摘要
以伊拉兔为研究对象,采用顶空固相微萃取法分别对超声腌制、滚揉腌制、静置腌制后的兔肉和鲜兔后腿肉的挥发性成分进行提取,并用气相色谱-质谱联用仪对提取出来的物质进行定性和相对含量分析。结果表明:总共测得挥发性成分67种,4种处理方式后的样品挥发性成分的种类分别为44、32、42种和43种。4种处理后的主要成分风味物质都以醛类、烃类、酯类、酮类和醇类为主,醛类为最多。超声腌制和滚揉腌制兔肉风味成分的总峰面积要显著低于鲜兔肉,有助于兔肉的脱腥进而改善兔肉的风味。
The volatile compounds of hindquater meat of Ira rabbit cured by ultrasonic-assisted curing, tumbling curing and standing curing, respectively and fresh rabbit meat were extracted by headspace solid-phase micro-extraction（HS-SPME） and identified and quantified by gas chromatograph-mass spectrometry（GC-MS）. A total of 67 volatile compounds were identified and 44, 32, 42 and 43 volatile compounds were detected in cured rabbit meat from the above three techniques and the fresh sample, respectively. The volatile composition of all four samples was dominated by aldehydes, hydrocarbons, esters, ketones and alcohols, and aldehydes were the most predominant. The total peak area of volatile compounds of cured rabbit meat from ultrasonic and tumbling treatments were significantly lower than that of the fresh rabbit meat, suggesting both treatments can improve the flavor profile of rabbit meat.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第20期130-134,共5页
Food Science
基金
国家兔产业技术体系肉加工与综合利用项目(CARS-44-D-1)
农业部公益性行业(农业)科研专项(201303144)
