食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 250 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040480

研究报告

油炸加工对兔肉品质及挥发性风味物质变化的影响

  • 兰子帆 ,
  • 贺稚非 ,
  • 张文振 ,
  • 孙雪莲 ,
  • 李洪军
展开
  • 1(西南大学 食品科学学院, 重庆, 400715)
    2(川渝共建特色食品重庆市重点实验室, 重庆, 400715)
第一作者:本科生(李洪军教授为通信作者,E-mail:983362225@qq.com)

收稿日期: 2024-07-14

  修回日期: 2024-08-26

  网络出版日期: 2025-06-11

基金资助

重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0080);川渝地区家兔产业协同创新与关键技术集成示范(2022YFQ0033);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

Effect of fried processing on quality of rabbit meat and changes in volatile flavor substances

  • LAN Zifan ,
  • HE Zhifei ,
  • ZHANG Wenzhen ,
  • SUN Xuelian ,
  • LI Hongjun
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Special Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-07-14

  Revised date: 2024-08-26

  Online published: 2025-06-11

Fold

摘要

该文研究了不同油炸温度(150、160、170、180、190 ℃)和时间(140、160、180、200、220 s)对兔肉品质及风味的影响,比较分析了兔肉水分含量、出品率、色泽、质构、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值和感官评价。利用顶空固相微萃取结合气相色谱-质谱联用技术(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析了挥发性风味成分,并通过气味活度值法确定了关键风味物质。结果表明,随着油炸温度的升高和时间的延长,兔肉的水分和出品率显著下降(P<0.05),色泽变深,硬度和咀嚼性均显著增加(P<0.05),弹性呈现先增大后减小的趋势,TBARS值呈逐渐增加的趋势。HS-SPME-GC-MS测定鉴定出46种挥发性化合物,以醛类和烃类为主。不同油炸条件下挥发性风味物质存在一定差异,随油炸温度的升高和时间的延长,醛类、烃类和醇类化合物含量和种类有所减少;当油炸温度为190 ℃时检出杂环类化合物。其中,170 ℃油炸200 s的兔肉在品质上表现最佳。该研究为兔肉的油炸加工生产奠定了理论基础,可为兔肉产品的规模化生产提供参考。

关键词： 兔肉; 油炸; 品质; 挥发性风味物质; 工艺优化

本文引用格式

兰子帆 , 贺稚非 , 张文振 , 孙雪莲 , 李洪军 . 油炸加工对兔肉品质及挥发性风味物质变化的影响[J]. 食品与发酵工业, 2025 , 51(10) : 250 -256 . DOI: 10.13995/j.cnki.11-1802/ts.040480

Abstract

In this paper, the effects of different frying temperatures (150, 160, 170, 180, 190 ℃) and time (140, 160, 180, 200, 220 s) on the quality and flavor of rabbit meat were investigated, and moisture content, yield, color, texture, thiobarbituric acid reactive substances (TBARS) value, and sensory evaluation of rabbit meat were comparatively analyzed.The volatile flavor components were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the volatile flavor components were analyzed by odor activity value (OAV) method was used to determine the key flavor substances.Results showed that with the increase of frying temperature and time, the moisture and yield of rabbit meat decreased significantly (P<0.05), the colour became darker, the hardness and chewiness increased significantly (P<0.05), the elasticity showed a tendency of increasing and then decreasing, and the TBARS value showed a tendency of gradually increasing.Forty-six volatile compounds were identified in the HS-SPME-GC-MS assay, with aldehydes and hydrocarbons being the main ones.There were some differences in the volatile flavor substances under different frying conditions, and the contents and types of aldehydes, hydrocarbons, and alcohols decreased with the increase of frying temperature and time, heterocyclic compounds were detected when the frying temperature was 190 ℃.Among them, the rabbit meat fried at 170 ℃ for 200 s showed the best performance in terms of quality.This study lays a theoretical foundation for the production of rabbit meat by deep-frying, which can provide a reference for the large-scale production of rabbit meat products.

Key words： rabbit meat; frying; quality; volatile flavor substances; process optimization

参考文献

[1] RAO J W, MENG F B, LI Y C, et al.Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat[J].Journal of the Science of Food and Agriculture, 2022, 102(10):4218-4228.
[2] 张佳敏, 王卫卫, 吴周林, 等.我国兔肉加工现状及其发展趋势[J].中国养兔杂志, 2023(5):19-25.
ZHANG J M, WANG W W, WU Z L, et al.The current situation and development trend of rabbit meat processing in China[J].Chinese Journal of Rabbit Farming, 2023(5):19-25.
[3] WANG Z F, HE Z F, ZHANG D, et al.Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage[J].Journal of the Science of Food and Agriculture, 2021, 101(5):1953-1962.
[4] 李洪军, 兰子帆, 贺稚非, 等.中国预制菜加工及其包装技术现状分析与发展趋势[J].西南大学学报(自然科学版), 2024, 46(7):2-10.
LI H J, LAN Z F, HE Z F, et al.Analysis of the current situation and development trend of China’s prepared vegetable processing and its packaging technology[J].Journal of Southwest University (Natural Science Edition), 2024, 46(7):2-10.
[5] 谢兆华, 李洪军, 王琴, 等.不同食用油制备酥肉挥发性风味物质的差异性分析[J].食品与发酵工业, 2024, 50(7):259-268.
XIE Z H, LI H J, WANG Q, et al.Analysis on differences of volatile flavor substances in crisp meat prepared with different edible oils[J].Food and Fermentation Industries, 2024, 50(7):259-268.
[6] AL FARUQ A, KHATUN M H A, ROKNUL AZAM S M, et al.Recent advances in frying processes for plant-based foods[J].Food Chemistry Advances, 2022, 1:100086.
[7] ASOKAPANDIAN S, SWAMY G J, HAJJUL H.Deep fat frying of foods:A critical review on process and product parameters[J].Critical Reviews in Food Science and Nutrition, 2020, 60(20):3400-3413.
[8] 张璐, 熊双丽, 李安林, 等.油炸温度和时间对小酥肉品质的影响[J].食品工业科技, 2024, 45(7):68-75.
ZHANG L, XIONG S L, LI A L, et al.Effect of frying temperature and time on the quality of small crispy meat[J].Science and Technology of Food Industry, 2024, 45(7):68-75.
[9] WANG B, LI H J, HUANG Z B, et al.Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time[J].Meat Science, 2021, 176:108457.
[10] 柴利, 贺稚非, 廖林, 等.不同发酵剂对兔肉脯食用品质的影响[J].食品与发酵工业, 2023, 49(4):30-37.
CHAI L, HE Z F, LIAO L, et al.Effects of different starters on the edible quality of dried rabbit meat slice[J].Food and Fermentation Industries, 2023, 49(4):30-37.
[11] 蔡丽君, 郑尧, 郭全友, 等.油炸工艺参数对即食泥鳅品质的影响[J].食品与发酵工业, 2022, 48(19):153-161.
CAI L J, ZHENG Y, GUO Q Y, et al.Effect of frying process parameters on the quality of ready-to-eat loach[J].Food and Fermentation Industries, 2022, 48(19):153-161.
[12] 陈美花, 潘佳丽, 翁文治.油炸温度和时间对外裹糊牡蛎品质的影响[J].食品与发酵工业, 2017, 43(12):124-129.
CHEN M H, PAN J L, WENG W Z.Effect of frying temperature and time on the quality of battered and breaded oyster[J].Food and Fermentation Industries, 2017, 43(12):124-129.
[13] CHANG C, WU G C, ZHANG H, et al.Deep-fried flavor:Characteristics, formation mechanisms, and influencing factors[J].Critical Reviews in Food Science and Nutrition, 2020, 60(9):1496-1514.
[14] WANG Y, ZHANG W G, ZHOU G H.Effects of ultrasound-assisted frying on the physiochemical properties and microstructure of fried meatballs[J].International Journal of Food Science & Technology, 2019, 54(10):2915-2926.
[15] DAI Y, LU Y, WU W, et al.Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat[J].Innovative Food Science & Emerging Technologies, 2014, 26:341-346.
[16] 张亚楠. 不同油炸技术对猪肉制品品质特性影响的研究[D].上海:上海海洋大学, 2018.
ZHANG Y N.Study on the influence of different frying techniques on the quality characteristics of pork products[D].Shanghai:Shanghai Ocean University, 2018.
[17] 叶路漫. 加工工艺对风干金鲳鱼制品品质作用的研究[D].武汉:武汉轻工大学, 2019.
YE L M.Study on the effect of processing technology on the quality of air-dried golden pomfret products[D].Wuhan:Wuhan Polytechnic University, 2019.
[18] 谢东娜, 王道营, 闫征, 等.加热方式对鸡肉制品不同部位脂质氧化的影响[J].食品科学技术学报, 2019, 37(6):29-36.
XIE D N, WANG D Y, YAN Z, et al.Effect of heating methods on lipid oxidation in different parts of chicken products[J].Journal of Food Science and Technology, 2019, 37(6):29-36.
[19] 李新, 汪兰, 乔宇, 等.油炸过程中淡水小龙虾理化性质与品质变化[J].肉类研究, 2021, 35(9):1-6.
LI X, WANG L, QIAO Y, et al.Changes in physicochemical properties and quality attributes of freshwater crayfish during deep-fat frying[J].Meat Research, 2021, 35(9):1-6.
[20] MOTTRAM D S.Flavour formation in meat and meat products:A review[J].Food Chemistry, 1998, 62(4):415-424.
[21] 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.
[22] 赵洪雷, 尹一鸣, 陈义莹, 等.不同产地虾酱风味特征及差异分析[J].食品与发酵工业, 2019, 45(10):194-200.
ZHAO H L, YIN Y M, CHEN Y Y, et al.Flavor characteristics of shrimp pastes from different regions and variance analysis[J].Food and Fermentation Industries, 2019, 45(10):194-200.
[23] 李晓朋, 曾欢, 林柳, 等.不同煎炸用油制备河豚鱼汤挥发性风味成分的差异性[J].食品与发酵工业, 2021, 47(7):251-259.
LI X P, ZENG H, LIN L, et al.Volatile compounds of puffer fish soup prepared with different frying oils[J].Food and Fermentation Industries, 2021, 47(7):251-259.
[24] ZHANG K H, LI D, ZANG M W, et al.Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork[J].LWT, 2022, 155:112981.
[25] 赵玲, 王琳, 曹荣, 等.基于固相微萃取-气相色谱-质谱和电子舌分析不同处理秋刀鱼烤后的风味特征[J].食品科学, 2024, 45(11):186-191.
ZHAO L, WANG L, CAO R, et al.Analysis of flavor characteristics of roasted Cololabis saira with different pretreatments by solid-phase microextraction coupled with gas chromatography-mass spectrometry and electronic tongue[J].Food Science, 2024, 45(11):186-191.
[26] 张晶晶, 王锡昌, 施文正.白姑鱼和小黄鱼肉中挥发性风味物质的鉴定[J].食品科学, 2019, 40(14):206-213.
ZHANG J J, WANG X C, SHI W Z.Identification of volatile compounds in white croaker and small yellow croaker[J].Food Science, 2019, 40(14):206-213.
[27] LUO X Y, XIAO S T, RUAN Q F, et al.Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying[J].Food Chemistry, 2022, 372:131260.
[28] 刁体伟, 陈晓姣, 冷银江, 等.植物源多酚对梨酒抗氧化能力及其感官品质的影响[J].食品与发酵工业, 2022, 48(23):93-101.
DIAO T W, CHEN X J, LENG Y J, et al.Effects of plant-derived polyphenols on the antioxidant capacities and sensory qualities of pear wine[J].Food and Fermentation Industries, 2022, 48(23):93-101.
[29] 谢兆华. 酥肉挂糊油炸工艺参数优化及贮藏期品质变化的研究[D].重庆:西南大学, 2023.
XIE Z H.Study on optimization of fried process parameters and quality change of crisp meat during storage[D].Chongqing:Southwest University, 2023.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司