卤牛肉贮藏过程中气味活性化合物变化及异味分析  

Changes in Odor-active Compounds during Storage and Analysis of Off-flavor Substances in Stewed Marinated Beef

作　　者：潘晓倩[1] 周慧敏[1] 李素 张顺亮[1] 赵冰[1] 刘梦[1] 朱宁 吴倩蓉 王守伟[1] 乔晓玲[1] 臧明伍[1] 刘博文 PAN Xiaoqian;ZHOU Huimin;LI Su;ZHANG Shunliang;ZHAO Bing;LIU Meng;ZHU Ning;WU Qianrong;WANG Shouwei;QIAO Xiaoling;ZANG Mingwu;LIU Bowen(Beijing Key Laboratory of Meat Processing Technology,China Meat Research Center,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《食品科学》2021年第22期240-248,共9页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2017YFD0400105)。

摘　　要：采用吹扫捕集-热脱附-气相色谱-嗅闻-质谱联用技术、气味活性值研究卤牛肉常温贮藏期间(0、3、6、9、12个月)气味活性化合物的变化情况,并结合感官评价综合分析异味相关的特征化合物。结果表明:共有52种气味活性值不小于0.1的气味活性化合物,其中醛类物质最多(13种);醛类和醇类所占比例较高,分别为34.53%~70.55%和27.72%~57.91%。贮藏期间卤牛肉色泽变暗,弹性降低,贮藏后期香气逐渐减弱,异味明显加重,可接受度降低,主成分分析可较好地区分不同贮藏时间的卤牛肉样品。相关性分析发现,分别有16、12种气味活性化合物与风味感官评分和贮藏时间显著相关,结合气相色谱-嗅闻鉴定,1-辛烯-3-醇、庚醛、正辛醛、壬醛、癸醛、反,反-2,4-癸二烯醛、2-壬酮、辛酸可能是产生异味的主要物质。The odor-active compounds of stewed marinated beef stored for different periods of time(0,3,6,9 and 12 months)were analyzed by purge&trap-thermal desorption-gas chromatography-olfactometry-mass spectrometry(P&T-TDS-GC-O-MS)and odor activity value(OAV),and sensory evaluation was conducted to identify the compounds responsible for the characteristic off-flavor.The results showed that 52 odor-active compounds with OAV≥0.1 were detected.Among them,the number(13)of aldehydes was the highest.Aldehydes and alcohols accounted for a high proportion(34.53%–70.55%and 27.72%–57.91%,respectively)of the total OAV.During storage,the color of stewed marinated beef became darker and its elasticity decreased.At the later storage period,the aroma became weak,and the off-flavor intensively increased,leading to decreased acceptability.Meanwhile,principal component analysis(PCA)showed good separation among samples with different storage periods.The correlation analysis demonstrated that 16 and 12 odor-active compounds were significantly correlated with sensory flavor score and storage time,respectively.According to GC-O identification,1-octene-3-ol,heptanal,octanal,nonanal,decanal,E,E-2,4-decanodienal,2-nonanone,and octanoic acid may be the major source of stewed marinated beef off-flavor.

关 键 词：卤牛肉 吹扫捕集-热脱附-气相色谱-嗅闻-质谱联用技术 气味活性化合物 异味 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]