黔式腊肉加工过程中理化成分与风味物质分析

Analysis of Components and Flavor Substances during Guizhou Bacon Processing

以黔式腊肉为研究对象,对其加工过程中理化成分变化以及风味物质成分进行研究。结果表明:黔式腊肉加工过程中水分含量由70.75%下降到45.06%,酸价由0.84 mg KOH/g增加到2.31 mg KOH/g,过氧化值由0.48 meq/kg增加到2.00 meq/kg,pH值由6.03下降到5.80,脂肪不断水解、氧化生成小分子脂肪酸;非蛋白氮和挥发性盐基氮含量呈上升趋势;游离氨基酸总含量由441.55 mg/100 g增加到1060.79 mg/100 g,其中,半胱氨酸增幅最大(112.17 mg/100 g),其次是丙氨酸(94.79 mg/100 g)、亮氨酸(94.15 mg/100 g)、谷氨酸(89.67 mg/100 g)和苯丙氨酸(60.68 mg/100 g)。黔式腊肉中共鉴定出55种挥发性风味物质,主体风味物质为酚类、羰基类、醇类、酯类和烃类。

The changes in components and flavor substances were studied during Guizhou bacon processing in this paper. Results showed a decrease in water content from 70.75% to 45.06%, an increase in acid value from 0.84 mg KOH/g to 2.31 mg KOH/g and in peroxide value from 0.48 meq/kg to 2.00 meq/kg, and a reduction in pH from 6.03 to 5.80 due to fat hydrolysis and the production of small fatty acids. Non-protein nitrogen and volatile basic nitrogen contents tended to rise; total free amino acid content increased from 441.55 mg/100 g to 1060.79 mg/100 g, with semi-cystine showing the largest increase(112.17 mg/100 g), followed by alanine(94.79 mg/100 g), leucine(94.15 mg/100 g), glutamic acid(89.67 mg/100 g) and phenylalanine(60.68 mg/100 g). In Guizhou bacon, 55 volatile flavor compounds were obtained throughout the whole production process, and major flavor compounds were phenols, carbonyls, esters alcohols and hydrocarbons.