研究在羊肉火腿的加工和储存过程中挥发性风味物质的变化
Xinyu Chen1, Huabo Fu1, Siqi Qiu1
1Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Food research international (Ottawa, Ont.)
|July 2, 2025
概括
这项研究详细介绍了干羊肉火腿中的芳香化合物,确定了像6-甲基他和甲这样的关键贡献者. 在加工和储存期间的脂质降解和氧化驱动着火腿不断演变的,可取的风味特征.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 生物化学 生物化学
背景情况:
- 干燥固化羊肉火腿通过加工和储存开发复杂的香味配置文件.
- 了解挥发性有机化合物 (VOC) 对于描述肉制品风味至关重要.
研究的目的:
- 系统地描述干羊肉火腿的挥发性概况.
- 阐明在加工和储存过程中芳香化合物的动态变化.
- 为了将挥发性化合物与脂质降解途径相关联.
主要方法:
- 采用了气体染色学-光学-质谱学 (GC-O-MS) 和头空间气体染色学-离子移动性谱学 (GC-IMS).
- 识别和量化了挥发性有机化合物 (VOC).
- 多变量分析,包括部分最小平方回归 (PLSR),用于将VOC与脂类物种相关联.
主要成果:
- 在加工和储存过程中确定了69-82个VOC的综合清单.
- 确定了主要的气味活性化合物,如6-甲基他,甲,2-nonone,2-hexanone和2-heptanone.
- 在特定的VOC和脂类物种 (PE,PC,PS,SM) 之间发现了显著的相关性.
- 香味在储存过程中进化,发展出甜色,土色和烤色的音符.
结论:
- 脂质降解和随后的氧化是羊肉火腿风味发展的关键驱动因素.
- 脂质的顺序转化显著增强了特有的挥发性味道.
- 这项研究提供了对控制羊肉火腿香味的生物化学过程的见解.
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