超高压结合热处理对猪肉滋味物质及风味的影响

发布时间：2018-02-03 22:14

本文关键词： 猪肉高压热处理滋味物质风味　出处：《西南科技大学》2017年硕士论文　论文类型：学位论文

【摘要】：超高压处理作为一种冷杀菌技术,与传统的热处理相比,能够有效地灭活食品中的有害微生物,延长其保质期,且对食品的营养和感官品质破坏小。目前,超高压处理肉类的研究主要集中在改善肉的嫩度和延长贮藏期两个方面,对其滋味及风味研究很少,且在今后的肉产品加工业中高压结合热处理更是发展趋势。因此本试验以猪背最长肌为研究对象,先从微观角度研究高压结合热处理对猪肉滋味物质及挥发性风味成分的影响,再结合电子舌、电子鼻从宏观角度对样品的整体滋味、风味进行分析,以期为高压在肉类食品中的工业化奠定一定的理论基础。具体研究内容和结果如下:1.超高压结合热处理对猪肉滋味物质的影响以猪背最长肌为原料,研究不同压力(200~600MPa)结合热(20~60℃)处理10min对猪肉中游离氨基酸、核苷酸及降解产物、硫胺素、还原糖和脂肪酸的影响,并用电子舌对样品的整体滋味进行评价。研究结果表明:压力、温度及两者的交互作用对游离氨基酸总量、核苷酸及降解产物总量和硫胺素都有极显著影响(p0.01)。与对照组相比,经高压结合热处理后,猪肉中的游离氨基酸含量大都发生了显著变化(p0.05);除200MPa-40℃处理样外,其他处理样的核苷酸及降解产物总量都增加,且主要降解产物是IMP;各处理组硫胺素含量显著(p0.05)低于对照组,200MPa、600MPa时硫胺素随温度的升高变化显著(p0.05),400MPa时变化不显著。经高压结合热处理后,猪肉中还原糖含量都低于对照组,但只有温度的影响显著(p0.05);高压结合热处理对猪肉总脂肪酸组成影响不明显。偏最小二乘回归(APLSR,PLS2)分析表明压力和温度对各滋味物质的影响程度相当;从脂肪酸角度来衡量,600MPa-60℃处理的样品风味更好,而从营养价值来看400MPa的处理更好。电子舌分析表明处理条件越剧烈样品的整体滋味与对照样的差异越大,在200MPa和400MPa条件下温度对整体滋味的影响显著,而在600MPa下温度的作用很小。2.高压结合热处理对猪肉风味的影响以猪背最长肌为原料,用不同压力(200~600MPa)结合热(20~60℃)处理10min,然后利用GC-MS和电子鼻对各样品的风味进行分析。研究结果表明:在不同样品中共鉴定出141种挥发性风味成分,包括醛、酮、醇、酯、酸、烷烃等。处理样品中挥发性化合物种类和总峰面积与对照组相比都有所增加,特别是600MPa处理的样品相比对照样增加了23种物质;样品的总峰面积随温度或压力的升高而增加,醛类、酮类和醇类是引起总峰面积增加的主要原因,特别是戊醛、己醛、3-羟基-2-丁酮、2,3-辛二酮、戊醇、1-辛烯-3-醇等。PLS2分析表明压力对风味的影响较温度更大,处理条件越剧烈对样品风味改变越大;电子鼻分析表明600MPa的压力处理能显著改变样品风味;电子鼻和PLS2分析都能较好的区分各处理样品。3.对猪肉进行温压联合处理时,压力是影响风味的最主要因素,宜将其控制在400MPa左右,而温度对风味的作用较小,可根据实际情况将温度控制在40~60℃,以利于更好的杀灭肉中一些耐压微生物。
[Abstract]:Ultra high pressure processing is a kind of cold sterilization technology, compared with the conventional heat treatment, can effectively inactivate harmful microorganisms in food, prolong the shelf life of food and nutrition and sensory quality of little damage. At present, the research of ultra high pressure processing meat mainly concentrated in improving meat tenderness and extended two in terms of storage period, the taste and flavor of small, high pressure in the future meat product processing industry combined with heat treatment is the trend of development. Therefore the longissimus muscle as the research object, first from the perspective of micro pressure combined with the effect of heat treatment on flavor components of volatile substances and pork flavor, combined with the electronic tongue and electronic nose overall taste for samples from a macro perspective, the flavor is analyzed, in order to lay a theoretical foundation for high pressure in food industrialization. The specific research contents and results are as follows: 1. high The pressure effect on pork taste substances in longissimus muscle as raw materials combined with hot research, different pressure (200~600MPa) combined with heat treatment 10min (20~60 C) on free amino acids in pork, thiamine nucleotide and degradation products, and effects of reducing sugar and fatty acid, and analyzed by the electronic tongue to taste the whole sample. The results show that the pressure, temperature and their interaction on free amino acids, are significant nucleotide and degradation products of total and thiamine (P0.01). Compared with the control group, combined with heat treatment by high pressure, free amino acid content in pork were significantly changed in 200MPa-40 (P0.05); C treatment, and other degradation products of total nucleotide treatment samples are increased, and the main degradation product is IMP; the treatment group was significantly lower than thiamine (P0.05), 200MPa control group, 600MPa with thiamine The temperature rise significantly (P0.05), 400MPa did not change significantly. Combined with heat treatment by high pressure, reducing sugar content in pork were lower than the control group, but only temperature significantly (P0.05); high pressure combined with heat treatment is not obvious to the total fatty acid composition of pork. Partial least squares regression (APLSR PLS2) analysis indicated considerable influence of pressure and temperature on the taste substances; fatty acids from the point of view to measure the 600MPa-60 treatment samples and better flavor, better nutritional value. 400MPa from the view of electronic tongue analysis showed that the difference in the overall taste intensity of samples and processing conditions of still more, the effect of temperature on 200MPa and 400MPa under the condition of the overall taste significantly, while the temperature in the 600MPa under the small.2. pressure combined with the effect of heat treatment on pork flavor in longissimus muscle as raw materials, with different pressure (200~600MPa) combined with Heat treatment of 10min (20~60 C), and then use GC-MS and electronic nose for each sample flavor were analyzed. The results show that: in different samples identified 141 volatile flavor compounds, including aldehydes, ketones, alcohols, esters, acids, alkanes. In the sample treated with volatile compounds and the total peak area compared with the the control group has increased, especially compared to 600MPa treated samples of 23 substances still increased; the total peak area of sample with temperature or pressure increases, aldehydes, ketones and alcohols is the main cause of the total peak area increased, especially pentanal, hexanal, 3- hydroxy -2- methyl ethyl ketone, 2,3- Xin two ketone, isoamyl alcohol, 1- alcohol octylene -3-.PLS2 analysis showed that the effect of pressure on the flavor of a temperature more intense treatment conditions on the sample flavor change more; electronic nose analysis showed that 600MPa treatment could significantly change the pressure change of electronic nose and taste; PLS2 The analysis can distinguish the sample.3. for the temperature and pressure of combined treatment of pork, pressure is the major factor affecting the flavor, should be controlled at around 400MPa, and the temperature has less effect on the flavor, according to the actual situation to control the temperature of 40~60 DEG C, in order to better withstand some microbial kill meat.

【学位授予单位】：西南科技大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS251.51

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