肉味香精的热稳定研究

Study on thermal stability of meat flavors

利用电子鼻技术比较了几种咸味香精(调配型鸡肉香精、调配型猪肉香精、热反应型猪肉香精、调配型牛肉香精、热反应型牛肉香精)的差异性,并对它们的耐热性能进行了表征研究,主要通过主成分分析法(PCA)、单类成分判断分析法(SIMCA)等多元数据统计方法分析了不同温度下(室温、80、121℃)样品之间的差异程度。结果表明,调配型猪肉香精、调配型牛肉香精、热反应牛肉香精耐热性能较差,经高温121℃处理后,香气损失较为严重,可应用于低温终端产品;调配型鸡肉香精、热反应猪肉香精耐热性能较好,经高温121℃处理后,香气无明显损失,适用于高温终端产品。

Electric nose technology was used to differentiate several meat flavors（ including compounding chicken flavor, compounding pork flavor, thermal reaction pork flavor, compounding beef flavor, thermal reaction beef flavor） and analyze their thermal stability in the paper.Several multivariate statistical methods were used, including principle component analysis（PCA） ,soft independent modeling of class analogy（SIMCA） etc in order to analyze the differences of meat flavors under different temperature（ room temperature,80,121℃）.The results showed the thermal stability of compounding pork flavor,compounding beef flavor and thermal reaction beef flavor was worse, the loss of odor was serious when they were heated by high temperature 121℃.So they can be applied in low temperature products. The thermal stability of compounding chicken flavor and thermal reaction perk flavor is better,and the odor is hardly varied when they are heated by high temperature 121℃.The two meat flavors can be applied in high temperature products.