高压熬时间对猪头骨汤理化性质及风味品质的影响

Effect of High-Pressure Boiling Time on the Physical and Chemical Properties and Flavor Quality of Pork Skull Broth

为揭示高压熬煮过程中猪头骨汤营养物质迁移和风味特性的变化规律,以猪头骨为原料,测定高压熬煮20,40,60,90,120 min猪头骨汤的营养组成、颗粒特性及风味成分,并利用电子舌、电子鼻进行感官评价。结果表明:固形物、可溶性蛋白、总糖及矿物质等含量在熬煮过程中总体呈上升趋势。熬煮60 min时,骨汤具有较高的白度与亮度。骨汤粒径D[3,2]与D[4,3]在熬煮90 min时达到最小值,之后略有增大,而电位绝对值不断降低并在熬煮60 min后趋于稳定。微观结构显示熬煮过程中颗粒不断增多,在熬煮120 min时出现部分聚集的颗粒。20~90 min熬煮过程中,多数脂肪酸含量及谷氨酸、天冬氨酸含量不断提高,之后有所降低,其它氨基酸含量均增加。5’-AMP含量先减小后增加,5’-IMP、5’-GMP、5’-CMP含量均先增加后减小,分别在40,60,40 min时达到最大值。电子鼻和电子舌数据表明,不同高压熬煮时间的猪头骨汤气味和滋味有较大差异,熬煮60 min和90 min的猪头骨汤气味特性较好,腥味较轻,其中熬煮60 min的猪头骨汤鲜味响应值最高。醛类、醇类及烯烃类是猪头骨汤中主要挥发性风味物质,不同熬煮时间样品挥发性风味物质种类及相对含量有所差异。综合分析认为,高压熬煮60 min是制作猪头骨汤的最佳熬煮时间,此时营养物质含量较高,体系较稳定,风味较好。

To reveal the patterns of nutrient migration and changes in flavor characteristics of pork skull soup during high-pressure boiling.The nutritional composition,particle characteristics and flavor components of pork skull soup were determined under high-pressure boiling times(20,40,60,90 min and 120 min)using pork skull as raw material,and the sensory evaluation of the soup was performed using electronic tongue and electronic nose techniques.The results showed that the contents of solids,soluble protein,total sugar and minerals showed an overall increasing trend during boiling,and the bone broth had high whiteness and brightness at 60 min.The particle size of bone broth D[3,2]and D[4,3]reached the minimum value at 90 min of boiling and then increased slightly,the absolute value of potential decreased continuously and stabilized after 60 min of boiling.The microstructure showed that the particles increased during the boiling process,and some aggregated particles appeared at 120 min.The content of most fatty acids and glutamic acid and aspartic acid increased during the boiling process from 20 min to 90 min,and then decreased,while the content of other amino acids increased.5'-AMP decreased and then increased,and 5'-IMP,5'-GMP,5'-CMP content all increased first and then decreased,and reached the maximum value at 40,60 min and 40 min,respectively.The electronic nose and electronic tongue data showed that the odor and taste of pork head bone broth with different high pressure boiling time had large differences,and the odor characteristics of pork head bone broth boiled for 60 min and 90 min were better and light fishy smell.The response value of freshness was the highest in 60 min boiling pork head bone soup.Aldehydes,alcohols and olefins were the main volatile flavor substances in pork head bone soup,and the types and relative contents of volatile flavor substances varied among samples with different boiling times.The comprehensive analysis concluded that 60 min of high pressure boiling was the best boiling time for making pork skull soup,which had higher nutrient content,more stable system and better flavor.