摘要
为比较不同炸制时间得到的猪肉丸风味物质的变化及规律,该研究以油炸猪肉丸为研究对象,采用固相微萃取-气相色谱质谱联用技术(SPME-GC-MS)对油炸猪肉丸的挥发性风味物质进行了分离分析,并进一步结合化学计量方法、感官评价进行判别分析。结果表明,共检出醇类、醛类、烷烃类、酯类、酸类、酮类、烯烃类、醚类、其他共9大类化合物成分55种,其中醛类物质含量最高,并通过计算OAV(Odor Activity Value)值结合PLS-DA分析,可区分不同炸制时间的差异,初步确定正己醛、壬醛、β-蒎烯、正戊醇、桧烯、桧烯、乳酸丁酯、异戊醇、月桂烯9种挥发性风味物质为油炸猪肉丸的特征性风味物质,且炸制时间在12 min时风味丰度更好。该研究可以为高品质猪肉丸的开发提供风味理论依据,也可为“狮子头”“牛肉丸”等丸状类食品工业化生产及预制菜风味研究提供借鉴和参考。
To compare the changing trends of the flavor compounds of pork meatballs obtained over different frying time periods,deep-fried pork meatballs were used in this study.Solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)was employed to separate and analyze the volatile flavor compounds of the deep-fried pork meatballs.Moreover,discriminant analysis was conducted by chemometric methods and sensory evaluations.The results revealed a total of 55 compounds belonging to nine categories,alcohols,aldehydes,alkanes,esters,acids,ketones,olefins,ethers and others,were detected,among which aldehydes had the highest content.Through Odor Activity Value(OAV)calculations and Partial Least Squares-Discriminant Analysis(PLS-DA),differences caused by the variations in frying time were distinguished.Nine volatile flavor compounds,namely hexanal,nonanal,β-myrcene,1-pentanol,sabinene,β-pinene,butyl lactate,isoamyl alcohol,and lauricene,were preliminarily identified as the characteristic flavor compounds of deepfried pork meatballs.The flavor abundance was the highest when the frying time was 12 min.This research provides a theoretical basis for the development of high-quality pork meatballs and a reference for the industrial production of ballshaped foods like“lion's head”and“beef meatballs”and the flavor research of prefabricated dishes.
作者
赵赵
刘薇
王卅
槐雪
黄南娟
孙洋
张贝宁
朱文政
周晓燕
ZHAO Zhao;LIU Wei;WANG Sa;HUAI Xue;HUANG Nanjuan;SUN Yang;ZHANG Beining;ZHU Wenzheng;ZHOU Xiaoyan(College of Tourism Cuisine,Yangzhou University,Yangzhou 225127,China;Jiangsu Huaiyang Vegetable Industrialization Engineering Research Center,Yangzhou 225127,China;Key Laboratory of Chinese Intangible Cultural Heritage Heritage,Ministry of Culture and Tourism,Yangzhou 225127,China;School of Cuisine and Hotel Management,Shanghai Zhongqiao Vocational and Technical University,Shanghai 201514,China)
出处
《现代食品科技》
北大核心
2025年第1期273-283,共11页
Modern Food Science and Technology
基金
扬州市-扬州大学市校合作共建创新科技平台项目(YZ2020267)
中餐非遗技艺传承文化和旅游部重点实验室开放课题(WLB202201)
扬州大学高层次人才科研启动基金项目(137012607)
江苏省研究生科研与实践创新计划项目(KYCX24_3863)。
