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中国精品科技期刊2020
还传明,李华,王恒鹏,等. 6款市售狮子头的品质及风味分析[J]. 食品工业科技,2024,45(9):1−10. doi: 10.13386/j.issn1002-0306.2023050209.
引用本文: 还传明,李华,王恒鹏,等. 6款市售狮子头的品质及风味分析[J]. 食品工业科技,2024,45(9):1−10. doi: 10.13386/j.issn1002-0306.2023050209.
HUAN Chuanming, LI Hua, WANG Hengpeng, et al. Quality and Flavor Analysis of Six Commercially AvailableStewed Pork Balls[J]. Science and Technology of Food Industry, 2024, 45(9): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050209.
Citation: HUAN Chuanming, LI Hua, WANG Hengpeng, et al. Quality and Flavor Analysis of Six Commercially AvailableStewed Pork Balls[J]. Science and Technology of Food Industry, 2024, 45(9): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050209.

6款市售狮子头的品质及风味分析

Quality and Flavor Analysis of Six Commercially AvailableStewed Pork Balls

  • 摘要: 为明确现有市售狮子头产品的品质差异,本研究通过6款不同品牌(A1-口缘、A2-五亭桥、A3-琪津、A4-老扬城、A5-三珍斋、A6-黄珏)市售狮子头的感官、色泽、质构特性、失水率、脂肪氧化等理化指标综合分析市售狮子头的品质性状,结合游离脂肪酸和挥发性风味物质进行表征。结果表明,A1狮子头感官评分高达34分,6款市售狮子头中A4的红度值高达3.46±0.08,而A1的脂肪氧化值最低为0.44 mg MDA/kg,其中A5、A6的咀嚼性较低为0.21±0.02、0.32±0.11 mJ;6款市售狮子头以油酸为主,其次以棕榈酸、硬脂酸等饱和脂肪酸构成,狮子头中的多不饱和脂肪酸被大量氧化反应分解为醛类等物质,同时饱和脂肪酸含量明显提升。γ-松油烯、己醛、芳樟醇、壬醛等为其共有的挥发性风味物质,除此之外,A1主要关键挥发性风味物质为2-戊基呋喃,A2主要关键挥发性风味物质为巴伦西亚橘烯、甲基庚烯酮、异戊醛,而A4主要关键挥发性风味物质为辛酸乙酯,A5为4-萜烯醇、十一醇、甲硫醇、糠醇、糠醛、硬脂酸甲酯、茴香脑,A6则是十一醇、苯丙醛。因此烃类、醛类与醇类、酮类可能是影响不同市售狮子头产品风味品质的主要因素。该研究结果可为市售狮子头产品质量评价体系的构建以及风味统一与产品开发生产提供理论参考。

     

    Abstract: In order to clarify the quality differences of existing commercially available stewed pork ball products, this study comprehensively analyzed the quality traits of commercially available stewed pork ball of six different brands (A1-Mouth Edge, A2-Wutting Bridge, A3-Kijin, A4-Lao Yangcheng, A5-Sanzhenzhai, and A6-Huangjue) on the physicochemical indices of organoleptic, colour and lustre, textural characteristics, water loss rate and fat oxidation, combined with the free fatty acids and volatile flavour compounds to characterize. The results showed that the sensory score of the A1 stewed pork ball was as high as 34 points, and the redness value of A4 was as high as 3.46±0.08 among the six types of commercially available stewed pork balls, while the fat oxidation value of A1 was the lowest at 0.44 mg MDA/kg, and the masticatory of A5 and A6 was lower at 0.21±0.02 and 0.32±0.11 mJ, respectively. The free fatty acids composition of the six commercially available stewed pork balls, which were mainly composed of oleic acid and secondly composed of saturated fatty acids such as palmitic acid and stearic acid. The polyunsaturated fatty acids in stewed pork balls were decomposed into aldehydes and other substances by a large number of oxidation reactions, while the content of saturated fatty acids was significantly increased. γ-Pinene, hexanal, linalool, nonanal, etc. were the common volatile flavor substances, in addition, the main key volatile flavor substances of A1 were 2-pentyl furan, the main volatile flavor compounds of A2 were Valencia orange alkene, methyl heptane, isovaleraldehyde, while A4 was ethyl caprylate, A5 was 4-terpineol, undecyl alcohol, methyl mercaptan, furfuryl alcohol, furfural, methyl stearate, anethole, and A6 was undecyl alcohol, phenylpropanoid. Thus, hydrocarbons and aldehydes, along with alcohols and ketones, might be the major factors affecting the flavor quality of various commercially available stewed pork ball products. The results of this study may provide a theoretical reference for the construction of the product quality evaluation system for commercially available stewed pork ball products, as well as flavor unification and product development and production.

     

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