该文探究入坛发酵对坛子肉脂质代谢以及挥发性风味物质形成的影响,采用气相色谱-质谱联用仪(GC-MS,gas chromatography-mass spectrometer)检测安岳坛子肉入坛前以及入坛发酵 20、40、60、75 d的风味物质组成及其含量,测定脂肪酸组成及其含量。与入坛发酵前比较,发酵坛子肉中脂肪酶比活力升高,特别是发酵第 40天和60天(P<0.05);发酵坛子肉酸价呈上升趋势,发酵第75天时酸价显著升高(P<0.05);发酵坛子肉过氧化值(peroxide value,POV)呈降低趋势,发酵第75天时极显著降低(P<0.01);发酵坛子肉 2-硫代巴比妥酸值(thiobarbituric acid,TBA)均显著升高(P<0.05)。发酵可促进坛子肉中游离脂肪酸含量增加(P>0.05),特别是发酵第 75天时多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)含量极显著增加(P<0.01)。适当的发酵时间可促进坛子肉中特征风味的形成,比如正己醛、乙醇、1-辛烯-3-醇、3-羟基-2-丁酮、乙酸、乙酸乙酯、丙酸乙酯、正己酸乙酯、2,2,4,6,6-五甲基庚烷、2-正戊基呋喃、二甲基二硫。入坛发酵促进了坛子肉脂肪降解、氧化,有助于提高坛子肉PUFA含量及风味感官品质。
The aim of this study is to explore the effect of lipid metabolism and formation of volatile flavor compounds in jar meat fermentation. The volatile flavor components of Anyue jar meat before and after fermentation for 20, 40, 60 and 75 days were analyzed by gas chromatography-mass spectrometer (GC-MS). Comparing with the Anyue jar meat before fermentation, the specific activity of lipase in fermented Anyue jar meat was significantly higher after 40 and 60 days of fermentation (P<0.05). The acid value in fermented Anyue jar meat increased considerably as well, especially after 75 days (P<0.05). The peroxide value (POV) in the fermented Anyue jar meat showed a tendency to decrease. The POV in the fermented Anyue jar meat for 75 days was greatly reduced (P<0.01), while thiobarbituric acid (TBA) increased significantly (P<0.01). These results indicated that fermentation may promote free fatty acid content in jar meat. The polyunsaturated fatty acids (PUFA) increased significantly in the Anyue jar meat fermented for 75 days (P<0.01). The optimum fermentation time may promote the formation of flavors components in the jar meat, such as n-hexanal, ethanol, 1-octene-3-alcohol, 3-hydroxy-2-butanone,acetic acid, ethyl acetate, ethyl propionate, ethyl hexanoate, 2, 2, 4, 6, 6-pentamethylheptane, 2-pentyl furan, and dimethyl disulfide. In summary, fermentation helped the degradation and oxidization of fatty acids, as well as increasing the PUFA and sensory quality of jar meat.
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