期刊文献+

土家腊肉挥发性风味物质的研究 被引量:11

Volatile Flavor Compounds of Tujia Bacon
下载PDF
导出
摘要 以土家腊肉为研究对象,对土家腊肉的挥发性风味物质进行,以期为腊肉的标准化生产提供技术支持。通过气相色谱-质谱联用(GC-MS)分析,共检测出64种主要的挥发性风味物质。酯类物质有12种,相对含量为29.56%,对腊肉的风味起着极为重要的作用,其中乙酸乙酯的相对含量为5.92%,丁酸乙酯的相对含量为5.60%,己酸乙酯的相对含量为9.58%;酚类物质有12种,相对含量为15.91%;酸类物质10种,相对含量为12.38%;酮类物质9种,相对含量为4.87%;醛类物质有7种,相对含量为8.80%;醇类物质5种,相对含量为22.18%;含硫和含氮物质有3种,相对百分含量为0.94%。这些挥发性物质共同赋予土家腊肉浓郁的特色风味。 Tujia bacon,a traditional meat product of the Tujia Nationality,was analyzed by GC-MS for volatile flavor compounds.A total of 64 volatile flavor compounds were identified,including 12 acids(29.56%),which were mostly responsible for the flavor of Tujia bacon,ethyl acetate(9.58%),12 phenolic compounds(15.91%),10 acids(12.38%),9 ketones(4.87%),7 aldehydes(8.80%),5 alcohols(22.18%) and 3 compounds containing sulfur or nitrogen(0.94%).These volatile compounds together gave rise to the unique and strong flavor of Tujia bacon.
出处 《肉类研究》 2013年第7期44-47,共4页 Meat Research
基金 质检公益性行业科研专项(201110209)
关键词 土家腊肉 挥发性风味物质 气相色谱-质谱 酯类物质 Tujia bacon volatile flavor compounds gas chromatography-mass spectrometry(GC-MS) esters
  • 相关文献

参考文献18

  • 1杨红菊,乔发东,马长伟,吉.甘德迈.脂肪氧化和美拉德反应与肉品风味质量的关系[J].肉类研究,2004,18(1):25-28. 被引量:47
  • 2周光宏,赵改名,彭增起.我国传统腌腊肉制品存在的问题及对策[J].肉类研究,2003,17(1):3-7. 被引量:112
  • 3中国商业联合会商业标准中心.GB/T9695.19-2008肉与肉制品取样方法[S].北京:中国标准出版社,2008.
  • 4SHAHIDI F, RUBIN LJ, D'SOUZA L A, et al. Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation[J]. Critical Reviews in Food Science and Nutrition, 1986,24(2): 141-243.
  • 5YU A N, SUN B G. Flavour substances of Chinese traditional smokecured bacon[J]. Food Chemistry, 2005, 89(2): 227-233.
  • 6YU A N, SUN B G, TIAN D T, et al. Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME[J]. Food Chemistry, 2008, 110(1): 233-238.
  • 7DEMEYER D, HOOZEE J, MESDOM H. Specificity of lipolysis during dry sausage ripening[J]. Journal of Food Science, 1974, 39(2): 293-296.
  • 8SELGAS M D, GARCfA L, FERNANDO G G, et al. Lipolytic and proteolytic activity of micrococci isolated from dry fermented sausages[J]. Fleischwirtschaft, 1993, 73(6): 1164-1168.
  • 9BERDAGUE J, MONTEIL P, MONTEL M, et al. Effects of starter cultures on the formation of flavour compounds in dry sausage[J]. Meat Science, 1993, 35(3): 275-287.
  • 10MOTTRAM D S, CROFT S E, PATTERSON R L S. Volatile components of cured and uncured pork: the role of nitrite and the formation of nitrogen compounds[J]. Journal of the Science of Food and Agriculture, 1984, 35(2): 233-239.

二级参考文献29

共引文献307

同被引文献130

引证文献11

二级引证文献134

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部