摘要
应用感官评价、挥发性风味物质检测和电子鼻技术分析祁门红茶添加量(0%、0.05%、0.10%、0.15%、0.20%、0.25%)对传统猪肉脯感官及风味品质的影响。结果表明:相比于对照组(0%),添加0.20%~0.25%祁门红茶可新增特征香气成分橙花醇和香叶醇,显著提升猪肉脯的茶香味(P<0.05),猪肉脯中己醛、己酸、甲硫醇的相对含量分别显著降低5.75%~6.92%、0.49%~0.57%和0.10%~0.11%(P<0.05),并通过吸附油脂减少了异味感和油腻感,显著降低硫代巴比妥酸反应物值和羰基含量(P<0.05),抑制脂质氧化和蛋白质氧化,促进2-乙基吡嗪、2-甲基-6-乙烯基吡嗪等杂环化合物的生成,赋予猪肉脯更浓的焙烤风味。由此可见,添加祁门红茶可以提升猪肉脯的感官及风味品质。
The effect of adding different amounts(0%,0.05%,0.10%,0.15%,0.20%,and 0.25%)of Keemun black tea on the sensory quality and flavor quality of dried pork slices were studied by sensory evaluation,detection of volatile flavor compounds and electronic nose analysis.The results showed that compared with the control group(without the addition of the tea),nerol and geraniol,characteristic aroma components in Keemun black tea,were detected in dried pork slices with 0.20%–0.25%of Keemun black tea,which significantly improved the tea-like aroma of dried pork slices(P<0.05).And the relative contents of hexanal,hexanoic acid and methanethiol in dried pork slices with 0.20%–0.25%of Keemun black tea were significantly decreased by 5.75%–6.92%,0.49%–0.57%,and 0.10%–0.11%,respectively(P<0.05).By adsorbing lipids,Keemun black tea could reduce the off-flavor and greasy mouthfeel of dried pork slices(P<0.05).The thiobarbituric acid reactive substance values and carbonyl contents were significantly reduced(P<0.05),and the oxidation of lipid and protein was inhibited.The addition of Keemun black tea in dried pork slices was beneficial to the formation of heterocyclic compounds such as 2-ethylpyrazine and 2-methyl-6-vinylpyrazine,imparting a stronger roasted flavor to dried pork slices.In conclusion,the addition of Keemun black tea could improve the sensory quality and flavor quality of dried pork slices.
作者
崔萃
谢婷婷
周宇
张正敏
顾千辉
陈从贵
CUI Cui;XIE Tingting;ZHOU Yu;ZHANG Zhengmin;GU Qianhui;CHEN Conggui(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Three Squirrels Co.Ltd.,Wuhu 241000,China)
出处
《肉类研究》
2022年第5期54-61,共8页
Meat Research
基金
安徽省科技重大专项(202003a06020029)。
关键词
猪肉脯
祁门红茶
气相色谱-质谱联用技术
电子鼻
风味
dried pork slices
Keemun black tea
gas chromatography-mass spectrometry
electronic nose
flavor
