川北烟熏腊肉理化和感官品质的相关性研究

Correlation of Physicochemical and Sensory Quality of Smoked Bacon in Northern Sichuan

四川烟熏腊肉具有良好的口感和浓厚的香味。为评价四川北部传统烟熏腊肉的品质,采用仪器分析对四川传统农家腊肉的品质特性进行研究,测定了理化、色差、质构、感官和电子鼻。通过方差分析和相关性分析,探究3个时间段川北腊肉品质变化的规律。结果表明:3个时间段的水分含量和氧化指标均有显著性差异(P<0.05)。电子鼻结果显示醇、醛、酮是腊肉中的主要香气成分,其中SG-3的响应值最高,PCA得分图显示第一、第二主成分占据总方差解释的77.6%,能够反映样品的总体特征。相关性分析结果显示色泽、组织状态、滋味均与水分含量、水分活度、pH值、a^(*)值、硬度和胶着性呈正相关(P<0.05);氮氢氧化物与氧化指标呈显著负相关(P<0.05);醇、醛、酮、硫化物与氧化指标呈显著正相关(P<0.05)。综上所述,肉制品的保水和抗氧化能力对川北腊肉感官品质十分重要,研究结果为提升川北烟熏腊肉的品质提供了理论依据和基础数据支持。

Sichuan bacon has a good taste and a strong fragrance.In order to evaluate the quality of traditional bacon in northern Sichuan,this experiment used instrument analysis to study the quality characteristics of traditional Sichuan farm bacon,the physical and chemical,color difference,texture,sensory and electronic nose were measured,through the analysis of variance and correlation analysis,to explore the quality changes of three times in northern Sichuan bacon.The results showed that there were significant differences in moisture content and oxidation indexes among the three time periods(P<0.05).The results of electronic nose showed that alcohol,aldehydes and ketones were the main aroma components in bacon,and SG-3 had the highest response value.PCA score map showed that the first and second principal components accounted for 77.6%of the total variance interpretation,which could reflect the overall characteristics of the sample.Correlation analysis showed that color,texture and taste were positively correlated with moisture content,moisture activity,pH,a^(*),hardness and adhesiveness(P<0.05).There was a significant negative correlation between nitrogen hydroxide and oxidation index(P<0.05).Alcohols,aldehydes,ketones and sulfides were positively correlated with oxidation indexes(P<0.05).In summary,the water retention and antioxidant capacity of meat products are very important to the sensory quality of northern Sichuan bacon.The research results provide theoretical basis and basic data support for improving the quality of northern Sichuan bacon.