腌制猪肉的储存稳定性和风味变化
Storage Stability and Flavor Change of Marinated Pork.
作者信息
Zhang Yin, Li Hui, Zhang Yingjie, Wang Linguo, Zhang Pengcheng, Jia Jianlin, Peng Haichuan, Qian Qin, Zhang Jiaming, Pan Zhongli, Liu Dayu, Zhao Liming
机构信息
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
出版信息
Foods. 2022 Jun 21;11(13):1825. doi: 10.3390/foods11131825.
To evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), CaATPase activity, and total viable counts of marinated pork were determined. Further, the non-volatile (umami, numb, and spicy) and volatile flavor compounds of marinated pork were analyzed. Based on the results, the chili and pepper essential oils had limited effects on the storage stability of marinated pork. However, these essential oils could inhibit the oxidation of lipids and proteins and reduce the number of microorganisms and TVBN in marinated pork within 6 days. The non-volatile flavors of the marinated pork decreased as the refrigeration time increased. It was concluded that the decomposition of umami-enhancing nucleotides (GMP, IMP, XMP), the number of flavor substances (hydroxyl-α-sanshool, hydroxyl-β-sanshool), and spicy (capsaicin) tasting compounds caused the decrease in non-volatile flavors.
为评估经辣椒和花椒精油处理的卤制猪肉的储存稳定性和风味变化，测定了卤制猪肉的总巯基、丙二醛、总挥发性盐基氮（TVBN）、CaATP酶活性和总活菌数。此外，还分析了卤制猪肉的非挥发性（鲜味、麻味和辣味）和挥发性风味化合物。结果表明，辣椒和花椒精油对卤制猪肉的储存稳定性影响有限。然而，这些精油可以抑制脂质和蛋白质的氧化，并在6天内减少卤制猪肉中的微生物数量和TVBN。随着冷藏时间的延长，卤制猪肉的非挥发性风味降低。研究得出结论，鲜味增强核苷酸（GMP、IMP、XMP）的分解、风味物质（羟基-α-山嵛醇、羟基-β-山嵛醇）的数量以及辣味（辣椒素）品尝化合物导致了非挥发性风味的降低。
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