水浴复热时间对猪肉糜制品挥发性风味的影响
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摘要
利用动态顶空-气相色谱-质谱联用结合嗅闻技术对不同水浴复热时间(0、5、20、35、65 min)处理猪肉糜制品挥发性风味物质含量进行分析。结果表明,不同复热时间样品共鉴定出54种风味物质,共有物质36种;复热前期(5～20 min)以醛类物质为主,复热后期(35～65 min)酸类物质含量大幅升高;戊醛、己醛、辛醛、(E,E)-2,4-癸二烯醛含量随复热时间延长呈先升后降趋势,1-辛烯-3-醇和2-戊基呋喃受复热时间影响不显著(P>0.05);基于风味活性值分析和主成分分析,复热显著改变猪肉糜制品风味;以戊醛、己醛、辛醛和(E,E)-2,4-癸二烯醛为过熟味(warmed-off flavor,WOF)评价指标,随复热时间延长,WOF对猪肉糜制品总体复热风味的贡献略降。因此,脂质氧化是猪肉糜制品复热风味形成的主要途径,较短时间复热更易促进WOF产生。
The volatile compounds of cooked minced pork with different water-bath reheating times (0, 5, 20, 35, and 65 min), were investigated by dynamic headspace combined with gas chromatography-olfactometry-mass spectrometry. A total of 54 volatile compounds were identified, with 36 of these being common to all samples. Aldehydes accounted for the highest proportion of the total volatile compounds in the samples heated for 5-20 min, and acid contents significantly increased after 35-65 min of reheating. The contents of pentanal, hexanal, octanal, and (E,E)-2,4-nonadienal were increased firstly and then decreased with increasing reheating time. 1-Octene-3-ol and 2-pentyl furan contents were not affected significantly by reheating time(P > 0.05). Odor activity value (OAV) analysis and principal component analysis (PCA) suggested that reheating had a significant effect on the flavor of cooked minced pork. The proportion of warmed-off flavor (WOF) in cooked minced pork was decreased slightly with reheating time, when using pentanal, hexanal, octanal and (E,E)-2,4-decadienal as WOF markers. Therefore, lipid oxidation may be the main formation pathway for reheating flavor in cooked minced pork, and WOF is more easily formed in a shorter reheating time.
The volatile compounds of cooked minced pork with different water-bath reheating times (0, 5, 20, 35, and 65 min), were investigated by dynamic headspace combined with gas chromatography-olfactometry-mass spectrometry. A total of 54 volatile compounds were identified, with 36 of these being common to all samples. Aldehydes accounted for the highest proportion of the total volatile compounds in the samples heated for 5-20 min, and acid contents significantly increased after 35-65 min of reheating. The contents of pentanal, hexanal, octanal, and (E,E)-2,4-nonadienal were increased firstly and then decreased with increasing reheating time. 1-Octene-3-ol and 2-pentyl furan contents were not affected significantly by reheating time(P > 0.05). Odor activity value (OAV) analysis and principal component analysis (PCA) suggested that reheating had a significant effect on the flavor of cooked minced pork. The proportion of warmed-off flavor (WOF) in cooked minced pork was decreased slightly with reheating time, when using pentanal, hexanal, octanal and (E,E)-2,4-decadienal as WOF markers. Therefore, lipid oxidation may be the main formation pathway for reheating flavor in cooked minced pork, and WOF is more easily formed in a shorter reheating time.
引文
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[18]张凯华,臧明伍,张哲奇,等.不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响[J].食品科学,2018,39(14):242-248.DOI:10.7506/spkx1002-6630-201814036.
[19]王强.香肠脂肪氧化动力学特性及温度对其影响研究[J].食品科学,2013,34(11):130-133.DOI:10.7506/spkx1002-6630-201311029.
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[22]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.DOI:10.11975/j.issn.1002-6819.2016.08.040.
[23]谢恬,王丹,马明娟,等.OAV和GC-O-MS法分析五香驴肉风味活性物质[J].食品科学,2018,39(8):123-128.DOI:10.7506/spkx1002-6630-201808020.
[24]张哲奇,臧明伍,张凯华,等.蒸制时间对粉蒸肉挥发性风味成分的影响[J].食品科学,2018,39(12):205-211.DOI:10.7506/spkx1002-6630-201812032.
[25]李钰,刘成江,李应彪.低温贮藏条件下的阿勒泰羊尾脂肪氧化研究[J].肉类研究,2017,31(3):18-22.DOI:10.7506/rlyj1001-8123-201703004.
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[28]SERRA A,BUCCIONI A,RODRIGUEZ-ESTRADA M T,et al.Fatty acid composition,oxidation status and volatile organic compounds in“Colonnata”lard from Large White or Cinta Senese pigs as affected by curing time[J].Meat Science,2014,97(4):504-512.DOI:10.1016/j.meatsci.2014.03.002.
[29]顾赛麒,陶宁萍,吴娜,等.一种基于ROAV值鉴别蟹类关键特征性风味物的方法[J].食品工业科技,2012,33(13):410-416.DOI:10.13386/j.issn1002-0306.2012.13.051.
[30]何聪聪,苏柯冉,刘梦雅,等.基于A E D A和O A V值确定西瓜汁香气化合物的比较[J].现代食品科技,2014,30(7):279-285.DOI:10.13982/j.mfst.1673-9078.2014.07.008.
[31]里奥·范海默特.化合物香味阈值汇编[M].北京:科学出版社,2015.
[32]王瑞花,姜万舟,汪倩,等.烹制方法对猪肉脂质氧化和挥发性风味物质的作用[J].现代食品科技,2016,32(1):175-182.DOI:10.13982/j.mfst.1673-9078.2016.1.028.
[33]DEVINE C,DIKEMAN M.Encyclopedia of meat sciences[M].2nd ed.Burlington:Elsevier Academic Press,2014:410-415.
[34]BAKAR J,RAHIMABADI E Z,CHE MAN Y B.Lipid characteristics in cooked,chill-reheated fillets of Indo-Pacific king mackerel(Scomberomorous guttatus)[J].LWT-Food Science and Technology,2008,41(10):2144-2150.DOI:10.1016/j.lwt.2007.12.004.
[35]LOVE J D.The role of heme iron in the oxidation of lipids in red meats[J].Food Technology,1983,37(7):117-120;129.
[36]LIU T T,YANG T S,WU C M.Changes of volatiles in soy saucestewed pork during cold storage and reheating[J].Journal of the Science of Food and Agriculture,2001,81(15):1547-1552.DOI:10.1002/jsfa.978.
[37]米瑞芳,刘俊梅,胡小松,等.杀菌方式对即食猪肉片挥发性风味物质的影响[J].中国食品学报,2017,17(12):225-235.DOI:10.16429/j.1009-7848.2017.12.028.
[38]黄业传,李凤,严成.再热方式和次数对猪肉风味品质的影响[J].食品与发酵工业,2014,40(9):224-231.DOI:10.13995/j.cnki.11-1802/ts.2014.09.040.
[39]任志伟.鸭肉熟制品WOF异味抑制研究[D].合肥:合肥工业大学,2012.
[2]GARCíA-LOMILLO J,GONZALEZ-SANJOSE M L,PINO-GARCíA R D,et al.Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties[J].LWT-Food Science and Technology,2017,77:85-91.DOI:10.1016/j.lwt.2016.11.038.
[3]马文睿,赵建新,严青,等.可微波冷冻预油炸鸡肉的风味物质研究[J].食品工业科技,2009,30(11):118-121.DOI:10.13386/j.issn1002-0306.2009.11.029.
[4]赵钜阳,石长波,张琪.微波复热功率及时间对速冻红烧肉品质的影响[J].食品安全质量检测学报,2017,8(9):3519-3525.DOI:10.3969/j.issn.2095-0381.2017.09.040.
[5]刘世欣,夏秀芳,孔保华,等.微波复热时间和微波功率对预油炸牛肉串品质的影响[J].食品工业科技,2013,34(8):249-252.DOI:10.13386/j.issn1002-0306.2013.08.053.
[6]TIMS M J,WATTS B M.Protection of cooked meats with phosphates[J].Food Technology,1958,12:240-243.
[7]O’SULLIVAN M G,BYRNE D V,JENSEN M T,et al.A comparison of warmed-over flavour in pork by sensory analysis,GC/MS and the electronic nose[J].Meat Science,2003,65(3):1125-1138.DOI:10.1016/S0309-1740(02)00342-x.
[8]TIKK K,HAUGEN J E,ANDERSEN H J,et al.Monitoring of warmed over flavour in pork using electronic nose-correlation to sensory attributes and secondary lipid oxidation products[J].Meat Science,2008,80(4):1254-1263.DOI:10.1016/j.meatsci.2008.05.040.
[9]KIM S,LI J L,LIM N R,et al.Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array[J].Food Chemistry,2016,211:440-447.DOI:10.1016/j.foodchem.2016.05.084.
[10]LEPPER-BILILIE A N,BERG E P,BUCHANAN D S,et al.Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts[J].Meat Science,2014,96(3):1361-1364.DOI:10.1016/j.meatsci.2013.11.012.
[11]BYRNE D V,BREDIEA W L P,MOTTRAM D S,et al.Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat[J].Meat Science,2002,61(2):127-139.DOI:10.1016/S0309-1740(01)00171-1.
[12]JAYATHILAKAN K,SHARMA G K,RADHAKRISHNA,et al.Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat[J].Food Chemistry,2007,105(3):908-916.DOI:10.1016/j.foodchem.2007.04.068.
[13]HALLENSTVED E,KJOS N P,REHNBERG A C,et al.Fish oil in feeds for entire male and female pigs:changes in muscle fatty acid composition and stability of sensory quality[J].Meat Science,2010,85(1):182-190.DOI:10.1016/j.meatsci.2009.12.023.
[14]NISSEN L R,BYRNE D V,BERTELSEN G,et al.The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis[J].Meat Science,2004,68(3):485-495.DOI:101016/j.meatsci.2004.05.004.
[15]常思盎,惠腾,刘毅,等.杀菌和复热工艺对黄焖鸡挥发性风味物质的影响[J].肉类研究,2018,32(4):20-26.DOI:10.7506/rlyj1001-8123-201804004.
[16]苏里阳,王方定,刘小菊,等.红外电烤箱复热冷藏烤全羊风味物质的分析[J].肉类研究,2017,31(1):32-36.DOI:10.7506/rlyj1001-8123-201701006.
[17]KHAN M I,JO C,TARIQ M R.Meat flavor precursors and factors influencing flavor precursors:a systematic review[J].Meat Science,2015,110:278-284.DOI:10.1016/j.meatsci.2015.08.002.
[18]张凯华,臧明伍,张哲奇,等.不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响[J].食品科学,2018,39(14):242-248.DOI:10.7506/spkx1002-6630-201814036.
[19]王强.香肠脂肪氧化动力学特性及温度对其影响研究[J].食品科学,2013,34(11):130-133.DOI:10.7506/spkx1002-6630-201311029.
[20]BEDINGHAUS A J,OCJERMAN H W.Antioxidative Maillard reaction products from reducing sugars and free amino acids in cooked minced pork patties[J].Journal of Food Science,1995,60:992-995.DOI:10.1111/j.1365-2621.1995.tb06277.x.
[21]OLESEN P T,STAHNKE L H,TALON R.Effect of ascorbate,nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus[J].Meat Science,2004,68(2):193-200.DOI:10.1016/j.meatsci.2004.02.017.
[22]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.DOI:10.11975/j.issn.1002-6819.2016.08.040.
[23]谢恬,王丹,马明娟,等.OAV和GC-O-MS法分析五香驴肉风味活性物质[J].食品科学,2018,39(8):123-128.DOI:10.7506/spkx1002-6630-201808020.
[24]张哲奇,臧明伍,张凯华,等.蒸制时间对粉蒸肉挥发性风味成分的影响[J].食品科学,2018,39(12):205-211.DOI:10.7506/spkx1002-6630-201812032.
[25]李钰,刘成江,李应彪.低温贮藏条件下的阿勒泰羊尾脂肪氧化研究[J].肉类研究,2017,31(3):18-22.DOI:10.7506/rlyj1001-8123-201703004.
[26]Flavornet[EB/OL].2004[2018-07-27].http://www.flavornet.org/flavornet.html.
[27]LORENZO J M,DOMINGUEZ R.Cooking losses,lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure[J].Flavor and Fragrance Journal,2014,29(4):240-248.DOI:10.1002/ffj.3201.
[28]SERRA A,BUCCIONI A,RODRIGUEZ-ESTRADA M T,et al.Fatty acid composition,oxidation status and volatile organic compounds in“Colonnata”lard from Large White or Cinta Senese pigs as affected by curing time[J].Meat Science,2014,97(4):504-512.DOI:10.1016/j.meatsci.2014.03.002.
[29]顾赛麒,陶宁萍,吴娜,等.一种基于ROAV值鉴别蟹类关键特征性风味物的方法[J].食品工业科技,2012,33(13):410-416.DOI:10.13386/j.issn1002-0306.2012.13.051.
[30]何聪聪,苏柯冉,刘梦雅,等.基于A E D A和O A V值确定西瓜汁香气化合物的比较[J].现代食品科技,2014,30(7):279-285.DOI:10.13982/j.mfst.1673-9078.2014.07.008.
[31]里奥·范海默特.化合物香味阈值汇编[M].北京:科学出版社,2015.
[32]王瑞花,姜万舟,汪倩,等.烹制方法对猪肉脂质氧化和挥发性风味物质的作用[J].现代食品科技,2016,32(1):175-182.DOI:10.13982/j.mfst.1673-9078.2016.1.028.
[33]DEVINE C,DIKEMAN M.Encyclopedia of meat sciences[M].2nd ed.Burlington:Elsevier Academic Press,2014:410-415.
[34]BAKAR J,RAHIMABADI E Z,CHE MAN Y B.Lipid characteristics in cooked,chill-reheated fillets of Indo-Pacific king mackerel(Scomberomorous guttatus)[J].LWT-Food Science and Technology,2008,41(10):2144-2150.DOI:10.1016/j.lwt.2007.12.004.
[35]LOVE J D.The role of heme iron in the oxidation of lipids in red meats[J].Food Technology,1983,37(7):117-120;129.
[36]LIU T T,YANG T S,WU C M.Changes of volatiles in soy saucestewed pork during cold storage and reheating[J].Journal of the Science of Food and Agriculture,2001,81(15):1547-1552.DOI:10.1002/jsfa.978.
[37]米瑞芳,刘俊梅,胡小松,等.杀菌方式对即食猪肉片挥发性风味物质的影响[J].中国食品学报,2017,17(12):225-235.DOI:10.16429/j.1009-7848.2017.12.028.
[38]黄业传,李凤,严成.再热方式和次数对猪肉风味品质的影响[J].食品与发酵工业,2014,40(9):224-231.DOI:10.13995/j.cnki.11-1802/ts.2014.09.040.
[39]任志伟.鸭肉熟制品WOF异味抑制研究[D].合肥:合肥工业大学,2012.