| 中温杀菌对乳化肠挥发性风味物质变化的影响 |
| |
| 引用本文： | 艾婷,张顺亮,王守伟,成晓瑜,赵冰,潘晓倩,郝宝瑞,乔晓玲,陈文华,刘文营,曲超.中温杀菌对乳化肠挥发性风味物质变化的影响[J].肉类研究,2014(12):6-9. |
| |
| 作者姓名： | 艾婷 张顺亮 王守伟 成晓瑜 赵冰 潘晓倩 郝宝瑞 乔晓玲 陈文华 刘文营 曲超 |
| |
| 作者单位： | 中国肉类食品综合研究中心;肉类加工技术北京市重点实验室;天津商业大学生物技术与食品科学学院; |
| |
| 基金项目： | 北京市科技计划项目(D141100004614002) |
| |
| 摘 要： | 以乳化肠为研究对象,分析中温杀菌与低温、高温杀菌带来的风味物质的变化规律。利用固相微萃取-气相色谱-质谱联用仪,分别对80℃低温杀菌、95℃中温杀菌、105℃中温杀菌和121℃高温杀菌的乳化肠的挥发性风味成分进行定性和半定量的分析。结果表明:4种热杀菌的乳化肠分别鉴定出39、39、41、37种挥发性风味物质,不同的热杀菌方式会导致挥发性风味物质种类和含量发生变化;对中温乳化肠风味贡献较大的化合物有:己醛、壬醛、1-辛烯-3-醇、2-戊基呋喃和2-甲氧基-4-(2-丙烯基)-苯酚。
|
| 关 键 词： | 中温杀菌 乳化肠 挥发性风味物质 固相微萃取-气相色谱-质谱联用仪 |
Influence of Medium-Temperature Sterilization on the Changes of Volatile Flavor Components in Emulsified Sausages |
| |
| Abstract: | The changes of volatile flavor components were analyzed in order to provide a theoretical basis for establishing an improved process for the production of emulsified sausages. Solid-phase micro-extraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS) was adopted for the qualitative and semi-quantitative analysis of volatile flavor components of emulsified sausages sterilized at low(80 ℃), medium(95 or 105 ℃) and high(121 ℃) temperature. The results showed that 39, 39, 41 and 37 volatile compounds were identified from samples sterilized at 80, 95, 105 and 121 ℃, respectively. The kinds and contents of volatile flavor components changed with sterilization temperature. The important aroma-active compounds of emulsified sausages were hexanal, nonanal, 1-octen-3-ol, 2-pentyl-furan, 2-methoxy-4-(2-propenyl)-phenol. |
| |
| Keywords: | medium-temperature sterilization emulsified sausages volatile flavor components solid-phase micro-extraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS) |
| 本文献已被 CNKI 等数据库收录！ |
|
