刘雅宁,张佳敏,杨轶浠,昝博文,张李智桐,唐春,冉艳琼.不同包装材料对酱肉挥发性风味物质的影响[J].包装工程,2023,44(1):244-252.
LIU Yia-ning,ZHANG Jia-min,YANG Yi-xi,ZAN Bo-wen,ZHANG Li-zhi-tong,TANG Chun,RAN Yan-qiong.Effects of Different Packaging Materials on Volatile Flavor Substances of Sauce Meat[J].Packaging Engineering,2023,44(1):244-252. |
| 不同包装材料对酱肉挥发性风味物质的影响 |
| Effects of Different Packaging Materials on Volatile Flavor Substances of Sauce Meat |
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| DOI：10.19554/j.cnki.1001-3563.2023.01.027 |
| 中文关键词: 酱肉 不同包装材料 挥发性风味物质 主成分分析 |
| 英文关键词: sauce meat different packaging materials volatile flavor substances main component analysis |
| 基金项目:四川省科技厅重点研发项目(2020YFN0147);西藏自治区科技计划重点研发项目(XZ202001ZY0033G);国家现代农业产业体系四川生猪创新团队(scsztd–2022–08);肉类加工四川省重点实验室科研项目(21–R–35) |
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| 中文摘要: |
| 目的 研究酱肉在PET/AL/PE铝箔包装、PET/PE透明包装条件下不同时间段的挥发性风味物质的变化。方法 采用顶空固相微萃取–气相色谱–质谱连用法(SPME–GC–MS)并结合相对气味活度值(ROAV)、主成分分析(PCA)对酱肉挥发性风味物质变化进行分析。结果 研究发现，酱肉中挥发性物质主要为酯类、醇类，其中苯甲酸乙酯、乙酸芳樟酯、癸酸乙酯、正己酸乙酯、(+)–柠檬烯、壬醛、正己醛、(–)–4–萜品醇、桉叶油醇、芳樟醇、乙基麦芽酚、茴香脑的ROVA值大于1，为关键风味物质。PCA分析得出，2–甲基丁酸乙酯、(E,E)–2,4–壬二烯醛、正己酸乙酯、2,5–辛二酮、(1R)–2,6,6–三甲基双环[3.1.1]庚–2–烯、3–甲硫基丙醛、异丁酸乙酯、茴香脑为特征性挥发性风味物质。另外，通过对在PET/AL/PE铝箔和PET/PE透明包装下，酱肉各类风味物质含量、主体香味物质和异味物质ROVA值、主成分分析的比较，说明不同包装材料对酱肉挥发性风味物质的成分、含量均有影响。结论 从长期检测的结果看出，PET/AL/PE铝箔包装比PET/PE透明包装可显著地阻止脂肪氧化，较少生成异味物，可更好地保护酱肉的香味，为酱肉的贮藏保鲜提供了依据。 |
| 英文摘要: |
| The work aims to study the changes of volatile flavor substances in PET/AL/PE aluminum foil and PET/PE transparent packaging conditions in different time periods. The solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was used to analyze the changes of volatile flavor substances in combination with the relative odor activity value (ROAV) and principal component analysis (PCA). It was found that the mainly volatile substances in the sauce meat were esters and alcohols. The ROVA value of ethyl benzoate, linyl acetate, ethyl decanoate, ethyl hexate, (+)-limonene, nonaldehyde, 1-hexaldehyde, (-)-4-terpineol, eucalyptus oleanol, linalool, ethyl maltol and anisol were greater than 1, which were the key flavor substances. In addition, the PCA analysis showed that 2-methyl butyrate, (E,E)-2,4-nonadienaldehyde, ethyl-hexanoate, 2,5-Syndietone, (1R)-2,6,6-trimethylbicyclo [3.1.1] hept-2-ene, 3-methylthiopropaldehyde, ethyl isobutyrate and anisol were characteristic volatile flavor substances. In addition, by comparing the content of various flavor substances, the ROVA value of main flavor substances and odor substances and the principal component analysis of sauce meat with PET/AL/PE aluminum foil and PET/PE transparent packaging, it showed that the different packaging materials had different effects on the composition and content of volatile flavor substances of the sauce meat. According to the long-term test results, the PET/AL/PE aluminum foil packaging can significantly prevent fat oxidation and produce less peculiar smell than PET/PE transparent packaging, which can better protect the flavor of the sauce meat. |
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