CAJ | 학술논문

以分割中的碎肉为主要原料，通过响应面法分析并优化重组复合肉干的加工工艺，并采用HS-SMPE和GC-MS对重组复合肉干中的主要挥发性风味物质进行分析。结果表明：重组复合肉干的最佳工艺参数为糖盐添加比例1．5％∶1％，香辛料添加量1．9％，大豆分离蛋白添加量3．1％，烘焙温度90℃。通过顶空固相微萃取与气质联用技术在最佳工艺制备的重组复合肉干中检测出烃类、醇类、醛类、脂类、杂环类化合物等53种挥发性风味物质。
이분할중적쇄육위주요원료，통과향응면법분석병우화중조복합육간적가공공예，병채용HS-SMPE화GC-MS대중조복합육간중적주요휘발성풍미물질진행분석。결과표명：중조복합육간적최가공예삼수위당염첨가비례1．5％∶1％，향신료첨가량1．9％，대두분리단백첨가량3．1％，홍배온도90℃。통과정공고상미췌취여기질련용기술재최가공예제비적중조복합육간중검측출경류、순류、철류、지류、잡배류화합물등53충휘발성풍미물질。
In this study,minced meat is taken as raw material,the optimal processing of recombinant composite jerky is investigated through response surface analysis,and the volatile compounds in jerky are determined through solid-phase micro extraction and gas chromatography-mass spectrometry.The results show that the optimal process parameters are as follows:the proportion of sugar and salt of 1 .5%∶1%,spices of 1 .9%,soybean protein of 3 .1%,baking temperature of 90 ℃.There are 53 kinds of volatile compounds in the jerky,including hydrocarbons,alcohols,aldehydes,esters, heterocyclic compounds and so on.