食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 213 - 221

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039187

研究报告

花椒精油对炸猪排脂质氧化和挥发性成分的影响

  • 陈姿烨 ,
  • 游云 ,
  • 练欢慧 ,
  • 胡昕 ,
  • 黄晓霞 ,
  • 肖斯立 ,
  • 刘巧瑜 ,
  • 曾晓房
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  • 1(仲恺农业工程学院 轻工食品学院,广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,现代农业工程创新研究院,广东 广州,510225)
    2(广州皇上皇集团有限公司,广东 广州,510170)
第一作者：本科生(刘巧瑜副教授为通信作者,E-mail:qiaoyuliu123@163.com)

收稿日期: 2024-03-12

  修回日期: 2024-04-19

  网络出版日期: 2024-08-21

基金资助

广东省普通高校重点领域专项(2022ZDZX4016)

收起

Effect of Zanthoxylum bungeanum essential oil on lipid oxidation and volatile components of fried pork chops

  • CHEN Ziye ,
  • YOU Yun ,
  • LIAN Huanhui ,
  • HU Xin ,
  • HUANG Xiaoxia ,
  • XIAO Sili ,
  • LIU Qiaoyu ,
  • ZENG Xiaofang
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  • 1(College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Guangzhou Huang-shanghuang Group Co. Ltd., Guangzhou 510170, China)

Received date: 2024-03-12

  Revised date: 2024-04-19

  Online published: 2024-08-21

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摘要

猪后腿肉片经添加不同浓度的花椒精油[0、2.5%、3.0%、3.5%、4.0%(以肉片质量计)]的腌渍液进行腌渍,最后经裹粉、油炸等工艺制成猪排,探究花椒精油对炸猪排脂质氧化及挥发性风味物质的影响。结果表明,花椒精油能显著降低猪排的硫代巴比妥酸值、P-茴香胺值、酸价和不饱和脂肪酸含量,其中4%花椒精油腌制的炸猪排硫代巴比妥酸值比对照组(0%)下降了31.25%,表明花椒精油对脂肪氧化有显著的抑制作用。添加花椒精油的炸猪排中新检测出源于花椒精油的具有令人愉悦的风味化合物如醇类(芳樟醇)、烯烃类[(+)-柠檬烯、月桂烯]化合物,偏最小二乘判别分析显示,添加花椒精油对炸猪排挥发性风味物质影响显著,新增气味活度值>1的醛类(反-2-辛烯醛和癸醛)、烯烃类[(+)-柠檬烯、月桂烯]等具有清新香气的化合物,说明花椒精油能改善炸猪排原有风味。感官评分结果显示,3.5%花椒精油腌制的炸猪排最受参评人员青睐。研究为预调理油炸肉制品脂质氧化的控制、风味的改善、感官特性的提升提供了一定指导。

关键词： 猪排; 花椒精油; 脂质氧化; 挥发性风味物质

本文引用格式

陈姿烨 , 游云 , 练欢慧 , 胡昕 , 黄晓霞 , 肖斯立 , 刘巧瑜 , 曾晓房 . 花椒精油对炸猪排脂质氧化和挥发性成分的影响[J]. 食品与发酵工业, 2024 , 50(15) : 213 -221 . DOI: 10.13995/j.cnki.11-1802/ts.039187

Abstract

Adding 0%, 2.5%, 3.0%, 3.5%, and 4.0% (based on the mass of meat slices) of Zanthoxylum bungeanum essential oil to the marinade, pork leg slices were processed into pork cutlets through marinating, coating with flour, and deep-frying processes.By marinating the pork cutlets with different concentrations of Z.bungeanum essential oil, the effects of Z.bungeanum essential oil on lipid oxidation and volatile flavor compounds of the fried pork cutlets were investigated.The results showed that adding Z.bungeanum essential oil significantly reduced the thiobarbituric acid (TBA) value, peroxide value, acid value, and unsaturated fatty acid content of the pork cutlets.Particularly, the TBA value of the pork cutlets marinated with 4% Z.bungeanum essential oil decreased by 31.25% compared to the control group (0%), indicating a significant inhibitory effect of Z.bungeanum essential oil on lipid oxidation.Pleasant flavor compounds originating from Z.bungeanum essential oil, such as alcohols (linalool), alkenes [(+)-limonene, myrcene], were newly detected in the fried pork cutlets with added Z.bungeanum essential oil.Partial least squares discriminant analysis revealed a significant impact of adding Z.bungeanum essential oil on the volatile flavor compounds of the fried pork cutlets.After adding Z.bungeanum essential oil, aldehydes (trans-2-octenal, decanal) and alkenes [(+)-limonene, myrcene] with fresh aroma were newly identified in the fried pork cutlets with odor activity value odor activity value >1, indicating the ability of Z.bungeanum essential oil to enhance the original flavor of the fried pork cutlets.Sensory evaluation results showed that the fried pork cutlets marinated with 3.5% Z.bungeanum essential oil were most favored by the panelists.This experiment provides guidance for controlling lipid oxidation, improving flavor, and enhancing sensory characteristics of pre-prepared fried meat products.

Key words： pork chop; Zanthoxylum bungeanum essential oil; lipid oxidation; volatile flavor compounds

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