杀菌方式对酱牛肉风味的影响  

Effect of Different Sterilization Ways on Volatile Flavor Compounds of Traditional Braised Beef with Soy Sauce

作　　者：韩凯[1] 王宇[1] 臧明伍[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2010年第11期51-53,共3页Meat Research

摘　　要：采用顶空固相微萃取气相色谱-质谱法(HS-SPME-GCMS)法,分析检测了采用不同杀菌方式酱牛肉中的挥发性风味成分。所鉴定的化合物主要是脂肪氧化降解产物和香辛料挥发成分,醛类物质、烯萜类物质,这些化合物可能是构成酱牛肉的重要挥发性物质。结果表明:采用巴氏杀菌对主要风味物质几乎无影响,采用高温灭菌方式对产品挥发性香气成分影响较大,主要风味物质损失较多。Effect of different sterilization ways on volatile flavor compounds of traditional braised beef with soy sauce were analyzed by headspace solid phase microextraction （HS-SPME） combined with GCMS. The major volatiles identified were degradation products of fatty acids and volatile compounds from spice. Results showed that the important flavor compounds contributed to traditional braised beef with soy sauce were possibly some aldehydes, terpenes. There was less effect to the volatile flavor compounds of traditional braised beef with soy sauce by using the pasteurization heating. Under high temperature sterilization, more volatile flavor compounds of traditional braised beef with soy sauce lost.

关 键 词：酱牛肉 挥发性风味 杀菌 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]