烹饪方式对猪肉理化特性及挥发性化合物的影响
Effects of Cooking Methods on Physicochemical Properties and Volatile Compounds of Pork
王天杨 1关雎 2易宇文 2刘阳 2范文教 2乔明峰 2吴华昌 3邓静2
作者信息
- 1. 成都大学食品与生物工程学院,成都 610106
- 2. 四川旅游学院烹饪科学重点实验室,成都 610100
- 3. 成都大学食品与生物工程学院,成都 610106;四川旅游学院烹饪科学重点实验室,成都 610100
- 折叠
摘要
为探究不同烹饪方式对猪肉口感、质地和香气的影响,该研究采用色差仪、质构仪和固相微萃取-气相色谱-质谱联用(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)测定分析了 4种烹饪方式(蒸煮、水煮、烤箱烤制和空气炸锅炸制)对猪肉质地和挥发性化合物的影响.结果表明,不同烹饪方式下猪肉的色度、硬度、胶黏性和咀嚼性具有显著性差异(P＜0.05),经烤箱烤制和空气炸锅炸制的猪肉的L*值较低且硬度较高;GC-MS结果表明,4种烹饪方式下共有61种挥发性化合物被检出,主要包括醛类和醇类化合物;偏最小二乘判别分析(partial least squares-discriminant analysis,PLS-DA)模型进一步表明样本的分离性较好,蒸制与煮制的猪肉的挥发性风味较相似.经变量重要性投影值筛选出不同烹饪方式下猪肉的关键化合物,戊醛、3-戊烯-2-醇、环丙基甲基甲醇和磺基丙氨酸被认为是烤箱烤制和空气炸锅炸制的特征挥发性物质;煮制和蒸制的猪肉的特征挥发性物质包括壬醛、己醛、正己酸、2-乙基环丁醇和2-丁酮等.该研究旨在揭示不同烹饪方式对猪肉理化特性和挥发性化合物的影响,为猪肉深加工制品的研发提供数据支持,并为不同烹饪方式加工其他肉类制品提供一定参考.
Abstract
In order to explore the effect of different cooking methods on the mouthfeel,texture and aroma of pork,in this study,colorimeter,texture analyzer and solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)are used to determine and analyze the effects of four cooking methods(steaming,boiling,oven baking and air fryer frying)on the texture and volatile compounds of pork.The results show that under different cooking methods,there are significant differences in the chroma,hardness,adhesiveness and chewiness of pork(P＜0.05),and the L*values of pork cooked by oven baking and air fryer frying are lower and the hardness is higher.GC-MS results show that a total of 61 volatile compounds are identified in the pork cooked by the four cooking methods,mainly including aldehydes and alcohols.Partial least squares-discriminant analysis(PLA-DA)model further indicates that the samples have good separability,and the volatile flavor of steamed and cooked pork is similar.Key compounds of pork cooked by different cooking methods are screened out by the value of variable importance in projection,and glutaraldehyde,3-pentene-2-ol,cyclopropylmethylmethanol and sulfonylalanine are considered as characteristic volatile substances in the pork cooked by oven baking and air fryer frying.The characteristic volatile substances in cooked pork and steamed pork include nonanal,hexanal,n-hexanoic acid,2-ethylcyclobutanol and 2-butanone.The aim of this study is to elucidate the effect of different cooking methods on the physicochemical properties and volatile compounds of pork,which can provide data support for the development of deep processed pork products,and provide certain reference for processing other meat products using different cooking methods.
关键词
猪肉/不同烹饪方式/理化特性/挥发性化合物/偏最小二乘判别分析Key words
pork/different cooking methods/physicochemical properties/volatile compounds/partial least squares-discriminant analysis引用本文复制引用
基金项目
四川省科技厅重点研发项目(2023ZDYF3065)
四川省科技厅重点研发项目(2023ZYD0079)
四川省教育厅科技创新团队项目(21SCTUTG01)
肉类加工四川省重点实验室项目(22-R-30)
四川省自然科学基金(2022NSFSC0120)
舟曲县科技项目(2023001)
出版年
2024
NETL
NSTL
维普
万方数据