荣昌猪不同部位肉汤的挥发性风味物质差异分析

Analysis on the Difference of Volatile Flavor Compounds in Different Parts of Rongchang Pig Broth

深入分析荣昌猪不同部位肉汤的挥发性风味物质差异,为猪肉汤产品的工业化加工筛选适宜的制汤部位提供理论参考。测定4个部位荣昌猪肉(背最长肌TB、颈背肌肉TM、前腿肌肉TQ、后腿肌肉TH)的基本营养指标,利用感官评价、电子鼻和固相微萃取-气相色谱-质谱技术(Solid-phase Microextraction-gas Chromatography-mass Spectrometry,SPME-GC-MS)对4个部位荣昌猪肉加工制成的猪肉汤产品进行风味分析,并通过相对气味活度值法(Relative odor activity value,ROAV)和主成分分析(Principal Component Analysis,PCA)探究4组猪肉汤关键风味物质的差异。4个部位猪肉的基本营养成分表明,背最长肌的蛋白质含量最高,颈背肌肉的脂肪含量最高。4组猪肉汤感官评价发现TM组猪肉质地细嫩,肉汤味香醇、鲜味较足、风味最优。电子鼻分析发现4组猪肉汤的整体挥发性风味存在明显差异,利用线性判别分析可以有效区分不同部位的肉汤。利用SPME-GC-MS从TB、TM、TQ、TH样品中分别鉴定出38,54,63,60种挥发性成分,主要为烃、醛、醇及酮类物质。除烃类物质外,TB组中醛类物质最多,其次为酮类和醇类;TM、TQ、TH组中醇类物质最多,其次为酮类和醛类。通过ROAV确定各组的关键风味物质分别为10(TB)、7(TM)、9(TQ)、10(TH)种,其中共有物质为6种,分别为辛醛、壬醛、2-十一烯醛、(E,E)-2,4-癸二烯醛、1-辛烯-3-醇、桉叶油醇。PCA和载荷图结果表明,4组猪肉汤样品之间分离良好,且1-辛烯-3-醇、2,4癸二烯醛、2-十一烯醛、已醛可以作为区分4组猪肉汤的重要风味物质。荣昌猪不同部位肉的基本营养指标不同,炖煮后肉汤的挥发性风味也有明显的差异,其中颈背肌肉炖煮后肉汤的整体风味最佳。

The differences of volatile flavor substances in different parts of Rongchang pig broth were deeply analyzed,and the theoretical reference was provided for the industrial processing of pork soup products and the selection of suitable soup-making parts.We measured the basic nutritional indexes of four parts of Rongchang pork(longissimus dorsi muscle TB,nape muscle TM,foreleg muscle TQ,hind leg muscle TH),and analyzed the flavor of pork soup products made from four parts of Rongchang pork by sensory evaluation,electronic nose and solid-phase microextraction-gas chromatography-mass spectrometry.The differences of key flavor substances in four groups of pork soup were explored by relative odor activity value method and principal component analysis.The basic nutritional components of pork from four parts showed that the longissimus dorsi muscle had the highest protein content,and the nape muscle had the highest fat content.Four groups of pork soup sensory evaluation found that TM group had tender pork texture,mellow broth flavor,sufficient freshness and the best flavor.Electronic analysis showed that the overall volatile flavor of four groups of pork soups was obviously different,and the broth of different parts could be effectively distinguished by linear discriminant analysis.The volatile components of TB,TM,TQ and TH samples were identified by SPME-GC-MS,and 38,54,63 and 60 volatile components were mainly hydrocarbons,aldehydes,alcohols and ketones.Except hydrocarbons,aldehydes were the most common in TB group,followed by ketones and alcohols.The key flavoring substances of each group were determined as 10(TB),7(TM),9(TQ)and 10(TH)substances by ROAV,and the six substances in total were octanal,nonanal,2-undecenal,(E,E)-2,4-decadienal,1-octene-3-ol and eucalyptol,respectively.The results of PCA and load diagram showed that the separation among the four groups of pork soup samples was good,and 1-octene-3-ol,2,4-decenal,2-undecenal,and hexanal could be used as important flavor substances to distinguish the four groups of pork soup.The basic nutritional indexes of different parts of Rongchang pig meat were different,and the volatile flavor of the broth after stewing was also obviously different,among which the overall flavor of the broth after stewing with nape muscles was the best.