高压结合热处理对猪肉滋味的影响

Effect of high pressure combined with thermal treatment on the taste of pork

为研究高压结合热处理对猪肉滋味物质的影响,以猪背最长肌为原料,用不同压力(200~600 MPa)结合热(20~60℃)处理10 min,然后测定各样品氨基酸组成、核苷酸组成、还原糖含量、硫胺素含量、脂肪酸组成,并用电子舌对样品的整体滋味进行评价。高压结合热处理极显著(p<0.01)影响猪肉中游离氨基酸总含量和组成;核苷酸及降解产物总含量极显著(p<0.01)增加,特别是次黄嘌呤核苷酸(IMP);还原糖和硫胺素含量都显著降低(p<0.05);但高压结合热处理对猪肉总脂肪酸组成影响不明显(p>0.05)。偏最小二乘回归(APLSR)分析表明压力和温度对各样品滋味的影响程度相当;电子舌分析表明处理条件越剧烈样品的整体滋味和对照样的差异越大,在200和400 MPa下温度对整体滋味的影响较大,而在600 MPa下温度的作用很小。在实际应用中为了更好地保留新鲜肉的滋味应避免采用600 MPa或60℃的条件对猪肉进行处理。

To investigate the effect of high-pressure combined with thermal treatment on the taste compounds of pork,the longsissimus muscles were treated under a pressure range of 200-600 MPa and a temperature range of 20 -60 ℃ for 10 min.Then the composition of amino acids,nucleotides and fatty acids,and the content of reducing sugar and thiamine in samples were analyzed,and the whole taste of samples was compared by electronic tongue. The results showed that high-pressure combined with thermal treatment had a significant effect on the content and composition of free amino acids. The content of nucleotide and its degradation products increased significantly after treatment,especially for hypoxanthine nucleotide（ IMP）,while that of reducing sugar and thiamine decreased significantly（ p〈0.05）. High-pressure combined with thermal treatment had not a significant effect（ p〉0.05） on the fatty acid composition of total lipids. Analysis of partial least squares regression（ APLSR） showed that the effect of pressure and temperature on the taste of samples was comparative.The results of electronic tongue showed that the more severe the treatment conditions were,the more of samples＇ whole taste changed,when treated with200 or 400 MPa,temperature had a marked effect on the taste of samples,while when treated on 600 MPa,the role of temperature was very limited.In practice,the treatment at 600 MPa or 60 ℃ should be avoided in order to better preserve the taste of fresh meat.