基于SPME-GC-O-MS及质构分析对烤牛肉和植物蛋白肉的感官品质探究  

Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis

作　　者：李学杰 宋焕禄[2] 王中江[3] 李健[1] LI Xuejie;SONG Huanlu;WANG Zhongjiang;LI Jian(Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China;College of Food,Northeast Agricultural University,Harbin 150038,China)

机构地区：[1]北京工商大学,北京市食品添加剂工程技术研究中心,北京100048 [2]北京工商大学,北京食品营养与人类健康高精尖创新中心,北京100048 [3]东北农业大学食品学院,黑龙江哈尔滨150038

出　　处：《食品工业科技》2021年第12期8-18,共11页Science and Technology of Food Industry

摘　　要：采用固相微萃取(solid-phase microextraction,SPME)结合气相色谱-嗅闻-质谱联用技术(gas chromatographyolfactometry-mass spectrometry,GC-O-MS)对3种市售植物蛋白肉(样品I、样品B、样品O)、1种自制植物蛋白肉(样品C)和1种市售牛肉中的挥发性组分进行分析,同时结合质构分析和感官评价评估其感官属性。结果表明:自制植物肉(样品C)中肉味相关化合物含量高,肉香气、肉滋味与牛肉接近,整体质量高于3种市售植物肉,但植物肉的外观、质构等感官属性与牛肉相比差距较大。5种肉样中共鉴定出154种挥发性组分,其中通过GC-O鉴定出40种气味活性化合物,牛肉中鉴定出69种化合物,其中46种在植物肉中也被鉴定出;牛肉中与脂肪氧化相关的醛类、醇类等化合物的含量明显高于植物肉,植物肉中与美拉德反应相关的吡嗪、呋喃等杂环化合物的含量显著高于牛肉,且自制植物肉(样品C)中杂环化合物含量要高于3种市售植物肉。牛肉的硬度、弹性、胶粘性、咀嚼性等质构特性能要优于植物肉,并且植物肉样品I、样品O、样品C的质构特性要优于样品B。The volatile components in 3 commercial plant-based meat analogues(sample I,sample B,sample O),1 homemade plant-based meat analogues(sample C)and 1 commercial beef were analyzed by solid-phase microextraction(SPME)combined with gas chromatography-olfactometry-mass spectrometry(GC-O-MS),and the sensory properties were evaluated by texture analysis and sensory evaluation.The results showed that the homemade plant-based meat analogues(sample C)had a high content of meat flavor-related compounds,and the meat aroma and meat taste were similar to beef,and the overall quality was higher than that of the three commercially samples.However,there was a large gap between plant-based meat analogues and beef in appearance,texture and other sensory properties.A total of 154 volatile components were identified in 5 meat samples,among which 40 odor active compounds were identified by GC-O,69 compounds were identified in beef,46 of which were also identified in plant-based meat analogues.The contents of aldehydes,alcohols and other compounds related to fat oxidation in beef were significantly higher than those in plant-based meat analogues,and the contents of pyrazine,furan and other heterocyclic compounds related to Maillard reaction in plant-based meat analogues were significantly higher than those in beef,and the contents of heterocyclic compounds in homemade plant-based meat analogues were higher than those in 3 kinds of commercial samples.The texture properties of beef in terms of hardness,elasticity,viscosity and masticability were better than those of plant-based meat analogues,and the texture properties of samples I,O and C were better than those of sample B.

关 键 词：植物蛋白肉 挥发性组分 质构 气相色谱-嗅闻-质谱(GC-O-MS) 固相微萃取(SPME) 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]