食品与发酵工业 >

2023 , Vol. 49 >Issue 6: 120 - 125

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030964

研究报告

不同剂量辐照对鸡胸肉挥发性化合物的影响

  • 张悦妍 ,
  • 冯涛 ,
  • 戚文元 ,
  • 孔秋莲 ,
  • 王海宏 ,
  • 庄海宁 ,
  • 王亮
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  • 1(新疆大学 生命科学与技术学院,新疆维吾尔自治区 乌鲁木齐,830000)
    2(上海应用技术大学 香料香精技术与工程技术与工程学院,上海,201418)
    3(上海市农业科学院,上海,201403)
    4(上海城建职业学院 社会与健康关怀学院,上海,201415)
硕士研究生(王亮教授为通信作者,E-mail:WL1390593786@163.com)

收稿日期: 2022-01-23

  修回日期: 2022-02-23

  网络出版日期: 2023-04-14

基金资助

上海市科技兴农重点攻关项目(沪农科创字(2018)第1-6号)

收起

Effects of different irradiation doses on volatile compounds in chicken breast

  • ZHANG Yueyan ,
  • FENG Tao ,
  • QI Wenyuan ,
  • KONG Qiulian ,
  • WANG Haihong ,
  • ZHUANG Haining ,
  • WANG Liang
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  • 1(College of Life Science and Technology, Xinjiang University, Urumqi 830000, China)
    2(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China)
    3(Shanghai Academy of Agricultural Sciences, Shanghai 201403, China)
    4(School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai 201415, China)

Received date: 2022-01-23

  Revised date: 2022-02-23

  Online published: 2023-04-14

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摘要

为探究电子束辐照对鸡胸肉异味产生的影响,对不同剂量辐照鸡胸肉中的挥发性化合物进行检测和分析。用固相微萃取-气相色谱-质谱联用法(solid phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)对不同剂量辐照鸡胸肉中的挥发性化合物进行分析,对辐照鸡胸肉进行感官评价实验,结合挥发性化合物含量进行偏最小二乘回归分析(partial least squares regression, PLSR)。检测到了18种香气活力值(odor activity value,OAV)大于1的挥发性化合物,其中2 kGy剂量辐照对鸡胸肉中挥发性化合物影响最明显。确定了对鸡胸肉果香、霉香、油脂、鸡肉味、油漆味有重要贡献的特征化合物。感官评价得分结合挥发性化合物的OAV表明反-2-辛烯醛、1-辛烯-3-醇、壬醛、3-羟基-2-丁酮可能是辐照鸡胸肉产生辐照异味的特征化合物。实验结果为电子束辐照食品中异味的检测及掩盖提供理论依据,推动电子束辐照保鲜技术在其他食品中的应用。

关键词： 电子束辐照; 鸡胸肉; 挥发性化合物; 固相微萃取-气相色谱-质谱联用法; 感官评价

本文引用格式

张悦妍 , 冯涛 , 戚文元 , 孔秋莲 , 王海宏 , 庄海宁 , 王亮 . 不同剂量辐照对鸡胸肉挥发性化合物的影响[J]. 食品与发酵工业, 2023 , 49(6) : 120 -125 . DOI: 10.13995/j.cnki.11-1802/ts.030964

Abstract

To investigate the effect of electron beam irradiation on the odor of chicken breast, volatile compounds in chicken breast at different doses of irradiation were detected and analyzed. The volatile compounds in the irradiated chicken breasts at different doses were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and sensory evaluation was performed on the irradiated chicken breasts, combined with partial least squares regression analysis (PLSR) for the content of volatile compounds. Eighteen aroma compounds with odor activity value (OAV) greater than 1 were detected, with the most significant effect of 2 kGy dose irradiation on volatile compounds in chicken breast meat. Characteristic compounds that contributed significantly to the fruity, musty, greasy, chicken flavor, and paint flavor of chicken breast meat were identified. The sensory evaluation scores combined with the OAV values of the volatile compounds indicated that trans-2-octenal, 1-octen-3-ol, nonanal, and 3-hydroxy-2-butanone may be the characteristic compounds for irradiated chicken breasts generating irradiated off-flavors.

Key words： electronic beam irradiation; chicken breast; volatile compound; solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS); sensory evaluation

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