食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 208 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025244

生产与科研应用

烹制时间对狮子头营养品质和挥发性风味物质的影响

  • 朱文政 ,
  • 徐艳 ,
  • 刘薇 ,
  • 王秋玉 ,
  • 沙文轩 ,
  • 周晓燕 ,
  • 杨章平
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  • 1(扬州大学 旅游烹饪学院,江苏 扬州,225127)
    2(江苏省淮扬菜产业化工程中心,江苏 扬州,225127)
    3(扬州大学 动物科学与技术学院,江苏 扬州,225009)
博士,讲师(周晓燕教授和杨章平教授为共同通讯作者,E-mail:yzuxyz@163.com;yzp@yzu.edu.cn)

收稿日期: 2020-08-05

  修回日期: 2020-11-09

  网络出版日期: 2021-03-16

基金资助

烹饪科学四川省高等学校重点实验室资助项目(PRKX2020Z06);四川省哲学社会科学重点研究基地川菜发展研究中心课题项目(CC20G03)

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Cooking time on the quality and volatile flavor compounds of Shizitou (meat ball)

  • ZHU Wenzheng ,
  • XU Yan ,
  • LIU Wei ,
  • WANG Qiuyu ,
  • SHA Wenxuan ,
  • ZHOU Xiaoyan ,
  • YANG Zhangping
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  • 1(Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, China)
    2(Huaiyang Cuisine Industrization Engineering Center of Jiangsu Province, Yangzhou 225127, China)
    3(Animal Science and Technology, Yangzhou University, Yangzhou 225009, China)

Received date: 2020-08-05

  Revised date: 2020-11-09

  Online published: 2021-03-16

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摘要

为探究烹制时间对狮子头营养品质和挥发性风味物质的影响,该文对不同烹制时间条件下狮子头的基础营养成分、色泽、卡路里、质构、嫩度和挥发性风味物质指标进行研究。结果表明,不同烹制时间对狮子头的营养品质和挥发性风味物质含量影响显著(P<0.05)。烹制过程使狮子头中水分含量增加显著(P<0.05)。与原料肉相比,烹至120 min时狮子头比原料肉中的脂肪含量降低了17.97%;狮子头肥肉部位L*值随着烹制时间的延长,呈先降低再升高的趋势,而瘦肉部位的L*值则呈现先升高再降低趋势。烹制过程使狮子头的卡路里热量降低了41.04%。经质构分析,在烹制过程中狮子头的硬度、咀嚼性、嫩度值变化显著(P<0.05),烹至120 min时,狮子头达到口感嫩滑、入口即化的口腔状态。通过固相微萃取-气相色谱质谱联用技术从狮子头中共分离鉴定出76种挥发性风味物质,主要包括醛类、酯类、脂肪烃类、醇类、酸类以及其他类风味化合物。

关键词： 狮子头; 烹制时间; 营养品质; 嫩度; 挥发性物质

本文引用格式

朱文政 , 徐艳 , 刘薇 , 王秋玉 , 沙文轩 , 周晓燕 , 杨章平 . 烹制时间对狮子头营养品质和挥发性风味物质的影响[J]. 食品与发酵工业, 2021 , 47(4) : 208 -214 . DOI: 10.13995/j.cnki.11-1802/ts.025244

Abstract

The purpose of this study was to explore the effects of cooking time on the quality and volatile flavors of Shizitou (meat ball), and to study the basic nutrients, color, calories, texture, tenderness and volatile flavors of Shizitou (meat ball) under different treatment time. The results showed that different cooking time could significantly effect on the nutritional quality and volatile flavor content of Shizitou (meat ball) (P<0.05). The cooking time increased the water content of the Shizitou (meat ball) significantly (P<0.05). Moreover, compared with raw meat, the fat content of Shizitou (meat ball) was reduced by 17.97% when cooking for 120 min. The L* value of the fat part of Shizitou (meat ball) decreased first and then increased with the cooking time increases. The L* value of lean meat parts showed a trend of first increasing and then decreasing. The cooking time reduced the calories of Shizitou (meat ball) by 41.04%. After texture analysis, the hardness, chewiness and tenderness of Shizitou (meat ball) changed significantly in cooking condition (P<0.05). When the Shizitou (meat ball) was cooked for 120 min, the mouthfeel of the Shizitou (meat ball) reached a tender and smooth mouth state. A total of 76 volatile flavor compounds were separated and identified from Shizitou (meat ball) by gas chromatography-mass spectrometry including aldehydes, esters, aliphatic hydrocarbons, alcohols, acids and other flavor compounds.

Key words： Shizitou (meat ball); cooking time; nutritional quality; tenderness; volatile matter

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