食品与发酵工业 >

2022 , Vol. 48 >Issue 21: 225 - 231

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029521

研究报告

基于气相离子迁移谱技术分析不同干燥方式下兔肉腊肠挥发性风味物质的变化

  • 于美娟 ,
  • 蒋水艳 ,
  • 娄爱华 ,
  • 杨慧
展开
  • 1(湖南省农业科学院,湖南省农产品加工研究所,长沙 410125)
    2(湖南农业大学 食品科学技术学院,长沙 410128)
硕士,研究员(娄爱华副教授为通信作者,E-mail:louaihua916@163.com)

收稿日期: 2021-10-08

  修回日期: 2021-11-01

  网络出版日期: 2022-12-02

基金资助

湖南农业科技创新资金项目(2017LM403)

收起

Study on the drying characteristics and volatile flavor compounds of rabbit sausage under different drying methods based on GC-IMS technique

  • YU Meijuan ,
  • JIANG Shuiyan ,
  • LOU Aihua ,
  • YANG Hui
Expand
  • 1(Hunan Agricultural Products Processing Institute, Hunan Academy Agricultural Sciences, Changsha 410125, China)
    2(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)

Received date: 2021-10-08

  Revised date: 2021-11-01

  Online published: 2022-12-02

Fold

摘要

以九疑山兔肉为原料,采用自然干燥、热风干燥和热泵干燥3种干燥方式制作兔肉腊肠,以干燥时间为梯度,以质构、水分活度为检测指标,利用气相离子迁移谱(gas chromatography ion mobility spectrometry,GC-IMS)技术分析不同干燥方式下兔肉腊肠挥发性风味物质变化,系统分析3种干燥方式对兔肉腊肠干燥特性和挥发性风味物质的影响。结果表明,3种干燥方式处理的兔肉腊肠水分活度值都明显下降,其中热泵干燥速度明显优于热风干燥和自然干燥;质构特性均随着干燥时间的延长而变化,其硬度、弹性和咀嚼性也随之递增,热风干燥与热泵干燥的质构特征没有显著差异,但明显区分于自然干燥;兔肉腊肠中共鉴定出33个挥发性成分, 醛类和醇类为最主要的挥发性风味物质,不同干燥方式含有相同挥发性有机物,区别仅在于含量不同;主成分分析显示,水分活度与质构特性总体呈现负相关;挥发性风味物质与水分活度呈现负相关。

关键词： 兔肉腊肠; 热泵干燥; 气相-离子迁移谱

本文引用格式

于美娟 , 蒋水艳 , 娄爱华 , 杨慧 . 基于气相离子迁移谱技术分析不同干燥方式下兔肉腊肠挥发性风味物质的变化[J]. 食品与发酵工业, 2022 , 48(21) : 225 -231 . DOI: 10.13995/j.cnki.11-1802/ts.029521

Abstract

In this study, Jiuyi Mountain rabbit meat was used as raw material to make rabbit sausages by using three drying methods, namely natural drying, hot-air drying and heat pump drying. The meat was treated with a gradient drying time, and the texture and water activity were used as detection indicators. Moreover, gas chromatography ion mobility spectrometry (GC-IMS) technology was used to analyze volatile flavor compounds in rabbit meat sausages, and the effects of three drying methods on the drying characteristics and volatile flavor compounds of rabbit meat sausages were systematically analyzed. The results showed that the Aw value of the rabbit meat sausages treated by three drying methods decreased significantly, and the heat pump drying speed was significantly better than the hot air drying and natural drying. The texture changed with the elongation of the drying time, and its hardness, elasticity and chewiness increased, the texture characteristics of hot air drying and heat pump drying were not significantly different, but clearly distinguished from natural drying. A total of 33 volatile components were detected and identified in rabbit meat sausages. Aldehydes and alcohols were the most important volatile flavor substances. Different drying methods contained common VOCs; the only difference was the different content. PCA analysis showed that water activity and textural properties were generally negatively correlated, while, volatile flavor compounds were negatively correlated with water activity.

Key words： rabbit sausage; heat pump drying; gas chromatography-ion mobility spectrometry

参考文献

[1] 杨佳艺, 李洪军.我国兔肉加工现状分析[J].食品科学, 2010, 31(17):429-432.
YANG J Y, LI H J.Current situation of rabbit meat processing in China[J].Food Science, 2010, 31(17):429-432.
[2] LENGKEY H A W, LOBO B R.Physico-chemical and microbiological characteristics, sensory quality and acceptability of native chicken and rabbit sausage produced with corn oil, margarine and beef fat[J].Macedonian Veterinary Review, 2016, 39(2):193-199.
[3] 于美娟, 王飞翔, 杨慧, 等.一种兔肉腊肠及其制备方法:中国, CN 201711454706.5[P].2018-06-08.
YU M J, WANG F X,YANG H, et al.A kind of rabbit sausage and its preparation method:China, 201711454706.5[P].2018-06-08.
[4] 王淑芳, 汪洋, 李宏伟.发酵兔肉香肠的研发展望[J].中国养兔杂志,2008(1):31-32;30.
WANG S F, WANG Y, LI H W.Prospects for the research and development of fermented rabbit sausage[J].Chinese Journal of Rabbit Farming, 2008(1):31-32;30.
[5] BERTUZZI A S, MCSWEENEY P L H, REA M C, et al.Detection of volatile compounds of cheese and their contribution to the flavor profile of surface-ripened cheese[J].Comprehensive Reviews in Food Science and Food Safety, 2018, 17(2):371-390.
[6] 肖智超, 葛长荣, 周光宏, 等.肉的风味物质及其检测技术研究进展[J].食品工业科技, 2019, 40(4):325-330.
XIAO Z C, GE C R, ZHOU G H, et al.Research progress on meat flavor substance and detecting technique[J].Science and Technology of Food Industry, 2019, 40(4):325-330.
[7] KRISILOVA E V, LEVINA A M, MAKARENKO V A.Determination of the volatile compounds of vegetable oils using an ion-mobility spectrometer[J].Journal of Analytical Chemistry, 2014, 69(4):371-376.
[8] GALLEGOS J, ARCE C, JORDANO R, et al.Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry[J].Food Chemistry, 2017, 220:362-370.
[9] 李海霞, 曾晓房, 董浩, 等.热泵干燥过程中广式腊肠品质与风味的变化[J].食品科技, 2020, 45(4):114-120.
LI H X, ZENG X F, DONG H, et al.Changes of quality and flavor of Cantonese sausage during heat pump drying process[J].Food Science and Technology, 2020, 45(4):114-120.
[10] 陈海光, 曾晓房, 白卫东, 等.热风干燥工艺对广式腊肠挥发性风味成分的影响[J].中国食品学报, 2012, 12(7):148-154.
CHEN H G, ZENG X F, BAI W D, et al.Effect of drying process condition on volatile flavor compounds of Cantonese sausage[J].Journal of Chinese Institute of Food Science and Technology, 2012, 12(7):148-154.
[11] 孟新涛, 乔雪, 潘俨, 等.新疆不同产区羊肉特征风味成分离子迁移色谱指纹谱的构建[J].食品科学, 2020, 41(16):218-226.
MENG X T, QIAO X, PAN Y, et al.Characteristic flavor compounds fingerprinting of mutton from different producing regions of Xinjiang, China by gas chromatography-ion mobility spectrometry[J].Food Science, 2020, 41(16):218-226.
[12] HEINZ G, HAUTZINGER P. Meat Processing Technology for Small to Medium Scale Producers[M]. Rap Publication, 2009.
[13] 余静, 吉莉莉, 何雨芮, 等.四川地区香肠品质特性研究[J].中国调味品, 2019, 44(7):59-64.
YU J, JI L L, HE Y R, et al.Study on the quality characteristics of sausages in Sichuan area[J].China Condiment, 2019, 44(7):59-64.
[14] PAWLAK B J, LINDSAY R, SURDEANU R, et al.Chemical and electrical dopants profile evolution during solid phase epitaxial regrowth[J].Journal of Vacuum Science & Technology B:Microelectronics and Nanometer Structures, 2004, 22(1):297-301.
[15] 刘成国, 龙昊, 娄爱华, 等.热风干燥条件对中式腊肠微生物及质构特性的影响[J].食品与机械, 2012, 28(4):42-46.
LIU C G, LONG H, LOU A H, et al.Effect of hot-air drying on microorganism and texture characteristics of Chinese sausage[J].Food ＆ Machinery, 2012, 28(4):42-46.
[16] 曾桥, 吕生华, 段洁, 等.基于气相离子迁移谱技术分析杜仲叶茯砖茶加工过程中挥发性成分[J].食品工业科技, 2021, 42(21):73-82.
ZENG Q, LYU S H, DUAN J, et al.Analysis of volatile compounds in the manufacturing process of Eucommia ulmoides leaves fu brick tea based on gas chromatography-ion mobility spectrometry method[J].Science and Technology of Food Industry, 2021, 42(21):73-82.
[17] YANG L Z, LIU J, WANG X Y, et al.Characterization of volatile component changes in jujube fruits during cold storage by using headspace-gas chromatography-ion mobility spectrometry[J].Molecules (Basel, Switzerland), 2019, 24(21):3904.
[18] 谢跃杰, 贺稚非, 李洪军.兔肉挥发性风味成分提取效果的比较[J].食品科学, 2015, 36(24):147-151.
XIE Y J, HE Z F, LI H J.Volatile flavor profile of rabbit meat extracted by three frequently used techniques[J].Food Science, 2015, 36(24):147-151.
[19] 黄瀚, 贺稚非, 李洪军, 等.HS-SPME-GC-MS分析不同腌制方式处理的伊拉兔肉中挥发性风味物质[J].食品科学, 2015, 36(20):130-134.
HUANG H, HE Z F, LI H J, et al.Analysis of volatile flavor compounds in Ira rabbit meat cured by different techniques by HS-SPME-GC-MS[J].Food Science, 2015, 36(20):130-134.
[20] 王珺, 贺稚非, 李洪军, 等.顶空固相微萃取结合气相色谱-质谱法分析兔肉的挥发性风味物质[J].食品科学, 2013, 34(14):212-217.
WANG J, HE Z F, LI H J, et al.Determination of flavour compounds in rabbit meat by HS-SPME/GC-MS[J].Food Science, 2013, 34(14):212-217.
[21] WEN R X, HU Y Y, ZHANG L, et al.Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage[J].Meat Science, 2019, 156:33-43.
[22] 李阳. 果蔬热风真空组合干燥实验研究及装置设计[D].西安:陕西科技大学, 2017.
LI Y.Experimental study and equipment design of hot-air vacuum combination drying for fruits and vegetables[D].Xi’an:Shaanxi University of Science & Technology, 2017.
[23] MALTIN C, BALCERZAK D, TILLEY R, et al.Determinants of meat quality:Tenderness[J].The Proceedings of the Nutrition Society, 2003, 62(2):337-347.
[24] WAMBUI J M, KARURI E G, WANYOIKE M M M.Interaction among nutritive, textural, and sensory properties of rabbit sausages[J].Journal of Food Processing, 2016, 2016:4059023.
[25] YAMANAKA T.Contribution of activity coefficients of methylene homologues to odor and flavor detection thresholds[J].Chemical Senses, 1995, 20(4):471-475.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司