基于东北特色食材的鱼香肉丝预调食品配方优化及其成品菜挥发物成分表征研究

Optimization of Pre-Prepared Food Formula of Shredded Pork with Garlic Sauce Based on Northeast Special Ingredients and Characterization of Volatile Components in Finished Dishes

鱼香肉丝菜品选材的优劣直接决定菜品的营养价值和适口性。该研究采用响应面方法优化了东北笨猪里脊肉、胡萝卜、木耳添加量对鱼香肉丝菜品品质的影响;利用顶空固相微萃取-气质联用技术分析了成品菜的挥发物成分与含量。响应面优化结果显示:里脊肉的添加量为312.57 g,木耳的添加量为102.37 g,胡萝卜的添加量为100.39 g,实现了最高感官评分值;气质分析结果表明,从成品菜中共检测到49种挥发性物质,其中醇类、醛类、烯类化合物为该菜品的主要物质类型,乙酸乙酯为该菜品酯香味呈味物质。该研究成果为后续鱼香肉丝的预调理食品货架贮藏与成品菜制作提供了重要的数据参考信息。

The quality of dish material selection directly determines the nutritional value and palatability of the dish.In this study,response surface method is used to optimize the effects of northeast free-range pork tenderloin,carrot,Auricularia auricula on the quality of shredded pork with garlic sauce.The composition and content of volatile compounds in finished dished are analyzed by headspace solid-phase microextraction(SPME)coupled with GC-MS technology.The response surface optimization results show that when the additive amount of tenderloin is 312.57 g,the additive amount of Auricularia auricula is 102.37 g and the additive amount of carrot is 100.39 g,the highest sensory score is achieved.The GC-MS analysis results show that a total of 49 volatile compounds are detected from the finished dishes,among which,alcohols,aldehydes and alkenes are the main substance types of the dishes,and ethyl acetate is the ester flavor substance of the dishes.The research results have provided important data reference information for the subsequent pre-prepared shredded pork with garlic sauce for food storage and preparation of finished dishes.