以煮熟的猪背最长肌为材料,研究了再热方式和次数对猪肉风味品质的影响。样品在避光透气冷藏的3 d内经不同方式(微波、蒸煮、煎炒)和次数(1、2、3)再热后,评价其感官品质、氧化状态(TBARS值)和挥发性物质浓度的变化。结果表明:微波再热能导致样品中含硫肉香味物质的迅速降低和脂肪氧化产物的大量生成,第2次再热时样品的感官品质就已不可接受;采用煎炒和蒸煮对样品进行再热处理,第2次再热后感官品质都仍在可接受范围内。再热方式和次数分别显著影响感官、氧化指标和挥发性成份共54个变量中的16个和15个,分别以显著变量建立回归方程,可较好的对样品的再热方式和次数进行推断。在检出的38种挥发性物质中,对感官和氧化指标影响最大的为己醛、庚醛、壬醛、癸醛、(E,E)-2,4-庚二烯、(E)-2-癸烯醛、1-己醇、1-辛烯-3-醇、二甲基二硫等9种。因此对猪肉进行再热加工时,再热方式和次数对产品质量产生显著影响。

To study the effects of reheating modes and frequency on flavor quality of pork,the pre-cooked M.longissimus were reheated by different mode(microwave,stewing and frying) and frequency(one,two or three times) during 3 day storage in the dark at 4℃ in oxygen permeable bags.The sensory characteristics,oxidation state(TBARS values) and concentration of volatile compounds of all samples were analyzed.The results showed that microwave reheating caused meat flavor sulfur compounds decreased dramatically and lipid oxidation increased in samples.The sensory quality was unacceptable when reheated at second time;whereas second time reheating by frying or stewing,the sensory of samples was still acceptable.Reheated mode and frequency were significantly related to 16 and 15 out of 54 variables(15 sensory indicators,TBARS value and 38 volatile compounds) respectively,regression models established on the basis of these significant variables could well predict the reheated mode and frequency in each sample.Among 38 identified volatile compounds,hexanal,heptanal,nonanal,decanal,(E,E)-2,4-heptadienal,(E)-2-decenal,1-hexanol,1-octen-3-ol and dimethyl disulfide were most important for the sensory and oxidation quality in samples.Therefore,the types of mode and frequency were very important for the quality of pork during reheated processing.