中国农业科学2012，Vol.45Issue(1)：142-152,11.DOI:10.3864/j.issn.0578-1752.2012.01.017
猪肉制品冷藏中感官特性和挥发性物质变化的回归分析
Regression Analysis of Sensory Characteristics and Volatile Compounds in Pork Product During Cold-Storage
摘要
Abstract
[Objective] The objective of this study was to investigate the changes in volatile compounds and sensory characteristics, and the relationship between them in pork product during cold-storage. [Method] The longissimus muscles from Rongchang (RC) and PIC pigs were cooked at different temperatures respectively, and after keeping in the dark at 4℃ in oxygen permeable bags for 0, 3 or 6 days, the sensory characteristics, TB ARS values and volatile compounds of all samples were analyzed. [Result] During cold-storage, the concentration of some lipid-derived products, TBARS value and warmed-over flavor (WOF-F) significantly increased while the meat-like flavor (Meat-F) markedly decreased in samples. Analysis of partial least squares regression (PLS) showed that TBARS value, Meat-F and WOF-F score were significantly related to 8, 31 and 23 kinds of volatile compounds respectively, and regression models established on the basis of these volatile compounds could well predict TBARS value, Meat-F and WOF-F score in each sample. [Conclusion] The changes of sensory characteristics in pork products during cold-storage were mainly due to the concentration variation of some volatile compounds.关键词
热异味/肉香味/TBARS值/挥发性物质Key words
warmed-over flavor/meat-like flavor/TBARS value/volatile compound引用本文复制引用
李洪军,黄业传,贺稚非,李凤..猪肉制品冷藏中感官特性和挥发性物质变化的回归分析[J].中国农业科学,2012,45(1):142-152,11.基金项目
国家自然科学基金项目(31071566)、农业部公益性行业(农业)科研专项(200903012) （31071566）
