加工方式对牦牛肉干风味品质影响  

The Effects of Different Processing Methods on Yak Meat Flavor Quality

作　　者：辜雪冬 赵娟红 孙术国 池福敏[1] 杨林 罗章 GU Xuedong;ZHAO Juanhong;SUN Shuguo;CHI Fumin;YANG lin;LUO Zhang(Food Science College,Tibet Agriculture ＆ Animal Husbandry University,Nyingchi,Tibet 86000,China;Faculty of Food Science and Engineering,Center South University of Forestry and Technology,Changsha 410004,China)

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《高原农业》2018年第5期484-496,共13页Journal of Plateau Agriculture

基　　金：国家自然科学基金资助项目(31360367和31571911);西藏自治区重点科研项目“特色农产品加工技术与产品开发”经费资助(ZD20170014);西藏自治区特色农产品加工与贮藏团队(2018KYTD-02);食品科学与工程专业教学团队建设(2016JXTD-01);食品科学与工程重点学科建设(2017ZDXK-01);西藏特色农牧资源研发协同创新中心-食品加工协同创新平台

摘　　要：为了获得不同加工方式对牦牛肉风味品质形成的影响,本研究利用顶空固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术,对常压水煮后微波干燥、微波煮熟后恒温干燥和微波煮熟后微波干燥这三种加工方式获得的牦牛肉挥发性成分进行比较分析,结合产品感官品质评定。结果表明,牦牛肉经上述三种加工方式获得的牦牛肉风味品质存在差异,经SPME-GC-MS测定,微波煮熟后恒温干燥后产品共检测出211种风味化合物,常压水煮后微波干燥产品共检测出176种风味化合物,微波煮熟后微波干燥产品共检测出223种风味化合物,但微波煮熟后恒温干燥获得牦牛肉特征风味成分醛类物质含量(2.29%)最高,对不同加工方式获得的干牦牛肉的风味物质相对含量进行主成分分析及综合评价,结合感官品质评定结果,综合得出用微波煮熟后恒温干燥获得的牦牛肉产品品质最优。本研究为西藏牦牛肉加工和产品开发提供了借鉴。In order to investigate the effects of different processing methods on the flavor and quality traits of yak meat, a novel and efficient method basing on headspace solid-phase microextraction（HS-SPME）, followed by gas chromatography-mass spectrometry（GC-MS）, was developed for the analysis of volatile flavor components in yak meat. The yak meat processing method included microwave cooked ＋ constant temperature drying, cooked ＋ constant temperature drying and microwave cooked ＋ microwave drying. The results showed that there were differences in flavor quality of yak meat obtained by the different processing methods. A total of 211 volatile components was detected by GC-MS in yak meat samples, which had been undergone microwave cooked ＋ constant temperature drying, and a total of 176 volatile components was identified in yak meat samples processed by the method of cooked ＋ constant temperature drying, and a total of 223 volatile components was determined in yak meat samples processed by the method of microwave cooked ＋ microwave drying. The content of the characteristic flavor of yak meat, such as aldehydes, was the highest（2.29%） in the yak meat samples processed by the method of cooked ＋ constant temperature drying, which was considered as the best method, based on flavor measurement, principal components analysis, flavour characterization data and sensory evaluation. This study provided a reference for the processing of Tibetan yak meat and product development.

关 键 词：牦牛肉 干燥方式 固相微萃取-气相色谱-质谱联用 风味 主成分分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]