食品与发酵工业 >

2022 , Vol. 48 >Issue 14: 235 - 243

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029062

分析与检测

基于顶空固相微萃取结合气相色谱-质谱技术的卤烤兔肉丁加工过程中挥发性风味物质变化分析

  • 廖林 ,
  • 刘悦 ,
  • 贺稚非 ,
  • 李洪军
展开
  • 1(西南大学 食品科学学院,四川 重庆,400715)
    2(重庆市特色食品工程技术研究中心,四川 重庆,400715)
第一作者：廖林(第一作者：硕士研究生)和刘悦(第一作者：硕士研究生)为共同第一作者(李洪军教授为通信作者,E-mail:983362225@qq.com)

收稿日期: 2021-08-18

  修回日期: 2021-10-19

  网络出版日期: 2022-08-19

基金资助

财政部和农业农村部国家现代农业产业技术体系资助(CARS-43-E-2);四川白兔优良种质资源扩繁与健康养殖技术示范推广(2020JDZH0029);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

收起

Analysis of volatile flavor substances during processing of halogen roast rabbit meat based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry

  • LIAO Lin ,
  • LIU Yue ,
  • HE Zhifei ,
  • LI Hongjun
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Engineering Research Centre of Regional Foods, Chongqing 400715, China)

Received date: 2021-08-18

  Revised date: 2021-10-19

  Online published: 2022-08-19

Fold

摘要

该文研究了卤烤兔肉丁在不同加工过程中挥发性风味物质的差异,确定了卤烤兔肉丁中关键的风味物质变化。采用顶空固相微萃取结合气相色谱-质谱技术,定性定量分析卤烤兔肉丁在鲜肉、腌制、卤制、烤制、二次调味和成品6个加工过程中挥发性物质组分及含量。结果表明,6个加工过程中共鉴别出137种挥发性物质,通过计算气味活性值,发现在卤制、烤制、二次调味和成品阶段,芳樟醇、2-丙烯-1-硫醇和草蒿脑的气味活性值较高,被认定为卤烤兔肉丁的主体风味物质。进行主成分分析发现,不同加工过程中挥发性风味物质存在差异,并且不同加工过程中的风味物质能够得到良好的分离。该研究确定了卤烤兔肉丁中主体挥发性风味物质和修饰性挥发性风味物质,对促进兔肉加工产业具有一定的积极意义。

关键词： 卤烤兔肉丁; 挥发性风味物质; 主体风味物质; 气味活性值

本文引用格式

廖林 , 刘悦 , 贺稚非 , 李洪军 . 基于顶空固相微萃取结合气相色谱-质谱技术的卤烤兔肉丁加工过程中挥发性风味物质变化分析[J]. 食品与发酵工业, 2022 , 48(14) : 235 -243 . DOI: 10.13995/j.cnki.11-1802/ts.029062

Abstract

This paper not only studies the differences of volatile flavor substances with different processing treatment, but also determines the changes of key flavor substances in the brine roasted rabbit diced. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to determine the components and contents of volatile flavor substances in six processing including raw meat, curing, marinating, roasting, secondary seasoning and finished product. The result showed that a total of 137 volatile flavor compounds were identified in the six processes. By calculating the odor activity value, it was found that linalool, allyl mercaptan and wormwood had higher odor activity values in the stages of marinating, roasting, secondary seasoning and finished products, and they were identified as the main flavor substances of marinated roasted rabbit diced meat. Through principal component analysis, it showed that there were differences of volatile flavor substances in six processing processes, and those flavor substances could be well separated. This study obtains volatile flavor substances and modifies volatile flavor substances in the brine roasted rabbit diced, which has certain positive significance for promoting the rabbit meat processing industry.

Key words： braised rabbit diced pork; volatile flavor substance; main flavor substance; odor activity value

参考文献

[1] LI S, ZENG W, LI R, et al.Rabbit meat production and processing in China[J].Meat Science, 2018, 145:320-328.
[2] ABDEL-NAEEM H H S, SALLAM K I, ZAKI H M B A.Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes[J].Meat Science, 2021, 181:108612.
[3] PEDRO D, LORENZO J M, SALDAÑA E, et al.Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs[J].Meat Science, 2021, 177:108485.
[4] 王莹, 吴宁敏, 孙俊秀, 等.酱卤牛肉风味提升和杀菌方法研究[J].农产品加工, 2021(6):73-77.
WANG Y, WU N M, SUN J X, et al.Study on flavor improvement and sterilization method of sauce and halogen beef[J].Agricultural Products Processing, 2021(6):73-77.
[5] 魏瑶, 邓力, 李静鹏, 等.酱卤猪肉煮制过程中品质变化动力学研究[J].食品与发酵科技, 2021, 57(2):77-83;102.
WEI Y, DENG L, LI J P, et al.Study on the dynamics of quality changes in the process of sauce and braised pork cooking[J].Science and Technology of Food and fermentation, 2021, 57(2):77-83;102.
[6] DENG S, LIU Y, HUANG F, et al.Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time[J].Food Chemistry, 2021, 357:129765.
[7] CHE H, YU J, SUN J, et al.Bacterial composition changes and volatile compounds during the fermentation of shrimp paste:Dynamic changes of microbial communities and flavor composition[J].Food Bioscience, 2021, 43:101169.
[8] 李娟, 韩东, 米思, 等.北京地区酱卤牛肉中挥发性风味物质剖面分析[J].核农学报, 2020, 34(1):94-103.
LI J, HAN D, MI S, et al.Profile analysis of the volatile flavor compounds from beijing area of marinated beef[J].Journal of Nuclear Agricultural Sciences, 2020, 34(1):94-103.
[9] 周蕾. 气相色谱-质谱联用分析冷藏-二次加热过程后猪肉中挥发性物质变化[J].食品科技, 2021, 46(6):256-262.
ZHOU L.Changes of volatile compounds in cooked pork during refrigerating and reheating as analyzed by GC-MS[J].Food technology, 2021, 46(6):256-262.
[10] 里奥·范海默特.化合物香味阈值汇编[M].北京:科学出版社, 2015.
LEO V H.Compilation of Compound Fragrance Threshold[M].Beijing:Science Press, 2015.
[11] 里奥·范海默特.化合物嗅觉阈值汇编[M].北京:科学出版社, 2018.
LEO V H.Compilation of Olfactory Threshold of Compounds[M].Beijing:Science Press, 2018.
[12] 熊志勇, 李冰, 张霞, 等.不同的热加工条件下食品中的丙烯酰胺与硫醇类食用香料的反应机制研究[J].食品科技, 2017, 42(12):265-270.
XIONG Z Y, LI B, ZHANG X, et al.Reaction mechanism between acrylamide and mercaptan in high temperature system with different humidity[J].Food Technology, 2017, 42(12):265-270.
[13] 徐燕, 董华发, 王晓明, 等.鸡的品种和蒸煮次数对白切鸡卤水的营养成分和风味影响研究[J].食品工业科技, 2022,43(1):279-287.
XU Y, DONG H F, WANG X M, et al.Study on the influence of chicken varieties and cooking times on the nutrient composition and flavor of white cut chicken brine [J].Food Industry Technology, 2022,43(1):279-287.
[14] PEDRO D, SALDAÑA E, LORENZO J M, et al.Low-sodium dry-cured rabbit leg:A novel meat product with healthier properties[J].Meat Science, 2021, 173: 108372.
[15] 邓大川. 不同加工方式下兔肉中己醛和己酸含量的变化及其与脂肪酸氧化的相关性探究[D].重庆:西南大学, 2018.
DENG D C.Changes of hexanal and caproic acid contents in rabbit meat under different processing methods and their correlation with fatty acid oxidation [D].Chongqing:Southwest University, 2018.
[16] 杨滔, 张晓东, 刘红梅, 等.不同发酵剂对发酵猪肉香肠品质的影响[J].食品工业科技, 2022,43(1):101-109.
YANG T, ZHANG X D, LIU H M, et al.Effect of different starter on quality of fermented pork sausage [J].Science and Technology of Food Industry, 2022,43(1):101-109.
[17] ZHANG Y, WU H, TANG J, et al.Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing[J].Food Science and Biotechnology, 2016, 25(2):379-391.
[18] EWA R, JAROSLAWA R, EWA C, et al.Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat[J].LWT, 2019, 110:64-70.
[19] EISENBRAND G, COHEN S M, FUKUSHIMA S, et al.FEMA GRAS assessment of natural flavor complexes:Eucalyptus oil and other cyclic ether-containing flavoring ingredients[J].Food and Chemical Toxicology, 2021, 155:112357.
[20] WANG F, GAO Y, WANG H, et al.Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS)[J].Meat Science, 2021, 175:108449.
[21] 周江菊. 顶空固相微萃取气质联用分析大蒜挥发性风味成分[J].中国调味品, 2010, 35(9):95-99.
ZHOU J J.HP-SPME-GC-MS analysis of volatile flavor components of garlic[J].Chinese Condiment, 2010, 35(9):95-99.
[22] 刘欢. 北京烤鸭关键挥发性风味物质鉴别及其形成机制研究[D].北京:中国农业科学院, 2020.
LIU H.Identification and formation mechanism of key volatile flavor compounds in Beijing roast duck[D].Beijing:Chinese Academy of Agricultural Sciences, 2020.
[23] 周慧敏, 张顺亮, 郝艳芳, 等.HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J].食品科学, 2021, 42(2):218-226.
ZHOU H M, ZHANG S L, HAO Y F,et al.Analysis of major flavor components of tuotuo pork, a traditional meat product in liangshan, southwest China's Sichuan, by HS-SPME-GC-MS-O combined with electronic nose[J].Food Science, 2021, 42(2):218-226.
[24] 程玉娇, 李贵节, 欧阳祝, 等.基于GC-MS/PFPD对不同完熟期克里曼丁橘汁风味组分分析[J].食品与发酵工业, 2022,48(6):241-249.
CHENG Y J,LI G J, OUYANG Z, et al.Analysis of flavor components of clementine orange juice at different maturity stages based on GC-MS/PFPD[J].Food and Fermentation Industries, 2022,48(6):241-249.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司