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首页> 外文期刊>Meat Science >Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder 'lacon'
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Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder 'lacon'

机译：干腌猪肩肉“腌制”过程中腌制时间对挥发性化合物的影响

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摘要

The effect of the length of salting time on volatile compounds throughout the manufacture of dry-cured "lacon" was studied using a purge-and-trap extraction and GC/MS analysis. For this study, six treatments of "lacon" were salted with different amounts of salt (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)). The total area of volatile compounds increased significantly (P<0.001) as the length of salting time increased. Significant differences were found for the total area of all aldehydes for each salting time at the end of process. Hexanal presented the most relative abundance, showing highest content in HS treatments while LS treatments showed the lowest one at the end of salting, post-salting and drying-ripening stage. The influence of salting time on the content of 3-Octen-2-one was significant on salting stage (P<0.001) and drying-ripening stage (P<0.01). The salting time affected (P<0.001) the relative abundance of esters at the end of salting and at the end of drying-ripening stage. The salting time affected significantly (P<0.001) on alcohols content at the end of drying-ripening process. However, no significant effect of salt level (P > 0.05) was detected on total hydrocarbons and total furans at the end of process.
机译：使用吹扫捕集萃取和GC / MS分析研究了盐腌时间长度对整个干固化“ lacon”生产过程中挥发性化合物的影响。对于本研究，用不同量的盐（LS（盐腌制3天），MS（盐腌制4天）和HS（盐腌制5天））将六种“ lacon”处理盐腌。随着盐腌时间的延长，挥发性化合物的总面积显着增加（P <0.001）。在过程结束后的每个盐析时间内，发现所有醛的总面积存在显着差异。己醛的相对丰度最高，在盐渍，盐渍后和干燥成熟阶段结束时，HS处理的含量最高，而LS处理的含量最低。腌制时间对3-Octen-2-one含量的影响在腌制阶段（P <0.001）和干燥-熟化阶段（P <0.01）显着。盐析时间影响了盐析结束时和干燥-熟化阶段结束时酯类的相对丰度（P <0.001）。在干燥-熟化过程结束时，盐化时间对醇含量的影响显着（P <0.001）。但是，在过程结束时，未检测到盐含量对总烃和总呋喃有显着影响（P> 0.05）。

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  • 来源
    《Meat Science》 |2012年第4期|p.627-634|共8页
  • 作者

    Laura Purrinos; Daniel Franco; Javier Carballo; Jose M. Lorenzo;

  • 作者单位

    Centro Tecnologico de la Came de Galicia, Rua Calicia No 4, Parque Tecnoldgico de Calicia, San Cibrdn das Vinas, 32900 Ourense, Spain;

    Centro Tecnologico de la Came de Galicia, Rua Calicia No 4, Parque Tecnoldgico de Calicia, San Cibrdn das Vinas, 32900 Ourense, Spain;

    Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;

    Centro Tecnologico de la Came de Galicia, Rua Calicia No 4, Parque Tecnoldgico de Calicia, San Cibrdn das Vinas, 32900 Ourense, Spain;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    salt content; GC/MS; purge-and-trap;

    机译：盐含量GC / MS;吹扫捕集;

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