食品科学2026，Vol.47Issue(16)：14-22,9.DOI:10.7506/spkx1002-6630-20260215-118
城口老腊肉熏制过程中脂肪氧化特性表征及风味演变
Lipid Oxidation and Flavor Evolution in Chengkou Traditional Bacon during Smoking
摘要
Abstract
The present study aimed to investigate the effects of smoking duration on the lipid oxidation and flavor of Chengkou traditional bacon.Changes in the degree of lipid oxidation,fatty acid composition,and volatile flavor composition were examined after different smoking durations(23,26,29,32,and 35 d),and the correlation between lipid oxidation and flavor formation was analyzed.The results showed that acid value(AV),peroxide value(POV),and malondialdehyde(MDA)content all increased significantly with smoking duration(P<0.05).The content of saturated fatty acids increased significantly(P<0.05),and the content of unsaturated fatty acids increased significantly(P<0.05)with prolonged smoking duration.A total of 49 flavor compounds were identified by gas chromatography-mass spectrometry(GC-MS),including 27 key flavor compounds such as nonanal,hexanal,3-hydroxy-2-butanone,2-hydroxy-3,4-dimethyl-2-cyclopenten-1-one,ethyl butyrate,ethyl hexanoate,hexanoic acid,guaiacol,and methyl thiohexanoate.Correlation analysis showed that the formation of volatile flavor compounds in the bacon was significantly correlated with the extent of lipid oxidation.In conclusion,moderate smoking(26–29 d)is beneficial for improving the quality and enriching the flavor profile of the bacon.This study provides a theoretical basis for process optimization and quality improvement of Chengkou traditional bacon.关键词
腊肉/脂肪氧化/脂肪酸/挥发性风味化合物/相关性分析Key words
bacon/lipid oxidation/fatty acids/volatile flavor compounds/correlation analysis分类
轻工纺织引用本文复制引用
张洁,王慧平,张晓春,方万露,李星..城口老腊肉熏制过程中脂肪氧化特性表征及风味演变[J].食品科学,2026,47(16):14-22,9.基金项目
重庆市畜牧科学院市级财政科研项目(25511C （）
26523C) （）
