李林竹,苏伟,母应春,林彩霞,文堂政

• 1:贵州大学酿酒与食品工程学院

摘要(Abstract)：

目前多步烘烤腊肉与贵州地区传统腊肉的风味与品质差异尚未见报道。因此，该研究以贵阳(CGL)、凯里(CKL)、遵义(CZL)3个地区的腊肉和多步烘烤腊肉(TRL)为研究对象测定理化指标，同时进行感官评价、电子舌分析，并利用HS-SPME-GC-MS技术对其进行挥发性风味物质鉴定。结果表明，TRL在色泽、组织结构、香味、口味、水分含量、水分活度方面显著高于其他3组，且过氧化值、硫代巴比妥酸值和酸价最高(未超过国家限定标准),而适度脂质氧化会促进风味的形成。电子舌结果显示，TRL在鲜味和丰富度方面高于其他3个产品。采用线性判别分析，在4组腊肉样品中共得到21种差异挥发性风味物质，大多数风味物质如壬醛、乙基环戊烯醇酮、甲基环戊烯醇酮、正己酸乙酯等在TRL中含量最高。综上，多步烘烤腊肉在感官品质、理化性质、风味等方面优于贵州地区传统工艺腊肉。该研究为多步烘烤腊肉产品的工业化生产和品质提升提供了一定的参考。

关键词(KeyWords)： 多步烘烤腊肉;贵州地区传统工艺腊肉;品质差异;挥发性风味;工业化生产

Abstract:

Keywords:

基金项目(Foundation): 2022年国家自然科学基金地区项目(32160554)

作者(Author): 李林竹,苏伟,母应春,林彩霞,文堂政

参考文献(References)：

• [1]李军年，贝爽，娄爱华，等.绿色液熏腊肉与传统腊肉风味品质的差异分析[J].食品工业，2024,45(4):139-146.
• [2]李念念.市售腊肉的质量调查及腊肉工艺优化研究[D].南京：南京农业大学，2012.
• [3]贝爽.我国不同地区腊肉风味物质的研究[D].长沙：湖南农业大学，2022.
• [4]LIN C X,SU W,MU Y C,et al.Effect of different roasting steps on protein degradation and lipid oxidative hydrolysis,promoting flavor in Larou[J].LWT-Food Science and Technology,2024,202(11):116249.
• [5]TIAN Z Q,ZHU Q J,CHEN Y S,et al.Studies on flavor compounds and free amino acid dynamic characteristics of fermented pork loin ham with a complex starter[J].Foods,2022,11(10):1501.
• [6]黎明，陈林，符钟丹，等.川北烟熏腊肉理化和感官品质的相关性研究[J].食品科技，2023,48(4):135-141.
• [7]尚永彪，夏杨毅，吴金凤.传统腊肉低温熏烤过程中脂质氧化及物理化学、感官品质指标的变化[J].食品科学，2010,31(7):33-36.
• [8]JIN G F,ZHANG J H,YU X,et al.Lipolysis and lipid oxidation in bacon during curing and drying-ripening[J].Food Chemistry,2010,123(2):465-471.
• [9]柴子惠，李洪军，李少博，等.低盐腊肉贮藏期间菌相和理化性质的变化[J].食品科学，2019,40(11):201-206.
• [10]刘欢，王雅琪，潘腾，等.北京烤鸭特征品质评价模型构建[J].食品科技，2019,44(6):62-67.
• [11]付浩华，周兵，夏启禹，等.食盐添加量对腊肉风味及贮藏过程中理化性质的影响[J].肉类研究，2023,37(9):39-45.
• [12]高蕾蕾，李迎秋.亚硝酸盐在肉制品加工中的应用研究[J].江苏调味副食品，2017(3):34-37.
• [13]宋忠祥，夏延斌，付浩华，等.异抗坏血酸钠在肉制品中的应用研究[J].农产品加工(学刊),2014(1):76-78.
• [14]BEKHIT A E A,HOLMAN B W B,GITERU S G,et al.Total volatile basic nitrogen (TVB-N) and its role in meat spoilage:a review[J].Trends in Food Science & Technology,2021,109:280-302.
• [15]JIN G F,HE L C,YU X,et al.Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing[J].Food Chemistry,2013,141(3):2751-2756.
• [16]WU H,FORGHANI B,ABDOLLAHI M,et al.Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition[J].Food Chemistry,2021,373:131523.
• [17]黄克昌，郭刚军，马尚玄，等.响应面法优化澳洲坚果真空油炸工艺及品质分析[J].食品工业科技，2024,45(5):197-204.
• [18]RASINSKA E,RUTKOWSKA J,CZARNIECKA-SKUBINA E,et al.Effects of cooking methods on changes in fatty acids contents,lipid oxidation and volatile compounds of rabbit meat[J].LWT-Food Science and Technology,2019,110(4):64-70.
• [19]LU L,HU Z Q,HU X Q,et al.Electronic tongue and electronic nose for food quality and safety[J].Food Research International,2022,162:112214.
• [20]李敬，杨媛媛，赵青余，等.肉风味前体物质与风味品质的关系研究进展[J].中国畜牧杂志，2019,55(11):1-7.
• [21]DU H Z,CHEN Q,LIU Q,et al.Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose[J].Meat Science,2021,182(1):108626.
• [22]ROSARIO R,RAMóN C.Volatile profiles of dry-cured meat products from three different Iberian×Duroc genotypes[J].Journal of Agricultural and Food Chemistry,2007,55(5):1923-1931.
• [23]SHI J,NIAN Y Q,DA D D,et al.Characterization of flavor volatile compounds in sauce spareribs by gas chromatography-mass spectrometry and electronic nose[J].LWT-Food Science and Technology,2020,124(1):109182.
• [24]ERICK S,LUIZ S,JORGE C,et al.Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods[J].Food Research International,2019,119:839-849.
• [25]NIVES M R,SANJA V,TIBOR J,et al.Characterization of volatile compounds,physico-chemical and sensory characteristics of smoked dry-cured ham[J].Journal of Food Science and Technology,2016,53(11):4093-4105.
• [26]蔡振林.湖南农家腊肉和工业化生产腊肉品质及安全性比较[D].扬州：扬州大学，2021.
• [27]GUO J,WANG Q,CHEN C G,et al.Effects of different smoking methods on sensory properties,free amino acids and volatile compounds in bacon[J].Journal of the Science of Food and Agriculture,2020,101(7):2984-2993.
• [28]et al.Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham[J].Meat Science,2014,96(4):1409-1416.
• [29]YU A N,SUN B G,TIAN D T,et al.Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME[J].Food Chemistry,2008,110(1):233-238.
• [30]ZHU W H,LUAN H W,BU Y,et al.Flavor characteristics of shrimp sauces with different fermentation and storage time[J].LWT-Food Science and Technology,2019,110(2):142-151.
• [31]徐志强，田振峰，佘世科，等.焦甜香原料协同作用研究[J].香料香精化妆品，2020(4):21-25.
• [32]康馨樾，张钰麟，赵志平，等.不同包装方式对冷吃掌中宝挥发性风味物质的影响[J].食品科技，2022,47(3):99-105.