Analysis and Comparison of Volatile Flavour Compounds in Kazakh Dry-Cured Beef from Different Feeding Systems and Muscle Cuts

doi:10.7506/spkx1002-6630-201718008

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (18): 48-53.doi: 10.7506/spkx1002-6630-201718008

• Component Analysis • Previous Articles Next Articles

Analysis and Comparison of Volatile Flavour Compounds in Kazakh Dry-Cured Beef from Different Feeding Systems and Muscle Cuts

SHA Kun, SUN Baozhong, ZHANG Zejun, LI Haipeng, SONG Huanlu, LEI Yuanhua, LI Hongbo, ZHANG Yang,

(1. Yantai Research Institute, China Agricultural University, Yantai 264670, China; 2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;4. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;5. Xinjiang Academy of Animal Sciences, ürümqi 830000, China)

Online:2017-09-25 Published:2017-09-04

Abstract

Abstract: The aim of this study was to analyze the differences in the volatile flavor components of Kazakh dry-cured beef from two different feeding systems and three different muscle cuts. The volatile components were analyzed by an electron nose and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results of electronic nose analysis showed that there were significant differences in flavor components between the two feeding systems, but no difference was found between different muscle cuts. A total of 26 volatile compounds were detected by SPME-GC-MS, including 8 aldehydes, 7 alcohols, 6 aromatic benzene compounds, 3 aliphatic hydrocarbons, 1 ketone and 1 furan. The results of analysis of variance showed that the muscle cuts had a significant effect on the total amount of fat oxidation products (P < 0.05), while the feeding systems had a significant effect on the total amount of feed ingredients (P < 0.01).

Key words: feeding systems, muscle cuts, Kazakh dry-cured beef, volatile flavor components

CLC Number:

TS207.3

SHA Kun, SUN Baozhong, ZHANG Zejun, LI Haipeng, SONG Huanlu, LEI Yuanhua, LI Hongbo, ZHANG Yang,. Analysis and Comparison of Volatile Flavour Compounds in Kazakh Dry-Cured Beef from Different Feeding Systems and Muscle Cuts[J]. FOOD SCIENCE, 2017, 38(18): 48-53.

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Analysis and Comparison of Volatile Flavour Compounds in Kazakh Dry-Cured Beef from Different Feeding Systems and Muscle Cuts

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