多食材替代亚硝酸盐对腊肉挥发性风味的影响

Effects of Multi-Ingredients for Nitrite on the Volatile Flavor Compounds in Cured Meat

采用发酵乳杆菌RC4、植物乳杆菌B6、红曲红、甜菜红、nisin、维生素E以及各种调味物质替代亚硝酸盐制得零添加亚硝酸盐腊肉。测定零添加亚硝酸盐腊肉、只添加食盐腌制的腊肉、添加食盐和亚硝酸盐腌制的腊肉的感官评分、亚硝酸盐、挥发性风味物质,并用电子鼻检测3种腊肉在挥发性风味上的差异及香气活力值(OAV),分析、评价各化合物对腊肉总体风味的贡献。结果表明:零添加亚硝酸盐腊肉总体可接受度最高,亚硝酸盐含量为0.64 mg/kg,显著低于其它组腊肉。挥发性风味物质种类和含量均为最高,关键挥发性成分包括D-柠檬烯、壬醛、(E,E)-2,4-癸二烯醛、1-辛烯-3-醇、茴香脑。电子鼻能较好地区分3组腊肉的总体气味。以多种食材替代亚硝酸盐,开发零添加亚硝酸盐腊肉,突破了在腊肉中添加亚硝酸盐的瓶颈技术,既能降低腊肉的亚硝酸盐含量,又能改善其品质和风味。这为传统腌制品的转型升级提供了新思路。

In this study,no-added nitrite cured meat was prepared by using Lactobacillus fermentum RC4,Lactobacillus plantarum B6 as starter,red yeast red,beet red,nisin,vitamin E and various flavoring substances instead of nitrite.The sensory score,nitrite content,volatile flavor of the 3 kinds of meat(no-added nitrite cured meat,only salt-added cured meat,salt and nitrite-added cured meat)were measured.The electronic nose was used to detect the differences in volatile flavor components of 3 kinds of cured meat and odor activity value(OAV)analysis was used to evaluate the contribution of each compound to the overall flavor of cured meat.The results shows that no-added-nitrite cured meat has the highest overall acceptability;the nitrite content is 0.64 mg/kg,which is significantly lower than other groups;the spices and contents of volatile flavor components are the highest in the 3 groups cured meat,and the key volatile components include D-limonene and nonanal,(E,E)-2,4-decadienal,1-octene-3-ol,anethole.The 3 groups of cured meat can be well distinguished from the overall smell by electronic nose.The bottleneck technology that adding nitrite for preparing cured meat was broken through by developing a no-added nitrite cured meat processing technology by using multi-ingredients to substitute for nitrite in this work,the quality and flavor of cured meat were improved as well,which provided a new idea for transforming and upgrading for traditional cured meat products.