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在膨胀过程中,猪的质量和风味化合物的动态变化

Xiao-Qing Miao¹, Jia-Bo Huang¹, Ya Li¹

¹SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.

NPJ science of food

|October 29, 2024

概括

这项研究通过探索膨胀温度和时间,优化了膨胀猪肉肌质量. 在230°C下,在6分钟内获得了质地和风味的最佳结果,增强了这种方便的零食.

科学领域:

食品科学食品科学食品科学
材料科学是一种材料科学.

背景情况:

干猪肌是很受欢迎的零食,但它们的便携性可以得到改善.
膨胀是一种增强纹理和消费者吸引力的潜在方法.

研究的目的:

调查膨胀温度和时间对猪质量的影响.
为了确定最佳的膨胀参数,以改善纹理和风味.
分析影响风味特征的挥发性有机化合物 (VOC).

主要方法:

猪受到了不同的膨胀温度 (190-250°C) 和持续时间 (1-7分钟) 的影响.
使用扫描电子显微镜分析了膨胀比和微观结构.
气色谱-离子移动谱 (GC-IMS) 和气色谱-质谱 (GC-MS) 用于识别挥发性有机化合物 (VOC).

主要成果:

增加的膨胀温度和时间导致了更高的膨胀比率.
在230°C观察到最优的多孔微观结构6分钟,在更高的参数下降解.
确定了16个关键的VOC,其中非门,1-octen-3-ol,2-amylfuran和2-ethylfuran显著影响了味道.

结论:

膨胀参数显著影响猪的物理和感官特性.
建议在230°C进行6分钟的膨胀,以产生高质量的膨胀猪.
了解挥发性有机化合物为膨胀肉制品的风味发展提供了洞察力.

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