【作者】 王渝琪； 李培源； 吴继红； 劳菲；

【Author】 Wang Yuqi;Li Peiyuan;Wu Jihong;Lao Fei;College of Food Science and Nutrition Engineering,China Agricultural University;National Engineering Research Center for Fruit and Vegetable Processing Key Laboratory of Fruit and Vegetable Processing,Ministry of Agriculture and Rural Affairs Beijing Key Laboratory for Food Non-thermal Processing;

【机构】 中国农业大学食品科学与营养工程学院； 国家果蔬加工工程技术研究中心农业农村部果蔬加工重点实验室北京市食品非热加工重点实验室；

【摘要】 本研究旨在通过顶空-固相微萃取-气相色谱-嗅闻-质谱联用技术(HS-SPME-GC-O-MS)解析生鲜猪肉碎在家用冰箱冷藏过程中挥发性异味物质及其演变规律,分析猪肉碎蛋白质含量、脂肪氧化值以及菌落总数与特征挥发性物质之间的相关性。冷藏猪肉中共检测出39种挥发性成分,经GC-O结合OAV分析得关键气味化合物14种,其中3-甲基丁酸、三甲胺、吲哚、二甲基二硫醚、二甲基三硫醚是猪肉冷藏异味关键活性成分。以7天为周期,发现猪肉在第3天蛋白含量下降47%,菌落总数显著增加为起始的18.7%;在第5天脂肪氧化值丙二醛含量接近1,菌落总数达1×10~6 CFU/g,猪肉不满足食用条件。相关性分析表明,猪肉异味与脂肪氧化值成正相关,与微生物菌落总数成正相关,与蛋白含量成负相关,推测猪肉碎本身脂肪、蛋白氧化降解和微生物代谢在猪肉冷藏异味的产生中其重要作用。本研究为预处理猪肉类烹饪前冷藏和品质保持预处理提供实践参考。更多还原

【Abstract】 The aim of this study was to investigate the off-flavor volatiles and their changing patterns of fresh grounded pork during domestic refrigerator storage by headspace solid-phase micro extraction gas chromatography-mass spectrometry(HS-SPME-GC-O-MS),and to figure out the correlations among protein content,fat oxidation value,the aerobic plate count and the characteristic volatiles.A total of 39 volatiles were detected in the refrigerated pork,and 14 key odor compounds were identified by GC-O combined with OAV analysis,among which 3-methylbutyric acid,trimethylamine,indole,dimethyldisulphide and dimethyltrisulphide were the key active off-flavor volatiles.During the 7 days storage period,the protein content of pork decreased by 47% on the 3 rd day,and the aerobic plate count increased significantly by 18.1% as compared to the starting timepoint;on the 5 th day,the fat oxidation value of malondialdehyde content reached to 1,and the aerobic plate count was 1 × 10~6 CFU/g,which indicated the pork was deteriorated and not suitable to eat.Correlation analysis showed that pork odor was positively correlated to fat oxidation value and aerobic plate count,negatively correlated to protein content.It was suggested that the pork fat and protein oxidative degradation,as well as its microbial metabolism,played important roles in pork off-flavor generation.This study provides a practical reference for the quality preservation of pork for refrigerated storage and pre-treatment techniques development.更多还原