| 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 |
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| 引用本文： | 张凯华,臧明伍,张哲奇,李丹,李笑曼,王守伟,陈文华. 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 |
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| 作者姓名： | 张凯华 臧明伍 张哲奇 李丹 李笑曼 王守伟 陈文华 |
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| 作者单位： | （中国肉类食品综合研究中心，北京食品科学研究院，肉类加工技术北京市重点实验室，北京 100068） |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2016YFD0400403） |
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| 摘 要： | 利用吹扫捕集-热脱附-气相色谱-质谱联用结合嗅闻技术和硫代巴比妥酸反应活性物质（thiobarbituric acid reaction substances，TBARS）值对不同复热方式（巴氏、水蒸、微波、高温）处理的猪耳朵制品挥发性风味物质含量和脂肪氧化程度进行分析。结果表明，不同复热处理样品共鉴定出58?种风味物质，醛类和烃类物质含量较高；基于风味活性值分析，己醛、辛醛、壬醛、癸醛、（E）-2-癸烯醛、（E,E）-2,4-癸二烯醛、1-辛烯-3-醇、苯酚和丁香酚对复热风味贡献较大；基于主成分分析，水蒸复热样品风味变化不明显；复热猪耳朵制品过熟味（warmed-off flavor，WOF）以亚麻籽油味为主，带有轻微的金属味和酸败味；巴氏复热显著增加WOF关键风味因子含量和TBARS值；微波复热能够较好避免复热WOF的形成。
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| 关 键 词： | 猪耳朵制品 复热 风味 脂肪氧化 过熟味 |
Effect of Reheating Methods on Volatile Flavor Constituents and Lipid Oxidation in Cooked Pig Ear |
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| ZHANG Kaihua,ZANG Mingwu,ZHANG Zheqi,LI Dan,LI Xiaoman,WANG Shouwei,CHEN Wenhua. Effect of Reheating Methods on Volatile Flavor Constituents and Lipid Oxidation in Cooked Pig Ear[J]. Food Science, 2018, 39(14): 242-248. DOI: 10.7506/spkx1002-6630-201814036 |
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| Authors: | ZHANG Kaihua ZANG Mingwu ZHANG Zheqi LI Dan LI Xiaoman WANG Shouwei CHEN Wenhua |
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| Affiliation: | (Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China) |
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| Abstract: | The volatile flavor components of cooked pig ear reheated by different methods (pasteurization, steaming, microwave and high temperature) were investigated by purge and trap-thermal desorption combined with gas chromatography-mass spectrometry. Thiobarbituric acid reactive substance (TBARS) value was used as an indicator to evaluate the degree of lipid oxidation. The results showed that a total of 58 flavor substances were identified in all reheated samples, the predominant ones being aldehydes and hydrocarbons. Hexanal, octanal, nonanal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-octen-3-ol, phenol and eugenol contributed greater to the flavor of reheated pig ear based on their odor activity value (OAV). Principal component analysis (PCA) revealed that steam heating did not significantly change the flavor of cooked pig ear. The warmed-over flavor (WOF) profile of reheated cooked pig ear was dominated by linseed oil-like flavor with slighter metallic and rancid flavor. Pasteurization reheating significantly increased the contents of the key flavor factors responsible for WOF and TBARS value, while microwave heating avoided WOF formation better than other methods. |
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| Keywords: | cooked pig ear reheating volatile flavor lipid oxidation warmed-over flavor |
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