【作者】 闫文丽； 宋娟； 王迪； 宋文娜； 陈洪杰； 龙雯洁； 吕美琳； 吕长鑫； 范金波；

【Author】 Yan Wenli;Song Juan;Wang Di;Song Wenna;Chen Hongjie;Long Wenjie;Lv Meilin;Lv Changxin;Fan Jinbo;College of Food Science and Engineering,BoHai University Liaoning Provincial Key Laboratory of Food Safety;Liaoning Mole Testing Technology Co.,Ltd.;

【机构】 渤海大学食品科学与工程学院辽宁省食品安全重点实验室； 辽宁摩尔检测科技有限公司；

【摘要】 以酸菜和猪肋排为主要原料,制备一款速食骨汤酸菜排骨预制菜并研究贮藏期其香气成分的变化。采用顶空固相微萃取-气相色谱-质谱联用技术结合电子鼻与电子舌技术检测分析贮藏期速食骨汤酸菜排骨预制菜产生的香气成分。结果表明:按酸菜添加量45%、骨汤酸菜排骨食盐添加量0.4%,排骨添加量20%、骨汤添加量34.6%、排骨炖煮时间45 min、骨汤熬制时间1.5h研发产品,感官评分最高83.5;电子舌测定结果表明酸味和咸味可作为速食骨汤酸菜排骨预制菜的主要味觉特征;电子鼻检测结果表明贮藏至15d的预制菜中挥发性气味物质含量较高且风味较好;气相色谱-质谱共鉴定出7类50种挥发性香气成分,酸类和烃类相对含量显著高于其他风味物质,随着贮藏时间延长,速食骨汤酸菜排骨预制菜中酸类和烃类物质的相对含量先增加后减少,贮藏15d的速食骨汤酸菜排骨预制菜风味物质中酸类和烃类物质的相对含量最高。速食骨汤酸菜排骨预制菜香气浓郁,感官评价整体可接受程度高,为开发酸菜类预制菜产品的工业化生产提供理论依据。更多还原

【Abstract】 A instant bone broth sauerkraut spareribs with prefabricated dish was prepared with sauerkraut and pork spare ribs as the main raw materials,and the changes in aroma compounds during differentperiods were studied.The aroma compounds generated by the instant bone broth sauerkraut spareribs with prefabricated dish during different periods were investigated using solid phase microextraction combined with gaschromatography-mass spectrometry with electronic nose and electronictongue technologies.The results showed that highest sensory evaluation score was 83.5 under the followingconditions:sauerkraut content 45%,salt content in bone broth sauerkraut spareribs 0.4%,spare ribs content 20%,bone broth content 34.6%,spare ribs stewing time 45 minutes,and bone broth brewing time 1.5 hours.The electronic tongue results indicated that sourness and surname were the main taste characteristics of the instant bone broth sauerkraut spareribs prefabricated dish.The electronic nose results showed that the prefabricated dish stored until the 15 th day had higher levels of volatile odor substances and better flavor.Solid phase microextraction combined with gaschromatography-mass spectrometry analysis identified 7 categories and50 types of volatile aroma compounds,with acids and alkanes having significantly higher relative contents compared to other flavor substances.With the extension of storage time,the relative content of alkanes and acids in the instant bone broth sauerkraut spareribs with prefabricated dish initially increased and then decreased.The relative content of aldehydes and alkanes in the flavor substances of the prefabricated dish stored for 15 days was the highest.This study provides a theoretical basis for the industrial production of sauerkraut prefabricated dish products.更多还原