Article(id=1320882546099995026, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320882506312826993, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025040307, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1745510400000, receivedDateStr=2025-04-25, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852539800, onlineDateStr=2026-10-24, pubDate=1778774400000, pubDateStr=2026-05-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852539800, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852539800, creator=13701087609, updateTime=1792852539800, updator=13701087609, issue=Issue{id=1320882506312826993, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='10', pageStart='1', pageEnd='525', issueExtLink='null', onlineDate='null', pubDate='1778774400000', pubDateStr='2026-05-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852530314, creator='13701087609', updateTime=1792852530314, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=288, endPage=300, ext={EN=ArticleExt(id=1320882546313904531, articleId=1320882546099995026, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Effects of Compound Spice Essential Oil Combined with Modified Atmosphere Packaging on Protein Oxidation and Volatile Flavor Compounds in Sanhuang Chicken during Cold Storage, columnId=1261343852057772164, journalTitle=Science and Technology of Food Industry, columnName=Packaging and Machinery, runingTitle=null, highlight=null, articleAbstract=

To investigate the effects of compound spice essential oils from rosemary and cinnamon combined with modified atmosphere packaging (MEP) on myofibrillar protein oxidation and volatile flavor compounds in Sanhuang chicken during refrigeration (4 ℃, 1~10 d). Air packaging (CON) and modified atmosphere packaging (MAP) were used as controls. Changes in carbonyl content, sulfhydryl content, surface hydrophobicity, and volatile flavor compounds in breast muscle myofibrillar proteins were analyzed during storage. The results showed that carbonyl content and surface hydrophobicity of myofibrillar proteins gradually increased, while sulfhydryl content decreased during refrigeration in all three packaging groups. On the 10th day of refrigeration, the carbonyl content in the MEP group was 33.04% and 22.82% lower than that in the CON and MAP groups, respectively. The reduction rate of sulfhydryl content in the MEP group was 12.21%, which was significantly lower than the 21.80% observed in the CON group (P<0.05). A total of 71 volatile flavor compounds were identified in chicken breast meat packaged in three different ways during refrigeration. Among them, 3-hydroxy-2-butanone was the key flavor substance of chicken breast meat in CON and MAP, and dimethyl trisulfide was the key characteristic flavor substance of MEP sample group. Correlation analysis further confirmed that 3-hydroxy-2-butanone was a potential marker for myofibrillar protein oxidation process in chicken breast meat during refrigeration. These research findings can provide theoretical support for quality control during the storage of poultry meat.

, authors=Xue LI, Cailing LIU, Guangxian LIU*, Li WANG, Bo DONG, Yao ZHANG, Dongwen FU, Jinqing HUANG, authorsList=Xue LI, Cailing LIU, Guangxian LIU, Li WANG, Bo DONG, Yao ZHANG, Dongwen FU, Jinqing HUANG, authorCompany=null, correspAuthors=Guangxian LIU, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320882548306198948, articleId=1320882546099995026, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=复合香辛料精油结合气调包装对三黄鸡冷藏期蛋白质氧化和挥发性风味物质的影响, columnId=1261343861805334715, journalTitle=食品工业科技, columnName=包装与机械, runingTitle=null, highlight=null, articleAbstract=

为探明复合香辛料精油(迷迭香精油和肉桂精油)结合气调包装处理(MEP)对三黄鸡冷藏过程中(4 ℃,1~10 d)肌原纤维蛋白氧化特性与挥发性风味物质的影响。以空气包装(CON)和气调包装(MAP)为参照,分析冷藏过程中(1~10 d)鸡胸肉肌原纤维蛋白羰基、巯基、表面疏水性和挥发性风味物质的变化。结果表明,随着冷藏时间的延长,3种包装的肌原纤维蛋白羰基含量和表面疏水性均呈现逐渐上升趋势,巯基含量呈现逐渐降低趋势,冷藏第10 d时,MEP组羰基含量较CON组和MAP组分别低33.04%和22.82%,巯基含量下降率为12.21%,显著低于CON组的21.80%(P<0.05)。3种不同包装的鸡胸肉在冷藏期间共鉴定出71种挥发性风味物质。其中,3-羟基-2-丁酮为CON组和MAP组冷藏中后期的关键腐败特征风味物质,二甲基三硫为MEP样品组的关键特征风味物质。相关性分析结果进一步证明3-羟基-2-丁酮是鸡胸肉冷藏过程中肌原纤维蛋白氧化进程的潜在标志物。本研究结果可为禽肉储存过程中的质量控制提供理论支撑。

, authors=李雪, 刘彩玲, 刘光宪*, 王丽, 董博, 张耀, 付冬文, 黄锦卿, authorsList=李雪, 刘彩玲, 刘光宪, 王丽, 董博, 张耀, 付冬文, 黄锦卿, authorCompany=null, correspAuthors=刘光宪, authorNote=

李雪(1991−),女,硕士,助理研究员,研究方向:畜禽加工与研究,E-mail:

, correspAuthorsNote=
刘光宪(1982−),男,博士,研究员,研究方向:畜禽加工与研究,E-mail:。
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李雪(1991−),女,硕士,助理研究员,研究方向:畜禽加工与研究,E-mail:

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Zhanjiang: Guangdong Ocean University, 2023., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320882548566245797, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, xref=null, ext=[AuthorCompanyExt(id=1320882548578828710, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, companyId=1320882548566245797, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China), AuthorCompanyExt(id=1320882548587217319, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, companyId=1320882548566245797, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=江西省农业科学院农产品加工研究所,江西南昌 330200)])], figs=[ArticleFig(id=1320882551934271963, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=EN, label=Fig.1, caption=Sample processing procedure, figureFileSmall=ErldNRwHQJ2hQcV8+9yK2Q==, figureFileBig=92uzgQmpg7eraTnKobCSGQ==, tableContent=null), ArticleFig(id=1320882552022352348, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=CN, label=图1, caption=样品处理过程, figureFileSmall=ErldNRwHQJ2hQcV8+9yK2Q==, figureFileBig=92uzgQmpg7eraTnKobCSGQ==, tableContent=null), ArticleFig(id=1320882552282399197, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=EN, label=Fig.2, caption=Effect of spice essential oils combined with modified atmosphere packaging on the carbonyl content of myofibrillar protein, figureFileSmall=8HA0GLMjMnq2EcewbaNqrQ==, figureFileBig=OkO+5lV/75LgI4PUdRScXw==, tableContent=null), ArticleFig(id=1320882552374673886, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=CN, label=图2, caption=香辛料精油结合气调包装对肌原纤维蛋白羰基含量的影响

注:不同小写字母表示不同冷藏时间差异显著,不同大写字母表示相同冷藏时间不同包装差异显著(P<0.05),图3~图4同。

, figureFileSmall=8HA0GLMjMnq2EcewbaNqrQ==, figureFileBig=OkO+5lV/75LgI4PUdRScXw==, tableContent=null), ArticleFig(id=1320882552471142879, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=EN, label=Fig.3, caption=Effect of spice essential oils combined with modified atmosphere packaging on the sulfhdryl content of myofibrillar protein, figureFileSmall=DDTIpJ8VDgB93tHDpl6n3A==, figureFileBig=t+9FwwKoGZ0gyrYWOAtWgw==, tableContent=null), ArticleFig(id=1320882552555028960, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=CN, label=图3, caption=香辛料精油结合气调包装对肌原纤维蛋白巯基含量的影响, figureFileSmall=DDTIpJ8VDgB93tHDpl6n3A==, figureFileBig=t+9FwwKoGZ0gyrYWOAtWgw==, tableContent=null), ArticleFig(id=1320882552630526433, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=EN, label=Fig.4, caption=Effect of spice essential oils combined with modified atmosphere packaging on the surface hydrophobicity of myofibrillar protein, figureFileSmall=QXZ8zyH+irepoB0QHMzTfg==, figureFileBig=7Cybo6Nqe+pmVEtigcGyxQ==, tableContent=null), ArticleFig(id=1320882552697635298, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=CN, label=图4, caption=香辛料精油结合气调包装对肌原纤维蛋白表面疏水性的影响, figureFileSmall=QXZ8zyH+irepoB0QHMzTfg==, figureFileBig=7Cybo6Nqe+pmVEtigcGyxQ==, tableContent=null), ArticleFig(id=1320882552777327075, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=EN, label=Fig.5, caption=Fingerprint profiles of volatile flavor compounds in chicken breast meat during refrigeration, figureFileSmall=zPZe0Caj8p78cwFXvzm5QA==, figureFileBig=s1qMXCiA0sguoqS7jatEsw==, tableContent=null), ArticleFig(id=1320882552852824548, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=CN, label=图5, caption=鸡胸肉冷藏过程中挥发性风味物质指纹图谱, figureFileSmall=zPZe0Caj8p78cwFXvzm5QA==, figureFileBig=s1qMXCiA0sguoqS7jatEsw==, tableContent=null), ArticleFig(id=1320882552995430885, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=EN, label=Fig.6, caption=OPLS-DA score plot (A), permutation test plot (B), and VIP diagram (C) of volatile flavor compounds in chicken breast meat during refrigeration, figureFileSmall=ho3koWev7D7i/x5Aw/4u9g==, figureFileBig=1byzj0kR+tzpz/wSmHpS8g==, tableContent=null), ArticleFig(id=1320882553075122662, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=CN, label=图6, caption=鸡胸肉冷藏过程中挥发性风味物质的OPLS-DA得分图(A)、置换检验图(B)和VIP图(C), figureFileSmall=ho3koWev7D7i/x5Aw/4u9g==, figureFileBig=1byzj0kR+tzpz/wSmHpS8g==, tableContent=null), ArticleFig(id=1320882553171591655, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=EN, label=Fig.7, caption=PCA plot of key characteristic volatile flavor compounds in the different packaging methods, figureFileSmall=eyBKu9DIkz51QiDMaKDbkg==, figureFileBig=mwrrlO1k6OZzRVbzFJIUrw==, tableContent=null), ArticleFig(id=1320882553272254952, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=CN, label=图7, caption=不同包装方式中关键特征挥发性风味物质PCA图, figureFileSmall=eyBKu9DIkz51QiDMaKDbkg==, figureFileBig=mwrrlO1k6OZzRVbzFJIUrw==, tableContent=null), ArticleFig(id=1320882553339363817, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=EN, label=Fig.8, caption=Correlation analysis between oxidation indices of myofibrillar protein and key characteristic volatile flavor compounds, figureFileSmall=z8IOKG3htQopHBWXgSA56A==, figureFileBig=lB+OZThf8DFEKastyMpnfg==, tableContent=null), ArticleFig(id=1320882553423249898, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=CN, label=图8, caption=肌原纤维蛋白氧化指标与关键差异挥发性风味物质的相关性分析

注:“*”表示显著相关(P<0.05)。

, figureFileSmall=z8IOKG3htQopHBWXgSA56A==, figureFileBig=lB+OZThf8DFEKastyMpnfg==, tableContent=null), ArticleFig(id=1320882553511330283, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=EN, label=Table 1, caption=

Identification results of volatile flavor compounds in chicken breast meat during refrigeration

, figureFileSmall=null, figureFileBig=null, tableContent=
类别编号化合物中文名化合物英文名CAS号保留指数保留时间(s)迁移时间(ms)相对含量(%)
CON1CON5CON10MAP1MAP5MAP10MEP1MEP5MEP10
醛类27.19±1.04g23.66±0.67f20.78±2.21e29.44±1.11h27.97±1.13gh18.87±1.53d17.15±0.21c9.78±0.69b5.68±2.23a
1苯甲醛Benzaldehyde100-52-71510.91133.6161.469160.34±0.03a0.26±0.03a0.31±0.19a0.32±0.01b0.35±0.03b0.22±0.06a0.55±0.02b0.95±0.11c0.09±0.01a
2(Z)-4-庚烯醛(Z)-4-Heptenal6728-31-01217.2534.9481.619080.42±0.01a0.82±0.04b1.45±0.02c0.46±0.02a0.68±0.05b1.28±0.17c0.10±0.01a0.17±0.01b0.09±0.01a
3丁醛Butanal123-72-8860.5242.8651.1161624.94±0.92b18.39±0.68a17.67±0.53a27.38±0.92b25.70±0.82b14.65±1.45a15.70±0.23c7.39±0.47b4.59±0.05a
42-甲基丙醛2-Methyl propanal78-84-2809.3224.0861.087191.49±0.14a4.19±0.05b1.36±0.18a1.27±0.22a1.23±0.36a2.71±0.23b0.80±0.07a1.27±0.12b0.92±0.15a
醇类9.93±0.74c10.19±0.29c15.19±2.73e8.71±0.13b10.55±1.24c12.26±0.54d6.14±0.09a8.62±0.14b18.82±5.58f
54-萜烯醇4-Terpineol562-74-31600.71407.0381.216863.28±0.97b1.86±0.28a1.59±0.13a2.22±0.24a2.32±0.31a1.93±1.07a2.43±0.12b1.82±0.06a10.73±0.36c
63-辛醇3-Octanol589-98-01433.5940.8181.781160.24±0.03a0.30±0.06a0.24±0.06a0.25±0.02b0.36±0.05c0.13±0.00a0.18±0.00a0.49±0.06b1.21±0.03c
7(E)-2-己烯-1-醇(E)-2-Hexen-1-ol928-95-01433.5940.8461.831940.21±0.03b0.19±0.02ab0.16±0.02a0.22±0.02b0.27±0.03c0.10±0.01a0.16±0.01a0.50±0.03b0.92±0.02c
82-辛醇(D)2-Octanol-D123-96-61409.9888.9371.777071.02±0.07c0.84±0.07b0.66±0.07a1.09±0.02b1.20±0.04b0.50±0.08a0.54±0.03a0.71±0.06b1.98±0.09a
92-辛醇(M)2-Octanol-M123-96-61410.7890.6491.440650.06±0.01a0.05±0.01a0.05±0.01a0.07±0.01b0.09±0.00c0.03±0.00a0.06±0.00a0.25±0.06b0.03±0.00a
10正己醇(D)1-Hexanol-D111-27-31368.2804.0361.64310.07±0.01a0.09±0.03a0.07±0.02a0.08±0.02a0.09±0.01a0.21±0.08b0.04±0.01a0.49±0.04b0.08±0.01a
11正己醇(M)1-Hexanol-M111-27-31368.4804.4931.327670.76±0.03a0.49±0.21a0.61±0.22a0.73±0.01a0.53±0.08a1.38±0.29b0.40±0.00a1.54±0.05b0.44±0.01a
122-庚醇2-Heptanol543-49-71319.3714.7991.728990.12±0.01b0.10±0.02ab0.08±0.01a0.12±0.00b0.15±0.00c0.06±0.01a0.05±0.00a0.09±0.01b0.26±0.01c
13α-松油醇α-Terpieol10482-56-11209.8523.1741.787480.25±0.05a0.25±0.05a0.19±0.05a0.22±0.00a0.27±0.03a0.18±0.09a0.67±0.02a0.95±0.06b0.84±0.17a
141,8-桉叶油醇1,8-Cineole470-82-61181.1480.7281.720290.22±0.02b0.19±0.03ab0.16±0.02a0.20±0.02b0.28±0.03c0.15±0.01a0.39±0.03a0.60±0.06b1.61±0.07c
15正丁醇1-Butanol71-36-31175.2472.6781.185890.80±0.06b0.62±0.08a1.32±0.11c0.54±0.05a0.47±0.01a0.83±0.53a0.31±0.02b0.24±0.01a0.26±0.00a
162-甲基丙醇(D)2-Methyl-1-propanol-D78-83-11105.6386.6931.366580.18±0.02a0.66±0.17b3.85±0.13c0.14±0.01a0.43±0.14b1.63±0.20c0.11±0.02a0.20±0.02b0.11±0.02a
172-甲基丙醇(M)2-Methyl-1-propanol-M78-83-11107.1388.4251.171720.61±0.05a2.66±0.17b3.31±0.18c0.65±0.04a2.21±0.58b2.93±0.26b0.39±0.02b0.48±0.03c0.23±0.02a
18氧化芳樟醇Linalool oxide1365-19-11074.5358.5761.260510.08±0.01a0.07±0.01a0.29±0.26a0.08±0.01a0.08±0.00a0.71±0.85a0.06±0.00b0.04±0.00a0.05±0.00b
191-丙醇1-Propanol71-23-81048.1337.7591.110672.01±0.15a1.82±0.04a2.37±0.16b2.09±0.12a1.77±0.30a1.41±0.52a0.36±0.02c0.21±0.03b0.06±0.00a
204-甲基-1-戊醇4-Methyl-1-pentanol626-89-1830.9231.8351.322460.02±0.00a0.02±0.00a0.24±0.03b0.02±0.00a0.02±0.00a0.08±0.04b0.01±0.00a0.01±0.00a0.02±0.01b
酯类7.83±0.14c10.5±1.42d14.14±1.1e7.36±0.17c6.76±0.40c10.85±1.35d2.49±0.12a4.43±0.15b2.83±0.93b
21己酸丁酯Butyl hexanoate626-82-41433.7941.4411.459540.06±0.01a0.05±0.01ab0.03±0.01a0.06±0.01b0.06±0.01b0.03±0.00a0.05±0.00b0.13±0.02c0.02±0.00a
22乙酸己酯Hexyl acetate142-92-71269624.3591.415630.75±0.04a0.79±0.67a0.49±0.02a0.82±0.08b1.75±0.17c0.29±0.05a0.22±0.01c0.11±0.02b0.02±0.00a
23丙酸丁酯Butyl propionate590-01-21165.6459.7611.285620.13±0.01b0.08±0.00a0.08±0.00a0.10±0.01a0.11±0.00a0.25±0.20a0.41±0.02b0.51±0.02c0.25±0.03a
24戊酸乙酯Ethyl pentanoate539-82-21123406.5991.687020.49±0.02b0.38±0.04a0.38±0.01a0.49±0.04b0.49±0.06b0.22±0.02a0.29±0.03a0.58±0.02b0.95±0.02c
253-甲基-1-丁醇乙酸
酯(D)
1-Butanol,3-methyl-, acetate-D123-92-21128.6413.2441.743820.06±0.02a0.05±0.00a0.61±0.01b0.05±0.01a0.07±0.01a0.08±0.05a0.03±0.00b0.03±0.00a0.01±0.00a
263-甲基-1-丁醇乙酸
酯(M)
1-Butanol,3-methyl-, acetate-M123-92-21129.5414.3231.304760.30±0.05b0.09±0.01a0.73±0.05c0.13±0.02a0.10±0.00a0.33±0.13b0.10±0.02b0.05±0.00a0.03±0.01a
27丁酸甲酯Methyl butanoate623-42-71021.5317.9841.451980.04±0.01b0.04±0.00a0.02±0.00a0.03±0.00a0.05±0.01b0.02±0.01a0.42±0.01c0.25±0.03b0.10±0.01a
28乙酸乙酯(D)Ethyl acetate-D141-78-6903.4259.8121.334734.28±0.16a7.79±0.72b11.08±0.14c4.12±0.11a3.12±0.21a8.84±1.34b0.50±0.06a1.94±0.11c1.12±0.05b
29乙酸乙酯(M)Ethyl acetate-M141-78-6893.7255.8651.095621.50±0.05c1.02±0.15b0.33±0.05a1.36±0.01c0.86±0.06b0.56±0.17a0.31±0.02b0.41±0.02c0.21±0.02a
30甲酸乙酯Ethyl formate109-94-4826.5230.2191.218980.02±0.00a0.02±0.00a0.29±0.02b0.02±0.00a0.04±0.01a0.09±0.07a0.01±0.00a0.03±0.00b0.03±0.01b
31乳酸乙酯Ethyl lactate97-64-3825229.6961.139190.19±0.01b0.19±0.02b0.10±0.00a0.16±0.06a0.11±0.02a0.14±0.01a0.15±0.02b0.4±0.03c0.08±0.01a
酮类21.49±1.02a36.91±0.45c33.12±2.11b23.37±1.51a33.37±1.08b39.55±2.74d41.42±0.66de43.28±1.18e42.13±1.28e
322-莰酮(M)Camphor-M76-22-21511.31134.7041.344112.73±0.22a1.82±0.29a2.42±1.58a3.57±0.15a2.00±0.05a4.82±4.14a14.27±0.23c9.38±0.26b7.04±0.11a
332-莰酮(D)Camphor-D76-22-21504.61116.4821.853572.43±0.20b2.34±0.25ab1.89±0.32a2.65±0.08a3.51±0.10a2.74±2.40a14.70±0.51a17.47±0.52b24.21±0.27c
342-癸酮2-Decanone693-54-91488.71074.4861.469010.06±0.01a0.04±0.01a0.05±0.04a0.06±0.01a0.06±0.00b0.04±0.02b0.10±0.01b0.15±0.03c0.01±0.00a
356-甲基-5-庚烯-2-酮6-Methyl-5-hepten-2-one110-93-01350.2769.9381.176021.15±0.03b0.99±0.43ab0.50±0.05a1.06±0.11c0.83±0.09b0.60±0.12a1.39±0.03a2.22±0.17b2.86±0.05c
363-羟基-2-丁酮3-Hydroxy-2-butanone513-86-01302.8686.9361.330234.74±1.05a19.18±0.89c12.29±0.73b5.03±0.88a16.14±0.67b17.24±1.77b2.16±0.39a5.27±0.98b3.21±0.05a
37羟基丙酮2-Propanone, 1-hydroxy-116-09-61297.5678.1861.236091.15±0.24a5.09±0.31c2.87±0.19b1.15±0.18a3.72±0.39b4.70±0.45c0.47±0.06a1.07±0.29b0.60±0.01a
382-庚酮(D)2-Heptanone-D110-43-01192496.1261.629520.11±0.02a0.54±0.19a1.66±0.58b0.13±0.03a0.17±0.02a1.37±0.76b0.08±0.01a0.29±0.04b0.21±0.09b
392-庚酮(M)2-Heptanone-M110-43-01198.9506.3731.657140.14±0.01b0.10±0.01a0.09±0.01a0.14±0.03b0.14±0.01b0.08±0.02a0.39±0.03a0.61±0.04b0.43±0.01a
403-己酮(D)3-Hexanone-D589-38-81060.4347.2731.470330.16±0.02b0.14±0.03a0.08±0.01a0.16±0.02b0.17±0.02b0.08±0.01a0.70±0.07a1.07±0.17b0.58±0.01a
413-己酮(M)3-Hexanone-M589-38-81059.9346.9011.17260.43±0.04b0.27±0.09b0.15±0.01a0.43±0.03b0.21±0.13ab0.19±0.06a0.69±0.01c0.33±0.01b0.12±0.00a
422,3-戊二酮(M)2,3-Pentanedione-M600-14-61020.1316.9271.235730.44±0.02c0.17±0.06b0.09±0.01a0.39±0.05a0.20±0.06b0.16±0.01b0.41±0.05c0.16±0.02b0.04±0.00a
432,3-戊二酮(D)2,3-Pentanedione-D600-14-61046.5336.5151.257460.37±0.03a0.69±0.08b3.24±0.06c0.37±0.01a0.55±0.06a1.20±0.56b1.05±0.01c0.36±0.01b0.12±0.01a
444-甲基-2-戊酮4-Methyl-2-pentanone108-10-11018.4315.7181.480790.20±0.01b0.14±0.01a0.12±0.03a0.16±0.03b0.19±0.02b0.09±0.00a1.85±0.15b1.92±0.25b1.06±0.01a
452-戊酮(M)2-Pentanone-M107-87-9995.7300.3461.368540.25±0.02a1.26±0.28b4.40±0.62c0.52±0.01a0.83±0.16a3.29±0.87b0.32±0.04a0.97±0.10c0.83±0.03b
462-戊酮(D)2-Pentanone-D107-87-9995.4300.221.392110.04±0.00a0.09±0.01b0.05±0.01a0.06±0.02a0.11±0.01b0.06±0.01a0.05±0.01a0.34±0.03b0.02±0.01a
471-戊烯-3-酮1-Penten-3-one1629-58-91029.8324.0221.086735.24±0.16c2.62±0.09b1.68±0.06a5.69±0.67c2.99±0.27b1.44±0.16a0.49±0.06c0.17±0.01b0.05±0.01a
481-苯乙酮1-Phenylethanol98-86-21049338.4481.18970.93±0.05b1.07±0.10a1.44±0.08a1.04±0.21a0.89±0.16a1.30±0.44a1.94±0.04c1.28±0.05b0.65±0.02a
492-丁酮2-Butanone78-93-3911.6263.1591.059640.90±0.03c0.38±0.03b0.11±0.00a0.75±0.03c0.61±0.02b0.18±0.05a0.37±0.02c0.22±0.01b0.10±0.01a
酸类11.27±0.75b5.59±1.89a5.93±1.31a10.51±0.34b5.69±0.72a5.41±0.28a5.51±0.14a4.65±0.20a4.58±0.07a
50乙酸(M)Acetic acid-M64-19-71477.91046.9691.051398.66±0.54b3.62±1.96a3.37±0.39a8.23±0.22a3.76±0.66b3.09±0.44b3.43±0.08c1.44±0.05b0.65±0.08a
51乙酸(D)Acetic acid-D64-19-71473.11034.8531.158311.99±0.24c1.32±0.14b0.97±0.12a1.68±0.09b1.20±0.07a1.36±0.12a1.48±0.06a1.76±0.11b2.21±0.15c
52壬酸Nonanoic acid112-05-01298.6679.9931.55170.55±0.14a0.59±0.05a0.68±0.11a0.53±0.03a0.66±0.02ab0.83±0.21c0.56±0.08a1.43±0.17b1.67±0.03c
533-甲基丁酸3-Methylbutyric acid503-74-2825.5229.881.496880.06±0.01a0.05±0.01a0.90±0.18b0.07±0.01a0.06±0.01a0.13±0.08a0.03±0.01a0.03±0.01a0.04±0.02a
烃类5.08±0.22c3.99±0.30b3.70±0.06ab5.08±0.20c5.01±0.45c3.24±0.21a17.79±0.54e19.12±0.73f14.68±2.20d
54伞花烃p-Cymene99-87-61285.8656.4741.188370.34±0.02c0.24±0.03b0.16±0.01a0.34±0.02b0.32±0.02b0.12±0.02a0.23±0.01a0.34±0.03b0.98±0.02c
55萜品油烯Terpinolene586-62-91286.2657.2241.218570.21±0.01b0.16±0.02a0.15±0.01a0.18±0.00a0.19±0.02a0.15±0.03a0.75±0.05b0.74±0.06b0.58±0.01a
56α-水芹烯(M)α-Phellandrene-M99-83-21182.6482.9051.217740.92±0.01c0.88±0.10ab0.79±0.04a0.95±0.04a0.89±0.09a0.79±0.09a6.09±0.15c4.15±0.24b2.66±0.07a
57(+)-柠檬烯(+)-Limonene138-86-31199.1506.711.657480.13±0.01b0.09±0.00a0.08±0.01a0.12±0.03b0.14±0.01b0.06±0.01a0.37±0.03a0.54±0.02b0.38±0.01a
58α-水芹烯(D)α-Phellandrene-D99-83-21166460.2961.678430.76±0.02b0.63±0.04a0.53±0.09a0.72±0.05b0.85±0.09b0.40±0.07a1.56±0.08a1.83±0.11b1.94±0.07b
59乙基苯Ethylbenzene100-41-41145.1433.3951.446721.11±0.04b0.77±0.28ab0.50±0.13a1.20±0.22a1.02±0.36a0.71±0.16a5.80±0.24b7.14±0.58c4.63±0.05a
60β-蒎烯(M)β-Pinene-M127-91-31116.3398.8081.214921.28±0.15b0.95±0.06a1.28±0.09b1.27±0.06b1.21±0.20b0.86±0.10a2.70±0.12a3.66±0.09c3.27±0.07b
61β-蒎烯(D)β-Pinene-D127-91-31105385.9821.296280.10±0.01b0.09±0.01ab0.08±0.01a0.09±0.00b0.12±0.03b0.06±0.01a0.14±0.01a0.28±0.02c0.20±0.02b
62α-蒎烯α-Pinene80-56-8999.5302.4551.288510.22±0.05b0.17±0.02ab0.12±0.00a0.21±0.05b0.28±0.02c0.09±0.04a0.16±0.02b0.43±0.03c0.02±0.00a
其他17.21±0.66f9.16±0.53b7.15±0.95a15.53±1.06e10.65±0.37cd9.83±0.64bc9.51±0.19b10.12±0.17bc11.28±0.61d
632,3,5-三甲基吡嗪2,3,5-Trimethyl- pyrazine14667-55-11439.9955.5321.167640.20±0.02a0.53±0.43a0.22±0.03a0.23±0.02b0.41±0.04c0.15±0.01a0.54±0.03a1.20±0.13b1.75±0.12c
642-乙烷基-3,5-二甲基吡嗪2-Ethyl-3,5-dimethyl- pyrazine13925-07-01430.9935.0771.232510.14±0.01c0.11±0.01b0.08±0.01a0.16±0.02a0.16±0.02a0.15±0.11a0.47±0.02b0.55±0.02c0.35±0.02a
65玫瑰醚2H-Pyran,tetrahydro-4-methyl-216409-43-11389.6846.4831.798520.26±0.02c0.22±0.05ab0.19±0.02a0.27±0.03b0.35±0.04c0.14±0.02a0.15±0.02a0.30±0.02b1.43±0.07c
66二甲基三硫Dimethyl trisulfide3658-80-81389.9847.1681.305551.31±0.03ab1.12±0.03a1.51±0.21c1.48±0.13a1.58±0.30a2.40±0.50b2.09±0.10a2.82±0.04b3.78±0.19c
672,6-二甲氧基苯酚2,6-Dimethoxyphenol91-10-11326.4727.0181.206820.04±0.00a0.08±0.01c0.06±0.01b0.05±0.01a0.05±0.00a0.09±0.01b0.08±0.00a0.09±0.01a0.12±0.00b
681,3-丙二胺1,3-Diaminopropane109-76-21321.1717.9271.295420.75±0.05a1.37±0.10b1.46±0.19b0.70±0.04a1.15±0.14a2.20±0.39b1.99±0.14a2.84±0.23b2.71±0.29b
692-甲基吡嗪2-Methylpyrazine109-08-01257.3602.8911.096520.05±0.01a0.06±0.00a0.22±0.05b0.05±0.01a0.06±0.01a0.17±0.03b0.02±0.00c0.01±0.00b0.00±0.00a
70二烯丙基硫醚Allyl sulfide592-88-11148.3437.3631.115958.44±0.25c4.50±1.09b2.55±0.16a7.16±0.52a5.85±0.11b3.66±0.40c3.71±0.14c2.22±0.05b1.09±0.01a
712-乙酰基吡啶2-Acetylpyridine1122-62-91039.1330.9391.127386.03±0.45b1.18±0.09a0.86±0.08a5.42±1.41b1.04±0.16a0.87±0.24a0.47±0.02c0.08±0.01b0.04±0.00a
), ArticleFig(id=1320882553616187884, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=CN, label=表1, caption=

鸡胸肉冷藏过程中挥发性风味物质鉴定结果

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类别编号化合物中文名化合物英文名CAS号保留指数保留时间(s)迁移时间(ms)相对含量(%)
CON1CON5CON10MAP1MAP5MAP10MEP1MEP5MEP10
醛类27.19±1.04g23.66±0.67f20.78±2.21e29.44±1.11h27.97±1.13gh18.87±1.53d17.15±0.21c9.78±0.69b5.68±2.23a
1苯甲醛Benzaldehyde100-52-71510.91133.6161.469160.34±0.03a0.26±0.03a0.31±0.19a0.32±0.01b0.35±0.03b0.22±0.06a0.55±0.02b0.95±0.11c0.09±0.01a
2(Z)-4-庚烯醛(Z)-4-Heptenal6728-31-01217.2534.9481.619080.42±0.01a0.82±0.04b1.45±0.02c0.46±0.02a0.68±0.05b1.28±0.17c0.10±0.01a0.17±0.01b0.09±0.01a
3丁醛Butanal123-72-8860.5242.8651.1161624.94±0.92b18.39±0.68a17.67±0.53a27.38±0.92b25.70±0.82b14.65±1.45a15.70±0.23c7.39±0.47b4.59±0.05a
42-甲基丙醛2-Methyl propanal78-84-2809.3224.0861.087191.49±0.14a4.19±0.05b1.36±0.18a1.27±0.22a1.23±0.36a2.71±0.23b0.80±0.07a1.27±0.12b0.92±0.15a
醇类9.93±0.74c10.19±0.29c15.19±2.73e8.71±0.13b10.55±1.24c12.26±0.54d6.14±0.09a8.62±0.14b18.82±5.58f
54-萜烯醇4-Terpineol562-74-31600.71407.0381.216863.28±0.97b1.86±0.28a1.59±0.13a2.22±0.24a2.32±0.31a1.93±1.07a2.43±0.12b1.82±0.06a10.73±0.36c
63-辛醇3-Octanol589-98-01433.5940.8181.781160.24±0.03a0.30±0.06a0.24±0.06a0.25±0.02b0.36±0.05c0.13±0.00a0.18±0.00a0.49±0.06b1.21±0.03c
7(E)-2-己烯-1-醇(E)-2-Hexen-1-ol928-95-01433.5940.8461.831940.21±0.03b0.19±0.02ab0.16±0.02a0.22±0.02b0.27±0.03c0.10±0.01a0.16±0.01a0.50±0.03b0.92±0.02c
82-辛醇(D)2-Octanol-D123-96-61409.9888.9371.777071.02±0.07c0.84±0.07b0.66±0.07a1.09±0.02b1.20±0.04b0.50±0.08a0.54±0.03a0.71±0.06b1.98±0.09a
92-辛醇(M)2-Octanol-M123-96-61410.7890.6491.440650.06±0.01a0.05±0.01a0.05±0.01a0.07±0.01b0.09±0.00c0.03±0.00a0.06±0.00a0.25±0.06b0.03±0.00a
10正己醇(D)1-Hexanol-D111-27-31368.2804.0361.64310.07±0.01a0.09±0.03a0.07±0.02a0.08±0.02a0.09±0.01a0.21±0.08b0.04±0.01a0.49±0.04b0.08±0.01a
11正己醇(M)1-Hexanol-M111-27-31368.4804.4931.327670.76±0.03a0.49±0.21a0.61±0.22a0.73±0.01a0.53±0.08a1.38±0.29b0.40±0.00a1.54±0.05b0.44±0.01a
122-庚醇2-Heptanol543-49-71319.3714.7991.728990.12±0.01b0.10±0.02ab0.08±0.01a0.12±0.00b0.15±0.00c0.06±0.01a0.05±0.00a0.09±0.01b0.26±0.01c
13α-松油醇α-Terpieol10482-56-11209.8523.1741.787480.25±0.05a0.25±0.05a0.19±0.05a0.22±0.00a0.27±0.03a0.18±0.09a0.67±0.02a0.95±0.06b0.84±0.17a
141,8-桉叶油醇1,8-Cineole470-82-61181.1480.7281.720290.22±0.02b0.19±0.03ab0.16±0.02a0.20±0.02b0.28±0.03c0.15±0.01a0.39±0.03a0.60±0.06b1.61±0.07c
15正丁醇1-Butanol71-36-31175.2472.6781.185890.80±0.06b0.62±0.08a1.32±0.11c0.54±0.05a0.47±0.01a0.83±0.53a0.31±0.02b0.24±0.01a0.26±0.00a
162-甲基丙醇(D)2-Methyl-1-propanol-D78-83-11105.6386.6931.366580.18±0.02a0.66±0.17b3.85±0.13c0.14±0.01a0.43±0.14b1.63±0.20c0.11±0.02a0.20±0.02b0.11±0.02a
172-甲基丙醇(M)2-Methyl-1-propanol-M78-83-11107.1388.4251.171720.61±0.05a2.66±0.17b3.31±0.18c0.65±0.04a2.21±0.58b2.93±0.26b0.39±0.02b0.48±0.03c0.23±0.02a
18氧化芳樟醇Linalool oxide1365-19-11074.5358.5761.260510.08±0.01a0.07±0.01a0.29±0.26a0.08±0.01a0.08±0.00a0.71±0.85a0.06±0.00b0.04±0.00a0.05±0.00b
191-丙醇1-Propanol71-23-81048.1337.7591.110672.01±0.15a1.82±0.04a2.37±0.16b2.09±0.12a1.77±0.30a1.41±0.52a0.36±0.02c0.21±0.03b0.06±0.00a
204-甲基-1-戊醇4-Methyl-1-pentanol626-89-1830.9231.8351.322460.02±0.00a0.02±0.00a0.24±0.03b0.02±0.00a0.02±0.00a0.08±0.04b0.01±0.00a0.01±0.00a0.02±0.01b
酯类7.83±0.14c10.5±1.42d14.14±1.1e7.36±0.17c6.76±0.40c10.85±1.35d2.49±0.12a4.43±0.15b2.83±0.93b
21己酸丁酯Butyl hexanoate626-82-41433.7941.4411.459540.06±0.01a0.05±0.01ab0.03±0.01a0.06±0.01b0.06±0.01b0.03±0.00a0.05±0.00b0.13±0.02c0.02±0.00a
22乙酸己酯Hexyl acetate142-92-71269624.3591.415630.75±0.04a0.79±0.67a0.49±0.02a0.82±0.08b1.75±0.17c0.29±0.05a0.22±0.01c0.11±0.02b0.02±0.00a
23丙酸丁酯Butyl propionate590-01-21165.6459.7611.285620.13±0.01b0.08±0.00a0.08±0.00a0.10±0.01a0.11±0.00a0.25±0.20a0.41±0.02b0.51±0.02c0.25±0.03a
24戊酸乙酯Ethyl pentanoate539-82-21123406.5991.687020.49±0.02b0.38±0.04a0.38±0.01a0.49±0.04b0.49±0.06b0.22±0.02a0.29±0.03a0.58±0.02b0.95±0.02c
253-甲基-1-丁醇乙酸
酯(D)
1-Butanol,3-methyl-, acetate-D123-92-21128.6413.2441.743820.06±0.02a0.05±0.00a0.61±0.01b0.05±0.01a0.07±0.01a0.08±0.05a0.03±0.00b0.03±0.00a0.01±0.00a
263-甲基-1-丁醇乙酸
酯(M)
1-Butanol,3-methyl-, acetate-M123-92-21129.5414.3231.304760.30±0.05b0.09±0.01a0.73±0.05c0.13±0.02a0.10±0.00a0.33±0.13b0.10±0.02b0.05±0.00a0.03±0.01a
27丁酸甲酯Methyl butanoate623-42-71021.5317.9841.451980.04±0.01b0.04±0.00a0.02±0.00a0.03±0.00a0.05±0.01b0.02±0.01a0.42±0.01c0.25±0.03b0.10±0.01a
28乙酸乙酯(D)Ethyl acetate-D141-78-6903.4259.8121.334734.28±0.16a7.79±0.72b11.08±0.14c4.12±0.11a3.12±0.21a8.84±1.34b0.50±0.06a1.94±0.11c1.12±0.05b
29乙酸乙酯(M)Ethyl acetate-M141-78-6893.7255.8651.095621.50±0.05c1.02±0.15b0.33±0.05a1.36±0.01c0.86±0.06b0.56±0.17a0.31±0.02b0.41±0.02c0.21±0.02a
30甲酸乙酯Ethyl formate109-94-4826.5230.2191.218980.02±0.00a0.02±0.00a0.29±0.02b0.02±0.00a0.04±0.01a0.09±0.07a0.01±0.00a0.03±0.00b0.03±0.01b
31乳酸乙酯Ethyl lactate97-64-3825229.6961.139190.19±0.01b0.19±0.02b0.10±0.00a0.16±0.06a0.11±0.02a0.14±0.01a0.15±0.02b0.4±0.03c0.08±0.01a
酮类21.49±1.02a36.91±0.45c33.12±2.11b23.37±1.51a33.37±1.08b39.55±2.74d41.42±0.66de43.28±1.18e42.13±1.28e
322-莰酮(M)Camphor-M76-22-21511.31134.7041.344112.73±0.22a1.82±0.29a2.42±1.58a3.57±0.15a2.00±0.05a4.82±4.14a14.27±0.23c9.38±0.26b7.04±0.11a
332-莰酮(D)Camphor-D76-22-21504.61116.4821.853572.43±0.20b2.34±0.25ab1.89±0.32a2.65±0.08a3.51±0.10a2.74±2.40a14.70±0.51a17.47±0.52b24.21±0.27c
342-癸酮2-Decanone693-54-91488.71074.4861.469010.06±0.01a0.04±0.01a0.05±0.04a0.06±0.01a0.06±0.00b0.04±0.02b0.10±0.01b0.15±0.03c0.01±0.00a
356-甲基-5-庚烯-2-酮6-Methyl-5-hepten-2-one110-93-01350.2769.9381.176021.15±0.03b0.99±0.43ab0.50±0.05a1.06±0.11c0.83±0.09b0.60±0.12a1.39±0.03a2.22±0.17b2.86±0.05c
363-羟基-2-丁酮3-Hydroxy-2-butanone513-86-01302.8686.9361.330234.74±1.05a19.18±0.89c12.29±0.73b5.03±0.88a16.14±0.67b17.24±1.77b2.16±0.39a5.27±0.98b3.21±0.05a
37羟基丙酮2-Propanone, 1-hydroxy-116-09-61297.5678.1861.236091.15±0.24a5.09±0.31c2.87±0.19b1.15±0.18a3.72±0.39b4.70±0.45c0.47±0.06a1.07±0.29b0.60±0.01a
382-庚酮(D)2-Heptanone-D110-43-01192496.1261.629520.11±0.02a0.54±0.19a1.66±0.58b0.13±0.03a0.17±0.02a1.37±0.76b0.08±0.01a0.29±0.04b0.21±0.09b
392-庚酮(M)2-Heptanone-M110-43-01198.9506.3731.657140.14±0.01b0.10±0.01a0.09±0.01a0.14±0.03b0.14±0.01b0.08±0.02a0.39±0.03a0.61±0.04b0.43±0.01a
403-己酮(D)3-Hexanone-D589-38-81060.4347.2731.470330.16±0.02b0.14±0.03a0.08±0.01a0.16±0.02b0.17±0.02b0.08±0.01a0.70±0.07a1.07±0.17b0.58±0.01a
413-己酮(M)3-Hexanone-M589-38-81059.9346.9011.17260.43±0.04b0.27±0.09b0.15±0.01a0.43±0.03b0.21±0.13ab0.19±0.06a0.69±0.01c0.33±0.01b0.12±0.00a
422,3-戊二酮(M)2,3-Pentanedione-M600-14-61020.1316.9271.235730.44±0.02c0.17±0.06b0.09±0.01a0.39±0.05a0.20±0.06b0.16±0.01b0.41±0.05c0.16±0.02b0.04±0.00a
432,3-戊二酮(D)2,3-Pentanedione-D600-14-61046.5336.5151.257460.37±0.03a0.69±0.08b3.24±0.06c0.37±0.01a0.55±0.06a1.20±0.56b1.05±0.01c0.36±0.01b0.12±0.01a
444-甲基-2-戊酮4-Methyl-2-pentanone108-10-11018.4315.7181.480790.20±0.01b0.14±0.01a0.12±0.03a0.16±0.03b0.19±0.02b0.09±0.00a1.85±0.15b1.92±0.25b1.06±0.01a
452-戊酮(M)2-Pentanone-M107-87-9995.7300.3461.368540.25±0.02a1.26±0.28b4.40±0.62c0.52±0.01a0.83±0.16a3.29±0.87b0.32±0.04a0.97±0.10c0.83±0.03b
462-戊酮(D)2-Pentanone-D107-87-9995.4300.221.392110.04±0.00a0.09±0.01b0.05±0.01a0.06±0.02a0.11±0.01b0.06±0.01a0.05±0.01a0.34±0.03b0.02±0.01a
471-戊烯-3-酮1-Penten-3-one1629-58-91029.8324.0221.086735.24±0.16c2.62±0.09b1.68±0.06a5.69±0.67c2.99±0.27b1.44±0.16a0.49±0.06c0.17±0.01b0.05±0.01a
481-苯乙酮1-Phenylethanol98-86-21049338.4481.18970.93±0.05b1.07±0.10a1.44±0.08a1.04±0.21a0.89±0.16a1.30±0.44a1.94±0.04c1.28±0.05b0.65±0.02a
492-丁酮2-Butanone78-93-3911.6263.1591.059640.90±0.03c0.38±0.03b0.11±0.00a0.75±0.03c0.61±0.02b0.18±0.05a0.37±0.02c0.22±0.01b0.10±0.01a
酸类11.27±0.75b5.59±1.89a5.93±1.31a10.51±0.34b5.69±0.72a5.41±0.28a5.51±0.14a4.65±0.20a4.58±0.07a
50乙酸(M)Acetic acid-M64-19-71477.91046.9691.051398.66±0.54b3.62±1.96a3.37±0.39a8.23±0.22a3.76±0.66b3.09±0.44b3.43±0.08c1.44±0.05b0.65±0.08a
51乙酸(D)Acetic acid-D64-19-71473.11034.8531.158311.99±0.24c1.32±0.14b0.97±0.12a1.68±0.09b1.20±0.07a1.36±0.12a1.48±0.06a1.76±0.11b2.21±0.15c
52壬酸Nonanoic acid112-05-01298.6679.9931.55170.55±0.14a0.59±0.05a0.68±0.11a0.53±0.03a0.66±0.02ab0.83±0.21c0.56±0.08a1.43±0.17b1.67±0.03c
533-甲基丁酸3-Methylbutyric acid503-74-2825.5229.881.496880.06±0.01a0.05±0.01a0.90±0.18b0.07±0.01a0.06±0.01a0.13±0.08a0.03±0.01a0.03±0.01a0.04±0.02a
烃类5.08±0.22c3.99±0.30b3.70±0.06ab5.08±0.20c5.01±0.45c3.24±0.21a17.79±0.54e19.12±0.73f14.68±2.20d
54伞花烃p-Cymene99-87-61285.8656.4741.188370.34±0.02c0.24±0.03b0.16±0.01a0.34±0.02b0.32±0.02b0.12±0.02a0.23±0.01a0.34±0.03b0.98±0.02c
55萜品油烯Terpinolene586-62-91286.2657.2241.218570.21±0.01b0.16±0.02a0.15±0.01a0.18±0.00a0.19±0.02a0.15±0.03a0.75±0.05b0.74±0.06b0.58±0.01a
56α-水芹烯(M)α-Phellandrene-M99-83-21182.6482.9051.217740.92±0.01c0.88±0.10ab0.79±0.04a0.95±0.04a0.89±0.09a0.79±0.09a6.09±0.15c4.15±0.24b2.66±0.07a
57(+)-柠檬烯(+)-Limonene138-86-31199.1506.711.657480.13±0.01b0.09±0.00a0.08±0.01a0.12±0.03b0.14±0.01b0.06±0.01a0.37±0.03a0.54±0.02b0.38±0.01a
58α-水芹烯(D)α-Phellandrene-D99-83-21166460.2961.678430.76±0.02b0.63±0.04a0.53±0.09a0.72±0.05b0.85±0.09b0.40±0.07a1.56±0.08a1.83±0.11b1.94±0.07b
59乙基苯Ethylbenzene100-41-41145.1433.3951.446721.11±0.04b0.77±0.28ab0.50±0.13a1.20±0.22a1.02±0.36a0.71±0.16a5.80±0.24b7.14±0.58c4.63±0.05a
60β-蒎烯(M)β-Pinene-M127-91-31116.3398.8081.214921.28±0.15b0.95±0.06a1.28±0.09b1.27±0.06b1.21±0.20b0.86±0.10a2.70±0.12a3.66±0.09c3.27±0.07b
61β-蒎烯(D)β-Pinene-D127-91-31105385.9821.296280.10±0.01b0.09±0.01ab0.08±0.01a0.09±0.00b0.12±0.03b0.06±0.01a0.14±0.01a0.28±0.02c0.20±0.02b
62α-蒎烯α-Pinene80-56-8999.5302.4551.288510.22±0.05b0.17±0.02ab0.12±0.00a0.21±0.05b0.28±0.02c0.09±0.04a0.16±0.02b0.43±0.03c0.02±0.00a
其他17.21±0.66f9.16±0.53b7.15±0.95a15.53±1.06e10.65±0.37cd9.83±0.64bc9.51±0.19b10.12±0.17bc11.28±0.61d
632,3,5-三甲基吡嗪2,3,5-Trimethyl- pyrazine14667-55-11439.9955.5321.167640.20±0.02a0.53±0.43a0.22±0.03a0.23±0.02b0.41±0.04c0.15±0.01a0.54±0.03a1.20±0.13b1.75±0.12c
642-乙烷基-3,5-二甲基吡嗪2-Ethyl-3,5-dimethyl- pyrazine13925-07-01430.9935.0771.232510.14±0.01c0.11±0.01b0.08±0.01a0.16±0.02a0.16±0.02a0.15±0.11a0.47±0.02b0.55±0.02c0.35±0.02a
65玫瑰醚2H-Pyran,tetrahydro-4-methyl-216409-43-11389.6846.4831.798520.26±0.02c0.22±0.05ab0.19±0.02a0.27±0.03b0.35±0.04c0.14±0.02a0.15±0.02a0.30±0.02b1.43±0.07c
66二甲基三硫Dimethyl trisulfide3658-80-81389.9847.1681.305551.31±0.03ab1.12±0.03a1.51±0.21c1.48±0.13a1.58±0.30a2.40±0.50b2.09±0.10a2.82±0.04b3.78±0.19c
672,6-二甲氧基苯酚2,6-Dimethoxyphenol91-10-11326.4727.0181.206820.04±0.00a0.08±0.01c0.06±0.01b0.05±0.01a0.05±0.00a0.09±0.01b0.08±0.00a0.09±0.01a0.12±0.00b
681,3-丙二胺1,3-Diaminopropane109-76-21321.1717.9271.295420.75±0.05a1.37±0.10b1.46±0.19b0.70±0.04a1.15±0.14a2.20±0.39b1.99±0.14a2.84±0.23b2.71±0.29b
692-甲基吡嗪2-Methylpyrazine109-08-01257.3602.8911.096520.05±0.01a0.06±0.00a0.22±0.05b0.05±0.01a0.06±0.01a0.17±0.03b0.02±0.00c0.01±0.00b0.00±0.00a
70二烯丙基硫醚Allyl sulfide592-88-11148.3437.3631.115958.44±0.25c4.50±1.09b2.55±0.16a7.16±0.52a5.85±0.11b3.66±0.40c3.71±0.14c2.22±0.05b1.09±0.01a
712-乙酰基吡啶2-Acetylpyridine1122-62-91039.1330.9391.127386.03±0.45b1.18±0.09a0.86±0.08a5.42±1.41b1.04±0.16a0.87±0.24a0.47±0.02c0.08±0.01b0.04±0.00a
), ArticleFig(id=1320882553733628397, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=EN, label=Table 2, caption=

ROAV of volatile compounds in chicken breast during refrigeration

, figureFileSmall=null, figureFileBig=null, tableContent=
编号物质名称阈值(μg/kg)ROAV
CON1CON5CON10MAP1MAP5MAP10MEP1MEP5MEP10
1丁醛8.223.2220.0214.2722.5619.847.449.163.201.48
21,8-桉叶油醇1.31.291.300.821.041.360.481.441.643.28
3戊酸乙酯0.586.455.854.345.715.351.582.393.554.33
4乙酸乙酯(D)56.5313.9114.685.573.957.370.481.380.59
5乙酸乙酯(M)52.291.820.441.841.090.470.300.290.11
63-羟基-2-丁酮142.5812.235.812.437.305.130.741.330.61
72-庚酮(D)90.090.541.220.100.120.630.040.110.06
82-庚酮(M)90.120.100.070.110.100.040.210.240.13
9α-水芹烯(M)400.180.200.130.160.140.080.730.370.18
10(+)-柠檬烯100.100.080.050.080.090.030.180.190.10
11α-蒎烯60.280.250.130.240.300.060.130.250.01
122,3,5-三甲基吡嗪230.070.210.060.070.110.030.110.190.20
132-乙烷基-3,5-二甲基吡嗪0.0426.7224.5513.2527.0325.3215.6356.2248.7623.15
14二甲基三硫0.1100.00100.00100.00100.00100.00100.00100.00100.00100.00
15二烯丙基硫醚164.4340.1816.8948.3837.0315.2517.757.872.88
162-乙酰基吡啶192.420.550.301.930.350.190.120.010.01
), ArticleFig(id=1320882553825903086, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882546099995026, language=CN, label=表2, caption=

鸡胸肉冷藏过程中挥发性物质的ROAV值

, figureFileSmall=null, figureFileBig=null, tableContent=
编号物质名称阈值(μg/kg)ROAV
CON1CON5CON10MAP1MAP5MAP10MEP1MEP5MEP10
1丁醛8.223.2220.0214.2722.5619.847.449.163.201.48
21,8-桉叶油醇1.31.291.300.821.041.360.481.441.643.28
3戊酸乙酯0.586.455.854.345.715.351.582.393.554.33
4乙酸乙酯(D)56.5313.9114.685.573.957.370.481.380.59
5乙酸乙酯(M)52.291.820.441.841.090.470.300.290.11
63-羟基-2-丁酮142.5812.235.812.437.305.130.741.330.61
72-庚酮(D)90.090.541.220.100.120.630.040.110.06
82-庚酮(M)90.120.100.070.110.100.040.210.240.13
9α-水芹烯(M)400.180.200.130.160.140.080.730.370.18
10(+)-柠檬烯100.100.080.050.080.090.030.180.190.10
11α-蒎烯60.280.250.130.240.300.060.130.250.01
122,3,5-三甲基吡嗪230.070.210.060.070.110.030.110.190.20
132-乙烷基-3,5-二甲基吡嗪0.0426.7224.5513.2527.0325.3215.6356.2248.7623.15
14二甲基三硫0.1100.00100.00100.00100.00100.00100.00100.00100.00100.00
15二烯丙基硫醚164.4340.1816.8948.3837.0315.2517.757.872.88
162-乙酰基吡啶192.420.550.301.930.350.190.120.010.01
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复合香辛料精油结合气调包装对三黄鸡冷藏期蛋白质氧化和挥发性风味物质的影响
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李雪 , 刘彩玲 , 刘光宪 * , 王丽 , 董博 , 张耀 , 付冬文 , 黄锦卿
食品工业科技 | 包装与机械 2026,47(10): 288-300
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食品工业科技 |包装与机械 2026 , 47 (10) : 288 -300
复合香辛料精油结合气调包装对三黄鸡冷藏期蛋白质氧化和挥发性风味物质的影响
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李雪 , 刘彩玲, 刘光宪* , 王丽, 董博, 张耀, 付冬文, 黄锦卿
作者信息
  • 江西省农业科学院农产品加工研究所,江西南昌 330200
通讯作者:
刘光宪(1982−),男,博士,研究员,研究方向:畜禽加工与研究,E-mail:。
作者简介:

李雪(1991−),女,硕士,助理研究员,研究方向:畜禽加工与研究,E-mail:

Effects of Compound Spice Essential Oil Combined with Modified Atmosphere Packaging on Protein Oxidation and Volatile Flavor Compounds in Sanhuang Chicken during Cold Storage
Xue LI , Cailing LIU, Guangxian LIU* , Li WANG, Bo DONG, Yao ZHANG, Dongwen FU, Jinqing HUANG
Affiliations
  • Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China
出版时间: 2026-05-15 doi: 10.13386/j.issn1002-0306.2025040307
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为探明复合香辛料精油(迷迭香精油和肉桂精油)结合气调包装处理(MEP)对三黄鸡冷藏过程中(4 ℃,1~10 d)肌原纤维蛋白氧化特性与挥发性风味物质的影响。以空气包装(CON)和气调包装(MAP)为参照,分析冷藏过程中(1~10 d)鸡胸肉肌原纤维蛋白羰基、巯基、表面疏水性和挥发性风味物质的变化。结果表明,随着冷藏时间的延长,3种包装的肌原纤维蛋白羰基含量和表面疏水性均呈现逐渐上升趋势,巯基含量呈现逐渐降低趋势,冷藏第10 d时,MEP组羰基含量较CON组和MAP组分别低33.04%和22.82%,巯基含量下降率为12.21%,显著低于CON组的21.80%(P<0.05)。3种不同包装的鸡胸肉在冷藏期间共鉴定出71种挥发性风味物质。其中,3-羟基-2-丁酮为CON组和MAP组冷藏中后期的关键腐败特征风味物质,二甲基三硫为MEP样品组的关键特征风味物质。相关性分析结果进一步证明3-羟基-2-丁酮是鸡胸肉冷藏过程中肌原纤维蛋白氧化进程的潜在标志物。本研究结果可为禽肉储存过程中的质量控制提供理论支撑。

三黄鸡  /  复合香辛料精油  /  气调包装  /  蛋白质氧化  /  挥发性风味物质

To investigate the effects of compound spice essential oils from rosemary and cinnamon combined with modified atmosphere packaging (MEP) on myofibrillar protein oxidation and volatile flavor compounds in Sanhuang chicken during refrigeration (4 ℃, 1~10 d). Air packaging (CON) and modified atmosphere packaging (MAP) were used as controls. Changes in carbonyl content, sulfhydryl content, surface hydrophobicity, and volatile flavor compounds in breast muscle myofibrillar proteins were analyzed during storage. The results showed that carbonyl content and surface hydrophobicity of myofibrillar proteins gradually increased, while sulfhydryl content decreased during refrigeration in all three packaging groups. On the 10th day of refrigeration, the carbonyl content in the MEP group was 33.04% and 22.82% lower than that in the CON and MAP groups, respectively. The reduction rate of sulfhydryl content in the MEP group was 12.21%, which was significantly lower than the 21.80% observed in the CON group (P<0.05). A total of 71 volatile flavor compounds were identified in chicken breast meat packaged in three different ways during refrigeration. Among them, 3-hydroxy-2-butanone was the key flavor substance of chicken breast meat in CON and MAP, and dimethyl trisulfide was the key characteristic flavor substance of MEP sample group. Correlation analysis further confirmed that 3-hydroxy-2-butanone was a potential marker for myofibrillar protein oxidation process in chicken breast meat during refrigeration. These research findings can provide theoretical support for quality control during the storage of poultry meat.

Sanhuang chicken  /  compound spice essential oil  /  modified atmosphere packaging  /  protein oxidation  /  volatile flavor compounds
李雪, 刘彩玲, 刘光宪, 王丽, 董博, 张耀, 付冬文, 黄锦卿. 复合香辛料精油结合气调包装对三黄鸡冷藏期蛋白质氧化和挥发性风味物质的影响. 食品工业科技, 2026 , 47 (10) : 288 -300 . DOI: 10.13386/j.issn1002-0306.2025040307
Xue LI, Cailing LIU, Guangxian LIU, Li WANG, Bo DONG, Yao ZHANG, Dongwen FU, Jinqing HUANG. Effects of Compound Spice Essential Oil Combined with Modified Atmosphere Packaging on Protein Oxidation and Volatile Flavor Compounds in Sanhuang Chicken during Cold Storage[J]. Science and Technology of Food Industry, 2026 , 47 (10) : 288 -300 . DOI: 10.13386/j.issn1002-0306.2025040307
三黄鸡具有高蛋白质、低脂肪、风味浓郁和口感独特等优点,在我国南方地区深受消费者喜爱[1−2]。但三黄鸡宰后易变质,是腐败微生物的“天然培养基”,特别在储运过程中,鸡肉蛋白质易受到大量活性氧自由基的攻击,造成蛋白质氧化降解,从而造成肉品风味和食用品质的劣变[3],这不仅影响肉品生产企业的经济效益,也对消费者的健康构成了潜在的威胁。针对这一问题,研究者们采用不同包装方式与天然抑菌剂相结合的手段来抑制肉品腐败变质,已逐渐成为国内外的研究热点[4−5]。
目前,肉品的包装方式主要有托盘包装、真空包装、气调包装和贴体包装等,其中气调包装(Modified atmosphere packaging,MAP)已经成为肉品领域重要的保鲜技术之一,主要通过改变食品包装内的气体组分(CO2、N2和O2)来抑制微生物的生长,从而延长货架期。Cha等[6]研究了不同气体组分的气调包装对低温鸡肉品质特性的影响,发现30% CO2/70% N2的气体组分能有效抑制微生物的生长和维持产品品质。Yin等[7]探讨了自封袋密封包装、真空包装和MAP对贮藏过程中虹鳟鱼品质的影响,发现MAP可有效延缓虹鳟鱼蛋白质降解。
香辛料精油是一种具有抑菌、防腐和抗氧化功能的挥发性植物提取物,在肉品保鲜领域备受关注。其中,肉桂精油和迷迭香精油含有丰富的肉桂醛和萜烯类等生物活性化合物,具有广谱抗菌性和强抗氧化性,可有效抑制蛋白质氧化、自由基形成和肉品品质劣变[8]。因此,近些年研究人员尝试采用香辛料精油与MAP相结合的处理方式应用于肉品保鲜和病原微生物控制方面。余文志等[9]的研究表明,固体精油保鲜剂结合MAP能有效抑制卤鸭脖常温贮藏期间的蛋白质和脂肪氧化,与空气包装相比,可延长货架期4 d。Queiroga等[10]研究发现,大蒜精油和洋葱精油结合MAP能有效抑制虾的颜色变化和病原微生物的繁殖,在冷藏条件下可将保质期延长至15 d以上。但鲜有研究系统报道香辛料精油结合MAP处理对三黄鸡冷藏期间鸡胸肉肌原纤维蛋白氧化和挥发性风味物质的影响。
因此,本研究以三黄鸡鸡胸肉为研究对象,探究固载复合香辛料精油保鲜剂结合气调包装处理(MEP)对鸡胸肉冷藏期间肌原纤维蛋白氧化特性的影响,并采用气相色谱-离子迁移谱联用技术(Gas chromatography ion mobility spectroscopy,GC-IMS)分析不同包装处理的鸡胸肉在4 ℃冷藏过程中挥发性风味物质的变化规律,筛选出不同包装的关键差异风味物质,再进一步探究关键差异风味物质与肌原纤维蛋白氧化之间的相关性,从而筛选出潜在腐败风味物质,为畜禽肉运输和储存过程中的质量控制提供理论支持。
三黄鸡鸡胸肉 宁都鑫龙食品有限公司;磷酸氢二钠、磷酸二氢钠、乙二胺四乙酸(EDTA)、氯化钠(NaCl)、5,5'-二硫代双(2-硝基苯甲酸)(DTNB)、溴酚蓝 北京索莱宝科技有限公司;纳米二氧化硅 江苏天行新材料有限公司;多孔淀粉 陕西博林生物技术有限公司;微晶纤维素 浙江一诺生物科技有限公司;迷迭香精油(食品级)、肉桂精油(食品级) 阿兰精油批发商城;蛋白质羰基含量测定试剂盒 南京建成生物工程研究所。
XL-80旋转制粒机 常州市湘宏干燥制粒设备有限公司;JY260气调锁鲜包装机 上海积亿机械有限公司;UV2800PC紫外分光光度计 上海舍岩仪器有限公司;Flavour Spec® GC-IMS仪 德国G.A.S.公司;MXT-WAX色谱柱(15 m×0.53 mm×1.0 μm) 美国Restek公司。
固载香辛料精油保鲜剂的制备:参照Jiang等[11]的方法并稍作改动。分别将35 g多孔淀粉、20 g纳米二氧化硅和5 g微晶纤维素混合均匀,逐滴加入40 g的1:1(w:w)混合的肉桂精油和迷迭香精油,在室温下充分揉捏固化均匀,混匀过程中喷洒10 g蒸馏水。将混合后的物料倒入16目的旋转制粒机中,然后在50 ℃烘箱中烘干5 min,过18目筛,将所制备的固体保鲜剂以每包3 g的规格密封在无纺布袋(5 cm×7 cm)中,放入干燥器中备用。
样品处理:将集中屠宰分割的三黄鸡(120日龄,大小均一)置于洁净的保鲜袋中,用放有冰袋的保温箱快速运至实验室。在无菌环境下用已消毒的手术刀具去除鸡胸肉表面的结缔组织和脂肪,并将其随机分成3组。所有样品均置于透明的20 cm×14 cm×3.5 cm聚丙烯盒内,用气调包装机和PE-EVOH薄膜(在25 ℃和0%相对湿度下,氧气透过率为15 cm3/m2·d·atm,二氧化碳渗透率为64 cm3/m2·d·atm,水蒸气透过率为16 g/m2·d,厚度为25 μm)密封。具体样品处理过程如图1所示。空气包装组(CON)为盒内直接充入大气空气;气调包装组(MAP)为盒内充入70% N2+30% CO2;气调保鲜剂组(MEP)为盒内充入70% N2+30% CO2,并放3 g固载香辛料精油保鲜剂。封口后的所有样品均置于4 ℃下冷藏,分别在第1、3、5、7、10 d取样。
参照李可等[12]的方法并稍作修改。取5 g鸡胸肉肉糜于50 mL离心管中,加入预冷的20 mL 10 mmol/L 磷酸盐缓冲溶液(含0.1 mol/L NaCl,1 mmol/L EDTA,pH7.0),12000 r/min匀浆60 s,5000 r/min冷冻离心10 min,弃上清液,重复3次。将沉淀分散在20 mL 0.1 mol/L的NaCl溶液中,在上述条件下匀浆、冷冻离心,重复3次,最后一次用四层纱布过滤去除肌肉匀浆液中的结缔组织,得到的滤浆即为肌原纤维蛋白。用10倍体积的10 mmol/L磷酸盐缓冲溶液(含0.6 mol/L NaCl,pH7.0)溶解肌原纤维蛋白,采用双缩脲法测定肌原纤维蛋白的质量浓度。
羰基含量的测定使用蛋白质羰基含量测试盒,按其说明书进行冷藏鸡胸肉肌原纤维蛋白羰基含量测定。
参照Jiang等[13]的方法并稍作修改。取1 mL 2 mg/mL的肌原纤维蛋白溶液于4 mL 50 mmol/L 磷酸盐缓冲溶液(0.6 mol/L NaCl、4 mmol/L EDTA、8 mmol/L尿素,pH8.0)中,混合均匀后再加入50 μL 4 mg/mL的Ellman's试剂(40 mg DTNB溶于10 mL 50 mmol/L 磷酸盐缓冲溶液,pH8.0),37 ℃反应15 min后在412 nm波长处测定吸光值。肌原纤维蛋白的巯基含量按公式(1)计算。
$\rm 巯基含量(\text{μ}mol/g)=73.5\times \frac{\text{A×D}}{\text{C}} $
式中:A为吸光度,C为样品浓度(mg/mL),D为稀释倍数。
参照Lu等[14]的方法并进行微调。取1 mL、2 mg/mL的肌原纤维蛋白溶液,加入40 μL、1 mg/mL溴酚蓝溶液,混匀,在室温下避光反应15 min。反应结束后5000 r/min离心15 min,取上清稀释4倍在595 nm处测定吸光度(A1)。空白用1 mL 10 mmol/L的磷酸盐缓冲溶液(pH7.0)代替肌原纤维蛋白溶液(A0)。肌原纤维蛋白的表面疏水性以溴酚蓝结合量表示,按式(2)计算:
$\rm 结合态溴酚蓝(\text{μ}g) =40\times \frac{{\text{A}}_{\text{0}}-{\text{A}}_{\text{1}}}{{\text{A}}_{\text{0}}} $
采用FlavourSpec® GC-IMS仪对3种不同包装冷藏时间为第1、5、10 d的鸡胸肉样品进行挥发性风味物质的测定。参数设置参考刘彩玲等[15]的方法并稍作修改。顶空进样单元:准确取3.00 g绞碎的鸡胸肉样品置于20 mL顶空瓶中,每个样品重复3次,孵育温度60 ℃,孵育时间15 min,进样针温度65 ℃,进样体积0.5 mL,孵化转速500 r/min。GC条件:色谱柱为MXT-WAX柱(15 m×0.53 mm×1 μm),柱温40 ℃,载气N2(纯度≥99.999%)。载气初始流速2 mL/min,保持2 min,2~10 min流速为10 mL/min,10~30 min流速为100 mL/min。IMS检测条件:漂移气N2(纯度≥99.999%),流速150 mL/min,分析时间30 min,漂移管长度98 mm,温度45 ℃,管内线性电压500 V/cm。
定性定量分析:采用VOCal软件中内置的 NIST 数据库和 IMS 数据库对3种不同包装的鸡胸肉样品的挥发性化合物进行定性,采用峰体积归一化法进行定量。
采用相对气味活度值法(Relative odor activity value,ROAV)对鸡胸肉样品的关键挥发性风味物质进行评价[16]。设定对鸡胸肉风味贡献度最大化合物的ROAV为100,其他化合物的ROAV按如下公式计算:
$ {\mathrm{ROVA}}_{\text{i}}=\frac{{\text{T}}_{\text{stan}}}{{\text{C}}_{\text{stan}}}\text{×}\frac{{\text{C}}_{\text{i}}}{{\text{T}}_{\text{i}}}\text{×100} $
式中:Ci和Ti分别为各挥发性风味物质的相对含量(%)和对应的感觉阈值(μg/kg);Cstan和Tstan分别表示在鸡胸肉冷藏过程中对整体风味贡献度最大化合物的相对含量(%)和对应的感觉阈值(μg/kg)。
所有实验重复3次,结果以平均值±标准差表示。通过IBM SPSS Statistics 24.0软件中的单因素方差分析法(ANOVA)和Duncan检验对样品进行显著性分析(P<0.05表示差异显著)。采用SIMCA 14.1对挥发性风味物质进行OPLS-DA分析,利用Origin 2021软件绘制柱形图和相关性分析图。
鸡胸肉在冷藏过程中,其肌原纤维蛋白分子易受到活性氧自由基的攻击,导致蛋白质分子中的氨基酸残基转化为羰基,因此羰基含量通常用来评估蛋白质氧化程度[17]。3种不同包装方式对鸡胸肉冷藏过程中肌原纤维蛋白羰基含量的影响如图2所示,从图中可以看出,随着冷藏时间的延长,CON组、MAP组和MEP组的肌原纤维蛋白羰基含量均呈现逐渐上升趋势,这表明鸡胸肉在3种不同冷藏环境下均发生了蛋白氧化,肌原纤维蛋白内部的氨基酸暴露,被活性氧自由基攻击,发生氧化脱酰胺反应,从而使羰基含量逐渐增加[13]。此外,从图2中还可看出,在鸡胸肉冷藏至第10 d时,MEP组的羰基含量显著低于CON组和MAP组,分别低33.04%和22.82%(P<0.05)。这表明固载香辛料精油保鲜剂协同气调包装能显著抑制冷藏过程中鸡胸肉肌原纤维蛋白羰基的生成。一方面可能是由于MEP组中的低氧环境(70% N2+30% CO2)减少了鸡胸肉与空气中O2的接触,抑制了鸡肉中的脂质氧化,从而减少了活性氧自由基的生成,降低了活性氧自由基对鸡胸肉中肌原纤维蛋白分子的攻击[18−19]。另一方面,在固载精油保鲜剂中,肉桂精油中的主要挥发性成分肉桂醛和迷迭香精油中的主要挥发性成分丁香酚、β-萜品烯、桉树醇等萜烯类化合物能有效阻断氧化链式反应,清除MEP组中的氧活性自由基,抑制蛋白质分子中的氨基酸残基转化为羰基,从而减少了鸡胸肉中肌原纤维蛋白的氧化劣变[20]。
鸡胸肉肌原纤维蛋白含有丰富的巯基,在受到羟基自由基和脂质氧化产物的攻击后,易转化为分子间或分子内的二硫键,导致冷藏过程中鸡胸肉中的巯基含量流失。因此,通过测定肌原纤维蛋白的巯基含量可以反映鸡胸肉储藏过程中蛋白质的氧化程度[21−22]。冷藏过程中,香辛料精油结合气调包装对鸡胸肉巯基含量的影响如图3所示。从图3可知,随着冷藏时间的延长,3种储藏方式下的鸡胸肉肌原纤维蛋白的巯基含量均呈现下降趋势。这与猪肉冷藏期间巯基含量呈下降趋势的结果一致[23]。这说明三黄鸡中的蛋白质氧化程度随时间的延长而逐渐增加,本实验的羰基测量结果与之一致。在整个冷藏过程中,CON组的巯基含量由47.47 μmol/g显著下降至37.12 μmol/g,下降了21.80%,而MEP组的巯基含量下降缓慢,由冷藏初期的47.16 μmol/g缓慢下降至冷藏末期的41.41 μmol/g,下降了12.21%。这说明CON处理的蛋白质氧化程度远大于MEP组,这可能是由于随着储藏时间的延长,空气包装中蛋白质分子内部的巯基大量暴露,被氧化为二硫键[24]。另一方面也说明固载香辛料保鲜剂中挥发出的肉桂精油和迷迭香精油能有效减缓鸡胸肉肌原纤维蛋白的氧化,这可能与肉桂精油中的主要抑菌物质肉桂醛[25]以及迷迭香精油中的酚二萜等物质[26]有关,这些活性物质与肌原纤维蛋白中的巯基相互竞争捕获活性氧自由基,从而对巯基的氧化起到了抑制作用[27]。此外,MEP处理组中的气体环境能减少鸡胸肉中脂质氧化产物对肌原纤维蛋白质中含硫氨基酸(如肌球蛋白)的攻击,从而抑制了肌原纤维蛋白巯基的氧化[28]。
溴酚蓝是一种常用的疏水性探针,可与蛋白质表面的疏水性氨基酸残基特异性结合,因此通过测定溴酚蓝与肌原纤维蛋白的结合程度来确定蛋白质表面疏水性强弱[29]。表面疏水性越高,蛋白质氧化变性程度越大。图4是香辛料精油结合气调包装对鸡胸肉肌原纤维蛋白表面疏水性含量的影响。由图4可知,在整个冷藏过程中,所有样品的表面疏水性均随冷藏时间的延长而逐渐升高,在鱼肉和猪肉的冷藏保鲜过程中也发现了类似的现象[30−31]。这种现象可能是由于在储藏初期,鸡胸肉中的疏水性氨基酸基团埋藏于蛋白质分子内部,而随着冷藏时间的延长,鸡胸肉中腐败微生物的滋生和内源酶的生成,使得肌原纤维蛋白的空间结构改变,导致原本藏于蛋白质分子内部的疏水性氨基酸(如色氨酸和苯丙氨酸)逐渐暴露至蛋白质分子表面,导致表面疏水性增加[32]。在整个冷藏过程中,CON、MAP和MEP三个处理组的增长速率分别为51.38%、34.46%和22.98%,MEP处理组的表面疏水性增长速率最低。这说明MAP处理和MAP结合香辛料精油处理均可减少疏水性氨基酸残基的暴露,抑制三黄鸡鸡胸肉表面疏水性的增加,从而不同程度地减少了鸡胸肉中蛋白质的氧化变性。其中,气调包装处理能有效抑制鸡肉样品中的微生物活动和减少样品与氧气的接触,肉桂精油和迷迭香精油能有效清除自由基和螯合金属离子,从而减少了巯基和羰基的氧化,使冷藏过程中肌原纤维蛋白质的三维结构维持稳定,减少疏水性氨基酸的暴露。本实验结果与上述巯基和羰基的数据均印证肌原纤维蛋白在鸡胸肉冷藏过程中发生了氧化劣变,且MEP处理组的肌原纤维蛋白氧化速率显著低于CON组和MAP组。因此,气调包装与固载精油保鲜剂协同作用可有效实现蛋白质氧化的高效抑制。
为了准确辨别样品间挥发性化合物的差异,通过GC-IMS系统内置的Gallery Plot插件绘制3种不同包装方式的鸡胸肉在4 ℃冷藏过程中挥发性风味物质指纹图谱。在指纹图谱中,信号峰的亮度与对应化合物的含量呈正相关,颜色由蓝色到红色表示化合物含量由低到高[33]。如图5所示,共检测到71种挥发性风味物质。且不同包装和不同冷藏时间的鸡胸肉样品中挥发性风味物质的含量均发生了显著变化。随着冷藏时间的增加,与冷藏第1 d相比,3种包装中的鸡胸肉挥发性风味化合物含量和种类均增多,这与赵志平等[34]的研究一致。这主要与鸡胸肉冷藏过程中蛋白质、脂肪和还原糖等风味前体物质的氧化降解有关。图5中的A区域显示了所有样品共有的挥发性风味化合物,主要包括二烯丙基硫醚、乙酸乙酯(M)、2-丁酮、丁醛和乙酸(M)。B区域为空气包装冷藏末期(第10 d)的鸡胸肉中相对含量较高的风味化合物,主要包括2-戊酮(M)、2-庚酮(D)、甲酸乙酯、2-甲基吡嗪和4-甲基-1-戊醇等。气调包装组中的MAP10与MAP5和MAP1的差异化合物主要分布在C区域,包括3-羟基-2-丁酮、2-甲基丙醛、(Z)-4-庚烯醛和羟基丙酮等。D区域为MEP5样品含量较高的化合物,主要包括α-蒎烯、2-辛醇(M)和己酸丁酯等9种风味物质。E区域为MEP10样品含量较高的化合物,主要包括2-庚醇、(E)-2-己烯-1-醇、2,6-二甲氧基苯酚等24种风味物质。
采用保留时间和离子迁移时间对挥发性风味物质进行定性分析,利用GC-IMS系统峰体积归一法进行定量分析。3种不同包装的冷鲜鸡胸肉在冷藏过程中挥发性风味物质变化和相对含量结果如表1所示,共鉴定出71种挥发性风味物质,其中醛类4种、醇类16种、酯类11种、酮类18种、酸类4种、烃类9种和其他类9种。在分离过程中,2-辛醇、正己醇、2-甲基丙醇、3-甲基-1-丁醇乙酸酯、乙酸乙酯、2-莰酮、2-庚酮、3-己酮、2,3-戊二酮、2-戊酮、乙酸、α-水芹烯和β-蒎烯以单体和二聚体的形式存在。
肉品中的醛类物质主要来源于脂质氧化,具有独特的气味特征(脂肪味、芳香味和花香味)对肉品的整体风味影响较大[33]。由表1可知,共检测出醛类物质4种,分别是苯甲醛、(Z)-4-庚烯醛、丁醛和2-甲基丙醛。随着冷藏时间的延长,3种不同包装的鸡胸肉中挥发性醛类化合物的相对含量均呈现下降趋势,CON组的醛类相对含量由27.19%降低至20.78%,MAP组的醛类相对含量由29.44%降低至18.87%,MEP组的醛类相对含量由17.15%降低至5.68%。这可能是由于脂质氧化产生的醛类化合物不稳定,易与鸡胸肉中的蛋白质发生反应形成加合物[35]。
酮类物质是鸡胸肉腐败过程中重要的挥发性风味化合物,其主要来源于脂肪酸的自动氧化、醇类物质的氧化、酯类化合物的降解以及革兰氏阴性菌的作用[36]。由表1可知,3种不同包装的鸡胸肉在冷藏1~10 d过程中共检测出18种酮类物质,占挥发性化合物总含量的21.49%~43.28%,是鸡胸肉腐败过程中种类和含量最丰富的挥发性化合物。其中,2-戊酮(M)具有刺激性和不愉快的气味,在肉类腐败过程中起着关键作用,是鸡胸肉腐败气味的重要贡献者[34]。从表1可知,3种不同包装的鸡胸肉在冷藏过程中2-戊酮(M)含量均显著上升,且CON、MAP和MEP处理组的鸡胸肉在冷藏第10 d时,2-戊酮(M)的相对含量分别为4.40%、3.29%和0.83%,MEP处理组的2-戊酮(M)含量最低。这可能是由于气调包装中的低氧环境和固载精油保鲜剂中的活性成分能有效抑制鸡胸肉中脂肪的氧化和腐败微生物的繁殖,从而抑制肉品腐败气味的生成。
酯类化合物一方面来源于肉品中醇和游离脂肪酸的酯化反应,另一方面也可来源于甘油三酯中的脂肪酸与乙醇的酯交换反应[37]。3个处理组的鸡胸肉样品共检测出11种酯类物质,相对含量在2.49%~14.14%,其中乙酸乙酯(D)是鸡胸肉冷藏过程中含量最多的酯类化合物。乙酸乙酯具有水果香味,在空气包装和气调包装中的含量均随着鸡胸肉冷藏时间的增加而显著上升,并在冷藏第10 d时其含量分别达到11.08%和8.84%,与郭依萍等[38]研究生鲜猪肉的冷藏结果一致。乙酸乙酯是由于鸡肉中的内源酶分解产生和微生物生长代谢引发的肉类腐败气味,其含量随着肉品腐败程度的增加而增加,且酯类物质的积累是导致肉品冷藏后期异味的主要来源之一[39]。但值得注意的是,MEP组中的乙酸乙酯(D)含量呈现先增加后降低的趋势,这可能是由于在鸡胸肉冷藏末期(第10 d),精油保鲜剂缓释出的挥发性风味成分增加,其强烈的精油气味掩盖了乙酸乙酯的检测信号;也可能是在鸡胸肉冷藏末期,MEP组中的优势微生物利用乙酸乙酯(D)作为供其生长繁殖的碳源,从而导致了鸡胸肉在第10 d时乙酸乙酯(D)含量降低。
肉品冷藏过程醇类物质的来源途径多样,主要包括碳水化合物发酵、氨基酸代谢、脂质氧化以及微生物代谢等[40],但由于其阈值相对较高,对鸡胸肉的整体风味贡献较小。由表1可知,鸡胸肉在冷藏过程中共检测到16种醇类化合物,且醇类化合物总量在3种不同包装方式鸡胸肉冷藏过程中均不同程度升高。这可能是由于腐败微生物在鸡胸肉冷藏过程中迅速繁殖并发酵所导致。乙酸(M)是酸类化合物中相对含量最高的风味物质,其相对含量均随着冷藏时间的延长而降低,这可能是由于鸡胸肉在冷藏过程中乙酸(M)在一定条件下形成了烃类物质[39]。
为探究不同包装处理冷藏鸡胸肉风味物质的差异,以鉴别出的71种化合物为因变量,3种不同包装的鸡胸肉分别冷藏1、5、10 d的9个样品为自变量,进行正交偏最小二乘判别分析(Orthogonal Partial Least Squares Discriminant Analysis,OPLS-DA)分析。由图6A可知,所有组间样品的距离都比较相近,说明样品的重复性良好。此外还可看出,在不同冷藏时间下,除CON1和MAP1样品聚集于一处外,其他7组样品的鸡胸肉区分明显,说明随着冷藏时间的延长,3种包装的鸡胸肉挥发性风味物质均发生了变化。此外,MEP组的样品均分布在Y轴左边,而CON组和MAP组均分布在Y轴的右边,这可能是由于固载精油保鲜剂挥发出的精油导致其与CON组和MAP组的风味相差较大。图6A的模型中,R2X=0.964,R2Y=0.952,Q2=0.83,R2和Q2均超过0.5,表明该模型拟合结果可接受且比较合理。同时,本研究对鸡胸肉挥发性风味物质的OPLS-DA模型进行了200次置换检验以评估其是否过度拟合(图6B)。经过200次交叉验证后,R2和Q2两条回归线与Y轴分别相交于(0.0,0.319)和(0.0,−0.574),表明该模型不存在过拟合,可用于不同包装处理鸡胸肉冷藏过程中香气物质的判别分析[41]。
通过VIP对不同处理的冷藏鸡胸肉的特征风味物质进行筛选,结果如图6C所示。通常将VIP>1作为筛选条件,VIP值越大,说明该风味物质在3种包装中的差异越显著[42]。由图6C可知,VIP>1的挥发性风味物质共有25种,分别为2-甲基丙醛、乙酸己酯、氧化芳樟醇、正己醇(M)、正丁醇、乳酸乙酯、乙酸(D)、α-蒎烯、2-乙酰基吡啶、羟基丙酮、3-羟基-2-丁酮、3-甲基-1-丁醇乙酸酯(M)、二甲基三硫、1-苯乙酮、正己醇(D)、3-甲基-1-丁醇乙酸酯(D)、3-甲基丁酸、己酸丁酯、2-辛醇(M)、2,3-戊二酮(M)、2-戊酮(D)、乙酸(M)、3-己酮(M)、丁酸甲酯和1-戊烯-3-酮,这25种风味物质可用于区别不同组别鸡胸肉风味的差异成分。
为进一步确定样品间挥发性风味物质的差异,采用ROAV法来评价鉴定出的71种挥发性风味物质对不同包装环境下鸡胸肉整体风味的贡献程度,这个贡献程度是由挥发性风味物质的相对含量和其对应的阈值共同决定的。一般来说,当0.1≤ROAV≤1时,该香气化合物被认为是鸡胸肉的重要挥发性风味物质,对样品的整体风味具有修饰作用;而ROAV>1则认为该香气成分为不同包装处理鸡胸肉冷藏过程中的关键挥发性风味物质。因此,本研究将相对含量与阈值比值最高的二甲基三硫的ROAV定义为100,然后对其他化合物进行ROAV分析。表2为鸡胸肉中ROAV≥0.1的挥发性化合物,共有16种,其中ROAV>1的关键挥发性风味物质共有11种,分别是丁醛、1,8-桉叶油醇、戊酸乙酯、乙酸乙酯(D)、乙酸乙酯(M)、3-羟基-2-丁酮、2-庚酮(D)、2-乙烷基-3,5-二甲基吡嗪、二甲基三硫、二烯丙基硫醚、2-乙酰基吡啶。为进一步明确不同包装处理鸡胸肉冷藏过程中的关键挥发性风味物质,本研究将ROAV与VIP均大于1的挥发性风味物质进行整体分析与比对,得出3-羟基-2-丁酮、二甲基三硫和2-乙酰基吡啶为鸡胸肉3种不同包装冷藏过程中的关键特征挥发性风味物质[43]。
对筛选出的3种关键特征风味物质与不同包装冷藏过程中的样品进行相关性分析,结果如图7所示。图7中PC1和PC2的贡献率分别为52.8%和40.9%,总贡献率为93.7%,表明这两个主成分能够有效代表3种不同包装鸡胸肉冷藏过程中关键特征挥发性风味物质的主要特征。图7中红色三角形表示鸡胸肉在3种包装中分别冷藏1、5、10 d的9个样品,关键特征挥发性风味物质的分布位置及其与鸡胸肉样品的相对距离,反映了不同包装和不同冷藏时间下,这些物质对鸡胸肉风味的影响趋向和大小[43]。从图7可以看出,2-乙酰基吡啶与MAP1和CON1均落在PCA图的第四象限,表明2-乙酰基吡啶是气调包装和空气包装冷藏初期的关键特征风味物质。3-羟基-2-丁酮与CON5、CON10、MAP5、MAP10样品均分布在X轴的上面,说明3-羟基-2-丁酮对鸡胸肉在空气包装和气调包装冷藏中后期的腐败风味贡献较大,推动了鸡胸肉异味的生成。3-羟基-2-丁酮是氨基酸和油酸的氧化产物[45],通常被认为是肉品冷藏过程中的重要腐败风味化合物[46]。二甲基三硫与MEP组的样品均分布在第三象限,说明二甲基三硫对鸡胸肉在固载精油协同气调包装冷藏过程中的风味贡献较大。二甲基三硫是鸡胸肉在冷藏过程中含硫氨基酸降解产生不愉悦的气味[47]。
为进一步探究鸡胸肉冷藏过程中肌原纤维蛋白氧化与筛选出的3个关键特征挥发性风味物质之间的关系,本研究将羰基、巯基、表面疏水性和ROAV与VIP均大于1的挥发性风味物质进行Spearman相关性分析。结果如图8所示,红色代表正相关,蓝色代表负相关,颜色越深表示相关性越强。表面疏水性与巯基呈显著负相关,与羰基呈显著正相关。3-羟基-2-丁酮与羰基和表面疏水性均呈显著正相关。这说明肌原纤维蛋白的氧化对3-羟基-2-丁酮的产生有正向影响。因此,3-羟基-2-丁酮可作为冷藏鸡胸肉在空气包装、气调包装和固载精油结合气调包装中肌原纤维蛋白氧化进程的潜在标志物。
本研究探究了3种不同包装处理对三黄鸡冷藏过程中肌原纤维蛋白氧化特性和挥发性风味物质的影响。CON组、MAP组和MEP组的肌原纤维蛋白羰基和表面疏水性均随着冷藏时间的延长而增加,巯基含量随着冷藏时间的延长而降低。与CON组和MAP组相比,MEP处理组能有效抑制鸡胸肉肌原纤维蛋白羰基的生成,巯基的氧化以及表面疏水性的增加。三组样品冷藏过程中共鉴定出71种挥发性物质,其中3-羟基-2-丁酮、二甲基三硫和2-乙酰基吡啶为ROAV与VIP均大于1的共有挥发性风味物质。二甲基三硫为MEP组的关键特征风味物质,3-羟基-2-丁酮为鸡胸肉空气包装和气调包装冷藏中后期的关键腐败风味物质。并通过Spearman相关性分析发现3-羟基-2-丁酮为3种包装中鸡胸肉冷藏过程中肌原纤维蛋白氧化进程的潜在标志物。为此,本研究可为三黄鸡的冷藏保鲜提供理论依据。

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doi: 10.13386/j.issn1002-0306.2025040307
  • 接收时间:2025-04-25
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    江西省农业科学院农产品加工研究所,江西南昌 330200

通讯作者:

刘光宪(1982−),男,博士,研究员,研究方向:畜禽加工与研究,E-mail:。
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https://castjournals.cast.org.cn/joweb/spgykj/CN/10.13386/j.issn1002-0306.2025040307
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2种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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