He Jiaju, Wang Wenli, Hao Mai, Huang Yue, CHen Lin
Key Laboratory of Meat Processing in Sichuan Province, Chengdu University, Chengdu, China.
Front Nutr. 2024 Aug 30;11:1396623. doi: 10.3389/fnut.2024.1396623. eCollection 2024.
In this paper, the effect of ultrasonic treatment on the oral processing characteristics of Mianning ham was investigated. A sensory evaluation team of 10 evaluators with food professional background was involved in food mastication and dough collection. Oral processing analysis of ultrasonically treated hams was performed using particle distribution analysis, Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME-GC-MS), electronic nose, and dynamic dominant sensory attribute testing. The results showed that compared with the control group, the chewing time and the number of chewing times of the ultrasonically treated hams during oral processing were significantly increased, the salivary content in the ham eating dough was significantly reduced, the types and contents of flavor substances were significantly increased, and the ultrasonic treatment significantly reduced the dominant organoleptic attributes such as saltiness and sourness of the Mianning hams. This paper takes Mianning ham bolus as the research object, analyzes the influence of ultrasonic treatment on the flavor perception of Mianning ham, and provides a theoretical basis for the optimization of ham back-end processing technology.
本文研究了超声处理对冕宁火腿口腔加工特性的影响。由10名具有食品专业背景的评估员组成的感官评价小组参与了食品咀嚼和面团收集。使用颗粒分布分析、顶空固相微萃取气相色谱 - 质谱联用仪（SPME - GC - MS）、电子鼻和动态主导感官属性测试对超声处理后的火腿进行口腔加工分析。结果表明，与对照组相比，超声处理后的火腿在口腔加工过程中的咀嚼时间和咀嚼次数显著增加，火腿食用面团中的唾液含量显著降低，风味物质的种类和含量显著增加，并且超声处理显著降低了冕宁火腿的咸味和酸味等主导感官属性。本文以冕宁火腿食团为研究对象，分析了超声处理对冕宁火腿风味感知的影响，为火腿后端加工工艺的优化提供了理论依据。
