肉类研究2017，Vol.31Issue(4)：23-28,6.DOI:10.7506/rlyj1001-8123-201704005
食盐用量对风干猪肉挥发性风味物质的影响
Effect of Salt Dosage on Volatile Flavor Compounds in Air-Dried Pork
摘要
Abstract
The volatile flavor compounds of air-dried pork produced with different salt dosages (2%, 3%, 4% and 5%relative to raw meat weight) were analyzed by purge and trap thermal desorption combined with gas chromatography-mass spectrometry (P&T-TD-GC-MS). Results showed that types and total content of volatile flavor compounds of air-dried pork sample initially increased followed by a decrease along with the increase of the salt dosage. The maximum number (62) of volatile compounds was observed in 3% salt dosage group. The highest total content of volatile compounds, 1852.08 μg/kg, was observed in 4% salt dosage group. The contents of hydrocarbons, aldehydes, alcohols and esters increased at first and then decreased with the increase of salt dosage, reaching their highest levels at a salt dosage of 4%. However, the contents of ketones, acids and heterocyclic compounds showed a continuous upward trend with the increase of salt dosage. The relative percentage of volatiles derived from lipid oxidation in air-dried pork showed an initial increasing trend followed by a decreasing trend, reaching its peak of 53.83% at 4% salt dosage. In conclusion, the formation of volatiles derived from lipid oxidation could be promoted at a salt dosage of 2%-4%, but inhibited at higher levels. When the salt dosage was 4%, the highest content was obtained.关键词
食盐用量/风干猪肉/挥发性风味物质Key words
salt dosage/air-dried pork/volatile flavor compounds分类
轻工纺织引用本文复制引用
周慧敏,陈文华,李家鹏,曲超,王守伟,张顺亮,成晓瑜,郭颖姣,赵冰,李素,潘晓倩,任双,乔晓玲..食盐用量对风干猪肉挥发性风味物质的影响[J].肉类研究,2017,31(4):23-28,6.基金项目
公益性行业(农业)科研专项(201303082) （农业）
