Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening
Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening
复制标题
脉冲压力辅助腌制对腌制和干熟过程中猪肉培根脂质氧化和挥发物形成的影响
DOI：
10.1016/j.lwt.2015.07.016
复制
发表时间：
2015-12-01
影响因子：
6
通讯作者：
Ma, Meihu
中科院分区：
文献类型：
--
作者：
Jin, Guofeng;He, Lichao;Ma, Meihu
本研究将脉冲加压腌制技术应用于腊肉腌制，通过对腌制和干燥成熟过程中肉类样品的水分、酸值、过氧化值、TBARS值和挥发性风味物质的测定，研究了脉冲加压腌制技术对咸肉干燥成熟过程中水分和脂肪氧化变化以及最终产品风味成分的影响。结果表明，脉冲加压腌制能有效提高腌制腊肉的肌肉保水性，降低腌制腊肉中亚硝酸钠的残留量。干燥熟化48h后，脉冲加压卤水样品和对照样品的水分和亚硝酸钠含量分别为32.84%、14.56 mg/kg干基和29.81%、18.59 mg/kg干基。此外，脉冲压力处理促进了咸肉的脂肪氧化(P<；0.05)，从而形成了比对照咸肉更多的脂肪氧化源风味化合物(酯、醇和醛)。说明脉冲加压腌制能有效改善腌制腊肉的感官品质。(C)2015爱思唯尔有限公司。保留所有权利。
In this study, the pulsed pressure-assisted brining technology was used for bacon brining, and its effect on the moisture and lipid oxidation changes during drying-ripening period as well as the flavor composition of final products was investigated by determining the moisture content, acid value, peroxide value, TBARS value and volatile flavor compounds in meat samples during brining and drying-ripening. The results indicated that pulsed pressure-assisted brining could effectively increase the muscle water-holding capacity and decreased the sodium nitrite residues in final cured bacons. After drying-ripening (48 h) the moisture and sodium nitrite content in pulsed pressure-assisted brined samples and control samples were 32.84%, 14.56 mg/kg dry basis and 29.81%, 18.59 mg/kg dry basis, respectively. In addition, the lipid oxidation was promoted by pulsed pressure treatment (P < 0.05), and thus forming more lipid oxidation originated flavor compounds (esters, alcohols and aldehydes) in the pulsed pressure-assisted brined bacons than in control bacons. These suggested that pulsed pressure-assisted brining could effectively improve the sensory quality of cured bacon. (C) 2015 Elsevier Ltd. All rights reserved.