食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 366 - 374

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041866

猪肉酱油开发及其风味物质分析

  • 侯美含 ,
  • 张展开 ,
  • 张智宏 ,
  • 马海乐 ,
  • 高献礼
展开
  • (江苏大学 食品与生物工程学院,江苏 镇江,212013)
第一作者:本科生(高献礼教授为通信作者,E-mail:gaoxianli@ujs.edu.cn)

收稿日期: 2024-12-15

  修回日期: 2025-02-19

  网络出版日期: 2025-11-03

基金资助

国家自然科学基金项目(32372254);国家级大学生创新创业训练计划项目(202410299076Z)

收起

Development of pork soy sauce and identification of its flavor compounds

  • HOU Meihan ,
  • ZHANG Zhankai ,
  • ZHANG Zhihong ,
  • MA Haile ,
  • GAO Xianli
Expand
  • (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

Received date: 2024-12-15

  Revised date: 2025-02-19

  Online published: 2025-11-03

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摘要

现代酱油是从豆酱演变和发展而来,而豆酱又起源于“醢”,即发酵肉酱,说明肉类可以作为发酵酱油的原料,但目前以猪肉为(部分)原料生产的酱油在现代文献中尚未见报道。为丰富我国酱油品种和探明猪肉对酱油风味的影响,该研究利用猪肉代替部分大豆,按照高盐稀态工艺开发了猪肉酱油,并利用定量感官评价、常规理化分析和气相色谱-质谱/气相色谱-嗅闻(gas chromatography-mass spectrometry/gas chromatography-olfactometry, GC-MS/GC-O)等方法分析了猪肉对酱油风味和理化指标的影响。感官评价结果表明,添加适量的猪肉相比对照酱油的鲜味提高13.79%,醇香、果香、麦芽香和焦糖香相比对照酱油提高35.04%、25.46%、23.55%和13.46%。常规理化指标分析表明,添加猪肉的样品酱油相比对照酱油的氨基酸态氮含量提高2.50%~8.64%,DPPH自由基清除能力和还原力分别提高7.44%~22.60%和25.85%~40.18%。由以上结果可知,添加适量猪肉不但显著改善酱油风味,而且可以提高酱油抗氧化活性。GC-MS/GC-O分析表明,猪肉酱油具有的脂香香气的化合物及麦芽香、醇香、果香香气的化合物含量相比对照酱油分别提高了39.73%、32.07%、52.95%。猪肉特有的1-戊烯-3-醇、庚醛、E,E-2,4-癸二烯醛、壬醛等物质赋予了猪肉酱油脂香。该研究利用猪肉代替一定比例大豆开发了一种具有独特风味的猪肉酱油,不但可以丰富酱油品种,为消费者提供更多种类的酱油选择,而且可以继承和弘扬我国传统饮食文化。

关键词： 猪肉; 酱油; 抗氧化活性; 风味; 香气

本文引用格式

侯美含 , 张展开 , 张智宏 , 马海乐 , 高献礼 . 猪肉酱油开发及其风味物质分析[J]. 食品与发酵工业, 2025 , 51(19) : 366 -374 . DOI: 10.13995/j.cnki.11-1802/ts.041866

Abstract

Modern soy sauce evolved and developed from soybean paste, the latter originated from “minced meat”, fermented meat sauce, indicating that meat can be used as a raw material for fermented soy sauce, but soy sauce produced with pork as (part of) raw material has not yet been reported by modern literature.To enrich the variety of soy sauces in China and to investigate the effect of pork on soy sauce flavor, this study developed pork soy sauce by using pork instead of partial soybeans in accordance with the high-salt dilution process.The impact of pork on soy sauce flavor and its physicochemical indexes were analyzed by using quantitative sensory evaluation, conventional physicochemical analyses, and gas chromatography-mass spectrometry (GC-MS)/gas chromatography-olfactometry (GC-O).Results of the sensory evaluation showed that the addition of pork increased the umami taste by 13.79%, and the alcoholic, fruity, malty, and caramel-like aromas by 35.04%, 25.46%, 23.55%, and 13.46% compared with those of the control soy sauce.Analyses of proximate indexes showed that formaldehyde nitrogen content of the pork-added soy sauce increased by 2.50%-8.64%, and DPPH radical scavenging capacity and reducing power increased by 7.44%-22.60% and 25.85%-40.18% compared with those of the control soy sauce.From the above results, it could be concluded that adding an appropriate amount of pork not only significantly improved the flavor of soy sauce, but also enhanced the antioxidant activities of soy sauce.GC-MS/GC-O analysis showed that the content of compounds with fatty aroma and compounds with malty, alcoholic, and fruity aromas unique to pork soy sauce were increased by 39.73%, 32.07%, and 52.95% compared with those of the control soy sauce.The pork-specific 1-penten-3-ol, heptanal, E,E-2,4-decadienal, and nonanal conferred the fatty aroma of pork sauce.In this study, a pork soy sauce with a unique flavor was developed by using pork instead of a certain proportion of soybeans, which could not only enrich the variety of soy sauce and provide consumers with more kinds of soy sauce choices but also inherit and carry forward the traditional dietary culture of China.

Key words： pork; soy sauce; antioxidant activity; flavor; aroma

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