烹饪方法对兔排油脂氧化和挥发性呈味物的作用研究

本文对比研究了煎、炸、微波和烤4种中式烹饪方式处理的兔排脂质氧化程度和挥发性呈味物的异同与联系。烹饪导致兔排油脂氧化,以微波和烤制样品的TBARs值升高最为显著(P0.05),分别达到1.31 mg MDA/kg样品和1.23 mg MDA/kg样品。烹制兔排样品中共检测出56种挥发性化合物,不同烹制方式导致兔排中各挥发性化合物含量存在一定差异;烤兔排的总挥发性化合物含量最高。新鲜兔排挥发性化合物的主成分是酯类,而醛类是烹饪样品中挥发性化合物的主成分,在煎制、油炸、微波和烤制兔排样品中醛类化合物分别占据总挥发性化合物的54.31%、53.21%、59.99%和65.19%。兔排油脂氧化指数TBARs值与挥发性化合物中总酯类含量呈线性负向相关,与总醛类、总呋喃类及总挥发性化合物含量呈正相关,其中与己醛的相关系数高达0.793,说明油脂氧化产物是烹制兔排挥发性化合物的主成分物来源。

Effects of Different Cooking Methods on Lipid Oxidation and Volatile Compounds in Rabbit Chops

Rabbit chops were treated by four different cooking methods: shallow-frying, deep-frying, microwaving, and roasting. The lipid oxidation and volatile compound profiles of the cooked chops were compared. The lipid oxidation caused by cooking of rabbit chops was the most significant after microwaving and roasting (P < 0.05), as measured by thiobarbituric acid reactive substance assay (TBARS) to quantify malondialdehyde (MDA). The TBARS values were 1.31 mg MDA/kg sample and 1.23 mg MDA/kg sample, respectively. A total of 56 volatile compounds were detected in the cooked rabbit chops. The amounts of the volatile compounds varied in rabbit chops cooked by different methods. The roasted rabbit chops had the highest total volatile compound content. The dominant volatile compounds in fresh rabbit chops were esters, while the main volatile compound in cooked rabbit chops was aldehyde. The percentages of aldehydes in all volatile compounds after shallow-frying, deep-frying, microwaving, and roasting were 54.31%, 53.21%, 59.99% and 65.19%, respectively. The lipid oxidation index, thiobarbituric acid reactive substance value, and the total ester content showed a negative correlation, while the contents of total aldehydes, total furans, and total volatile compounds showed positive correlation. The correlation coefficient with aldehyde was 0.793. These results indicate that the lipid oxidation products were the main contents of volatile compounds in cooked rabbit chops.