食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 1-5.doi: 10.7506/spkx1002-6630-201105001

• 基础研究 •    下一篇

宰后成熟过程对牦牛肉中挥发性风味化合物的影响

李永鹏,余群力*   

  1. 甘肃农业大学食品科学与工程学院
  • 收稿日期:2010-05-26 修回日期:2011-01-13 出版日期:2011-03-15 发布日期:2011-03-03
  • 通讯作者: 余群力 E-mail:yuqunlihl@sina.com
  • 基金资助:
    国家自然科学基金项目(31060221);国家现代农业(肉牛牦牛)产业技术体系资助项目(nycytx-38)

Effect of Postmortem Aging Process on Volatile Flavor Components in Yak Meat

LI Yong-peng,YU Qun-li   

  1. College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China
  • Received:2010-05-26 Revised:2011-01-13 Online:2011-03-15 Published:2011-03-03
  • Contact: YU Qun-li E-mail:yuqunlihl@sina.com

摘要: 宰后冷却成熟会影响肉类风味,本实验研究冷却成熟对牦牛肉挥发性风味化合物的影响。取甘肃肃南裕固族自治县天然放牧牦牛的背最长肌,用气相色谱-质谱(GC-MS)法检测其成熟前后的挥发性化合物,分析冷却成熟对其种类和相对含量的影响。成熟后的牦牛肉中,含硫化合物(肉香味)比成熟前增加了24%,特别是2-乙酰基噻唑(肉香)、甲硫基丙醛(肉汤味)分别增加了100%和78%;羰基化合物增加了311%,其中3-羟基-2-丁酮(奶香回味)增加了331%,其成熟后的相对含量高达20.54%,是牦牛肉成熟后相对含量最高、增加程度最大的挥发性物质;来自牧草中特殊成分的酚类、萜类及倍半萜类(饲源性化合物)比成熟前减少了34%,其中4-甲基酚(膻味)减少了70%,β-石竹烯减少了40%。以上结果表明,宰后成熟工艺有利于牦牛肉风味的改善,并减少牧草中特殊成分对牦牛肉风味的不良影响。

关键词: 牦牛肉, 冷却成熟, 挥发性风味化合物, 气相色谱-质谱法

Abstract: Postmortem cooling aging can affect flavor components of meat. In order to explore the effect of cooling aging process on volatile flavor components in yak meat, the Longissimus dorsi muscle from yak in Sunan county was used to determine volatile flavor components by gas chromatography-mass spectrometry (GC-MS). Compared with yak meat without aging treatment, the sulfur compounds (meat flavor) in yak meat with aging treatment exhibited an increase of 24%, especially for 2-acetyl thiazole (meat flavor) and methylthiopropionaldehyde (broth flavor). Both kinds of compounds in yak meat with cooling aging treatment exhibited an increase of 100% and 78%, respectively. Meanwhile, the content of carbonyl compounds exhibited an increase of 311%, including an increase of 331% for 3-hydroxyl-2-butanone (milky aftertaste). The relative content of 3-hydroxyl-2-butanone in yak meat with aging treatment was up to 20.54%. This volatile compound exhibited the highest relative content and the highest level of increase in yak meat with aging treatment. However, phenols, terpenes and sesquiterpenes derived from herbage exhibited a decrease of 34%, which included a reduction of 70% for 4-methyl phenol (pastoral flavor), and a decline of 40% for β-caryophyllene. Therefore, postmortem aging process is beneficial to the improvement of flavor components in yak meat and the reduction of negative impact on the flavor of yak meat due to some special components in herbage.

Key words: yak meat, cooling aging, volatile flavor component, gas chromatography-mass spectrometry(GC-MS)

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