不同复热方式对鹿肉预制菜品质特性的影响

Effects of Different Reheating Methods on the Quality Characteristics of Deer Meat

摘要:

为了推动梅花鹿产业的加速发展，并深入研究预制鹿肉食品在复热后的品质特性，本研究采用质构分析、气相色谱-离子迁移谱（Gas Chromatography-Ion Mobility Spectrometry, GC-IMS）技术，以及电子鼻三种技术手段，对复热后的品质进行了综合性的分析。空气炸锅复热处理后的鹿肉预制食品口感最佳，质构参数为：硬度14.25 N，弹性4.82 mm，咀嚼性44.78 mJ。复热后经GC-IMS检测表明预制红烧鹿肉中含有41种主要挥发性成分，基于正交偏最小二乘法判别分析（Orthogonal Partial Least Squares Discriminant Analysis, OPLS-DA），筛选出12种可作为区分不同复热样品中影响关键特征风味相对含量。电子鼻检测结果表明，红烧鹿肉食品中含有苯醛、醇类物质、芳香族等5种主要香气，与GC-IMS的检测特征香气一致。该研究有助于提升鹿肉预制菜的开发和推广，以期为肉制品预制菜复热提供参考依据。

Abstract:

To develop the deer meat industry, it is vital to elucidate the quality characteristics of prepared venison after reheating. Mass texture analysis, gas chromatography–ion mobility spectrometry (GC-IMS), and three additional techniques, including an electronic nose, were used for a comprehensive analysis of reheated deer meat. The texture parameters of prepared venison after heat treatment in an air fryer were as follows: hardness 14.25 N, elasticity 4.82 mm, and chewability 44.78 mJ. The GC-IMS test revealed 41 main volatile components in the precast braised venison after reheating. Based on orthogonal partial least squares discriminant analysis (OPLS-DA), 12 flavors were selected to distinguish the relative content of key characteristic flavors among different reheating samples. The electronic nose results revealed that braised venison contains five primary aromas, including benzenaldehyde, alcohol, and aromatic compounds, consistent with the GC-IMS detection characteristics. The results of this study provide a scientific basis for the development and popularization of venison and serve as reference data for the reheating of prefabricated meat dishes.