摘要
本研究旨在分析腌制时间对大河乌猪干腌火腿风味品质的影响,揭示干腌火腿的特征风味物质。将172只大河乌猪鲜腿分为4个组,采用传统方法加工后,每组随机抽取4只火腿,采用固相微萃取-气相色谱-质谱(Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry,SPME-GC-MS)技术并结合相对气味活度值(Relative Odor Activity Value,ROAV)法和主成分分析(Principal Component Analysis,PCA)法对大河乌猪火腿挥发性风味物质进行分析。结果表明:腌制15、18、21、24 d的挥发性成分的种类分别为57、57、54、41种,共鉴定77种同类挥发性成分;聚类分析表明不同腌制时间的大河乌猪火腿挥发性物质的组成及相对含量存在较大的差异;ROAV分析表明醛类和醇类对风味贡献最大;PCA表明1-辛烯-3-醇、异戊醛、正辛醛、双戊烯是不同腌制期火腿中含量变化最明显的挥发性物质。腌制时间对大河乌猪干腌火腿风味品质有一定影响,研究可为火腿品质控制及风味改良提供理论依据。
This study aimed to analyze the effect of curing time on Dahe black pig dry-cured ham’s flavor quality,and reveal the characteristic flavor compounds of dry-cured ham.A total of 172 Dahe black pig fresh legs were divided into four groups.After processing through traditional methods,four hams were randomly selected from each group.Subsequently,solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)method combined with relative odor activity value(ROAV)and principal component analysis(PCA)were used to analyze the volatile flavor compounds of Dahe black pig ham.The results showed that the types of volatile components in the 15th,18th,21th,and 24th days of pickling were 57,57,54 and 41 respectively.A total of 77 similar volatile components were identified.Cluster analysis showed that the composition and relative content of volatile substances in Dahe black pig hams with different curing times were quite different.ROAV analysis showed that aldehydes and alcohols contributed the most prominent to the flavor formation.PCA showed that 1-octene-3-ol,isovaleraldehyde,n-octanal,and dipentene were the volatile substances with the most apparent changes in the content of ham in different curing periods.The curing time had a specific effect on the flavor quality of Dahe black pig dry-cured ham.This research would provide a theoretical basis for ham quality control and flavor improvement.
作者
王藤
施娅楠
李祥
黄艾祥
WANG Teng;SHI Yanan;LI Xiang;HUANG Aixiang(College of Food Science and Technology,Yunnan Agricultural Univercity,Kunming 650201,China;Yunnan Dongheng Economic and Trade Group Co.,Ltd.,Qujing 655000,China)
出处
《食品工业科技》
CAS
北大核心
2021年第18期317-324,共8页
Science and Technology of Food Industry
基金
云南省万人计划“产业技术领军人才”专项(云发改人事(2019)274号)
云南省专家基层科研工作站研发项目(云人社发(2017)38号)
云岭产业技术领军人才(云发改人事(2014)1782号)。
