食品与发酵工业 >

2024 , Vol. 50 >Issue 22: 246 - 253

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037945

研究报告

不同杀菌方式对白切香猪肉品质和挥发性成分的影响

  • 郑荣美 ,
  • 张磊 ,
  • 郑淮升 ,
  • 王晓宇 ,
  • 胡萍
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  • 1(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
    2(贵州大学 生命科学学院,贵州 贵阳,550025)
第一作者:硕士研究生(胡萍教授为通信作者,E-mail:phu1@gzu.edu.cn)

收稿日期: 2023-11-14

  修回日期: 2024-02-06

  网络出版日期: 2024-12-17

基金资助

:贵州省科技支撑计划项目(黔科合支撑[2021]004)

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Analysis of differences in quality and volatile components of cooked Xiang pork with different sterilization methods

  • ZHENG Rongmei ,
  • ZHANG Lei ,
  • ZHENG Huaisheng ,
  • WANG Xiaoyu ,
  • HU Ping
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  • 1(College of Brewery and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(College of Life Science, Guizhou University, Guiyang 550025, China)

Received date: 2023-11-14

  Revised date: 2024-02-06

  Online published: 2024-12-17

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摘要

为了研究低温调理白切香猪肉在不同杀菌过程中品质和挥发性成分的变化,该文采用气相色谱-离子迁移谱技术对未杀菌、水浴巴氏杀菌、高静水压杀菌、辐照杀菌和高温高压处理香猪肉的挥发性组分进行定性分析,共鉴定出63种挥发性风味化合物,包括醛类5种、酮类10种、醇类11种、酯类13种、醚类6种、呋喃类4种、吡嗪类4种、噻唑类2种,其他类8种。根据各组挥发性化合物的相对含量,高静水压组的香猪肉比水浴巴氏杀菌组更接近于对照组。利用扫描电镜比较了香猪肉在4种杀菌方式下的微观结构,辐照杀菌和高静水压杀菌能较好保留原样品的肌纤维结构。综合分析,高静水压杀菌较好地保持了产品原有的品质和风味,在低温调理类肉制品以及预制菜肴的杀菌领域具有较好的应用前景。

关键词： 低温调理肉制品; 从江香猪; 杀菌方式; 品质; 挥发性成分; 微观结构

本文引用格式

郑荣美 , 张磊 , 郑淮升 , 王晓宇 , 胡萍 . 不同杀菌方式对白切香猪肉品质和挥发性成分的影响[J]. 食品与发酵工业, 2024 , 50(22) : 246 -253 . DOI: 10.13995/j.cnki.11-1802/ts.037945

Abstract

To study the changes in quality and volatile components of low-temperature prepared cooked Xiang pork during different sterilization processes, gas chromatograph-ion mobility spectrometer (GC-IMS) technology was used to qualitatively analyze the volatile components of non-sterilized, water bath sterilized, ultra-high pressure sterilized, irradiated sterilized, and high-temperature and high-pressure treated Xiang pork.A total of 63 volatile flavor compounds were identified, including 5 aldehydes, 10 ketones, 11 alcohols, 13 esters, 6 ethers, 4 furans,4 pyrazines,2 thiazoles, and 8 other types.According to the relative content of volatile compounds in each group, the Xiang pork in the ultra-high-pressure group was closer to the control group than in the water bath sterilization group.The microstructure of low-temperature conditioned Congjiang Xiang pork under four sterilization methods was compared using scanning electron microscopy.Radiation sterilization and ultra-high-pressure sterilization could better preserve the muscle fiber structure of the original sample.According to comprehensive analysis, ultra-high-pressure sterilization had better maintain the original quality and flavor of the product and had a good application prospect in the field of sterilization of low-temperature conditioning meat products and prefabricated dishes.

Key words： low temperature prepared meat products; Congjiang Xiang pig; sterilization; quality; volatile components; microstructure

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