摘要
本试验研究了牦牛背最长肌在模拟藏式风干肉加工过程中先在-20℃冻结6 h,后在40℃风干20 h、60℃风干10 h或80℃风干5 h条件下风干肉的水分活度(water activity,Aw)、pH、色差值、硫代巴比妥酸值(Thiobarbituric acid value,TBA)以及挥发性风味物质的变化。结果表明,随着风干温度升高,Aw的下降速率增加。pH先升高后下降,升高速率60℃>40℃>80℃。L^*值先下降,经过3次冻结-风干后升高,其升高速率60℃>80℃>40℃;a^*值和b^*值呈显著下降的趋势(P<0.05),下降速率40℃>80℃>60℃。TBA值显著性增加(P<0.05),增加速率60℃>40℃>80℃。藏式风干牦牛肉中共检出7类挥发性风味物质,通过主成分分析得到三个主成分,累计贡献率达到76.117%,PC1 38.565%,由酸类、醛类、醇类、烯烃类以及含硫化合物组成;PC2 22.198%,由酸类和酮类组成;PC3 15.354%,由杂环类组成。不同风干温度时间点的挥发性风味物质在PC1、PC2、PC3上的得分是具有差别的,40℃风干至12 h时在PC1和PC2上的得分最高;60℃在风干至第8 h时在PC1上的得分最高;80℃在风干3 h时在PC1中得分最高。综上,不同风干温度下的藏式冻结-风干对牦牛肉的理化性质与挥发性风味物质的变化有不同的影响。
The changes of water activity(Aw),pH,color,thiobarbituric acid value(TBA value),and volatile flavor substances of yak longissimus dorsi during simulated Tibetan air-dried yak meat jerky processing were studied under the conditions of freezing-20℃for 6 h,and then 40℃air-dried 20 h,air-dried at 60℃for 10 h,or air-dried 80℃for 5 h.The results showed that as the air-dried temperature increasing,the rate of descent in Aw increased.The pH was increased first and then decreased,and the rising rate was 60℃>40℃>80℃.The L*value decreased first and then increased after three times of freeze-drying cycles,the rising rate was 60℃>80℃>40℃.The a*value and b*value significantly decreased(P<0.05),and the rate of decline was 40℃>80℃>60℃.The TBA values were significantly increased(P<0.05),the increasing rate was 60℃>40℃>80℃.Seven kinds of volatile flavor compounds were detected in Tibetan air-dried yak meat jerky.Three principal components were obtained by principal component analysis,and the cumulative contribution rate reached 76.117%.PC1 was 38.565%and consists of acids,aldehydes,alcohols,olefins and sulfur compounds.PC2 was 22.198%and consists of acids and ketones.PC3 was 15.354%and consists of heterocycles.The scores of volatile flavor substances on PC1,PC2,and PC3 at different air-dried time points were different.The highest scores was obtained on PC1 and PC2 when air-dried at 40℃to 12 h.The highest scores on PC1 at 60℃after air-dried to 8 h.The highest scores in PC1 at 80℃after air-dried for 3 h.Comparing Tibetan freeze-drying at different air-drying temperatures had different effects on the physical and chemical properties of yak and changes in volatile flavor substances.
作者
马国丽
唐善虎
李思宁
刘慧伦
任然
MA Guoli;TANG Shanhu;LI Sining;LIU Huilun;REN Ran(College of Life Science and Technology,Southwest Minzu University,Chengdou 610041,China)
出处
《食品工业科技》
CAS
北大核心
2021年第2期19-25,共7页
Science and Technology of Food Industry
基金
国家重点研发项目(2018YFD0400101)
研究生创新项目(CX2019SZ120)。
关键词
风干牦牛肉
理化性质
挥发性风味
air-dried yak meat jerky
physicochemical properties
volatile flavors
作者简介
马国丽(1995-),女,硕士研究生,研究方向:畜产品加工与安全,E-mail:2895974596@qq.com;通信作者:唐善虎(1964-),男,博士,教授,研究方向:动物性食品加工与安全,E-mail:stang01@126.com。
