巩文娟¹，文开勇¹，乔海军²，汪 月¹，文鹏程¹，朱 艳¹，张卫兵^1*，张忠明^1*

（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；2.甘肃农业大学理学院，甘肃兰州 730070）

摘要：为了揭示不同贮藏方式下四川传统腊肉品质的差异，对4 ℃贮藏和室温贮藏腊肉的色度、质构特性、风味物质进行了比较。结果表明：4 ℃贮藏腊肉的L^*值大于室温贮藏腊肉，而a^*值和b^*值小于室温贮藏腊肉。4 ℃贮藏腊肉的硬度和咀嚼性均低于室温贮藏腊肉，内聚性、粘性和回复性均高于室温贮藏腊肉，而弹性与室温贮藏腊肉非常接近。4 ℃贮藏腊肉检测出33种挥发性物质，其特有的风味物质共15种，室温贮藏腊肉检测出37种挥发性物质，其特有的风味物质共4种。4 ℃贮藏腊肉的关键性风味物质依次是己醛、反式-2-辛烯醛、庚醛、芳樟醇、壬醛、反式-2-庚烯醛和2-戊基-呋喃；室温贮藏腊肉的关键性风味物质依次是壬醛、己醛、庚醛、反式-2-辛烯醛和2-戊基-呋喃；4种醛类物质和2-戊基-呋喃是所有样品中共同的主体风味物质，但对不同样品的风味贡献作用有一定差异。

关键词：四川腊肉；贮藏方式；品质

中图分类号：TS251.51   文献标识码：A   文章编号：1674-506X（2021）05-0008-0009

Study on Quality Difference of Sichuan Traditional Bacon Under Different Storage Methods

GONG Wen-juan¹, WEN Kai-yong¹, QIAO Hai-jun², WANG Yue¹, WEN Peng-cheng¹, ZHU Yan¹, ZHANG Wei-bing^1*, ZHANG Zhong-ming^1*

（1.College of Food Science and Engineering, Gansu Agricultural University，Lanzhou Gansu 730070, China;

2.College of Science, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract：In order to reveal the difference in the quality of Sichuan traditional bacon under different storage methods, the color, texture characteristics and flavor substances of the bacon stored at 4 ℃ and at room temperature were compared. The result showed that L^* value of bacon stored at 4 ℃ was greater than that of bacon stored at room temperature, while the a^* and b^* values were less than those of bacon stored at room temperature. The hardness and chewiness of bacon stored at 4 ℃ are lower than those stored at room temperature, while the cohesion, viscosity and recovery are higher than those stored at room temperature, and the elasticity is very close to that of stored bacon at room temperature. 33 kinds of volatile substances were detected for bacon stored at 4 ℃, and there were 15 kinds of unique flavor substances. 37 kinds of volatile substances were detected for bacon stored at room temperature, and there were 4 kinds of unique flavor substances. The key flavor substances of bacon stored at 4 ℃ are hexanal, trans-2-octenal, heptanal, linalool, nonanal, trans-2-heptenal and 2-pentyl- furan in order; The key flavor substances of bacon stored at room temperature are nonanal,  hexanal, heptanal, trans-2-octenal and 2-pentyl-furan respectively; The four aldehydes and 2-pentyl-furan are the common main flavor substances in all samples but their contribution to the flavor of different samples is different.

Keywords：Sichuan bacon; storage method; quality

doi：10.3969/j.issn.1674-506X.2021.05-002

收稿日期：2021-04-27

基金项目：企业研究转化与产业化专项（2018-SF-C29）；企业研究转化与产业化专项（2018-SF-C29）

作者简介：巩文娟（1998-），女，硕士研究生。研究方向：食品微生物。

*通信作者

引文格式：巩文娟,文开勇,乔海军,等.不同贮藏方式下四川传统腊肉品质差异研究[J].食品与发酵科技,2021,57(5):8-16.