不同高温烹饪方式加工过程中滩羊肉风味化合物的差异比较

Formation of and Changes in Volatile Flavor Compounds in Tan Sheep Meat during Processing by Different High-Temperature Cooking Methods

探讨滩羊肉高温烹饪(炒制、煎制、炸制)加工过程中挥发性风味化合物形成、变化及差异。在整体气味感知上,利用电子鼻可以区分生肉与炒制、煎制、炸制样品之间的不同气味。采用顶空固相微萃取-气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)对挥发性化合物进行定性分析,通过偏最小二乘判别分析(partial least squares-discrimination analysis,PLS-DA)法,辨别3种加工方式不同加工阶段可挥发性成分组成。结果表明:在整体气味感知上,采用电子鼻可以区分3种加工方式各个加工阶段,在炒制煸炒脂肪出油阶段、煎制1 min阶段、炸制3 min阶段响应值最强。GC-MS鉴定滩羊高温烹饪肉制品挥发性化合物273种,其中炒制174种,炸制158种,煎制134种。煎制、炸制前期就产生了大量的挥发性风味物质,而炒制是在加工后期才产生大量的挥发性风味物质。PLS-DA评分散点图将原料肉、3种加工方式的滩羊肉制品挥发性化合物区分开,且有各自清晰的气味特征。醛类是3种滩羊肉制品主要的挥发性化合物,己醛的浓度含量最高。炒制煸炒脂肪出油阶段增加了滩羊肉的可挥发性风味化合物种类及相对含量,对风味的整体贡献最高,尤其是酸类、酯类、杂环类化合物的贡献。

The purpose of this study was to investigate the formation of and changes and differences in volatile flavor compounds in diced Tan sheep meat during stir-frying,shallow-frying and deep-frying.Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the volatile compounds and partial least squares-discrimination analysis(PLS-DA)was used to identify the composition of volatile components in meat samples cooked by the three methods at different processing stages.The results showed that an electronic nose could discriminate the odors of cooked meat samples at different processing stages.For stir-frying,shallow-frying and deep-frying,the strongest response values of electronic nose occurred in the rendering phase,after 1 min and after 3 min,respectively.Totally 273 volatile compounds were identified from the three cooked meat samples by GC-MS,174,158 and 134 of which were identified in the stir-fried,shallow-fried and deep-fried samples,respectively.A large number of volatile flavor compounds were produced at the early stage of shallow-frying and deep-frying and at the later stage of stir-frying.PLS-DA score scatter plots discriminated the volatile compounds in raw meat and the cooked samples,with each having obvious odor characteristics.Aldehydes were the main volatile compounds in the three cooked meat samples,with hexanal being the most abundant one.The number and amount of volatile flavor compounds in stir-fried meat were increased in the rendering stage,which contributed the most to the overall flavor,especially to acids,esters and heterocyclic compounds.