传统干腌猪肉制品加工过程中理化性质及挥发性风味变化

Changes in Physicochemical Properties and Volatile Flavor Components of Traditional Dry-Cured Pork during Processing

采用干腌法对猪肉制品进行腌制,以水分含量、水分活度、pH值、色度和钠、钾含量为考察指标,借助气相色谱-质谱联用的方法分析干腌肉的主要风味物质。结果表明:腌制50 d后干腌猪肉制品的水分质量分数、水分活度和pH值分别为44.5%、0.89和5.8,色差中的亮度值、红度值和黄度值分别下降至32.75、10.66和5.15,钠、钾离子质量分数分别为2.33%和1.36%;在整个加工过程中,脂肪水解酶活力整体呈下降趋势,脂肪氧合酶活力呈先上升后下降的趋势,13 d时活力达到峰值9.16 U/mg;利用气相色谱-质谱联用的方法鉴别出干腌肉加工过程中9种酮类、8种醇类、9种醛类、9种酯类、10种烃类和6种杂环类挥发性化合物;通过挥发物的感官阈值分析,鉴定出7种脂肪水解产生的成熟关键风味物质及8种修饰性风味化合物。

The water content,water activity,pH,color,sodium and potassium content of traditional dry-cured pork were determined,and its major volatile constituents were analyzed by gas chromatography-mass spectrometry(GC-MS).After 50days of curing,the moisture content,water activity,and pH were 44.5%,0.89,and 5.8,respectively.The color parameters L*,a*,and b* decreased to 32.75,10.66,and 5.15,respectively,and the sodium and potassium contents were 2.33% and 1.36%,respectively.Throughout the processing of traditional dry-cured pork,the activity of lipase showed an overall decreasing trend,and the activity of lipoxygenase(LOX) was first rose and then fell,peaking at 9.16 U/mg on the 13th day.Using GC-MS,we identified 9 ketones,8 alcohols,9 aldehydes,9 esters,10 hydrocarbons,and 6 heterocyclic volatile compounds during the dry-curing process.Based on sensory thresholds of volatile compounds,we identified 7 key flavor compounds produced by lipid hydrolysis and 8 flavor-modifying compounds.