配送和贮藏条件及二次加热方式对红烧猪肉脂质氧化、挥发性风味物质和脂肪酸组成的影响.docVIP

配送和贮藏条件及二次加热方式对红烧猪肉脂质氧化、挥发性风味物质和脂肪酸组成的影响 王瑞花 陈健初 叶兴乾 刘东红 浙江大学生物系统工程与食品科学学院馥莉食品研究院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程中心 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 本文研究红烧猪肉在热链配送 (保温箱, 65℃) 贮藏5 h, 冷链配送 (冰箱, 4℃) 贮藏5 d并且经微波和气蒸二次加热的过程中, 脂质氧化、挥发性风味成分和脂肪酸组成的变化情况。以过氧化值 (POV) 、硫代巴比妥酸值 (TBA) 、羰基值和双烯值为指标评价红烧猪肉的脂质氧化程度, 结果表明:红烧猪肉在两种贮藏条件下, 脂质氧化程度随着贮藏时间的延长显著提高 (P0.05) 。红烧猪肉分别经微波和气蒸二次加热, 脂质氧化程度存在显著性差异 (P0.05) 。采用SPME-GC/MS测定红烧猪肉的挥发性风味物质, 结果显示:挥发性风味物质在贮藏过程中发生明显的变化, 尤以醛类和醇类显著 (P0.05) 。红烧猪肉在热链配送贮藏过程中总挥发性风味成分含量 (以峰面积计) 先上升后下降, 而经微波和气蒸二次加热的冷链红烧猪肉总挥发性风味成分均呈上升趋势。通过GC对红烧猪肉的脂肪酸组成分析, 红烧猪肉在热链配送贮藏过程中UFA/SFA的比例先升高后下降, 而经二次加热后冷链红烧猪肉UFA/SFA均呈上升趋势。不同配送贮藏条件及二次加热方式对红烧猪肉的营养和风味品质具有较显著的作用。 关键词： 红烧猪肉; 冷链配送; 热链配送; 脂质氧化; 挥发性风味物质; 脂肪酸组成; 作者简介：王瑞花, 女, 1990年出生, 硕士生 作者简介：陈健初 E-mail:jc@ 收稿日期：2016-09-16 基金：国家科技支撑计划项目 (2014BAD04B01) Effect of Delivery, Storage and Reheating Procedures on the Lipid Oxidation, Volatile Flavor Compounds and Fatty Acid Compositions Wang Ruihua Chen Jianchu Ye Xingqian Liu Donghong Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R D Center for Food Technology and Equipment; Abstract： Braised pork was stored at hot chain condition (incubator, 65 ℃) for 5 h and cold chain condition (fridge, 4 ℃) for 5 days, then reheated by microwaving and steaming in order to study changes occurring in the lipid oxidation, volatile flavor compounds and fatty acid composition. Peroxide value (POV) , 2-thiobarbituric acid (TBA) , carbonyl value and diene value were measured to evaluate the lipid oxidation, suggesting that the degree of lipid oxidation significantly increased with the extension of storage time (P 0.05) . The lipid oxidation existed significant differences between braised pork reheated by microwaving and steaming (P 0.05) . Volatile flavor compounds in braised pork were investigated by SPME-GC/MS, and the results showed that sign