关键词: 番茄炖牛腩, 梯度升温杀菌, 高温杀菌, 风味物质

Abstract: This study aimed to investigate the difference in flavor, texture, color, and sensory quality of braised beef brisket with tomato made by gradient-temperature sterilization (GTS) and high-temperature sterilization (HTS) using an electronic nose, gas chromatography-mass spectrometry (GC-MS), an electronic tongue, a texture analyzer, a colorimeter, and sensory evaluation. The results indicated that both GTS and HTS significantly affected the composition and content of volatile flavor compounds. A total of 63 volatile compounds were identified in GTS, HTS, and unsterilized (US) samples. Notably, the GTS sample demonstrated superiority to the HTS sample and higher similarity to the US sample in retaining p-methoxybenzaldehyde, benzaldehyde, eucalyptol, linalool, furfuryl alcohol, α-terpineol, 4‑allylbenzyl ether, and fenchone as well as flavor balance. Furthermore, electronic nose analysis revealed that the GTS sample produced higher response values for hydrocarbons and alcohols on the W1S and W2S sensors, respectively, and its overall odor characteristics were more similar to those of the US sample. Electronic tongue analysis indicated that GTS minimized undesirable sour, bitter, and astringent tastes, while preserving higher levels of umami and richness. Texture analysis showed that the GTS sample was significantly superior to the HTS sample and similar to the US sample in terms of hardness, adhesiveness, and chewiness. Colorimetric analysis revealed that the GTS sample had the highest brightness (L*) and yellowness (b*), whereas the HTS sample exhibited the lowest brightness and pronounced color changes. Sensory evaluation indicated that the GTS sample demonstrated the most balanced performance in color, flavor, and texture, with the highest overall score, suggesting that GTS is an ideal choice for optimizing the sterilization process of braised beef brisket with tomato. In conclusion, GTS outperformed HTS in preserving the natural flavor characteristics and the textural integrity of braised beef brisket with tomato, providing a scientific basis for optimizing the sterilization process of this product.

Key words: braised beef brisket with tomato, gradient-temperature sterilization, high-temperature sterilization, flavor compounds