中文题名: |
超声预处理对非烟熏腊肉风味的影响研究
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姓名: |
张健
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学号: |
2019208029
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保密级别: |
公开
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论文语种: |
chi
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学科代码: |
083201
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学科名称: |
工学 - 食品科学与工程(可授工学、农学学位) - 食品科学
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学生类型: |
博士
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学位: |
工学博士
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学校: |
南京农业大学
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院系: |
食品科技学院
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专业: |
食品科学与工程
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研究方向: |
肉品加工与质量安全控制
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第一导师姓名: |
张万刚
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第一导师单位: |
南京农业大学
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完成日期: |
2023-12-01
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答辩日期: |
2023-12-01
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外文题名: |
Study on the Effects of Ultrasonic Pretreatment on Flavor of Unsmoked Chinese Bacon
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中文关键词: |
超声预处理 ; 挥发性风味 ; 非挥发性滋味 ; 非烟熏腊肉
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外文关键词: |
Ultrasonic pretreatment ; Volatile flavor compound ; Non-volatile taste compound ; Unsmoked Chinese bacon
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中文摘要: |
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腊肉是一种深受消费者欢迎的中国传统肉制品。依据生产工艺不同,可将其分为烟熏和非烟熏两种类型。然而,由于非烟熏腊肉在整个生产过程中未经高温工艺处理,因此终产品风味不足的缺点一直是肉类行业面临的挑战。风味分为可被人体嗅觉感知的挥发性风味和可被人体味觉感知的非挥发性滋味。风味特征是决定肉制品品质和消费者接受度的重要指标,因此提高非烟熏腊肉风味品质是迫切需要解决的问题。超声技术是一种安全环保的新兴技术,可通过空化效应产生的各种物理和化学反应影响肉的品质属性。前期研究报道超声可有效提升肉的品质,如超声可加速肉的腌制进程、改善肉的嫩度、增强肉的乳化性能、提高肉的冷冻和解冻进程和保障贮藏期肉的安全性。但尚未有超声处理对干腌肉制品终产品风味特征影响的报道。因此针对非烟熏腊肉风味不足的缺陷,本研究首次提出将超声技术应用于非烟熏腊肉的生产过程中,以期实现提高终产品品质特别是整体风味品质的目的。本研究首先通过对非烟熏腊肉终产品的挥发性风味和非挥发性滋味的感官评价实验,初步判定了超声预处理可达到提高终产品风味的目的。然后通过多组学技术分别鉴定了样品中的挥发性风味物质和非挥发性滋味物质,并利用多元统计分析方法筛选出了超声预处理后引起产品风味提高的关键物质。最后挖掘出了超声改善终产品风味的潜在机理。本研究结果表明超声技术可作为一种有前景的手段来提高非烟熏腊肉风味特征。具体的研究内容和结果如下:
1. 超声预处理对非烟熏腊肉感官属性及理化品质的影响
本章内容主要通过感官评价实验初步探究了超声预处理对非烟熏腊肉终产品风味的影响,并研究了加工过程中盐分等其他理化品质的变化。实验结果表明超声预处理可明显提高产品的挥发性风味和非挥发性滋味特征。超声预处理也可显著促进加工过程中产品的盐分的渗透和水分保留、提高pH和红度值、改善嫩度和质构属性。在终产品中,超声组的盐分、水分、pH、嫩度和红度值分别提高了7.30~18.54%、4.15~10.39%、1.80~3.66%、25.38~51.87%和24.63~55.98%。另外,超声预处理影响了非烟熏腊肉加工过程中的水分分布以及肌原纤维蛋白的微观结构。因此超声技术可应用于非烟熏腊肉的加工过程,在不削弱其他品质的前提下来提高终产品的风味特征。
2. 超声预处理对非烟熏腊肉挥发性风味的影响
本章内容主要通过利用气相-离子迁移色谱和电子鼻技术研究了超声预处理对非烟熏腊肉挥发性风味物质的影响,并分析了受超声影响显著的主要风味物质以及风味形成途径。实验结果表明,超声预处理显著改变了终产品中挥发性风味物质的相对含量,超声预处理后总挥发性风味物质的相对含量提高了8.34~33.59%。六种挥发性风味化合物(壬醛、辛醛、庚醛、3-甲基丁醛、乙酸正己酯和乙酸正丙酯)是超声预处理后非烟熏腊肉风味属性提高的关键物质。酶促氧化是超声预处理后终产品风味特征提高的重要形成途径,主要归因于脂肪酶和脂肪氧合酶的活性增加以及多不饱和游离脂肪酸的浓度升高。硫代巴比妥酸反应物的结果也证实了超声预处理后脂质氧化水平的增加。
3. 超声预处理对非烟熏腊肉小分子滋味物质的影响
本章内容通过高场核磁共振技术和多元统计分析相结合的方法,对非烟熏腊肉样品中的小分子滋味物质进行了鉴定和分析,并探究了受超声预处理影响显著的主要滋味物质及其对终产品滋味的贡献,旨在揭示超声预处理对产品非挥发性滋味特征提高的机理。实验结果表明,超声预处理显著提高了终产品中滋味物质的含量。游离氨基酸和有机酸是受超声预处理影响的主要类别,超声后其含量分别提高了18.52~29.08%和2.21~9.21%。在超声组中,500 W组的滋味特征与对照组差异最大。另外九种显著差异滋味物质(丙氨酸、精氨酸、谷氨酸盐、异亮氨酸、赖氨酸、酪氨酸、缬氨酸、肌酸和乳酸)被确定是与非烟熏腊肉整体滋味特征提高紧密相关的滋味物质。
4. 超声预处理对非烟熏腊肉小肽特征及滋味肽的影响
本章内容主要通过利用肽组学技术和生物信息学方法分析了超声预处理后非烟熏腊肉样品中的小分子肽(< 3 kDa)和滋味肽的变化,并通过分析加工过程中主要内源蛋白酶的变化解释了超声预处理后滋味肽变化的原因。实验结果表明,超声预处理明显影响了小分子肽的组成、相对含量和分子量分布,影响程度受超声功率的影响。500 W组与对照组有着最大的肽特征差异。另外超声预处理可通过显著提高加工过程中主要内源性蛋白酶的活性(组织蛋白酶B/B+L,二肽酶I,亮氨酰氨肽酶,丙氨酰氨肽酶)促进滋味肽的释放,进而有助于非烟熏腊肉滋味品质的提高。然而功率过高(750 W)则会抑制滋味肽的产生。
5. 超声预处理对非烟熏腊肉蛋白组及滋味相关蛋白的影响
本章内容主要通过无标记定量蛋白组学技术探究了超声预处理对非烟熏腊肉样品中蛋白组和与滋味相关蛋白的影响,旨在揭示超声预处理后呈味氨基酸和滋味肽变化的原因。实验结果表明超声预处理影响了蛋白的相对含量并整体上促进了蛋白的降解。不同蛋白受超声的影响不同,500 W组与对照组有着最高数量的差异丰富蛋白。虽受超声抑制水解进程的蛋白占主导,但是受超声促进水解进程的蛋白变化决定了总蛋白相对含量的变化趋势。另外250 W和500 W超声预处理组中7个滋味相关蛋白(主要是肌球蛋白4、肌球蛋白1和葡聚糖磷酸化酶)较对照组发生了更大程度的降解,提高了游离氨基酸的形成和滋味肽的释放进而调控终产品的滋味。同时蛋白免疫印迹分析证实了由超声预处理引起的滋味相关蛋白的相对含量差异。
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外文摘要: |
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Chinese bacon is a kind of traditional meat product welcomed by consumers. According to different production processes, it can be divided into two types including smoked Chinese bacon and unsmoked Chinese bacon. However, insufficient flavor in the final products of unsmoked Chinese bacon has been a challenge for meat industry due to the lack of high-temperature treatment throughout the production. Flavor is comprised of volatile flavor that can be perceived by the olfactory system of human and non-volatile taste that can be sensed by the taste buds. Flavor profile is an important indicator determining the quality of meat products and consumer acceptance. Therefore, it is an urgent issue that needs to be addressed to improve the flavor quality of unsmoked Chinese bacon. Ultrasound is an emerging technology with advantages of safety and friendly to environment, which can affect the quality attributes of meat by the various physical and chemical reactions generated by cavitation effects. Previous studies have shown that ultrasound can be considered as an effective tool to improve meat quality, such as promoting pickling process, improving meat tenderness, enhancing meat emulsifying properties, accelerating meat freezing and thawing processes, and ensuring meat safety during storage. However, no published reports have explored the impacts of ultrasonic treatment on the flavor characteristic of dry-cured meat products. Therefore, the present study proposed for the first time to apply ultrasonic technology into the production of unsmoked Chinese bacon in response to the deficiency of insufficient flavor, for improving the qualities of final products especially the overall flavor quality. Firstly, this study conducted sensory evaluation experiments on the volatile flavor and non-volatile taste of unsmoked Chinese bacon (final products) to preliminarily judge that ultrasonic pretreatment could achieve the goal of improving the flavor profile of final products. Then, the volatile flavor compounds and non-volatile taste compounds in the samples were identified through multiple omics techniques, and the crucial compounds that caused the improvement of flavor profile after ultrasonic pretreatment were screened by using multivariate statistical analysis methods. Finally, the potential mechanism of ultrasound on improving the flavor profile of final products was further explored. The results of this study indicate that ultrasound technology can serve as a promising approach to enhance the flavor characteristics of unsmoked bacon. The specific research content and results are as follows:
1. Effects of ultrasonic pretreatment on the sensory properties and physicochemical quality of unsmoked Chinese bacon
This chapter mainly explored the impacts of ultrasonic pretreatment on the flavor of unsmoked Chinese bacon (final products) by performing sensory evaluation experiments, and investigated the changes in salt and other physicochemical qualities during processing. The experimental results indicated that ultrasonic pretreatment could distinctively improve the volatile flavor and non-volatile taste characteristics of the final products. Ultrasonic pretreatment could also significantly promote the penetration of salt and water retention, increase pH and redness values, and improve tenderness and texture properties of unsmoked Chinese bacon during processing. As for final products, the salt content, water content, pH, tenderness and redness in ultrasonic groups were increased by 7.30~18.54%, 4.15~10.39%, 1.80~3.66%, 25.38~51.87% and 24.63~55.98%, respectively. In addition, ultrasonic pretreatment affected the water distribution and the microstructure of myofibrillar protein of unsmoked Chinese bacon during processing. Therefore, ultrasound technology could be applied in the production of unsmoked Chinese bacon to improve the flavor characteristics of final products without impairing other qualities.
2. Effects of ultrasonic pretreatment on the volatile flavor profile of unsmoked Chinese bacon
This chapter mainly investigated the effects of ultrasonic pretreatment on the volatile flavor compounds of unsmoked Chinese bacon by applying headspace-gas chromatography-ion mobility spectrometry and electronic nose technology, and analyzed the main flavor compounds significantly affected by ultrasound and the flavor formation pathway influenced by ultrasound. The experimental results showed that ultrasonic pretreatment significantly changed the relative content of volatile flavor compounds in final products with improving 8.34~33.59% in the content of total volatile flavor compounds after ultrasonic pretreatment. Six volatile flavor compounds (nonanal, heptanal, octanal, 3-methylbutanal, n-hexyl acetate and n-propyl acetate) were the key compounds responsible for the flavor improvement of unsmoked Chinese bacon after ultrasonic pretreatment. Enzymatic oxidation was found to be an important formation pathway responsible for the development of flavor characteristic of final products after ultrasonic treatment, which could mainly be attributed to the increased activities of lipases and lipoxygenase and the higher concentration of polyunsaturated free fatty acids. The increased level of lipid oxidation after ultrasonic treatment was also confirmed by the results of thiobarbituric acid reactive substances.
3. Effects of ultrasonic pretreatment on the small molecule taste compounds of unsmoked Chinese bacon
This chapter identified and analyzed the small molecule taste compounds of unsmoked Chinese bacon by using high field nuclear magnetic resonance technology and multivariate statistical analysis, and explored the main taste substances significantly affected by ultrasonic pretreatment and their contribution to the taste of final products, for revealing the mechanism for the improvement of non-volatile taste characteristics of the final products after ultrasonic pretreatment. The experimental results showed that ultrasonic pretreatment significantly increased the taste compounds content of final products. Free amino acids and organic acids were the main classifications affected by ultrasonic pretreatment and their content was improved by 18.52~29.08% and 2.21~9.21%, respectively. Among ultrasonic groups, the 500 W group had the biggest difference in taste characteristics compared with control. In addition, nine significantly different metabolites (alanine, arginine, glutamate, isoleucine, lysine, tyrosine, valine, creatine and lactate) were identified as the taste substances closely associated with the improvement of taste characteristics of unsmoked Chinese bacon.
4. Effects and of ultrasonic pretreatment on the small peptide profile and taste peptides of unsmoked Chinese bacon
This chapter mainly analyzed the changes of small molecule peptides (< 3 kDa) and taste peptides of unsmoked Chinese bacon caused by ultrasonic pretreatment by using peptidomics technology and bioinformatics methods, and clarified the reasons for taste peptide changes after ultrasonic pretreatment by analyzing the changes of main endogenous proteases during processing. The experimental results showed that ultrasonic pretreatment significantly influenced the composition, relative content, and molecular weight distribution of small molecule peptides, and the impact extent was related with ultrasonic power. A biggest difference in peptide profile was observed between the 500 W group and control. Meanwhile, ultrasonic pretreatment significantly improved the activity of main endogenous proteases (cathepsin B/B+L, dipeptidase I, leucyl aminopeptidase, and alanyl aminopeptidase) during processing, which promoted the release of taste peptides and thereby contributed to the taste improvement of unsmoked Chinese bacon. However, excessive power (750 W) could have an inhibition effect on the generation of taste peptides.
5. Effects of ultrasonic pretreatment on the proteome and taste-related proteins of unsmoked Chinese bacon
This chapter mainly explored the effects of ultrasonic pretreatment on the proteome and taste-related proteins of unsmoked Chinese bacon by using label-free quantitation technology, in order to reveal the reasons for changes in taste amino acids and taste peptides after ultrasound. The experimental results showed that ultrasonic pretreatment affected the relative content of protein and generally promoted protein degradation. Different influential effects caused by ultrasound were observed in different types of proteins and the 500 W group had the highest number of differentially abundant proteins compared with control. Although the proteins which were inhibited by ultrasound during the hydrolysis process were dominant, the change of the proteins which were promoted by ultrasound during the hydrolysis process determined the variation trend of the relative content of total protein. In addition, a greater degradation occurred of 7 taste related proteins (mainly myosin 4, myosin 1, and glucan phosphorylase) were observed in the groups of 250 and 500 W than control, which regulated the taste of the final products by increasing the formation of free amino acids and the release of taste peptides. Meanwhile, the change of relative content of taste-related proteins after ultrasonic pretreatment was verified by western blot analysis.
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International Journal of Food Science & Technology, 2018, 53(3):828-836.
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中图分类号: |
TS2
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开放日期: |
2023-12-08
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