傳統(tǒng)腌制工藝對湘式臘肉風(fēng)味及品質(zhì)形成的影響

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Abstract： Curing methods have a significant impact on the qualityand favorofcured meat.To further clarifythe influence ofthecuring methodsonthecharacteristicflavorandqualityofHunan-stylecured meat，this studyevaluatedthe impact of dry and wet curing onthequality indicators such as moisture content，texture characteristics，and sensoryatributes of Hunan-style cured meat with pork leg meat as theraw material， produced by liquid smoking.The taste-active amino acidsand volatileflavorcompounds incured meat wereanalyzed using high performance liquid chromatography and gas chromatography-mass spectrometry，respectively.The results showed thatcompared with wet-cured meat，the hardness of dry-cured meat significantly decreased （P<0.05 ），whileitsresiliencesignificantlyincreased P<0.05 ）.Moreover，ry curing significantly increased the contents of umami and sweet amino acids as wellas volatile flavor substances such as aldehydes （P<0.05 ）.The results of sensory evaluation indicated that dry-cured meat had better sensory quality and higher overall acceptability.

Keywords： Hunan-style cured meat; dry curing; wet curing;sensory quality; volatile flavor compounds

DOI：10.7506/rlyj1001-8123-20241016-265

中圖分類號：TS251.5 文獻(xiàn)標(biāo)志碼：A 文章編號：1001-8123（2025）07-0043-06 引文格式：

童梓燕，吳文正，劉澤興，等.傳統(tǒng)腌制工藝對湘式臘肉風(fēng)味及品質(zhì)形成的影響[J].肉類研究，2025，39（7）：43-48. DOI：10.7506/rlyj1001-8123-20241016-265. http：//www.rlyj.net.cn

TONG Ziyan，WUWenzheng，LIU Zexing，etal.Influenceof traditional curing techniques onthe flavor and qualityof Hunan-stylecuredmeat[J].MeatResearch，2025，39（7）：43-48.（in ChinesewithEnglishabstract）DOI：10.7506/rlyj1001- 8123-20241016-265.http：//www.rlyj.net.cn

臘肉作為我國歷史悠久、特色鮮明的傳統(tǒng)煙熏肉制品，具有色澤美觀、香味濃郁、耐貯藏等特點(diǎn)，一直以來深受、四川、貴州、廣東等地消費(fèi)者喜愛。（剩余10156字）