食品科学2018，Vol.39Issue(2)：227-232,6.DOI:10.7506/spkx1002-6630-201802036
高压结合热处理对猪肉风味的影响
Effect of Combined Thermal and High Pressure Treatment on Flavor of Pork
摘要
Abstract
To investigate the effect of combined thermal and high-pressure treatment on the flavor of pork,Longsissimus dorsi muscles were treated in the pressure range of 200-600 MPa and the temperature range of 20-60 ℃ for 10 min.Then the volatile compounds and flavor characteristics of samples were analyzed by gas chromatography-mass spectrometry (GC-MS) and electronic nose,respectively.The results showed that a total of 141 volatile flavor compounds were identified in different samples,including aldehydes,ketones,alcohols,esters,acids and alkanes.Compared with the control group,both the number of compounds and the total peak area of the treated samples were increased,and the total peak area was increased with increasing temperature or pressure,which was mainly resulted from aldehydes,ketones and alcohols.Partial least squares regression (PLSR) analysis showed that the effect of pressure on the flavor was larger than that of temperature;the more drastic the treatment conditions were,the more significantly the flavor was changed.The results of electronic nose showed that the samples treated at 600 MPa had a very different flavor from that of other samples.Thus,pressure should be controlled at around 400 MPa when pork is treated with high pressure,and pork flavor was little affected at temperatures below 60 ℃.关键词
猪肉/高压/热处理/风味Key words
pork/high pressure/thermal treatment/flavor分类
轻工纺织引用本文复制引用
黄业传,李婷婷,龚道楷,李凤..高压结合热处理对猪肉风味的影响[J].食品科学,2018,39(2):227-232,6.基金项目
四川省科技厅应用基础研究计划项目(2016JY0110) （2016JY0110）
四川省生物质资源利用与改性工程技术研究中心科研创新团队建设基金项目(14tdgc03) （14tdgc03）
