复合天然保鲜剂对冷却猪肉挥发性成分的影响

Effect of Combined Natural Preservatives on Volatile Compound of Chilled Pork

在实验室条件下,通过使用1.5g/100mL茶多酚、0.2g/100mL蒜辣素、2.0g/100mL丁香提取物、2.5g/100mL壳聚糖4种天然保鲜剂处理冷却猪肉,利用固相微萃取-气质联用技术对复合天然保鲜剂处理前后的冷却猪肉挥发性物质进行分析,处理后冷却猪肉中酯类物质、酮类物质、其他物质含量明显增加。处理前的冷却猪肉,烃类物质、醛类物质、酯类物质、酮类物质含量分别为36.77%、33.87%、20.32%、1.49%。处理后的冷却猪肉烃类物质、醛类物质、酯类物质和酮类物质含量分别为8.11%、8.87%、12.63%、3.79%,并且增加的丁香酚与洋芹醚两种风味性物质含量分别为26.45%和24.28%。经过复合保鲜剂处理冷却猪肉,不仅增加了冷却猪肉中的香味物质种类,而且丰富了冷却猪肉的香气成分类型,使冷却猪肉的风味性物质更加丰富。

Fresh pork was dripped in a mixed solution of 1.5 g/100 mL tea polyphenols, 0.2 g/100 mL garlicin, 2.0 g/100 mL cloves extract and 2.5 g/100 mL chitosan and subsequently chilled at 4℃ for analysis of volatile compounds from the initial and final samples by headspace solid phase microextraction and gas chromatography-mass spectrometry （GC-MS）. The results showed the contents of esters, ketone and other volatile compounds in chilled pork significantly increased compared to 36.77% hydrocarbons, 33.87% aldehydes, 20.32% esters and1.49% ketones detected in fresh pork. The treated sample contained 8.11% hydrocarbons, 8.87% aldehydes, esters 12.63% and 3.79% carboxylic acids as well as 26.45% eugenol and 24.28% apiol as new flavor compounds. To conclude, this combined treatment results in the formation of more aroma compounds in chilled pork.