工业化生产及复热方式对川式卤肥肠品质的影响

Influence of Industrial Production and Reheating Methods on the Quality of Sichuan-Style Marinated Pork Intestines

采用感官评价、特征挥发性物质、滋味主成分分析、嫩度、营养成分等指标评价工业化生产及复热方式对川式卤肥肠(猪大肠)品质的影响。感官评价结果显示,工业化生产卤肥肠具有更好的感官品质;气相色谱-离子迁移谱联用仪结果显示,实验室小试卤肥肠的特征挥发物质种类(20种)及含量较工业化生产卤肥肠(1种)更为丰富,电子舌主成分分析无法对2种卤肥肠进行区分,即工业化生产对卤肥肠滋味影响不明显;剪切力结果显示,小试卤肥肠嫩度更高,工业化卤肥肠软烂适中且更具咀嚼性;肉类成分快速分析结果显示,小试卤肥肠水分质量分数更高(64.29%),而工业化卤肥肠含有更多的蛋白质(13.27%)、脂肪(27.17%)、灰分(2.81%)。复热方式对卤肥肠风味、嫩度、感官品质影响较大,3种复热方式卤肥肠的特征挥发性物质差异较大,电子舌主成分分析能很好进行区分。烤制复热、蒸煮复热对卤肥肠嫩度、外观影响较大,微波复热对卤肥肠品质影响最小,复原度最高。

This study assessed the impact of industrial production and reheating methods on the quality of Sichuan-style marinated pork intestines by sensory evaluation,analysis of characteristic volatile compounds,principal component analysis(PCA)of taste,tenderness evaluation and nutritional composition analysis.The sensory evaluation results indicated that industrially produced marinated pork intestines exhibited superior sensory quality.Gas chromatography-ion mobility spectrometry(GC-IMS)identified 20 and 1 characteristic volatile compounds in laboratory produced and industrially produced marinated pork intestines,respectively.Principal component analysis using an electronic tongue could not distinguish between the two marinated pork intestines,suggesting that industrial production did not have a significant impact on the taste of marinated pork intestines.Shear force measurements demonstrated that laboratory produced marinated pork intestines were tender,while the industrially produced version was softer and chewier.Compositional analysis indicated that the laboratory produced marinated pork intestines had a higher water content(64.29%),while the industrially produced version contained more protein(13.27%),fat(27.17%),and ash(2.81%).Reheating methods had a significant impact on the flavor,tenderness and sensory quality of marinated pork intestines.The characteristic volatile compounds of marinated pork intestines treated by the three reheating methods were quite different,and PCA based on the electronic tongue signals could clearly distinguish them from each other.Oven reheating and steaming reheating had a greater impact on the tenderness and appearance of marinated pork intestines.Microwave reheating had the least impact on the quality of the braised pork intestines while showing the highest degree of restoration.