为研究宰后时间对调理猪肉片品质特性及挥发性风味物质的影响，分别对宰后12、24、36、48 h的猪肉片进行上浆处理，测定调理猪肉片滑油前后的烹调损失率、pH、色差、水分、蛋白质、脂肪含量、质构特性、微观结构及挥发性风味成分。结果表明，不同宰后时间对调理猪肉片滑油后的烹调损失率有显著影响（p<0.05），宰后24 h时的调理猪肉片滑油后烹调损失最低，仅为8.14%。宰后初期猪肉制作的调理猪肉片pH持续下降，至宰后36 h时开始上升。宰后24、36 h时制作的调理猪肉片在色泽、营养成分和质构特性方面均呈现出较好状态，亮度（L*）值、水分含量、弹性、咀嚼性较佳。微观结构显示宰后24 h时的调理猪肉片在滑油前后肌束间隙大，肌纤维结构更为疏松，宏观表现为嫩度最好。不同宰后时间下调理猪肉片滑油前后共检测出71种挥发性风味物质，其中宰后24、36 h的调理猪肉片滑油后醛类物质相对含量分别高达76.43%、74.27%。综合以上指标，充分显示宰后24~36 h范围内的猪肉更适宜进行调理猪肉片的加工。

In order to investigate the effect of post-slaughter time on the quality characteristics and volatile flavor compounds of pork slices, the pork slices were starched at 12, 24, 36 and 48 h after slaughter, respectively, and the cooking loss rate, pH, color difference, moisture, protein, fat content, texture properties, microstructure and volatile flavor components were detected before and after the treatment. The results showed that the cooking loss rate of pork slices was significantly affected by the post-slaughter time (p<0.05). The cooking loss of pork slices was the lowest (8.14%) after 24 h slaughter. The pH of processed pork slices decreased continuously at the beginning of slaughter and began to rise after 36 h slaughter. The processed pork slices produced after 24 and 36 h slaughter showed good quality that the characteristics of color, nutrition, texture, brightness (L*) value, moisture content, elasticity and chewiness were acceptable. Results of microstructure showed that after 24 h slaughter, the gap of muscle bundle was bigger, the muscle fiber structure was looser and the tenderness was the best. Seventy-one kinds of volatile flavor compounds were detected before and after conditioning pork slices with different postmortem time, and the relative contents of aldehydes were 76.43% and 74.27% respectively after 24 and 36 h slaughter. The results showed that the pork from after 24 to 36 h slaughter was more suitable for the processing of prepared pork slices.

江苏省社会科学基金项目（17GLD021）；扬州市“绿扬金凤计划”领军人才资助项目；扬州大学“青蓝工程”资助项目