研究报告

传统工艺下发酵时间对大河乌猪火腿挥发性风味物质的影响

  • 李钰芳 ,
  • 施娅楠 ,
  • 李祥 ,
  • 史崇颖 ,
  • 黄艾祥
展开
  • 1(云南农业大学 食品科学技术学院,云南 昆明,650201)
    2(富源县农业农村局,云南 曲靖,655500)
硕士研究生(史崇颖讲师和黄艾祥教授为共同通信作者,E-mail:shichongying@163.com;aixianghuang@126.com)

收稿日期: 2021-06-04

  修回日期: 2021-07-13

  网络出版日期: 2022-04-25

基金资助

云南省云岭产业技术领军人才(云发改人事(2014)1782号);云南省专家基层科研工作站研发项目(云人社发(2017)38号);云南省万人计划“产业技术领军人才”专项(云发改人事(2019)274号)

Effect of fermentation time on volatile flavor compounds of Dahe black pig ham during traditional processing

  • LI Yufang ,
  • SHI Yanan ,
  • LI Xiang ,
  • SHI Chongying ,
  • HUANG Aixiang
Expand
  • 1(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)
    2(Agriculture and Rural Bureau of Fuyuan County, Qujing 655000, China)

Received date: 2021-06-04

  Revised date: 2021-07-13

  Online published: 2022-04-25

摘要

为探究传统工艺下(上盐腌制21 d、脱水平衡60 d、发酵产香90~630 d)发酵时间对大河乌猪火腿挥发性风味物质的影响,采用固相微萃取-气相色谱-质谱(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)技术结合偏最小二乘-判别分析(partial least squares discrimination analysis,PLS-DA)和相对气味活度值(relative odor activity value,ROAV)分析发酵90、150、210、270、450、630 d 6个时期的挥发性风味物质。结果表明,6个发酵期共鉴定到135种挥发性风味成分,包括醛、醇、酸、烃、酮、酯及其他类化合物,其中醛类相对含量最为丰富;4个发酵期(210、270、450、630 d)挥发性风味物质组成相似,说明发酵至210 d时主体风味化合物已经形成;发酵过程中关键风味物质有己醛、庚醛、辛醛、壬醛、2-辛烯醛等17种。发酵时间对火腿挥发性风味物质的形成有一定的影响,且大河乌猪火腿的加工期可定为10~12个月,为大河乌猪火腿挥发性风味物质形成机理的研究提供理论依据。

本文引用格式

李钰芳 , 施娅楠 , 李祥 , 史崇颖 , 黄艾祥 . 传统工艺下发酵时间对大河乌猪火腿挥发性风味物质的影响[J]. 食品与发酵工业, 2022 , 48(6) : 160 -167 . DOI: 10.13995/j.cnki.11-1802/ts.028267

Abstract

To explore the influence of fermentation time on the volatile flavor compounds of Dahe black pig ham during traditional processing (salted for 21 d, dehydrated for 60 d, fermented for 90-630 d), solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology combined with partial least squares-discriminant analysis (PLS-DA) and relative odor activity value (ROAV) were used to analyze the volatile flavor compounds of Dahe black pig ham fermented for 90, 150, 210, 270, 450, 630 d. The results showed that a total of 135 volatile flavor components were identified during these six fermentation periods, including aldehydes, alcohols, acids, hydrocarbons, ketones, esters, and other compounds, among which the most abundant flavor families were aldehydes. The volatile flavor components of four different fermentation periods (210, 270, 450, 630 d) were similar. It indicated that the principal flavor compounds had formed at 210th days during fermentation. A total of 17 key flavor compounds were identified during the fermentation, including hexanal, heptanal, octyl, aldehyde, nonanal, 2-octenal, and other substances. Fermentation time had a certain impact on the formation of volatile flavor compounds in ham, and the processing time of Dahe black pig ham could be set as 10-12 months. This research provides a theoretical basis for the formation mechanism of volatile flavor compounds in Dahe black pig ham.

参考文献

[1] 朱静静, 张乔, 吕志华, 等.大河乌猪火腿加工过程中的质量变化[J].肉类工业, 2019(2):21-24.
ZHU J J, ZHANG Q, LYU Z H, et al.The quality change of dahewu pig ham during processing[J].Meat Industry, 2019(2):21-24.
[2] PETRIČEVIĆ S, MARUŠIĆ RADOVČIĆ N, LUKIĆ K, et al.Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis[J].Meat Science, 2018, 137:217-227.
[3] SÁNCHEZ-PEÑA C M, LUNA G, GARCÍA-GONZÁLEZ D L, et al.Characterization of French and Spanish dry-cured hams:Influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC[J].Meat Science, 2005, 69(4):635-645.
[4] 郑璞, 苏伟, 母雨, 等.盘县火腿自然发酵过程中理化和风味特征[J].肉类研究, 2020, 34(9):59-67.
ZHENG P, SU W, MU Y, et al.Physicochemical and flavor characteristics of Panxian ham during natural fermentation[J].Meat Research, 2020, 34(9):59-67.
[5] 王嫒嫡. 不同成熟时期宣威火腿品质及营养的研究[D].大连:大连工业大学, 2016.
WANG Y D.Analysis on quality changes and nutritional components during Xuanwei ham ripening[D].Dalian:Dalian University of Technology, 2016.
[6] 谭椰子, 周光宏, 徐幸莲, 等.3个品牌干腌火腿皮下脂肪挥发性风味比较分析[J].食品科学, 2019, 40(16):185-192.
TAN Y Z, ZHOU G H, XU X L, et al.Volatile compounds in subcutaneous fat of three brands of dry-cured hams[J].Food Science, 2019, 40(16):185-192.
[7] GIOVANELLI G, BURATTI S, LAUREATI M, et al.Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing[J].European Food Research and Technology, 2016, 242(7):1 117-1 127.
[8] HUAN Y J, ZHOU G H, ZHAO G M, et al.Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing[J].Meat Science, 2005, 71(2):291-299.
[9] 郇延军, 周光宏, 徐幸莲, 等.不同等级金华火腿风味特点研究[J].食品科学, 2006, 27(6):39-45.
HUAN Y J, ZHOU G H, XU X L, et al.Studying on flavor characteristics of different grades Jinhua ham[J].Food Science, 2006, 27(6):39-45.
[10] 王勇勤, 郭新, 黄笠原, 等.基于电子鼻和气相色谱-质谱联用技术分析不同贮藏时间羊肉火腿香气成分[J].食品科学, 2019, 40(2):215-221.
WANG Y Q, GUO X, HUANG L Y, et al.Analysis of volatile compounds of mutton ham with different storage times based on electronic nose and gas chromatography-mass spectrometry[J].Food Science, 2019, 40(2):215-221.
[11] 高韶婷, 宋雪, 陈乐, 等.基于固相萃取整体捕集剂-气相色谱-质谱金华火腿挥发性风味物质分析[J].食品科学, 2015, 36(22):113-116.
GAO S T, SONG X, CHEN L, et al.Analysis of volatile compounds of Jinhua ham by monolithic material sorptive extraction coupled with gas chromatography-mass spectrometry[J].Food Science, 2015, 36(22):113-116.
[12] 谭椰子. 我国三大干腌火腿脂肪挥发性风味及其吸附研究[D].南京:南京农业大学, 2018.
TAN Y Z.Study on the volatile flavor and adsorption in subcutaneous fat of three Chinese dry-cured ham[D].Nanjing:Nanjing Agricultural University, 2018.
[13] LORENZO J M, CARBALLO J, FRANCO D.Effect of the inclusion of chestnut in the finishing diet on volatile compounds of dry-cured ham from Celta pig breed[J].Journal of Integrative Agriculture, 2013, 12(11):2 002-2 012.
[14] SABIO E, VIDAL-ARAGÓN M C, BERNALTE M J, et al.Volatile compounds present in six types of dry-cured ham from south European countries[J].Food Chemistry, 1998, 61(4):493-503.
[15] 要萍, 乔发东, 闫红, 等.宣威火腿挥发性风味成分的分离与鉴定[J].食品科学, 2004, 25(2):146-150.
YAO P, QIAO F D, YAN H, et al.Isolation and identification of volatile compounds of Xuanwei ham[J].Food Science, 2004, 25(2):146-150.
[16] 刘鑫, 朴春香, 李敏, 等.控温控湿对西式发酵火腿理化性质及风味物质的影响[J].食品与机械, 2021, 37(3):29-35.
LIU X, PIAO C X, LI M, et al.Effects of temperature and humidity control on physical and chemical properties and flavor of fermented ham[J].Food and Machinery, 2021, 37(3):29-35.
[17] LIU H, HUANG J L, HU Q K, et al.Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham[J].Journal of Chromatography B, 2020, 1 140:121994.
[18] RADOVČIĆ N M, VIDAČEK S, JANČI T, et al.Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham[J].Journal of Food Science and Technology, 2016, 53(11):4 093-4 105.
[19] 赵冰, 张顺亮, 李素, 等.不同等级金华火腿挥发性风味物质分析[J].肉类研究, 2014, 28(9):7-12.
ZHAO B, ZHANG S L, LI S, et al.Analysis of volatile flavor compounds in Jinhua hams from different quality grades[J].Meat Research, 2014, 28(9):7-12.
[20] FLORES M, GIANELLI M P, PÉREZ-JUAN M, et al.Headspace concentration of selected dry-cured aroma compounds in model systems as affected by curing agents[J].Food Chemistry, 2007, 102(2):488-493.
[21] 郭新, 卢士玲, 王斌, 等.中国传统火腿风味分析研究进展[J].粮食与油脂, 2019, 32(3):18-21.
GUO X, LU S L, WANG B, et al.Progress on flavor analysis of Chinese traditional ham[J].Cereals and Oils, 2019, 32(3):18-21.
[22] 高艳, 李世俊, 梁定年, 等.云南三川火腿和风干火腿挥发性风味成分分析[J].肉类研究, 2021, 35(1):41-46.
GAO Y, LI S J, LIANG D N, et al.Volatile flavor components of Sanchuan ham and air-dried ham[J].Meat Research, 2021, 35(1):41-46.
[23] SHI Y N, LI X, HUANG A X.A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham[J].Meat Science, 2019, 158:107904.
[24] CARRAPISO A I, GARCÍA C.Iberian ham headspace:Odorants of intermuscular fat and differences with lean[J].Journal of the Science of Food and Agriculture, 2004, 84(15):2 047-2 051.
[25] 刘笑生, 杨政茂, 杜闪, 等.金华火腿皮下脂肪中气味活性化合物研究[J].中国食品学报, 2014, 14(9):239-246.
LIU X S, YANG Z M, DU S, et al.Studies on odor active compounds of subcutaneous fat of Jinhua ham[J].Journal of Chinese Institute of Food Science and Technology, 2014, 14(9):239-246.
[26] RAMÍREZ R, CAVA R.The crossbreeding of different Duroc lines with the Iberian pig affects color and oxidative stability of meat during storage[J].Meat Science, 2007, 77(3):339-347.
[27] 冉渺, 何腊平, 朱秋劲.西式熏煮火腿在不同贮藏温度下细菌多样性和挥发性风味化合物分析[J].食品科学, 2021, 42(9):169-176.
RAN M, HE L P, ZHU Q J.Analysis of bacterial diversity and volatile flavor compounds of cooked cured ham stored at different temperatures[J].Food Science, 2021, 42(9):169-176.
[28] 刘登勇, 周光宏, 徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学, 2008,29(7):370-374.
LIU D Y, ZHOU G H, XU X L."ROAV" method:A new method for determining key odor compounds of Rugao ham[J].Food Science, 2008,29(7):370-374.
文章导航

/