【摘要】 为了提升常温预制菜的感官品质，将木糖直接应用于预制菜红烧肉产品，测定红烧肉产品的色泽、质构和香味物质并结合感官品评进行综合评价。结果表明：加入木糖后，红烧肉料汁和肉块的红亮度均得到明显提升；红烧肉料汁的稠度、粘聚性、粘性指数分别提高了14.51%、10.17%、20.27%，料汁适口性增加。木糖组红烧肉中检测出29种香味物质，与对照组相比增加了2种香味物质；通过香气活性值（OAV）确定有14种为木糖组红烧肉特征香气活性物质（OAV≥1），与对照组相比增加了4种香气活性物质，呈现出黑胡椒味、甜香、花香和木质香，并伴有香脂气息和菌类的鲜香味。感官评价结果同样表明木糖组红烧肉的香味、色泽、风味持久性和组织状态均明显提升。木糖的加入使红烧肉的香气变得更加丰富。更多还原

【Abstract】 In order to improve the sensory quality of pre-made food at room temperature,xylose was applied to premade braised pork. The comprehensive evaluation included that the color,texture and fragrance of pre-made braised pork products were measured and sensory evaluation were performed. The results showed that color of the sauce and meat quality of the braised meat was improved after adding xylose,and the color was more reddish and brighter. The consistency,cohesion,and viscosity index of the braised meat sauce were increased by 14.51%,10.17%,and 20.27%,respectively,and the sauce was more evenly distributed on the pork. After adding xylose,29 kinds of aroma substances were detected in the pre-made braised pork,which two more aroma substances than the control group. 14 volatiles were identified as key aroma-active compounds using OAVs(OAV ≥ 1) in the pre-made braised pork,and four more volatiles than that of the control group. The black pepper,sweet,floral and woody aroma accompanied with balsamic and fresh scent of fungi was appeared. The results of sensory evaluation also showed that xylose significantly improved flavor,color,flavor persistence and texture of the pre-made braised pork. Xylose enriched the aroma of the pre-made braised pork.更多还原