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MEAT RESEARCH
2016,30
(1)
1-5
苹果木烟熏液对湖南腊肉品质的影响
作 者：
赵冰;周慧敏;王守伟;李素;张顺亮;成晓瑜;李家鹏;曲超;艾婷;许典
单 位：
中国肉类食品综合研究中心北京食品科学研究院肉类加工技术北京市重点实验室
关键词：
苹果木烟熏液;挥发性风味化合物;色泽;湖南腊肉
摘 要：
以湖南腊肉为对象,从感官品质、色泽、苯并(a)芘的含量和挥发性风味物质的组成等研究苹果木烟熏液的性质,并与目前市场上烟熏液产品进行比较。结果表明:苹果木烟熏液制作的腊肉的感官品质较好,色泽均一稳定,风味清新,无苯并(a)芘检出,在挥发性风味物质中代表烟熏风味的酚类化合物含量达到7226.87μg/kg,可以赋予湖南腊肉良好的品质。
译 名：
Effect of Apple Wood Liquid Smoke on Hunan Bacon Quality
作 者：
ZHAO Bing;ZHOU Huimin;WANG Shouwei;LI Su;ZHANG Shunliang;CHENG Xiaoyu;LI Jiapeng;QU Chao;AI Ting;XU Dian;Beijing Key Laboratory of Meat Processing Technology, Beijing Academy of Food Sciences,China Meat Research Center;
关键词：
apple wood liquid smoke;;volatile flavor compounds;;color;;Hunan bacon
摘 要：
In this study,Hunan bacons were made with apple wood liquid smoke and commercially available liquid smoke,respectively,and their sensory quality,color,benzo(a) pyrene content and volatile flavor components were investigated.The results showed that the bacon made with apple wood liquid smoke had a better sensory quality,the color was uniform and stable,and no benzo(a) pyrene was detected in the meat.In the apple wood liquid smoke bacon,the content of phenolic compounds as the main flavor compounds that could ensure good quality of Hunan bacon was 7 226.88 μg/kg.
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