李迎楠+刘文营+贾晓云+张顺亮+王乐+杨凯+陈文华+曲超+许典+成晓瑜

摘 要：为确定适宜的清酱肉杀菌工艺，研究不同温度（95、100、105、110、115、120 ℃）下灭菌20 min对清酱肉色泽及主体风味物质的影响，并对其挥发性特征风味进行分析。结果表明：随着杀菌温度的升高，样品的亮度值（L*）和黄度值（b*）呈下降的趋势，而红度值（a*）则出现了先升高后下降的变化，杀菌温度较高时a*降低显著（P<0.05）；通过电子鼻对产品进行主成分分析和线性判别分析，两者的总方差贡献率分别为97.78%和89.98%，各样品整体风味具有明显的差异性；气相色谱-质谱联用分析表明，杀菌温度为105 ℃时，清酱肉挥发性风味物质相对含量较高，为91.71%，种类相对较多，样品风味品质较好，其中具有特征风味的醛类、酯类化合物的相对含量分别为13.61%和32.10%。杀菌温度对清酱肉样品色泽及风味品质有很大的影响，杀菌温度为105 ℃时清酱肉样品色泽及风味较佳，可推荐应用于工业化生产。

关键词：清酱肉；杀菌温度；色泽；风味

Abstract： The objective of the present investigation was to optimize the heat sterilization of pickled sauced meat. For this purpose， we investigated the effect of different sterilization temperatures （95， 100， 105， 110， 115 and 120 ℃） for 20 min on the color and principal flavor compounds of pickled sauced meat， and we also analyzed the characteristic volatile flavor components. Results showed that as the sterilization temperature increased， the brightness （L*） and yellowness （b*） values gradually decreased， but the redness （a*） value exhibited an initial increase followed by a decrease， which presented a significant decrease at higher sterilization temperature （P > 0.05）. The volatile compounds emitted from the product were detected by an electronic nose. Principal component analysis （PCA） and linear discriminant analysis （LDA） of the data obtained showed a total variance contribution rate of 97.78% and 89.98% respectively， indicating a significant difference in the overall flavor of the samples. GC-MS analysis suggested that the relative content of volatile flavor compounds in pickled sauced meat was higher （up to 91.71%） at a sterilization temperature of 105 ℃ compared with other temperatures. Moreover， a larger number of volatile compounds were detected including characteristic flavor esters and ketones， accounting for 13.61% and 32.10% of the total volatiles， respectively in the product sterilized at 105 ℃， which was also found to have better flavor quality. The above results indicated that sterilization temperature has a great impact on the color and flavor of pickled sauced meat and sterilization at 105 ℃ gives better color and flavor， therefore being suitable for in industrial application.

Key words： pickled sauced meat； sterilization temperature； color； flavor

DOI：10.7506/rlyj1001-8123-201705007

中圖分类号：TS251.94 文献标志码：A 文章编号：1001-8123（2017）05-0033-07

清酱肉属我国传统腌腊肉制品，多以五花猪肉为原料，加工工艺主要经由盐腌、酱腌、烘干及风干等步骤，清酱肉风味独特，深受消费者的喜爱。

杀菌温度是影响肉制品保藏的重要因素之一，低温杀菌处理可保留肉制品原有的感官品质和风味特征，但温度较低会引起杀菌不彻底，使得产品需要全程冷链，且货架期短；而温度较高则会使产品的营养、风味及口感有很大的损失，并且对产品的色泽、质构及风味均有不同程度的影响；同时，高温条件会诱使脂肪和蛋白质过度氧化，过度氧化产物会对腌腊肉制品主体风味的呈现和消费者的健康带来潜在的危害[1]。不同杀菌温度条件下的肉制品会发生不同的美拉德反应、脂肪氧化及蛋白氧化降解反应等，从而产生不同的风味物质，进而影响肉制品的特征风味[2]。

近年来，气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）联用技术被广泛应用于肉制品特征风味物质的定性、定量分析及生产加工指导等[3-4]。在杀菌方式研究方面，赵冰等[5]研究发现低温巴氏杀菌熏肉的风味及色泽均优于高温高压杀菌产品，风味物质的种类及所占比例均高于高温高压杀菌产品；……