基于电子鼻和GC-MS评价腌制时间对猪肉脯品质的影响
Evaluation of Effect of Pickling Time on Quality of Pork Jerky Based on Electronic Nose and GC-MS
张静 1刘平2
作者信息
- 1. 江苏农牧科技职业学院 食品科技学院,江苏 泰州 225300
- 2. 西华大学 食品与生物工程学院,成都 610039
- 折叠
摘要
为研究肉脯加工中腌制时间对猪肉脯品质的影响,利用气质联用(GC-MS)、电子鼻、质构仪等对不同腌制时间制备的肉脯样品的感官指标、挥发性风味成分等进行检测,并利用模糊数学评定法、主成分分析法(PCA)对感官指标和风味物质进行分析.结果表明,低温(4℃)条件下,腌制时间对猪肉脯的品质具有明显的影响,原料肉腌制8 h后,经过65℃烘烤2.5 h、180℃高温烤制3.5 min制备的猪肉脯硬度适中,色泽诱人,香味浓郁,感官品质最好,且样品中酮类、醛类和杂环类风味物质含量较高.
Abstract
In order to study the effect of pickling time during the processing of jerky on the quality of pork jerky,the sensory indexes,volatile flavor components of jerky samples pickled for different time are detected by GC-MS,electronic nose and texture analyzer,and fuzzy mathematics evaluation method and principal component analysis(PCA)are applied to analyze sensory indexes and flavor substances.The results show that under low-temperature(4℃)conditions,pickling time has a significant effect on the quality of pork jerky.After pickling for 8 h,the raw pork is roasted at 65℃for 2.5 h and at 180℃for 3.5 min.The pork jerky has moderate hardness,attractive color,rich aroma and the best sensory quality.Moreover,the content of ketones,aldehydes and heterocyclic flavor substances in the samples is higher.
关键词
猪肉脯/腌制时间/感官分析/风味分析Key words
pork jerky/pickling time/sensory analysis/flavor 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(2020YFN0151)
江苏农牧科技职业学院科研项目(NSF2021ZR12)
泰州市科技支撑计划(社会发展)项目(TS202030)
出版年
2024
NETL
NSTL
万方数据