探索前体变化和在不同的方法下藏猪肉中形成的芳香活性化合物的关系
Laiyu Zhao1, Jingfan Wang2, Ping Yang2
1Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 100193 Beijing, China; Food Quality and Design, Wageningen University & Research, P.O. Box 17, 6700, AA, Wageningen, the Netherlands.
Meat science
|April 5, 2025
概括
使用sous-vide,烤或烤箱烤来藏猪肉会显著改变脂肪酸和氨基酸,产生独特的香味. 每种方法都对这种高海拔肉类中的风味前体和芳香化合物产生独特的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 感官分析 感官分析
背景情况:
- 西藏猪肉是一种独特的土著肉制品,来自高海拔地区.
- 了解方法对肉品质的影响对于加工和生产至关重要.
- 香味配置文件是消费者接受和肉质量的关键决定因素.
研究的目的:
- 为了研究烤,烤和烤箱烤对西藏猪肉的影响.
- 分析前体成分 (脂肪酸,自由氨基酸) 和芳香化合物的变化.
- 为了比较不同肌肉类型和样本部位的这些效应.
主要方法:
- 藏族猪肉样本用三种方法:空调 (SV),烤 (PF) 和烤箱烤 (OR).
- 对前体成分的分析,包括脂肪酸和自由氨基酸.
- 使用先进的分析技术识别和量化芳香活性化合物.
主要成果:
- 苏斯维德主要通过脂质氧化诱导香味.
- 烤导致了Strecker化物和Pyrazines的特征性气味,有显著的不和脂肪酸变化.
- 烤产生的强烈的气味来自梅拉德和梅拉德脂质反应,与含硫的前体有关.
- 在M. longissimus thoracis etumborum (LTL) 中发现了特定的前体标记物 (C20:3n6,分支链氨基酸),而M. semitendinosus (ST) 则保留了更高的 ω-3 PUFA.
- 采样地点 (表面与内部) 的变化归因于不同的传热机制.
结论:
- 不同的方法显著影响西藏猪肉的前体成分和香味特征.
- 方法的选择决定了产生主要香气的反应 (脂质氧化,斯特雷克降解,梅拉德反应).
- 肌肉类型和样品取样地点也在保留前体和开发特定香味特征方面发挥作用.
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