基于电子鼻、电子舌和GC-MS分析饲料中添加金枪鱼蒸煮液对巴马香猪猪肉气味和滋味的影响

鲍伟; 刘雅婷; 王小凤; 王颖; 杨茗媛; 申慧婷; 乙丛敏; 芦晨阳; 周君; 李晔; 苏秀榕; 陈义方; 王求娟

doi:10.13386/j.issn1002-0306.2019.23.037

基于电子鼻、电子舌和GC-MS分析饲料中添加金枪鱼蒸煮液对巴马香猪猪肉气味和滋味的影响

1. 宁波大学海洋学院, 浙江宁波 315000;
2. 宁波今日食品有限公司, 浙江宁波 315000

基金项目:

2014、2016年海洋经济创新发展区域示范项目

宁波市科技局农业与社发重大科技项目(2010C10040)。

详细信息

作者简介:
鲍伟(1994-),男,硕士研究生,研究方向:食品工程,E-mail:1152504098@qq.com。

通讯作者:
芦晨阳(1988-),男,博士,讲师,研究方向:水产资源高值化利用,E-mail:luchenyang@nbu.edu.cn

苏秀榕(1956-),女,博士,教授,研究方向:食品加工与安全,E-mail:suxiurong@nbu.edu.cn。

中图分类号: TS254.9
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出版历程
- 收稿日期: 2019-02-26
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-11-30

Electronic Nose,Electronic Tongue and GC-MS for Odor and Taste Analysis of Bama Pork with Dietary Tuna Cooking Liquid Supplement

1. School of Marine Sciences, Ningbo University, Ningbo 315000, China;
2. Ningbo Today Food Co., Ltd., Ningbo 315000, China

摘要

摘要: 本文研究了巴马香猪饲料中添加金枪鱼蒸煮液对猪肉气味和滋味的影响。采用电子鼻与GC-MS研究猪肉气味的变化、电子舌与HPLC检测猪肉滋味的变化。结果表明:电子鼻前2个主成分(PC1和PC2)累计方差贡献率为99.41%,能够涵盖传感器原始信息,反应猪肉气味的变化;与对照组相比,实验组中醛类、酯类和醇类化合物含量分别增加13.294%、5.930%和0.244%,而烷烃类和酮类化合物含量分别减少6.864%和2.639%,赋予了猪肉显著的油脂气味、果香和清香青草气味,同时减少了腥味;作为主要的呈味氨基酸,鲜味氨基酸和甜味氨基酸含量分别增加3.48%和3.29%,而苦味氨基酸含量降低4.27%。本研究证明,喂食金枪鱼蒸煮液可以有效提高巴马香猪猪肉的气味和滋味,这为巴马香猪工业化养殖饲料优化和金枪鱼加工废弃物再利用提供了重要参考。
- 巴马香猪 /
- 金枪鱼蒸煮液 /
- 电子鼻 /
- 电子舌 /
- 气相色谱-质谱法
Abstract: This study aimed to clarify the effects of tuna cooking liquid(TCL)addition on the odor and taste of Bama pork. Electronic nose and GC-MS were used to study the changes of pork odor,electronic tongue and HPLC to detect the changes of pork taste. The total variance contribution rate of PC1 and PC2 of the electronic nose was 99.41%,indicating that it could cover the raw data of the sensors and could be used to measure the change trend of odor in this study. Compared with control group,the total contents of aldehydes,esters and alcohols were respectively increased by 13.294%,5.930% and 0.244%,whereas the total contents of alkanes and ketones were respectively decreased by 6.864% and 2.639%,which led to increase of grease,fruity and grassy odor and reduction of fishy smell. In addition,tasty amino acids and sweet amino acids were regarded as main taste amino acids,TCL treatment increased the concentrations of tasty amino acids and sweet amino acids by 3.48% and 3.29%,respectively,whereas decreased the contents of bitter amino acids by 4.27%. In conclusion,TCL feeding can improve the odor and taste of the Bama pork,which provides important references for the optimization of industrialized feed for pigs and the reuse of tuna processing waste materials.
- Bama pig /
- tuna cooking liquid /
- electronic nose /
- electronic tongue /
- gas chromatography-mass spectrometry(GC-MS)

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