内蒙古风干肉的风味特性分析及真空滚揉腌制对风味的影响

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Hao Shiqi, Du Jialu, Sun Xueyin, Hu Guanhua, Sun Erke, Li Xiaotong, Jin Ye, Zhao Lihua
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引用次数: 0

摘要

风干牛肉是内蒙古历史悠久的传统特色风干肉制品。深入了解不同地区风干肉的特色风味物质,有助于传统风干肉产品的品牌建设和内蒙古风干肉产业的可持续发展。本研究旨在利用电子鼻、气相色谱-质谱结合 ROAV 值对内蒙古不同地区(鄂尔多斯、新林格尔、赤峰)风干牛肉的特征风味进行研究,探讨真空滚揉腌制工艺对风干肉风味的影响。结果发现,每个地区的样品都含有醇类、醛类、烃类和含氧化合物等特征风味物质。鄂尔多斯地区特有的风味物质有五种:3-十二醇(5.938)、4-甲基-5-癸醇(32.686)、2,4-二甲基-2-戊醇(4.139)、甲基庚酮(67.445)和 3-乙基-2,5-二甲基吡嗪(4.256);锡林郭勒地区特有的 3 种风味物质:异戊醛(68.917)、苯乙酸乙酯(3.746)和百里酚(2.091);以及赤峰地区特有的两种风味物质:2-庚醇(3.984)和 6-甲基-2-庚酮(6.191)。真空滚揉腌制不仅提高了风干肉的 pH 值(6.35)和 L∗ 值(33.74),还增加了风干肉特有风味物质的种类,包括反式-2-癸烯醇(2.989)、异戊醇(0.585)、反式-2-壬烯醛(2.937)、甲基癸基酮(4.836)、苯乙酸(4.262)和苯甲酸(0.554)。总之,在风干牛肉制品的工业化生产中加入真空滚揉腌制工艺可以提高腌制效率,改善风干牛肉制品的风味。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Characteristic Flavor Analysis of Inner Mongolia Air-Dried Meat and the Impact of Vacuum Tumbling Curing on Flavor

Characteristic Flavor Analysis of Inner Mongolia Air-Dried Meat and the Impact of Vacuum Tumbling Curing on Flavor

Air-dried beef is a traditional specialty dried meat product that has a rich history in Inner Mongolia. In-depth understanding of the characteristic flavor substances of air-dried meat in different regions can help branding of traditional air-dried meat products and sustainable development of the air-dried meat industry in Inner Mongolia. This study aims to investigate the characteristic flavors of air-dried beef from various regions of Inner Mongolia (Ordos, Xinlingol, and Chifeng) by using electronic nose and GC-MS combined with ROAV value and explore the impact of the vacuum tumbling curing process on the flavor of air-dried meat. The samples from each region were found to contain characteristic flavor substances such as alcohols, aldehydes, hydrocarbons, and oxygenates. There are five characteristic flavor substances unique to the Ordos region: 3-dodecanol (5.938), 4-methyl-5-decanol (32.686), 2,4-dimethyl-2-pentanol (4.139), methylheptenone (67.445), and 3-ethyl-2,5-dimethylpyrazine (4.256); three characteristic flavor substances unique to the Xilingol region: isovaleraldehyde (68.917), ethyl phenylacetate (3.746), and thymol (2.091); and two characteristic flavor substances unique to the Chifeng region: 2-heptanol (3.984) and 6-methyl-2-heptanone (6.191). Vacuum tumbling curing not only improved the pH (6.35) and L value (33.74) of air-dried meat but also increased the variety of flavor substances characteristic of air-dried meat, including trans-2-decenol (2.989), isopentanol (0.585), trans-2-nonenal (2.937), methyl decyl ketone (4.836), phenylacetic acid (4.262), and benzoic acid (0.554). In conclusion, the addition of vacuum tumbling curing process in the industrial production of air-dried beef products can increase the curing efficiency and improve the flavor of air-dried beef products.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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