摘要
采用低温高湿解冻、滚揉嫩化、液氮冻结、-18℃不中断冷链冻藏结合的新工艺加工预制川菜麻辣牛肉,基于SPME-GC-MS、气味活度值(odor activity value,OAV)分析、主成分分析(principal component analysis,PCA)和聚类分析(cluster analysis,CA)对产品进行挥发性风味物质分析,并与传统自然解冻、腌制、常规冻结贮藏工艺产品进行了比较。结果表明,传统工艺产品贮藏2个月即出现显著的风味衰减,风味物质降低率达到20%以上,贮藏6个月后达到40%,贮藏15个月后风味物质基本丧失。而新工艺产品贮藏12个月后风味物质保持率在96%以上,贮藏15个月后风味物质保持率仍可达到约92%。
Prepared Sichuan cuisine spicy beef is processed by a new process of the combination of low-temperature and high-humidity thawing,rolling and tenderizing,liquid nitrogen freezing,and uninterrupted cold chain freezing storage at-18℃.Based on SPME-GC-MS,odor activity value(OAV)analysis,principal component analysis(PCA)and cluster analysis(CA),the volatile flavor substances of the products are analyzed,and they are compared with the products by traditional natural thawing,curing,conventional freezing storage process.The results show that the product by traditional process has significant flavor attenuation after 2 months of storage,the reduction rate of flavor substances reaches more than 20%,it reaches 40%after 6 months of storage,and flavor substances are basically lost after 15 months of storage.The retention rate of flavor substances of the products by new process is more than 96%after 12 months of storage,and the retention rate of flavor substances can still reach about 92%after 15 months of storage.
作者
刘琰艳
文瑜
白婷
廖晶
王卫
张佳敏
杨开洪
张吉祥
LIU Yan-yan;WEN Yu;BAI Ting;LIAO Jing;WANG Wei;ZHANG Jia-min;YANG Kai-hong;ZHANG Ji-xiang(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Chengdu Hope Food Co.,Ltd.,Chengdu 611430,China)
出处
《中国调味品》
北大核心
2025年第1期46-50,共5页
China Condiment
基金
四川省科技成果转移转化项目(2023ZHCG0079)。
关键词
冻结
贮藏
麻辣牛肉
风味物质
气味活度值
freezing
storage
spicy beef
flavor substances
odor activity value
作者简介
刘琰艳(1996-),女,硕士,研究方向:肉制品加工与安全;通信作者:廖晶(1993-),男,副研究员,博士,研究方向:肉类加工与质量控制。
