不同烹调方式对猪肉脂质氧化和挥发性风味物质的影响

Effects of Different Cooking Methods on Lipid Oxidation and Volatile Flavor Compounds in Pork

以猪背最长肌为原料,通过4种常见的烹调方式(蒸制、煮制、微波和烤制)对猪肉进行加工处理,探究猪肉的脂质氧化规律和挥发性成分的变化。结果表明,烹调处理会促进猪肉的脂质氧化,相比原料,烹调猪肉的过氧化值(POV值)、硫代巴比妥酸值(TBA值)和酸价值(AV值)均明显增加(p<0.05),其中烤制的脂质氧化程度最明显,其次是微波和煮制,而蒸制猪肉的脂质氧化程度最低。采用气相色谱-质谱(GC-MS)联用技术从烹调猪肉中共分离鉴定出22种挥发性成分,包括醛类、杂环类、醇类和烃类,其中醛类含量最高,占77.48%～88.12%,其次为杂环化合物和醇类,分别占8.59%～13.93%和5.69%～10.84%,含量最低的为烃类,占0～1.9%。烤制产生的挥发性成分种类最多,微波和煮制相对较少。不同烹调方式对应的猪肉总醇含量存在显著性差异。微波和烤制产生的吡嗪类物质和烃类物质含量相比蒸制和煮制更多。烹调各组中部分挥发性成分含量存在显著性差异。

Taking pig longissimus as raw material to process pork through four common cooking methods(steaming, cooking, microwave and roasting), explore the changes of lipid oxidation and volatile components of pork. The results showed that the cooking treatment promoted the lipid oxidation of pork;Cooking pork compared to the control group, POV value, TBA value and AV value significantly increased(p<0.05);The degree of lipid oxidation roasting was the most obvious, followed by microwave and boiling, and the degree of lipid oxidation of steamed pork most low. By using gas chromatography-mass spectrometry(GC-MS) technique, about 22 volatile components identified from cooking pork isolated, including aldehydes, heterocyclic aldehydes, alcohols and hydrocarbons, the content of aldehydes was the highest, accounting for 77.48%-88.12%, followed by heterocyclic compounds and alcohols, which accounted for 8.59%-13.93% and 5.69%-10.84% respectively;the lowest content was hydrocarbons, accounting for 0-1.9%. The most volatile components were produced by the baking, and the microwave and the cooking are relatively less. There was a significant difference in the total alcohol content of pork in different cooking methods. The content of pyrazine and hydrocarbon produced by microwave and roasting was more than that of steaming and boiling. There was a significant difference in the content of volatile components in the cooking groups.