食品与发酵工业 >

2020 , Vol. 46 >Issue 10: 255 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023179

分析与监测

不同加工方式“阳光猪肉”与普通冷鲜猪肉风味差异探究

  • 郑月 ,
  • 杨文昇 ,
  • 张宇辉 ,
  • 刘登勇
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  • 1(渤海大学 食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州, 121013)
    2(肉类生产与加工质量安全控制协同创新中心,江苏 南京, 210095)
博士,讲师(刘登勇教授为通讯作者,E-mail:jz_dyliu@126.com)

收稿日期: 2019-12-23

  网络出版日期: 2020-06-17

基金资助

辽宁省重点研发计划指导计划项目(2017205003);河北省重点研发计划(19227140D);辽宁省高等学校产业技术研究院重大应用研究项目(041804)

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Study on differences of pork flavor between different processing methods “Yangguang-pork” and general farming mode

  • ZHENG Yue ,
  • YANG Wensheng ,
  • ZHANG Yuhui ,
  • LIU Dengyong
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  • 1(College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
    2(Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)

Received date: 2019-12-23

  Online published: 2020-06-17

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摘要

“阳光猪肉”系采用“阳光猪舍”饲养模式(优质无药饲料、优质猪种、福利管理、阳光屠宰)生产出的猪肉。该试验将“阳光猪肉”与普通冷鲜肉的背最长肌经蒸、煮、烤、微波4种烹饪方式对比分析并探究风味差异。结果表明,阳光猪肉感官上滋味与气味均高于普通冷鲜肉,约高1.3分;经加工后脂质氧化程度除煮制外均高于普通冷鲜肉,其中烤制脂质氧化最高为6.55 mgMDA/kg;经加工后饱和脂肪酸相对含量低于普通冷鲜肉,且差异显著(P＜0.05),阳光猪肉更为健康,更适合加工;经4种加工方式共检测出42种挥发性物质,醛类所占比例最高,约59.25%~76.90%,其中经煮制的阳光猪肉醛类含量最高,为76.9%。“阳光猪肉”经规模化、科学化养殖,改善了猪肉风味,经4种加工方式后更为健康、美味。以上研究为消费者提供不同养殖方式生产出的猪肉经不同加工方式后,其风味差异的数据报告及理论参考。

关键词： “阳光猪肉”; 冷鲜猪肉; 加工方式; 风味差异

本文引用格式

郑月 , 杨文昇 , 张宇辉 , 刘登勇 . 不同加工方式“阳光猪肉”与普通冷鲜猪肉风味差异探究[J]. 食品与发酵工业, 2020 , 46(10) : 255 -263 . DOI: 10.13995/j.cnki.11-1802/ts.023179

Abstract

“Yangguang-pork” is a kind of pork produced by adopting animal welfare pig house breeding mode (high quality non-drug feed, high quality pig breed, welfare management and slaughter). This study compared and analyzed the differences in flavor of dorsal longest muscle of “Yangguang-pork” and ordinary chilled pork cooked by steaming, boiling, roasting and microwaving. The results showed that the sensory taste and smell of “Yangguang-pork” were about 1.3 points higher than that of ordinary pork and the degree of lipid oxidation were higher than that of ordinary pork except for the boiled sample, and the highest value of lipid oxidation in roasted “Yangguang-pork” sample was 6.55 mgMDA/kg. After processing, the relative contents of saturated fatty acids were lower than that of ordinary pork and the differences were significant (P<0.05). It was found that “Yangguang-pork” was healthier and more suitable for processing compared with ordinary pork. A total of 42 volatile flavor compounds were detected by four processing methods, with the highest proportion of aldehydes (59.25%-76.90%), among which the boiled “Yangguang-pork” sample had the highest proportion of aldehydes (76.9%). To summarize, “Yangguang-pork” has improved the flavor of pork through large-scale and scientific breeding, and is healthier and more delicious after processing by the four methods. This study provides consumers with data reports and theoretical references on the flavor differences of pork produced by different breeding methods and processed by different methods.

Key words： “Yangguang-pork”; chilled pork; different processing methods; flavor differences

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