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本文对比研究了煎、炸、微波和烤4种中式烹饪方式处理的兔排脂质氧化程度和挥发性呈味物的异同与联系。烹饪导致兔排油脂氧化,以微波和烤制样品的TBARs值升高最为显著(P<0.05),分别达到1.31 mg MDA/kg样品和1.23 mg MDA/kg样品。烹制兔排样品中共检测出56种挥发性化合物,不同烹制方式导致兔排中各挥发性化合物含量存在一定差异;烤兔排的总挥发性化合物含量最高。新鲜兔排挥发性化合物的主成分是酯类,而醛类是烹饪样品中挥发性化合物的主成分,在煎制、油炸、微波和烤制兔排样品中醛类化合物分别占据总挥发性化合物的54.31%、53.21%、59.99%和65.19%。兔排油脂氧化指数TBARs值与挥发性化合物中总酯类含量呈线性负向相关,与总醛类、总呋喃类及总挥发性化合物含量呈正相关,其中与己醛的相关系数高达0.793,说明油脂氧化产物是烹制兔排挥发性化合物的主成分物来源。
In this paper, the similarities and differences between the degree of oxidation of rabbit lipid and the volatile flavorings were studied by four Chinese cooking methods: fried, fried, microwave and roasted. Cooking resulted in the oxidation of rabbit fat, with the most significant increases in TBARs (P <0.05) with microwave and roasted samples reaching 1.31 mg MDA / kg and 1.23 mg MDA / kg, respectively. A total of 56 volatile compounds were detected in the cooked rabbit samples, and the content of volatile compounds in the rabbit was different due to the different cooking methods. The content of total volatile compounds in the roasted rabbit was the highest. The main components of fresh rabbit volatile compounds are esters, while aldehydes are the main components of the volatile compounds in cooking samples, the aldehydes occupy the total volatility respectively in samples of fried, fried, microwave and roasted bunches 54.31%, 53.21%, 59.99% and 65.19% of the compounds. The results showed that the TBARs of rabbit oil were negatively and linearly correlated with the content of total esters in volatile compounds and positively correlated with the contents of total aldehydes, total furans and total volatile compounds, and the correlation coefficient with hexanal was as high as 0.793 Fat oxidation products are the main source of ingredients for cooking rabbit volatile compounds.