NaCl浸泡处理对牛肝风味的影响  

Effect of NaCl immersion on flavor of beef liver

作　　者：刘子琪 董丽琴 杨大维 张丽[1] 余群力[1] LIU Ziqi;DONG Liqin;YANG Dawei;ZHANG Li;YU Qunli(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与发酵工业》2022年第24期147-156,共10页Food and Fermentation Industries

基　　金：甘肃省教育科技创新项目(GSSYLXM-02);中国国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-37)。

摘　　要：为明确脱腥前后牛肝挥发性有机物的变化,采用气相离子迁移谱技术结合主成分分析法对NaCl浸泡处理后的牛肝挥发性成分进行探究。结果表明,1.0%(质量分数,下同)NaCl浸泡60 min时,牛肝腥味值显著降低(P<0.05);采用气相-离子迁移谱技术研究发现,牛肝中共检出醛类物质27种,酮类物质16种、醇类物质14种、酯类8种、烃类1种、苯环1种、呋喃类1种,酸类物质1种,且醛类、酮类、酯类为牛肝的主要风味物质;相对于其他处理组,牛肝在1.0%NaCl浸泡60 min处理后,己醛二聚体、己醛和2-甲基丁醛等5种醛类的相对含量均显著增加(P<0.05),对牛肝不良风味改善可能有重要影响;而E-2-戊烯醛二聚体、E-3-戊烯-2-酮、乙酸乙酯、乙酸乙酯二聚体以及甲硫醇可能是引起牛肝腥味的主要物质,经1.0%NaCl浸泡60 min处理后,以上物质的相对含量均显著下降(P<0.05)。结合显著性分析和各主成分的贡献率发现,不同处理方式下对牛肝风味影响较大的为己醛和己醛二聚体。综上,1.0%NaCl浸泡60 min后牛肝腥味值显著降低(P<0.05),部分醛类物质的相对含量显著增加(P<0.05),而部分其他物质的相对含量均显著降低(P<0.05),可能是由于NaCl对牛肝腥味成分的脱除与掩盖作用综合引起,以改善牛肝不良风味。该研究可为牛肝脱腥以及开发利用提供参考。To clarify the changes of volatile organic compounds in the beef liver before and after deodorization,the volatile components in beef liver treated with NaCl soaking were investigated by gas chromatography ion mobility spectroscopy(GC-IMS)combined with principal component analysis(PCA).Results showed that the odor value of beef liver decreased significantly after 60 min of 1.0%(mass fraction)NaCl soaking treatment(P<0.05).A total of 69 volatile organic compounds were identified by GC-IMS in beef liver,including 27 aldehydes,16 ketones,14 alcohols,8 esters,1 olefin,1 benzene ring,1 furan,and 1 acid,and aldehydes,ketones and esters were the main volatile organic compounds of beef liver.Compared with other treatment groups,the contents of 5 aldehydes including hexaldehyde dimer,hexaldehyde,and 2-methyl butyl aldehyde showed an increasing trend,which may play an important role in improving the flavor of beef liver.While the contents of E-2-pentenal dimer,E-3-pentene-2-ketone,ethyl acetate,ethyl acetate dimer,and methylmercaptan showed a downward trend,which may cause the fishy smell of beef liver.Combined with the significance analysis and the contribution rate of each principal component,it was found that the dimer of hexaldehyde and hexaldehyde had the greatest influence on the flavor of beef liver under different treatments.In conclusion,the odor value of beef liver decreased significantly after 60 min of 1.0%NaCl soaking treatment(P<0.05),and the relative contents of some aldehydes were significantly increased(P<0.05),while the relative contents of some other substances were significantly decreased(P<0.05),which may be caused by the removal and masking of NaCl treatment on the beef liver odor components.This study provides a reference for the development and utilization of beef liver deodorization.

关 键 词：脱腥 牛肝 风味 气相离子迁移谱 主成分分析 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]