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MEAT RESEARCH
2016
(2)
1-4
北京清酱肉诱导氧化及哈败气味分析
作 者：
成晓瑜;刘文营;张顺亮;赵冰;李迎楠;贾晓云;王守伟
单 位：
中国肉类食品综合研究中心北京食品科学研究院国家肉类加工工程技术研究中心
关键词：
固相微萃取-嗅闻-气相色谱质谱法;北京清酱肉;气味;诱导氧化
摘 要：
采用脂肪诱导氧化方法对北京清酱肉进行诱导氧化稳定期考察,并借助固相微萃取-嗅闻-气相色谱质谱法对氧化产生哈败味道的样品进行挥发性气味分析。结果表明:诱导温度与诱导期呈负相关性.90℃氧化诱导期只有5.26 h。清酱肉经诱导氧化后出现哈败味,经嗅闻-气质色谱共筛选出44种挥发性气味成分,其中对照组27种,哈败组31~34种。哈败后清酱肉的醛类的种类增加最明显,由5种增加到13种,其中己醛的相对含量增加最高,3-甲基丁醛、戊醛、反-2-辛烯醛、癸醛、反-2-辛烯醛、反-2-癸烯醛、反,反-2-4-癸二烯醛为新增的醛类物质,它们均对哈败气味的呈现起到一定作用。
译 名：
Analysis of Induced Oxidation and Main Rancid Compounds of Beijing Pickled Sauced Meat
作 者：
CHENG Xiaoyu;LIU Wenying;ZHANG Shunliang;ZHAO Bing;LIYingnan;JIAXiaoyun;WANG Shouwei;China Meat Processing and Engineering Center,China Meat Research Center,Beijing Academy of Food Sciences;
关键词：
solid-phase microextraction combined with gas chromatography-mass spectrometry-olfactometry(SPME-GCMS-O);;Beijing pickled sauced meat;;odor;;induced oxidation
摘 要：
The induction of fat oxidation was performed to evaluate the oxidation stability of Beijing pickled sauced meat and the main volatile odor compounds responsible for its oxidative rancidity were analyzed by solid-phase microextraction(SPME) combined with gas chromatography-mass spectrometry-olfactometry(GC-MS-O).The results showed that temperature had a negative correlation with the induction period of fat oxidation;the oxidation period was only 5.26 h at90 °C.The meat product developed a rancid odor after induction of fat oxidation.A total of 44 volatile odor compounds were detected by GC-MS-O,27 compounds of which existed in control samples and 31-34 of which in oxidized samples.The number of aldehydes increased most obviously,from 5 to 13,and 7 new aldehydes,isovaleraldehyde,valeraldehyde,(e)-2-octenal,decanal,E,E-2,4-decedienal,3-heptylacrolein and trans-2-nonenal,were identified,all of which played a role in the rancid odor.The maximum increase in the relative amount of hexanal was observed among all the identified aldehyde compounds.
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