摘要
食品防腐剂是为防止食品因微生物作用而出现腐败变质现象所加入的一种食品添加剂,是预包装食品保藏的重要部分。该试验对麻辣火锅底料添加防腐剂和不添加防腐剂分别进行样品制备,货架期为12个月,常温环境贮藏,定期取样进行酸价、过氧化值、微生物指标检测。同时,采用固相微萃取(Solid phase microextraction,SPME)、气相色谱-质谱联用仪(Gas chromatographymass spectrometry,GC-MS)和三点检验感官评价法对风味成分变化进行对比分析。结果表明:有无防腐剂的2种火锅底料其酸价、过氧化值差异不明显,在保质期内检测值均未超出国家和企业相关标准限量。菌落总数、大肠菌群的差异较小且均在货架期标准限量之内。针对其风味特征,三点检验感官评价法结果并无明显差异。另外,通过SPME-GC-MS分析发现,烃类、醇类物质为主要挥发性风味成分,是构成此火锅底料的主要香气来源,虽然其种类、相对含量的变化有所差异,但整体差异较小。综上,防腐剂在麻辣火锅底料中属于非必要添加。
Food preservative is a kind of food additive added to prevent food from spoilage due to microbial action.It is an important part of the preservation of prepackaged food.In this test,the base material of spicy hot pot was prepared with preservatives and without preservatives.The shelf life was 12 months.It was stored at normal temperature,and the acid value(AV),peroxide value(POV)and microbial index were tested regularly.At the same time,solid phase microextraction(SPME),gas chromatography-mass spectrometry(GC-MS)and three-point sensory evaluation were used to compare and analyze the flavor changes.The results showed that there was no obvious difference in the AV and POV of the two kinds of hot pot base materials with or without preservatives,and the detected values within the shelf life did not exceed the limit requirements of relevant national and enterprise standards.The variation of total bacterial count and coliform group is also small and within the standard limit of shelf life.According to its flavor characteristics,there is no significant difference in the results of the three-point sensory evaluation method.In addition,through the analysis of SPME-GC-MS,it is found that hydrocarbons and alcohols are the main volatile flavor components,which are the main aroma sources of this hot pot base.Although their types and relative contents vary,the overall difference is small.To sum up,preservatives are unnecessary additions in the base of spicy hot pot.
作者
吕南
潘佳慧
胡君景
刘晓成
逯泽宇
苏力特
LYU Nan;PAN Jiahui;HU Junjing;LIU Xiaocheng;LU Zeyu;SU Lite(Inner Mongolia Prairie&Red Sun Food Stock Co.,Ltd.,Hohhot 010000,China)
出处
《食品科技》
CAS
北大核心
2023年第7期249-254,共6页
Food Science and Technology
基金
内蒙古自治区草原英才工程专项。
关键词
麻辣火锅底料
防腐剂
挥发性风味成分
理化指标
感官评价
spicy hot pot base
preservatives
volatile flavor components
physical and chemical indicators
sensory evaluation
