风味成分的影响.PDF

6 2016, Vol. 30, No. 04 肉类研究 中国肉类食品综合研究中心 基础研究 MEAT RESEARCH CHINA MEAT RESEARCH CENTER 低温高压及预先添加NaCl对牛骨汤的煮制效果及 风味成分的影响 * 刘文营，李迎楠，成晓瑜 ，贾晓云，曲 超，李家鹏，陈文华 （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，北京 100068 ） 摘  要：研究加压煮制对牛骨汤煮制效果的影响，并对预先添加NaCl对骨汤风味的影响进行分析。结果表明：低 温高压相较于常规煮制，蛋白质溶出速率有显著提升。气质联用对风味物质进行检测结果显示：肉汤中酯类、杂 环物质、酮类、烃类、酸类、醛类、芳香族化合物和醇类等均有不同程度的变化；加入NaCl 煮制时肉汤中酯类、 酸类、芳香族和醇类物质种类和相对含量均有不同程度的增加，杂环物质种类和相对含量较仅加压制备样品有显著 下降；酮类、醛类和醇类物质种类均有不同程度的增加，但是相对含量均较对照组要小；烃类物质种类没有发生变 化，但是相对含量明显增加。因此，加压煮制过程中添加NaCl ，对牛骨汤中挥发性物质的种类有明显影响。 关键词：牛骨汤；蛋白质；气相质谱；风味 Effect of Low-Temperature and High-Pressure Boiling and NaCl Addition on Protein Content and Flavor Components of Bovine Bone Broth * LIU Wenying, LI Yingnan, CHENG Xiaoyu , JIA Xiaoyun, QU Chao, LI Jiapeng, CHEN Wenhua (Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China) Abstract: The effect of boiling under pressurized condition on the protein content of bovine bone broth was investigated as well as the effect of NaCl addition during boiling on its flavor components. The dissolution rate of protein was significantly accelerated under low-temperature and high-pressure conditions compared with the conventional boiling method. The esters, heterocyclic compounds, hydrocarbons, ketones, acids, aldehydes, aromatic compounds and alcohols in the broth changed to different extents as detected by GC-MS. The composition and relative contents of esters, acids, a