红烧肉冻藏过程中挥发性风味物质衰减研究

为研究红烧肉冻藏过程中挥发性风味物质衰减情况,采用固相微萃取气相色谱质谱联用(SPME-GC-MS)对不同冻藏期的样品中挥发性风味成分进行检测分析.结果显示,共检测到82种挥发性风味物质,冻藏180 d的红烧肉酯类、酮类和其他类化合物的种类有所增加,醇类、碳氢类、酸类、杂环类和含硫化合物种类数没有变化,醛类化合物种类数减少.而相对含量的变化则各不相同,经过180 d的冻结贮藏,酯类和醛类相对含量有所增加,酮类、含硫类和碳氢类化合物相对含量减少,酸类和其他类化合物相对含量变化不大.进一步进行主成分分析,未冻藏的与冻藏30~120 d及冻藏150~180 d的红烧肉风味物质主成分分别处在不同位置.综合评定显示,加工后未冻结贮藏产品综合得分最高,在120 d的冻藏时间内,产品风味仍然得到很好的保持,至180 d风味有所衰减,但其衰减程度不大.

Study on Dissipation of Volatile Flavor Components in Stewed Pork During Frozen Storage

In order to study the dissipation of volatile flavor compounds in stewed pork during its frozen storage,the volatile flavor compounds in different samples were tested and analyzed by head space-solid phase micro-extraction(HS-SPME)and gas chromatography mass spectrometry(GC-MS).The results showed that a total of 82 volatile flavor compounds were identified.The amount of ester and ketone increased after 180 days of frozen storage.The figure for aldehydes,alcohols,hydrocarbons,acids,heterocycles and sulfur did not change in the products after 180 days of frozen storage.The changes in relative content are different.After 180 days of frozen storage,the relative content of esters and aldehydes increased,the relative content of ketones,sulfur and hydrocarbons decreased,and the content of acids and other compounds did not change much.The principal component analysis showed that the location of the flavor compounds of the unfrozen products were different from those of the frozen products for 30~120 days and from those of the frozen products for 150~180 days.The comprehensive evaluation showed that the comprehensive score of the processed unfrozen storage products was the highest.After 120 days of frozen storage,the flavor of the products is still well maintained.After 180 days,the flavor of the products has dissipitated,although the degree of decay is not very large.