摘要
猪后腿肉片经添加不同浓度的花椒精油[0、2.5％、3.0％、3.5％、4.0％(以肉片质量计)]的腌渍液进行腌渍,最后经裹粉、油炸等工艺制成猪排,探究花椒精油对炸猪排脂质氧化及挥发性风味物质的影响.结果表明,花椒精油能显著降低猪排的硫代巴比妥酸值、P-茴香胺值、酸价和不饱和脂肪酸含量,其中4％花椒精油腌制的炸猪排硫代巴比妥酸值比对照组(0％)下降了 31.25％,表明花椒精油对脂肪氧化有显著的抑制作用.添加花椒精油的炸猪排中新检测出源于花椒精油的具有令人愉悦的风味化合物如醇类(芳樟醇)、烯烃类[(+)-柠檬烯、月桂烯]化合物,偏最小二乘判别分析显示,添加花椒精油对炸猪排挥发性风味物质影响显著,新增气味活度值＞1的醛类(反-2-辛烯醛和癸醛)、烯烃类[(+)-柠檬烯、月桂烯]等具有清新香气的化合物,说明花椒精油能改善炸猪排原有风味.感官评分结果显示,3.5％花椒精油腌制的炸猪排最受参评人员青睐.研究为预调理油炸肉制品脂质氧化的控制、风味的改善、感官特性的提升提供了一定指导.
Abstract
Adding 0％,2.5％,3.0％,3.5％,and 4.0％(based on the mass of meat slices)of Zanthoxylum bungeanum essential oil to the marinade,pork leg slices were processed into pork cutlets through marinating,coating with flour,and deep-frying processes.By marinating the pork cutlets with different concentrations of Z.bungeanum essential oil,the effects of Z.bungeanum essential oil on lipid oxidation and volatile flavor compounds of the fried pork cutlets were investigated.The results showed that adding Z.bungeanum essential oil significantly reduced the thiobarbituric acid(TBA)value,peroxide value,acid value,and unsaturated fatty acid content of the pork cutlets.Particularly,the TBA value of the pork cutlets marinated with 4％Z.bungeanum essential oil decreased by 31.25％compared to the control group(0％),indicating a significant inhibitory effect of Z.bungeanum essential oil on lipid oxidation.Pleasant flavor com-pounds originating from Z.bungeanum essential oil,such as alcohols(linalool),alkenes[(+)-limonene,myrcene],were newly detec-ted in the fried pork cutlets with added Z.bungeanum essential oil.Partial least squares discriminant analysis revealed a significant impact of adding Z.bungeanum essential oil on the volatile flavor compounds of the fried pork cutlets.After adding Z.bungeanum essential oil,al-dehydes(trans-2-octenal,decanal)and alkenes[(+)-limonene,myrcene]with fresh aroma were newly identified in the fried pork cut-lets with odor activity value odor activity value＞1,indicating the ability of Z.bungeanum essential oil to enhance the original flavor of the fried pork cutlets.Sensory evaluation results showed that the fried pork cutlets marinated with 3.5％Z.bungeanum essential oil were most favored by the panelists.This experiment provides guidance for controlling lipid oxidation,improving flavor,and enhancing sensory char-acteristics of pre-prepared fried meat products.
基金项目
广东省普通高校重点领域专项(2022ZDZX4016)
维普
万方数据