食品科学2017，Vol.38Issue(19)：68-74,7.DOI:10.7506/spkx1002-6630-201719012
发色剂对传统腊肉色泽及风味品质的影响
Effect of Colorants on Color and Flavor of Traditional Chinese Cured Meat Products
摘要
Abstract
The effect of different colorants on the color and flavor of traditional Chinese cured meat products was studied by sensory evaluation,color analysis,volatile flavor analysis and electronic nose analysis.The results showed that different colorants had significant impacts on the color and flavor of traditional Chinese cured meat meats.Apple polyphenols contributed to better overall sensory quality and color compared with the control (with sodium nitrite) and blank (no sodium nitrite) groups and other colorants.Meanwhile,more volatile flavor substances were detected in the sample with apple polyphenols in larger quantity (89.81％) as determined by gas chromatography-mass spectrometry (GC-MS).In particular,the contents of esters and ketones responsible for the characteristic flavor were relatively higher.Cured meat products could be more effectively distinguished using electronic nose combined with principal component analysis (PCA) than with linear discriminant analysis (LDA).关键词
传统腊肉/发色剂/色泽/挥发性风味物质Key words
traditional Chinese cured meat/colorant/color/volatile flavor substances分类
轻工纺织引用本文复制引用
李迎楠,刘文营,张顺亮,贾晓云,成晓瑜..发色剂对传统腊肉色泽及风味品质的影响[J].食品科学,2017,38(19):68-74,7.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0401503) （2016YFD0401503）
公益性行业(农业)科研专项(201303082) （农业）
