食品与发酵工业 >

2022 , Vol. 48 >Issue 12: 123 - 130

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028045

研究报告

毛竹叶浸提浓缩液结合竹竿烟熏对腊肉风味品质的影响

  • 张云齐 ,
  • 云周苗 ,
  • 朱美淋 ,
  • 苟兴能 ,
  • 黄业传
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  • 1(西南科技大学 生命科学与工程学院,四川 绵阳,621000)
    2(荆楚理工学院 生物工程学院,湖北 荆门,448000)
第一作者:硕士研究生(黄业传教授为通信作者,E-mail:hyc2005@sina.com)

收稿日期: 2021-05-20

  修回日期: 2021-07-07

  网络出版日期: 2022-07-15

基金资助

四川省科技支撑计划项目(2019ZHFP0137;2021ZHFP0165);绵阳市科技支撑计划项目(200011)

收起

Effect of moso bamboo leaf extracts combined with bamboo stalk smoking on the flavor of bacon

  • ZHANG Yunqi ,
  • YUN Zhoumiao ,
  • ZHU Meilin ,
  • GOU Xingneng ,
  • HUANG Yechuan
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  • 1(College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621000, China)
    2(College of Biological Engineering, Jingchu University of Technology, Jingmen 448000, China)

Received date: 2021-05-20

  Revised date: 2021-07-07

  Online published: 2022-07-15

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摘要

为探究毛竹叶浸提浓缩液结合竹竿烟熏对腊肉感官品质及挥发性物质的影响,均用毛竹浸提液腌制后再分别用竹竿粉与柏木屑按照质量比1∶0,2∶1,1∶1,0∶1进行烟熏,测定4组腊肉的理化指标、质构、感官和挥发性风味物质。结果表明,相同条件下随着竹竿粉在烟熏材料中比例的增加,L*和a*值显著上升,水分含量下降,亚硝酸盐含量上升但仍低于标准范围。纯竹竿烟熏组的硬度、回复力、内聚性和咀嚼性均显著高于纯柏木烟熏组和两混合烟熏组,综合感官评分最高。此外,电子鼻线性判别结合主成分分析能够有效区分4种处理。气相色谱-质谱联用分析结果显示,竹竿在烟熏比例中的增加会使醛类、酮类、碳氢化合物和呋喃类化合物的相对含量增加,而酚类和醇类物质的相对含量有所降低。说明毛竹叶浸提浓缩液结合纯竹竿烟熏能赋予腊肉更好的风味和感官品质。

关键词： 毛竹; 腊肉; 竹竿; 风味品质; 挥发性物质

本文引用格式

张云齐 , 云周苗 , 朱美淋 , 苟兴能 , 黄业传 . 毛竹叶浸提浓缩液结合竹竿烟熏对腊肉风味品质的影响[J]. 食品与发酵工业, 2022 , 48(12) : 123 -130 . DOI: 10.13995/j.cnki.11-1802/ts.028045

Abstract

In order to explore the effect of the moso bamboo leaf extracts combined with bamboo stalk smoking on the sensory quality and volatile substances of the bacon, the moso bamboo extracts were used to pickle the extract and then the bamboo stalk powder and cypress sawdust were used in a mass ratio of 1∶0, 2∶1, 1∶1, 0∶1 for smoking. The physical and chemical indicators, such as texture, sensory and volatile flavor substances of four groups were determined. The results showed that with the increase of the proportion of bamboo stalk powder in the smoked material under the same conditions, the L* and a* values increased significantly, the moisture content decreased, and the nitrite content increased but still fell below the standard range. The hardness, resilience, cohesion and chewiness were significantly higher than the pure cypress smoked group and the two-mix smoked group, the comprehensive sensory score was the highest as well. In addition, electronic nose linear discrimination analysis (LDA) combined with principal component analysis (PCA) could effectively distinguish the four treatments. Gas chromatography-mass spectrometry (GC-MS) analysis results showed that the increase in the smoking ratio of bamboo poles will increase the relative content of aldehydes, ketones, hydrocarbons and furan compounds, while the relative content of phenols and alcohols will decrease. Therefore, the bamboo leaf extracts combined with pure bamboo smoke could give the bacon better flavor and sensory quality.

Key words： moso bamboo; bacon; bamboo; sensory quality; volatile compounds

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