肉类研究2025，Vol.39Issue(5)：28-35,8.DOI:10.7506/rlyj1001-8123-20241031-290
湿法成熟时间对熟制猪肉风味的影响
Effect of Wet Aging Time on Aroma and Taste of Cooked Pork
摘要
Abstract
To investigate the effect of wet aging time on the flavor of cooked pork,the flavor and taste substances of cooked pork longissimus dorsi with different wet aging times(1,12 h,1,3,5,7,and 10 d)were measured.The results showed that a total of 38 volatile flavor compounds were identified,and the total content of volatile flavor compounds showed a trend of initially increasing and then decreasing.Aldehydes were the most abundant volatile compounds,and the highest content of aldehydes of 2 163.50 μg/kg was observed after one day of aging.Hexanal,heptanal,octanal,nonanal,and 1-octen-3-ol were key aroma compounds.The contents of flavor nucleotides and umami amino acids in cooked pork initially increased and then decreased,with inosinic acid and equivalent umami concentration reaching the highest values of 172.12 and 8.35 mg/100 g after one day of aging,respectively.The contents of sweet and bitter acids were the highest at 12 h of aging.Therefore,cooked pork after wet aging for one day had the best flavor.关键词
猪肉/湿法成熟/挥发性风味物质/游离氨基酸/呈味核苷酸Key words
pork/wet aging/volatile flavor compounds/free amino acids/flavor nucleotides分类
轻工业引用本文复制引用
郝蕊,张顺亮,李海花,张凯华,乔家运,王守伟,张哲奇,李丹,李笑曼,赵冰..湿法成熟时间对熟制猪肉风味的影响[J].肉类研究,2025,39(5):28-35,8.基金项目
北京市自然科学基金项目(6224065) （6224065）
