为了解猪肉制品冷藏时风味特征的变化,以荣昌猪和PIC猪背最长肌为材料,分别经100、120和180℃加工处理后,在避光透氧条件下冷藏,分别在冷藏的第0、3和6天测定各样品风味方面的感官特性,并应用偏最小二乘回归法(PLSR)分析冷藏时间、加工方式和猪肉种类对风味特征的影响。结果显示:样品冷藏期间肉香味和猪肉特征味明显减弱,而一些异味显著增加;偏最小二乘回归分析(PLSR)表明,冷藏时间、加工方式和猪肉种类分别解释了风味特征变化中54%、34%和3%的变量,因此猪肉制品冷藏中风味特征的变化主要受冷藏时间和加工方式的影响,而猪肉种类的影响非常有限。

For investigating the changes in flavor characteristics of pork product during cold-storage,longissimus from Rongchang(RC) and PIC pig were processed at 100℃,120℃ and 180℃ respectively,and then kept in the dark at 4℃ in oxygen permeable bags for 0,3 or 6 days.the sensory characteristics in flavor of all samples were analyzed,and then Partial Least Squares Regression(PLSR) analysis was applied.The results showed that the warmed-over flavor(WOF-F) significantly increased while the meat-like and pork-characteristic flavor markedly decreased in samples during cold-storage.Analysis of PLSR showed that 54%,34% and 3% of the validated total variation in flavor characteristics was revealed as relevant to cold-storage time,processing method and pork breed respectively.Therefore,the changes in flavor characteristics of samples during cold-storage were mainly affected by storage time and processing method.While the breed of pork contributed a little.