黄原胶对卤肉酱品质及风味的影响

Effects of xanthan gum on quality and flavor of braised meat sauce

中文关键词:  卤肉酱  黄原胶  低场核磁共振  游离氨基酸  气相色谱-离子迁移谱法  挥发性风味物质

英文关键词:braised meat sauce  xanthan gum  low-field nuclear magnetic resonance  free amino acids  gas chromatography-ion mobility spectrometry  volatile flavor substances

中文摘要:

      目的 对比添加不同浓度黄原胶对卤肉酱品质和风味的影响。方法 以卤肉酱为烹饪载体, 通过质构检测、低场核磁共振检测、6-氨基喹啉基-N-羟基-琥珀酰亚氨基甲酸酯(6-aminoquinolyl-N- hydroxysuccinimidyl carbamate, AQC)衍生法和气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)等对添加0%、0.2%、0.4%、0.6%、0.8%、1.0%黄原胶的卤肉酱的品质及风味物质进行对比分析。结果 添加黄原胶能有效改善卤肉酱硬度和咀嚼性大等不良口感, 使肉质更富有弹性。不易流动水是卤肉酱体系中最为主要的水分状态, 加入黄原胶能更好地束缚住体系内结合水并降低脂肪流动性; 添加黄原胶的卤肉酱样品中共发现了21种氨基酸且其含量呈显著性增加趋势(P<0.05), 并能增强鲜味和甜味, 掩盖部分苦味; GC-IMS的差异图谱和指纹图谱表明, 挥发性风味物质数量随着黄原胶浓度增加而增加, 添加黄原胶后卤肉酱主要风味成分从醛类和酮类化合物变为醛类和醇类化合物。结论 黄原胶能够提高肉制品质构和持水力, 并且能丰富产品风味。

英文摘要:

      Objective To compare the effects of different concentrations of xanthan gum on the quality and flavor of braised meat sauce. Methods Using braised meat sauce as a cooking carrier, the texture detection, low-field nuclear magnetic resonance detection, 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) derivatization method and gas chromatography-ion mobility spectrometry (GC-IMS) and other test methods were used to compare and analyze the quality and flavor substances of braised pork sauce added with 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1.0% xanthan gum. Results Adding xanthan gum could effectively improve the unfavorable taste of braised pork sauce, such as hardness and chewiness, and made the meat more elastic. The water that was not easy to flow was the most important water state in the braised meat sauce system. Adding xanthan gum could better bind the bound water in the system and reduce the fluidity of fat. A total of 21 kinds of amino acids were found in the braised meat sauce samples with xanthan gum added. And its content showed a significant increase trend (P<0.05), and it could enhance the umami and sweetness, and mask part of the bitterness; GC-IMS differential spectra and fingerprints showed that the amount of volatile flavor compounds increased with the concentration of xanthan gum. However, after adding xanthan gum, the main flavor components of braised meat sauce changed from aldehydes and ketones to aldehydes and alcohols. Conclusion Xanthan gum can improve the quality characteristics of meat products, such as texture and water holding capacity, and can enrich the flavor of products. This research provides a theoretical basis for the development and application of braised meat sauce products.