保鲜方式对冷鲜猪肉挥发性风味物质的影响

Influence of Different Preservation Methods on Volatile Flavor Substances of Chilled Fresh Pork

以冷鲜猪肉为对象,研究保鲜方式对冷鲜猪肉挥发性风味物质的影响。通过气相色谱-质谱联用(gas chromatography-mass spectrometer,GC-MS)分析发现,70%O_2+20%CO_2+10%N_2气调保鲜和60%CO_2+40%N_2气调包装冷鲜猪肉的挥发性风味物质的种类和含量都明显低于真空保鲜的产品,通过电子鼻主成分分析(principal component analysis,PCA)和线性判别分析(linear discriminant analysis,LDA)可以发现,当真空保鲜的冷鲜猪肉发生变质时,气调保鲜产品的挥发性风味物质与其有显著差异,说明气调保鲜可有效地延缓蛋白质和脂肪的氧化降解。

The influence of different preservation methods on the volatile flavor substances of chilled fresh pork was investigated by GC-MS analysis and electronic nose. The results demonstrated that the types and contents of volatile flavor compounds in chilled fresh pork packaged in an modified atmosphere containing 70%02 ＋ 20% CO2 ＋ 10% N2 or 60% CO2 ＋ 40% N2 were significantly lower than those of the vacuum packaged sample. Principal component analysis （PCA） and linear discriminant analysis （LDA） of electronic nose data showed that when its quality was deteriorated vacuum packaged pork exhibited significant differences in volatile flavor composition in comparison with modified atmosphere packaged pork, suggesting modified atmosphere packaging to be effective in delaying oxidative degradation of protein and fat.