Effects of different pepper addition levels on volatile compounds in stewed rabbit meat

Authors

ZHU Chenglin, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
LAN Qiuyu, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
LI Cheng, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
XIA Xuhan, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
LIU Aiping, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
FENG Chaohui, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
YANG Yong, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
LIU Yuntao, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China

Abstract

The effects of different addition levels of pepper on volatile compounds in stewed rabbit meat were analyzed by electronic nose and gas chromatography-mass spectrometry (GC—MS). Results of electronic nose show that the addition of pepper had a significant impact on the volatile compounds of stewed rabbit. Results of GC—MS showed that chromatographic area of aldehydes, acids and ethers decreased first and then increase when increasing the pepper addition levels. The chromatographic area of hydrocarbon derived from lipid oxidation increased first and then decreased with the increase of addition level of pepper. Chromatographic area of some compounds from Strecker degradation of amino acids and Maillard reaction changed unsteadily. Stewed rabbit with different levels of pepper had the similar volatile compound profiles except volatiles from pepper. Pepper changed the proportion and composition of volatile compounds. Compared with the control group，the new volatile compounds of stewed rabbit, including alcohols, ketones and alkanes, were found. This may due to the addition of pepper. Chromatographic area and variety increased with the increase of pepper addition level. The chromatographic variety obtained the most when the addition level of pepper was 0.30%.

Publication Date

2-28-2016

First Page

154

Last Page

159

DOI

10.13652/j.issn.1003-5788.2016.02.038

Recommended Citation

Chenglin, ZHU; Qiuyu, LAN; Cheng, LI; Xuhan, XIA; Aiping, LIU; Chaohui, FENG; Yong, YANG; and Yuntao, LIU (2016) "Effects of different pepper addition levels on volatile compounds in stewed rabbit meat," Food and Machinery: Vol. 32: Iss. 2, Article 38.
DOI: 10.13652/j.issn.1003-5788.2016.02.038
Available at: https://www.ifoodmm.cn/journal/vol32/iss2/38

References

[1] 罗凯, 朱琳, 阚建全, 等. 不同产地青花椒和红花椒挥发油的比较研究[J]. 食品工业科技, 2012, 33(18): 103-106.
[2] 祝瑞雪, 曾维才, 赵志峰, 等. 汉源花椒精油的化学成分分析及其抑菌作用[J]. 食品科学, 2011, 32(17): 85-88.
[3] 杨佳, 杨佳艺, 王国栋, 等. 兔肉营养特点与人体健康[J]. 食品工业科技, 2012, 33(12): 422-426.
[4] Antonella D Z, Zsolt S. The role of rabbit meat as functional food[J]. Meat Science, 2011, 88(3): 319-331.
[5] 荣笠棚, 卓勇贤, 彭翔东, 等. 兔肉熟食产品加工现状及其发展趋势[J]. 中国养兔, 2013(8): 37-40.
[6] 段艳, 郑福平, 杨梦云, 等. ASE—SAFE/GC—MS/GC—O法分析德州扒鸡风味化合物[J]. 中国食品学报, 2014, 14(4): 222-230.
[7] 张逸君, 郑福平, 张玉玉, 等. MAE—SAFE—GC—MS法分析道口烧鸡挥发性成分[J]. 食品科学, 2014, 35(22): 130-134.
[8] 孙承锋, 喻倩倩, 宋长坤, 等. 酱牛肉加工过程中挥发性成分的含量变化分析[J]. 现代食品科技, 2014, 30(3): 130-136.
[9] 王琴, 蒋林, 温其标, 等. 气质联用对不同提取法的八角茴香油化学成分的分析[J]. 食品工业科技, 2006, 27(10): 189-190.
[10] 陈旭, 王胜威, 母应春, 等. 顶空固相微萃取气－质联用研究贵州常用卤味料挥发性成分[J]. 食品与机械, 2013, 29(4): 24-28.
[11] 刘欣, 赵改名, 田玮, 等. 肉桂添加量对卤鸡腿肉挥发性风味成分的影响[J]. 食品与发酵工业, 2013, 39(6): 34-40.
[12] 鲁松涛, 赵改名, 李苗云, 等. 丁香对卤制鸡肉风味物质形成的影响[J]. 农产品加工学刊, 2011(11): 20-25.
[13] 王珺, 贺稚非, 李洪军, 等. 顶空固相微萃取结合气相色谱—质谱法分析兔肉的挥发性风味物质[J]. 食品科学, 2013, 34(14): 212-217.
[14] 陈康, 李洪军, 贺稚非, 等. 不同性别伊拉兔肉挥发性风味物质的SPME—GC—MS分析[J]. 食品科学, 2014, 35(6): 98-102.
[15] Riu-Aumatell M, Castellari M, López-Tamames E, et al. Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS[J]. Food Chemistry, 2004, 87(4): 627-637.
[16] Elmore J S, Motterm D S, Enser M, et al. Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles[J]. Journal of Agriculture and Food Chemistry, 1999, 47(4): 1 619-1 625.
[17] Ventanas J, Cordoba J J, Antequera T, et al. Hydrolysis and Maillard reactions during ripening of Iberian ham[J]. Journal of Food Science, 1992, 57(4): 813-815.
[18] Padmashree A, Roopa N, Semwal A D, et al. Star-anise (Illicium verum) and black caraway (Carum nigrum) as natural antioxidants[J]. Food Chemistry, 2007, 104(1): 59-66.
[19] Sampaio, G R, Saldanha T, Soares R A M, et al. Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage[J]. Journal of Agriculture and Food Chemistry, 2012, 135(3): 1 383-1 390.
[20] 陈建良, 芮汉明, 陈号川. 不同鸡种的鸡肉挥发性风味特性的比较研究[J]. 现代食品科技, 2009, 25(10): 1 129-1 134.
[21] 袁华根, 高峰, 徐骏, 等. 鸡肉挥发性风味化合物分析[J]. 江西农业学报, 2006, 18(5): 139-141.
[22] Calkins C R, Hodgen J M. A fresh look at meat flavor[J]. Meat Science, 2007, 77(1): 63-80.
[23] 朱建军, 王晓宇, 胡萍,等. 黔式腊肉加工过程中挥发性风味物质的变化[J]. 食品与机械, 2013, 29(4): 20-23.
[24] Spanier A M, Shahid Y F, Parliament T H, et al. Food flavors and chemistry[M]. Cambrige: Royal Society of Chemistry, 2001: 280-288.
[25] Liu Y, Xu X L, Ouyang G F, et al. Changes in volatile compounds of traditional Chinese Nanjing water-boiled salted duck during processing[J]. Journal of Food Science, 2006, 71(71):S371-S377.
[26] Mottram D S. Flavour formation in meat and meat products: a review[J]. Food Chemistry, 1998, 62(4): 415-424.
[27] 何苗, 陈洁, 曾茂茂, 等. 高温杀菌对福建风味鸭风味的影响[J]. 食品与机械, 2014, 30(3): 29-34.