食品与发酵工业 >

2025 , Vol. 51 >Issue 21: 353 - 364

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042196

分析与检测

日粮中添加酱油分离油脂对加工猪肉制品风味形成的影响

  • 唐佳灵 ,
  • 张冬 ,
  • 刘依凡 ,
  • 刘红 ,
  • 张玉林 ,
  • 方正锋 ,
  • 韩国全 ,
  • 惠腾
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  • 1(四川农业大学 食品学院,四川 雅安,625014)
    2(四川农业大学,动物营养研究所,四川 成都,611100)
    3(农业农村部农产品加工与营养健康重点实验室(部省共建),四川 雅安,625014)
第一作者：硕士研究生(韩国全副教授和惠腾副教授为共同通信作者,E-mail:hans_980306@sicau.edu.cn;huiteng@sicau.edu.cn)

收稿日期: 2025-01-18

  修回日期: 2025-03-09

  网络出版日期: 2025-11-21

基金资助

国家重点研发计划项目(2024YFD2101000);四川农业大学“服务乡村振兴,融合城乡发展”2024年本科生科研兴趣培养计划项目(2024993)

收起

Effect of soy sauce separate oil in fatten diet on flavor formation of processed pork meat products

  • TANG Jialing ,
  • ZHANG Dong ,
  • LIU Yifan ,
  • LIU Hong ,
  • ZHANG Yulin ,
  • FANG Zhengfeng ,
  • HAN Guoquan ,
  • HUI Teng
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  • 1(College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)
    2(Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611100, China)
    3(Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Ya’an 625014, China)

Received date: 2025-01-18

  Revised date: 2025-03-09

  Online published: 2025-11-21

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摘要

酱油分离油脂是对酱油生产过程中所有物质使用高压设备进行压榨后静置所获得的油料,其中富含较多营养物质。该研究旨在探讨日粮中使用酱油分离油脂(2 kg/100 kg)替代常规大豆油(2 kg/100 kg)作为基础油料对炖煮和烤制2种加工方式处理后猪肉制品风味的影响。在炖煮方式处理下,实验组肉制品中饱和脂肪酸(saturated fatty acid,SFA)、单不饱和脂肪酸(monounsaturated fatty acids,MUFA)和多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)含量均显著低于对照组肉制品;在烤制加工方式下,实验组肉制品中MUFA含量显著高于对照组。这些前体物质的含量差异也为不同风味物质生成做出贡献。电子鼻分析显示不同油脂饲喂的猪肉经炖煮和烤制处理后,气味特征均存在显著差异。通过偏最小二乘判别分析模型对GC-MS检测出的挥发性风味物质进行分析发现,在炖煮处理下,对甲酚和3-辛烯-2-酮等12种风味物质浓度含量会引起2组肉制品风味出现差异;在烤制处理下,正戊醇、正壬醛、甲酰胺和3-羟基-2-丁酮等18种风味物质含量不同会导致2组肉制品风味出现差异。最后通过香气活度值分析得知,1-辛烯-3-醇是炖煮猪肉制品中风味信息贡献最大的化合物;苯乙醛是烤制猪肉制品中贡献最大的风味物质。

关键词： 酱油副产物; 猪肉制品; 食用品质; 电子鼻; GC-MS

本文引用格式

唐佳灵 , 张冬 , 刘依凡 , 刘红 , 张玉林 , 方正锋 , 韩国全 , 惠腾 . 日粮中添加酱油分离油脂对加工猪肉制品风味形成的影响[J]. 食品与发酵工业, 2025 , 51(21) : 353 -364 . DOI: 10.13995/j.cnki.11-1802/ts.042196

Abstract

The oil produced by pressing every ingredient in the producing of soy sauce with high-pressure machinery and then letting it stand still is known as soy sauce separation oil, meanwhile it contains more nutrients.The goal of the present study was to evaluate what the flavor of pork products after stewing and roasting would be affected by utilizing soy sauce separation oil (2 kg/100 kg) as the base oil that replace the traditional soybean oil (2 kg/100 kg).Under stewing treatment, the experimental group meat products had much lower levels of saturated fatty acid, monounsaturated fatty acids and polyunsaturated fatty acids than the control group.After roasting treatment, the MUFA content of meat products in the experimental group was much higher than control group.Different flavor compounds are also formed as a result of varying contents of these precursors.Following stewing and roasting treatment, electronic nose revealed notable variations in the odor characteristics of pigs fed with various oils.The volatile flavor chemicals identified by GC-MS were analyzed utilizing the partial least squares discriminant analysis model, concentration of 12 flavor substances, such as p-cresol and 3-octen-2-one, caused differences in the flavor of meat products between the two groups under stewing treatment.Under roasting treatment, the different contents of 18 flavor substances, such as n-pentanol, n-nonanal, formamide, and 3-hydroxy-2-butanone, would lead to differences in the flavor of the two groups of meat products.Lastly, 1-octen-3-ol was the chemical that contributed most to the flavor information in stewed pork products, according to odor activity value study.The mainly flavoring compound in roasted pork products was phenylacetaldehyde.

Key words： soy sauce by-products; pork products; eating quality; electronic nose; GC-MS

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