食品科学 ›› 2019, Vol. 40 ›› Issue (4): 206-214.doi: 10.7506/spkx1002-6630-20180104-050

• 成分分析 • 上一篇    下一篇

不同部位牛肉炖煮风味特征分析

宋?泽,徐晓东,许?锐,贾?茜,冯?涛,宋诗清*   

  1. (上海应用技术大学香料香精技术与工程学院,上海 201418)
  • 出版日期:2019-02-25 发布日期:2019-03-05
  • 基金资助:
    国家自然科学基金面上项目(31771942)

Analysis of Flavor Characteristics of Stewed Beef from Different Carcass Parts

SONG Ze, XU Xiaodong, XU Rui, JIA Qian, FENG Tao, SONG Shiqing*   

  1. (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China)
  • Online:2019-02-25 Published:2019-03-05

摘要: 目的:为深入了解炖煮牛肉的风味特征,对不同部位的牛肉(上脑、辣椒条、牛腩、牛臀和腱子肉)炖煮后进行全面分析。方法:采用感官评价、电子舌、快速气相电子鼻以及同时蒸馏萃取(simultaneous distillation extraction,SDE)结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用的方法对其物质构成进行定性定量分析。结果:感官评价发现牛腩香气重,肉汤味浓厚,油脂感强,肉质肥厚,炖煮口感最佳;电子舌分析发现,各样品的滋味存在明显差异;快速气相电子鼻分析发现5?种不同部位牛肉表现有明显差异的雷达图谱特征;同时SDE-GC-MS分析共检测出98?种挥发性物质,其中醛类物质最丰富,其次为醇类和酮类。腱子肉、辣椒条、牛腩、牛臀、上脑分别有44、50、20、31?种和47?种。结论:本研究结果为炖煮牛肉风味数据库的建立提供基础和理论参考。

关键词: 炖煮牛肉, 电子舌, 快速气相电子鼻, 同时蒸馏萃取, 气相色谱-质谱联用

Abstract: Purpose: To gain a deep understanding of the flavor characteristics of stewed beef from different parts of the carcass (high rib, rump, shin, flank and chuck tender). Methods: Sensory evaluation, electronic tongue, fast GC electronic nose (E-nose) and simultaneous distillation extraction combined with gas chromatography-mass spectrometry (SDE-GC-MS) were used to analyze quantitatively and qualitatively the composition of flavor compounds. Results: Sensory evaluation revealed that stewed flank had a strong beefy and fatty aroma and a fleshy taste with the best stewed mouthfeel. The results of electronic tongue analysis showed that the taste of all samples was significantly different. The fast GC electronic nose revealed significant differences in radar images among the five beef cuts. Meanwhile, a total of 98 volatile compounds were detected by SDE-GC-MS. Among these, aldehydes were the most abundant, followed by alcohols and ketones. There were 44, 50, 20, 31, and 47 compounds detected in stewed shin, chuck tender, flank, rump and high rib, respectively. Conclusion: The results from this study provide a theoretical basis for the establishment of stewed beef flavor database.

Key words: stewed beef, electronic tongue, fast GC E-nose, simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS)

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