With the continuous improvement of people's living standards，the frequency of meat and meat products on the dining table was higher and higher. However，the application of chemical preservatives in the field of meat products was rejected by more and more consumers. Compared with chemical preservatives，natural preservatives had incomparable advantages including nature，safety，health and high efficiency. It was an inevitable trend to use natural preservatives to gradually replace chemical preservatives. The types，characteristics，sphere of actionand application status of natural preservatives in meat products were emphatically introduced，and the problems which might exist in the applicationprocess were analyzed，and development trends of several natural preservatives were predicted.

比较研究电子束(0、3、6、9、12 kGy)、60Co-γ射线(0、3、6、9、12 kGy)、105、121℃杀菌处理对真空包装红烧老鹅脂肪氧化硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、脂肪酸含量及挥发性风味的影响.结果表明:高剂量的电子束、60Co-γ射线及高温处理可加速红烧老鹅肉脂质的氧化,9 kGy剂量的60Co-γ射线对红烧老鹅TBARS值的影响最为显著(P<0.05);饱和脂肪酸和单不饱和脂肪酸的含量随电子束、60Co-γ射线辐照剂量的增加而显著增加(P<0.05),105℃杀菌组饱和脂肪酸含量显著高于121℃杀菌组(P<0.05),而105℃杀菌组单不饱和脂肪含量显著低于121℃杀菌组(P<0.05);多不饱和脂肪酸的含量则随电子束、60Co-γ射线辐照剂量的增加而显著减少(P<0.05),105℃杀菌组多不饱和脂肪酸含量显著高于121℃杀菌组(P<0.05);电子鼻检测挥发性风味变化,表明3 kGy的电子束和60Co-γ射线、105℃及空白组的风味差异较小.因此,低剂量电子束或60Co-γ射线辐照(<6 kGy)和105℃处理对红烧老鹅肉脂肪酸组成和挥发性风味的影响较小,可为红烧老鹅产品选择不同的杀菌方式提供可行性依据.

为研究干腌食盐用量对南京盐水鸭特征风味的影响,采用固相微萃取-气质联用法（SPME-CG-MS）测定挥发性风味物质,以市售盐水鸭为对照,结合气味活度值（OAV）确定南京盐水鸭特征风味成分,采用PCA法分析干腌盐量（4%、6%、8%,W/W）与盐水鸭特征风味物质间的相关性。结果表明,南京盐水鸭的特征风味物质为戊醛、1-己醇、己醛、甲酸乙酯、2-庚酮、庚醛、1-辛烯-3-醇、2,3-辛二酮、1-辛醇、辛醛、壬醛、2-辛烯醛、2,4-壬二烯醛、2,4-癸二烯醛、2-戊基呋喃共15种。随着干腌盐量的提高,盐水鸭特征风味物质的含量有显著增加。4%盐量不利于盐水鸭特征风味的形成,与6%盐量盐水鸭相关性较高的特征风味物质有甲酸乙酯、庚醛、2,4-壬二烯醛,与8%盐量盐水鸭相关性较高的特征风味物质有1-辛醇、壬醛。该结果可为传统盐水鸭制品的低盐化及风味稳定化提供依据和参考。

[Objective]Using Electronic Nose (E-nose), Electronic tongue (E-tongue) and Fuzzy Mathematics Sensory Evaluation to pick out a bacon smoked by a certain brand and concentration of smoking liquid which resembles the traditional wood chips smoking bacon in flavor, and study the feasibility and accuracy of optimizing the bacon smoking procedure with E-nose and E-tongue. [Method]Bacons made with three brands and three concentrations of smoking liquid and traditional wood chips smoking were analyzed by E-nose and E-tongue and verified with fuzzy mathematics sensory evaluation.[Result]After analyzing the E-nose Principle Component Analysis (PCA) chart, the accumulating contribution of Principle Components (PC) 1 and 2 is 99.760%, much larger than 85%, which means PC1 and PC2 have contained enough information to reflect the whole sample information. The distribution areas of sample 4 (3‰ Minghua MH-SO152) and sample 1 (woodchips smoked) are obviously separated, which suggests that the odor of the two samples are clearly different. However, the distribution areas of sample 5 (1‰ Minghua SY-SO968), sample 7 (3‰ Minghua SY-SO968), sample 9 (2‰ Jinniushan Ⅱ), and sample 10 (3‰ Jinniushan Ⅱ) are close to that of sample 1, which means their smell is close to sample 1 as well. The distribution areas of sample 6 (2‰ Minghua SY-SO968) and sample 1 overlap partially, which means the smell of sample 6 (2‰ Minghua SY-SO968) and sample 1 (wood chips smoked) are basically the same, thus the bacon added with 2‰ Guangzhou Minghua SY-SO968 smoking liquid smells basically the same as the traditional one. By analyzing the E-tongue Principle Component Analysis (PCA) chart, the accumulating contribution of Principle Components 1 and 2 is 88.903%, larger than 85%, enough to reflect the general sample information. The distribution areas of sample 2 (1‰ Minghua MH-SO152), sample 3 (2‰ Minghua MH-SO152) and sample 4 (3‰ Minghua MH-SO152) are far away from sample 1, which shows that their taste can be effectively distinguished from woodchips smoked sample 1. And the distribution areas of sample 8 (1‰JinniushanⅡ), sample 9 (2‰ Jinniushan Ⅱ) and sample 10 (3‰ Jinniushan Ⅱ) locate near sample 1, thus they taste relatively like sample 1. The distribution areas of samples 5 (1‰ Minghua SY-SO968), 6, and 7 (3‰ Minghua SY-SO968) are closest to sample 1, which means they taste closest to sample 1, thus the bacons added with Guangzhou Minghua SY-SO968 smoking liquid taste closest to the traditional one. In Fuzzy Mathematic Sensory Evaluation and flavor description, the comprehensive scores of samples 1, 6, 7 and 10 (3‰ Jinniushan Ⅱ) are close and higher than sample 8, and described as heavy smoking flavor and good taste. The Fuzzy Mathematic Sensory Evaluation score of sample 6 is closest to sample 1, and the difference is merely 0.05, which verifies the E-nose and E-tongue results.[Conclusion]After analyzing the E-nose and E-tongue Principle Component Analysis charts, the bacon added with 2‰ Guangzhou Minghua SY-SO968 smoking liquid smells basically the same as the traditional one, and tastes closest as well, which means it can be used to replace the traditional smoking technique. Fussy mathematics sensory evaluation scores verified the fact and proved E-nose and E-tongue can be used to optimize bacon smoking procedure efficiently, thus provides a reference method to optimize meat production technique from flavor perspective.

To study the effects of different smoke flavorings on the flavor of western bacon,sensory evaluation and electronic nose were used to analyze the overall flavor of western bacon prepared with the addition of different smoke flavorings.The effects of different smoke flavorings on the volatile flavor components of western bacon were studied with solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS).The overall flavor and major flavor compounds of bacon prepared with different smoke flavorings were compared with those of traditional bacon.The results suggested that bacon prepared with Lexiang water-soluble liquid smoke flavoring (sample 5) differed the least from traditionally smoked bacon,followed by Minghua paste smoke flavoring (sample 1),Givaudan oil-soluble liquid smoke flavoring (sample 3),and Red Arrow oil-soluble liquid smoke flavoring (sample 2).Bacon prepared with Red Arrow water-soluble liquid smoke flavoring (sample 4) was the most significantly different from traditionally smoked bacon.The volatile flavor components of bacon prepared with Lexiang water-soluble liquid smoke flavoring were similar to those of traditional bacon,and there were 35 common substances identified,including phenol,2-methoxyphenol,4-methyl-2-methoxyphenol,and 2,6-dimethyl-phenol.Among them,the same types of phenols were found in two samples,while the phenol content in bacon smoked with Lexiang liquid smoke flavoring was 1.22 times higher than that found in traditionally smoked bacon,suggesting that the flavor of bacon prepared with Lexiang smoke flavoring resembled that of traditional bacon at both macro-and micro-levels.

为探明南京盐水鸭挥发性风味物质,以不同品牌和不同产品执行标准的6种市售盐水鸭为研究对象,采用固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)、电子鼻和全自动氨基酸分析仪三种技术,对不同品牌盐水鸭的气味和滋味从微观及宏观角度进行分析.SPME-GC-MS结果表明:从6种盐水鸭中共鉴定出65种挥发性化合物,其中醛类16种、烃类19种、酯类4种、酮类5种、醇类6种、酸类4种与其它11种.6种样品共有化合物为10种(醛类7种、烃类2种与醇类1种).采用“OAV值”法确定盐水鸭关键风味化合物主要为醛类.由于各样品间挥发性化合物成分不完全相同,导致各品牌盐水鸭整体香气存在差异,该试验结果与电子鼻分析结果一致.氨基酸分析结果显示,盐水鸭样品氨基酸总含量在700～1400 ng/20 μL之间,氨基酸种类和含量无明显差异(p＞0.05),市售盐水鸭在滋味上差异不大.

通过二倍稀释法测定ε-聚赖氨酸(ε-poly-L-lysine,ε-PL)、乳酸链球菌素(Nisin)、肉桂醛、茶多酚(teapolyphenols,TP)、甘氨酸(glycine,Gly)以及复配单、双硬脂酸甘油酯(mono-and diglycerides monostearate,GMS)对水晶肴肉特定腐败菌的抑菌效果,其对嗜冷杆菌属、肠球菌属等的最低抑菌浓度分别为19.53、156.25、156.25、312.5、625、5 000 mg/kg.通过棋盘稀释法测定两两之间的协同效应指数,明确了ε-PL、Nisin、TP、肉桂醛具有协同效应.通过正交试验对其进行复配,得出最优配方为ε-PL 39 mg/kg、Nisin 468 mg/kg、TP 312.5 mg/kg、肉桂醛234.25 mg/kg.将研究结果应用于肴肉,在保质期内可明显控制细菌总数和大肠菌群的增长,尤以7d和15d最为显著,细菌总数抑制率分别达到86％、74％.

[目的]本试验旨在研究德州扒鸡的主要挥发性风味成分.[方法]以德州扒鸡为试验材料,用固相微萃取(SPME)技术结合GC-MS分析德州扒鸡的挥发性风味成分,对萃取头、样品量、萃取温度和萃取时间等因素进行优化,并分别用非极性柱TR-5MS和极性柱DB-WAX进行双柱定性分析,确定挥发性风味成分的种类.加0.01 mL 2-辛醇(质量浓度为82.5μg· mL-1)作为内标,准确定量其风味成分.根据定性和定量分析结果,通过风味强度计算,确定其对德州扒鸡整体风味的贡献大小.[结果] SPME法分析德州扒鸡风味成分的最佳条件为75 μm CAR/PDMS萃取头、样品量3 g、萃取温度60℃、萃取时间45 rmin.共检测出57种风味成分,包括12种烷烃、11种芳香烃、11种醇类、9种醛类、2种酸类、3种酚类、3种酮类、5种杂环类,2种色谱柱均可检测出的成分仅占15种.TR-5MS柱检出德州扒鸡挥发性风味成分中主要风味成分有糠醇、蘑菇醇、芳樟醇、己醛、辛醛、壬醛、癸醛、丁香酚和2-戊基呋喃;DB-WAX柱分析结果中,主要风味成分有柠檬烯、茴香脑、糠醇、蘑菇醇、芳樟醇、辛醛、苯甲醛、壬醛、癸醛、庚醛、丁香酚、2-戊基呋喃和2,6-二甲基吡嗪.[结论]确定了8种德州扒鸡的主要挥发性风味成分.

The optimization of mixtures of native corn starch, modified corn starch, modified cassava starch and potato starch using syneresis rate, viscosity and springiness as response variables was carried out by means of mixture design in order to solve the weaknesses of single starches such as short shelf life, poor water-holding capacity, loose structure and inferior stability. For this purpose, we built a regression model for each response variable as a function of four starches. Results suggested that the optimal combination of starches were 40% native corn starch, 30% modified corn starch and 30%cassava starch, which resulted in an increase in water-holding capacity of 8.89%, a 2.64 times in viscosity and an increase in springiness of 29.09% when compared with native corn starch. Microstructure of sausages with the optimized starch mixture, as observed by scanning electronic microscopy (SEM), was stable and uniform due to significant binding between meat and protein as well as starch. Moreover, harness of sausages was decreased by 33.70% with a simultaneous increase in springiness of 3.50%. These findings demonstrated that this optimized mixture could improve texture characteristics of sausages such as hardness and tenderness.

In order to improve the water-holding capacity and tenderness of beef, reduce the use of phosphates and decrease the phosphorus content of frozen prepared steaks, experiments were carried out to investigate the use of non-phosphate sodium salts in steaks in replacement of phosphates in steaks. One-factor-at-a-time method and orthogonal array design were employed to analyze the individual and combined effects of sodium chloride, sodium carbonate, sodium bicarbonate and sodium citrate on quality characteristics of steaks such as cooking loss, shear force and color. Results indicated that all the four sodium salts significantly improved the water-holding capacity and shear force of steaks, and their optimum combination was 2.5% sodium chloride, 0.5% sodium citrate, 0.4% sodium bicarbonate and 0.6% sodium carbonate. Compared to the control group, water-holding capacity was improved by 15.14%, but shear force was not changed.