核农学报2026，Vol.40Issue(2)：334-343,10.DOI:10.11869/j.issn.1000-8551.2026.02.0334
卤制肥肠加工过程中风味品质的动态变化研究
Variation in Flavor and Quality of Brined Pork Intestines during Processing
摘要
Abstract
To investigate the volatile flavor characteristics and quality change rules of braised pork intestines during pre-processing,electronic nose,electronic tongue,texture,color and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)techniques were utilized for qualitative and quantitative analyses in this study.A total of 36 volatile compounds were identified during the processing of braised pork intestines,among which propionaldehyde,1-octen-3-ol,ethyl acetate,ethyl maltol,indole,and eugenol had an odor activity value(OAV)＞1,and ethyl maltol,eugenol,and aniseed brain had a variable importance in projection(VIP)＞1,indicating that these flavor compounds are essential for the flavor formation of fat sausage.Further analysis revealed that indoles are characteristic volatile compounds in braised pork intestines,generated through the metabolic transformation of amino acids present in the fat intestines.These compounds play a crucial role in shaping the unique flavor profile of the product.However,when present in excessive amounts,they can negatively impact the organoleptic quality.Compared with the braised samples,the total content of volatile compounds in pork intestines subjected to flash freezing at-35℃ increased to 1 080.98 μg·kg-1,with a significant rise in indole levels.This led to a diminished meaty aroma,an increase in off-flavors(such as the fecal-like odor associated with indoles and rancid notes from lipid oxidation),and a reduction in the elasticity and textural responsiveness of the final product.This study not only elucidates the mechanisms underlying flavor development during the processing of braised pork intestines but also provides a solid theoretical foundation and practical guidance for quality control in industrial production.By precisely regulating process parameters,it offers the potential to effectively enhance sensory attributes and better meet consumer expectations.关键词
卤制肥肠/关键工艺点/挥发性风味物质/异味物质/预制菜肴Key words
braised pork intestines/key process points/volatile compounds/off-odors/prepared dishes引用本文复制引用
曲霞,李明宇,尉文涵,王振宇,张德权,张春江..卤制肥肠加工过程中风味品质的动态变化研究[J].核农学报,2026,40(2):334-343,10.基金项目
四川省科技计划资助(2024ZHCG0186) （2024ZHCG0186）
