摘要
了解低温贮藏与川式腊肉风味品质的关系以指导合理贮藏。采用同时蒸馏萃取-气相色谱-质谱联用法分析抗氧化剂对川式腊肉低温贮藏中挥发性风味物质的影响。结果显示,处理A(直接真空包装)、处理B(添加0.4g/kg茶多酚后真空包装)、处理C(添加0.5g/kg异抗坏血酸钠后真空包装)的腊肉挥发性成分从原料的67种分别变化至贮藏结束(120d)时的75、64、63种;处理A、B、C的酚类、碳氢化合物及羰基化合物种类从初始的56种分别变化至结束时的55、45、44种,相对含量从初始的69.44%分别变化至结束时的59.30%、60.51%、61.87%;主体风味物质酚类相对含量从初始的34.43%分别降至结束时的24.26%、28.06%、33.41%;处理B、C的苯酚、愈创木酚、5-甲基愈创木酚、壬醛、乙酰呋喃、3-呋喃甲醇和苯甲醛相对含量高于处理A。表明添加抗氧化剂可减缓腊肉特征风味物质在冷藏中下降的趋势。
SDE-CJC/MS was used to explore the effect of antioxidants on volatile flavor components of Sichuan traditional bacon during chilling storage at 5 ℃. The results showed that freshly prepared Sichuan traditional bacon contained 67 volatile components; the number of volatile components varied to 75, 64 and 63 after 120 d of storage with treatments A （vacuum packaging）, B （addition of 0.4 gag tea polyphenols and then vacuum packaging） and C （addition of 0.5 g/kg sodium D-isoascorbate and then vacuum packaging）, respectively. The number of phenols, hydrocarbons and carbonyl compounds changed from 56 to 55, 45 and 44 with a relative content change from 69.44% to 59.30%, 60.51% and 61.87%, respectively. The relative content of phenols as the major flavor components changed from 34.43% to 24.26%, 28.06% and 33.41%, respectively. The relative contents of phenol, phenol, 2-methoxy, 2-methoxy-5-methylphenol, nonanal, acetyl furan, 3-furanmethanol and benzaldehyde after B and C treatments were higher than those in the samples subjected to A treatment. Therefore, antioxidants can significantly inhibit the reduction of characteristic flavor substances in bacon during chilling storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第16期266-273,共8页
Food Science
关键词
川式腊肉
挥发性风味物质
风味特征
Sichuan traditional bacon
volatile flavor components
flavor characteristics
