Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

被引：96

作者：

Yang, Yang ^{[1
]}

Sun, Yangying ^{[1
]}

Pan, Daodong ^{[1
]}

Wang, Ying ^{[1
]}

Cao, Jinxuan ^{[1
]}

机构：

[1] Ningbo Univ, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo 315211, Zhejiang, Peoples R China

来源：

MEAT SCIENCE | 2018年 / 145卷

基金：

国家重点研发计划; 中国国家自然科学基金;

关键词：

High pressure treatment; Marinated pork meat in soy sauce; Lipolysis; Lipid oxidation; Volatiles; DRY-CURED HAM; FATTY-ACID-COMPOSITION; LIPID OXIDATION; PROCESSING CONDITIONS; INTRAMUSCULAR LIPIDS; REFRIGERATED STORAGE; FLAVOR DEVELOPMENT; MUSCLE; LOIN; MANUFACTURE;

D O I：

10.1016/j.meatsci.2018.06.036

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To investigate the effect of high pressure (HP) treatment (150 and 300 MPa for 15 min at 20 degrees C) on lipolysis-oxidation and volatile profile of marinated pork meat in soy sauce, the changes of lipase, phospholipase and lipoxygenase (LOX) activities, TSARS, free fatty acids and volatiles composition in control and HP treated samples were analyzed. Acid and neutral lipase activities and free fatty acids content decreased, while LOX activity and TBARS increased after HP treatment. Phospholipase had well stability under HP. The levels of volatile compounds from lipid oxidation and brine increased under HP and then contributed 73.16-78.25% of the typical aroma, while volatile compounds from carbohydrate fermentation, especially acetic acid, decreased with the pressure increasing. The decrease of free fatty acids during pressurization was probably attributed to the decline of lipase activity and the increase of LOX activity. These findings indicated that HP (150-300 MPa/15 min) promoted lipid oxidation and the permeation of brine, but inhibited carbohydrate fermentation.

引用

页码：186 / 194

页数：9

共 49 条

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