ZHOU Tao,et al.Effect of freeze-thaw cycles on the changes in volatile compounds of Chansi Rabbit,a traditional Chinese cured rabbit meat product[J].Food Science,2015,16(36):158-162.(in Chinese)
[18]LI Lin,LI Xingyan,SHANG Yongbiao,et al.Volatile flavor compounds in rabbit longissimus dorsi during Cold Storage Analyzed by GC-MS[J].Food Science,2014(24):184-188.(in Chinese)
[19]CHEN Jianliang,RUI Hanming,CHEN Haochuan.Comparison of volatile flavor characteristic of different kinds of chicken muscles[J].Modern Food Science and Technology,2009,25:1129-1134.(in Chinese)
[20]SHAHIDI F,RUBIN L J,D'SOUZA L A.Meat flavor volatiles:a review of the composition,techniques of analysis,and sensory evaluation.[J].Critical Reviews in Food Science&Nutrition,1986,24(2):141-243.
[21]C R C,J M H.A fresh look at meat flavor[J].Meat Science,2007,77(1):63-80.
[22]DA F.Odor and flavor compounds from lipids[J].Progress in the Chemistry of Fats&Other Lipids,1972,13(4).
[23]SIEK T J,ALBIN I A,SATHER L A,et al.Comparison of flavor thresholds of aliphatic lactones with those of fatty acids,esters,aldehydes,alcohols,and ketones1,2[J].Journal of Dairy Science,1971,54:1-4.
[24]LU Songtao,ZHAO Gaiming,LI Miaoyun,et al.Effects of syzygium aromaticum essential on flavor compounds of chicken[J].Academic Periodical of Farm Products Processing,2011(11):20-25.(in Chinese)
[25]LIU Yang,ZHANG Ning,XU Xiaolan,et al.Analysis of volatile compounds in chafingdish by simultaneous distillation extraction with gas chromatography mass spectroscopy[J].Journal of Chinese Institute of Food Science and Technology,2014,14:283-291.(in Chinese)