现代食品科技2017，Vol.33Issue(3)：257-265,9.DOI:10.13982/j.mfst.1673-9078.2017.3.039
红烧肉加工过程中脂肪降解、氧化和挥发性风味物质的变化研究
Changes in Lipolysis, Lipid Oxidation, and Volatile Flavor Compounds during the Processing of Red Braised Pork
摘要
Abstract
Changes in the basic physical and chemical indices,lipolysis,lipid oxidation,and volatile flavor compounds were measured in red braised pork at seven key points during the preparation process:raw meat,wine marinade,frying,stewing over high heat for a half hour,stewing over low heat for a half hour,stewing over low heat for an hour,and finished red braised pork.The water content in the finished pork was found to be significantly decreased (by 10.5％,p＜0.05) compared with that in the raw meat.The pH did not change significantly (p＞0.05)throughout the process,and reached a maximum value of 6.29 in the finished pork.The salt content reached a maximum of 0.73％ in the final product.The thiobarbituric acid values increased significantly during stewing at high heat for a half hour (p＜0.05),then decreased,and thereafter increased significantly (p＜0.05) to a value of 0.62 mg MDA/kg in the finished pork.Linoleic acid (C18∶2),palmitic acid (C16∶0),and stearic acid (C18∶0) were the primary fatty acids in the meat,and the overall saturated fatty acid content showed a decreasing trend over the course of processing.There were 86 kinds of volatile flavor compounds identified during processing,of which aldehydes,lipids,and furan were the most important in red braised pork.关键词
红烧肉/加工过程/脂肪酸/脂肪氧化/挥发性风味物质Key words
red braised pork/processing/fatty acids/lipid oxidation/volatile flavor compounds引用本文复制引用
史笑娜,黄峰,张良,周芳伊,赵志磊,张春江,张泓..红烧肉加工过程中脂肪降解、氧化和挥发性风味物质的变化研究[J].现代食品科技,2017,33(3):257-265,9.基金项目
“十二五”国家科技支撑计划(2014BAD04B08,2014BAD04B02) （2014BAD04B08,2014BAD04B02）
国家农业科技创新工程联合资助 （）
