高压结合热处理对猪肉风味的影响

为研究高压结合热处理对猪肉风味的影响,以猪背最长肌为原料,用不同压力(200~600 MPa)结合热处理(20~60℃)10 min,采用气相色谱-质谱和电子鼻对各样品的风味进行分析。在不同样品中共鉴定出141种挥发性风味成分,包括醛、酮、醇、酯、酸、烷烃等。处理样品中挥发性化合物种类和总峰面积与对照组相比都有所增加,且样品的总峰面积随温度或压力的升高而增加,醛类、酮类和醇类是引起总峰面积增加的主要原因。偏最小二乘回归分析表明,压力对风味的影响较温度更大,处理条件越剧烈对样品风味改变越大;电子鼻分析表明,600 MPa的压力处理能显著改变样品风味。因此对猪肉进行高压处理时,压力应控制在400 MPa左右为宜,而温度在不超过60℃时对风味的作用较小。

Effect of Combined Thermal and High Pressure Treatment on Flavor of Pork

To investigate the effect of combined thermal and high-pressure treatment on the flavor of pork, Longsissimus dorsi muscles were treated in the pressure range of 200–600 MPa and the temperature range of 20–60 ℃ for 10 min. Then the volatile compounds and flavor characteristics of samples were analyzed by gas chromatography-mass spectrometry (GC-MS) and electronic nose, respectively. The results showed that a total of 141 volatile flavor compounds were identified in different samples, including aldehydes, ketones, alcohols, esters, acids and alkanes. Compared with the control group, both the number of compounds and the total peak area of the treated samples were increased, and the total peak area was increased with increasing temperature or pressure, which was mainly resulted from aldehydes, ketones and alcohols. Partial least squares regression (PLSR) analysis showed that the effect of pressure on the flavor was larger than that of temperature; the more drastic the treatment conditions were, the more significantly the flavor was changed. The results of electronic nose showed that the samples treated at 600 MPa had a very different flavor from that of other samples. Thus, pressure should be controlled at around 400 MPa when pork is treated with high pressure, and pork flavor was little affected at temperatures below 60 ℃.