杀菌温度对清酱肉色泽和风味品质的影响

摘要

The objective of the present investigation was to optimize the heat sterilization of pickled sauced meat. For this purpose, we investigated the effect of different sterilization temperatures (95, 100, 105, 110, 115 and 120 ℃) for 20 min on the color and principal flavor compounds of pickled sauced meat, and we also analyzed the characteristic volatile flavor components. Results showed that as the sterilization temperature increased, the brightness (L*) and yellowness (b*) values gradually decreased, but the redness (a*) value exhibited an initial increase followed by a decrease, which presented a significant decrease at higher sterilization temperature (P > 0.05). The volatile compounds emitted from the product were detected by an electronic nose. Principal component analysis (PCA) and linear discriminant analysis (LDA) of the data obtained showed a total variance contribution rate of 97.78% and 89.98% respectively, indicating a significant difference in the overall flavor of the samples. GC-MS analysis suggested that the relative content of volatile flavor compounds in pickled sauced meat was higher (up to 91.71%) at a sterilization temperature of 105 ℃ compared with other temperatures. Moreover, a larger number of volatile compounds were detected including characteristic flavor esters and ketones, accounting for 13.61% and 32.10% of the total volatiles, respectively in the product sterilized at 105 ℃, which was also found to have better flavor quality. The above results indicated that sterilization temperature has a great impact on the color and flavor of pickled sauced meat and sterilization at 105 ℃ gives better color and flavor, therefore being suitable for in industrial application.%为确定适宜的清酱肉杀菌工艺,研究不同温度(95、100、105、110、115、120 ℃)下灭菌20 min对清酱肉色泽及主体风味物质的影响,并对其挥发性特征风味进行分析.结果表明:随着杀菌温度的升高,样品的亮度值(L*)和黄度值(b*)呈下降的趋势,而红度值(a*)则出现了先升高后下降的变化,杀菌温度较高时a*降低显著(P<0.05);通过电子鼻对产品进行主成分分析和线性判别分析,两者的总方差贡献率分别为97.78%和89.98%,各样品整体风味具有明显的差异性;气相色谱-质谱联用分析表明,杀菌温度为105 ℃时,清酱肉挥发性风味物质相对含量较高,为91.71%,种类相对较多,样品风味品质较好,其中具有特征风味的醛类、酯类化合物的相对含量分别为13.61%和32.10%.杀菌温度对清酱肉样品色泽及风味品质有很大的影响,杀菌温度为105 ℃时清酱肉样品色泽及风味较佳,可推荐应用于工业化生产.