肉类研究Issue(12)：6-9,4.
中温杀菌对乳化肠挥发性风味物质变化的影响
Influence of Medium-Temperature Sterilization on the Changes of Volatile Flavor Components in Emulsified Sausages
摘要
Abstract
The changes of volatile lfavor 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 lfavor components of emulsiifed 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 identiifed 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 emulsiifed sausages were hexanal, nonanal, 1-octen-3-ol, 2-pentyl-furan, 2-methoxy-4-(2-propenyl)-phenol.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Key words
medium-temperature sterilization/emulsiifed sausages/volatile lfavor components/solid-phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS)分类
轻工纺织引用本文复制引用
艾婷,刘文营,曲超,张顺亮,王守伟,成晓瑜,赵冰,潘晓倩,郝宝瑞,乔晓玲,陈文华..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):6-9,4.基金项目
北京市科技计划项目 （）
