在过程中,胸的水和挥发性化合物的动态变化
Yongrui Wang1, Heyu Zhang1, Jiarui Cui1
1College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China.
Food research international (Ottawa, Ont.)
|December 21, 2023
概括
炸胸肉会改变它的水分和挥发性化合物的分布. 这些可以通过电子鼻子和GC-MS检测到的变化影响了口味和质量,为更好的炸生产提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 了解加工对食品质量的影响至关重要.
- 挥发性化合物和水分分布显著影响肉制品的感官属性和保质期.
研究的目的:
- 为了研究不同时间对胸水分和挥发性化合物的影响.
- 建立化学变化和感官特征之间的相关性.
主要方法:
- 气色谱-质谱 (GC-MS) 用于挥发性化合物分析.
- 低电场核磁共振 (LF-NMR) 用于水分发.
- 电子鼻子 (E-nose) 和主要组件分析 (PCA).
- 部分最小平方区分分析 (PLS-DA).
主要成果:
- 时间显著改变了水分发 (T2放松时间) 和挥发性化合物配置.
- 确定了40种挥发性化合物,其中28种被确定为主要贡献者.
- 水含量和LF-NMR信号随着时间的减少而减少,这表明水的迁移.
- 特定的挥发性化合物 (酒精,化物,Pyrazines) 与水的参数和颜色值 (L*,a*,b*) 呈现出明显的相关性.
结论:
- 用E-nose和GC-MS数据,可以根据时间区分炸样本.
- 水的迁移和挥发性化合物的变化是炸引起的胸变化的关键指标.
- 这些发现为优化油炸生产所需的质量属性提供了科学基础.
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