基于计算机视觉技术分析猪肉对清酱肉挥发性风味成分的影响

Analysis of Fat Proportion in Raw by Computer Vision Technology and Its Effect on Volatile Flavor Components of Pickled Sauced Meat

以清酱肉为研究对象,借助计算机视觉技术和气相色谱-质谱联用技术,对清酱肉原料肉的肥瘦比及清酱肉成品的挥发性风味物质进行研究。结果表明:计算机视觉技术可以快速、无损检测原料肉肥瘦比;白肉比例高的清酱肉产品中检出酯类物质18种,相对含量为23.05%,醛类物质14种,相对含量为10.03%;白肉比例低的清酱肉产品中检出酯类物质12种,相对含量为16.46%,醛类物质10种,相对含量为8.64%;白肉比例高的清酱肉中主要挥发性风味物质种类更多,相对含量更高,具有更加浓郁、复杂的香味。

In this study, computer vision technology and gas chromatography-mass spectrometry were used to detect the fat to lean meat ratio of raw pork and the volatile flavor compounds of pickled sauced meat with low and high proportions of fat meat, respectively. Computer vision technology could rapidly and non-destructively determine the fat to lean meat in raw pork. A total of 18 esters（23.05%） and 14 aldehydes（10.03%） were detected in the high-fat sample, and 12 esters（16.46%）and 10 aldehydes（8.64%） in the low-fat sample. The high-fat sample contained more types and high relative contents of major volatile compounds and had stronger and more complicated aroma.