食品工业科技2024，Vol.45Issue(9)：245-254,10.DOI:10.13386/j.issn1002-0306.2023050209
6款市售狮子头的品质及风味分析
Quality and Flavor Analysis of Six Commercially Available Stewed Pork Balls
摘要
Abstract
In order to clarify the quality differences of existing commercially available stewed pork ball products,this study comprehensively analyzed the quality traits of commercially available stewed pork ball of six different brands(Al-Mouth Edge,A2-Wutting Bridge,A3-Kijin,A4-Lao Yangcheng,A5-Sanzhenzhai,and A6-Huangjue)on the physicochemical indices of organoleptic,colour and lustre,textural characteristics,water loss rate and fat oxidation,combined with the free fatty acids and volatile flavour compounds to characterize.The results showed that the sensory score of the Al stewed pork ball was as high as 34 points,and the redness value of A4 was as high as 3.46±0.08 among the six types of commercially available stewed pork balls,while the fat oxidation value of Al was the lowest at 0.44 mg MDA/kg,and the masticatory of A5 and A6 was lower at 0.21±0.02 and 0.32±0.11 mJ,respectively.The free fatty acids composition of the six commercially available stewed pork balls,which were mainly composed of oleic acid and secondly composed of saturated fatty acids such as palmitic acid and stearic acid.The polyunsaturated fatty acids in stewed pork balls were decomposed into aldehydes and other substances by a large number of oxidation reactions,while the content of saturated fatty acids was significantly increased.γ-Pinene,hexanal,linalool,nonanal,etc.were the common volatile flavor substances,in addition,the main key volatile flavor substances of Al were 2-pentyl furan,the main volatile flavor compounds of A2 were Valencia orange alkene,methyl heptane,isovaleraldehyde,while A4 was ethyl caprylate,A5 was 4-terpineol,undecyl alcohol,methyl mercaptan,furfuryl alcohol,furfural,methyl stearate,anethole,and A6 was undecyl alcohol,phenylpropanoid.Thus,hydrocarbons and aldehydes,along with alcohols and ketones,might be the major factors affecting the flavor quality of various commercially available stewed pork ball products.The results of this study may provide a theoretical reference for the construction of the product quality evaluation system for commercially available stewed pork ball products,as well as flavor unification and product development and production.关键词
狮子头/品质分析/脂肪氧化/游离脂肪酸/挥发性风味物质Key words
stewed pork ball/quality analysis/fat oxidation/free fatty acids/volatile flavor substances分类
轻工纺织引用本文复制引用
还传明,孟祥忍,李华,王恒鹏,吴鹏,许志诚,高苏敏,徐安琪,吴丹璇,张桓..6款市售狮子头的品质及风味分析[J].食品工业科技,2024,45(9):245-254,10.基金项目
中国营养学会百胜餐饮健康基金项目(CNS-YUM2020A17) （CNS-YUM2020A17）
扬州市"绿扬金凤计划"领军人才. （）
