皮下脂肪和肌内脂肪对猪肉风味的作用

doi:10.3864/j.issn.0578-1752.2011.10.017

摘要/Abstract

摘要： 【目的】探讨皮下脂肪和肌内脂肪对猪肉风味的贡献，为改善猪肉产品风味提供理论依据。【方法】在猪瘦肉中添加不同比例或种类的皮下脂肪，或在去脂猪肉中添加肌内或皮下脂肪，热处理后，用GC-MS和电子鼻对各样品的风味进行测定。【结果】在猪肉中添加不同比例或种类的皮下脂肪不会使挥发性风味物质在种类上发生显著变化，只是在部分物质的峰面积上有不同程度改变；偏最小二乘回归（PLSR）和电子鼻分析表明，添加不同种类或比例的皮下脂肪不会引起猪肉整体风味太大的改变。在去脂肉中添加5%的皮下脂肪后，挥发性物质中醛和酮的种类显著增加，总的峰面积增加了50%左右；添加5%的肌内脂肪后，酮和醛的种类也会显著增加，总的峰面积增加了150%左右，但会引起含氮化合物种类的显著减少；PLSR和电子鼻分析表明，在去脂肉中添加皮下脂肪不会引起样品整体风味的较大改变，而肌内脂肪的添加会使其整体风味发生明显变化。【结论】皮下脂肪的添加对猪肉整体风味的改变非常有限，肌内脂肪对猪肉风味的作用远大于皮下脂肪。

关键词: 猪肉, 皮下脂肪, 肌内脂肪, 风味

Abstract: 【Objective】The objective of this study was to investigate the flavor contribution of subcutaneous and intramuscular fat to pork and provide a scientific basis for improvement of pork products flavor. 【Method】 Different proportions or kinds of subcutaneous fat was added to lean pork, and intramuscular or subcutaneous fat was added to the pork in which the total intramuscular fat had been removed, after cooking, the flavor of above samples was determined by GC-MS and electronic nose. 【Result】 Except the peak area of part of compounds changed to some extent, adding different proportions or kinds of subcutaneous fat to lean pork had no effect on the kinds of volatile flavor compounds in cooked samples. The electronic nose and Partial Least Squares Regression (PLSR) analysis showed that adding different proportions or kinds of subcutaneous fat to lean pork did not result in much change in whole flavor of cooked samples. When 5% subcutaneous fat was added to defatted pork, the kinds of aldehydes and ketones were significantly increased, and the total peak area of the cooked samples was increased by 50%; when 5% intramuscular fat was added, the kinds of aldehydes and ketones were also significantly increased, and the total peak area of the cooked samples was increased by 150%, while the kinds of nitrogen containing compounds were significantly reduced. The electronic nose and PLSR analysis showed that adding subcutaneous fat to defatted pork had little effect on the whole flavor of the cooked samples, but when intramuscular fat was added a remarkable difference was observed. 【Conclusion】 Intramuscular fat contributes significantly to pork flavor while the role of subcutaneous fat is very limited.

Key words:

pork, subcutaneous fat, intramuscular fat, flavor

黄业传, 贺稚非, 李洪军, 秦刚, 王庭, 马明辉. 皮下脂肪和肌内脂肪对猪肉风味的作用[J]. 中国农业科学, 2011, 44(10): 2118-2130.

HUANG Ye-Chuan, HE Zhi-Fei, LI Hong-Jun, QIN Gang, WANG Ting, MA Ming-Hui. The Flavor Contribution of Subcutaneous and Intramuscular Fat to Pork[J]. Scientia Agricultura Sinica, 2011, 44(10): 2118-2130.

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