不同部位牛肉制作的干煸牛肉品质及挥发性风味成分差异性分析  

Analysis of Difference of Quality and Volatile Flavor Components of Dry-Fried Beef Made of Different Parts of Beef

作　　者：陈丽兰[1] 吴华昌[1] 胡琦锋 易宇文[1] 杨芳[1] 张佳敏 袁灿 CHEN Li-lan;WU Hua-chang;HU Qi-feng;YI Yu-wen;YANG Fang;ZHANG Jia-min;YUAN Can(Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100 [2]肉类加工四川省重点实验室,成都610100

出　　处：《中国调味品》2023年第1期80-86,共7页China Condiment

基　　金：肉类加工四川省重点实验室开发基金项目资助(20-R-01);四川旅游学院校级项目(2020SCTU67)。

摘　　要：实验以牛里脊、牛后腿和牛臀肉为原料制作干煸牛肉,并对其营养特性、质构、色泽、风味和感官品质进行分析,研究表明其营养特性、质构、风味和感官指标上存在显著性差异(P<0.05),色泽无明显差异。其中牛后腿肉样品的硬度、弹性和咀嚼性最高,里脊肉样品色泽、亮度和红度较高;牛里脊样品的醇类、酯类和烯烃类含量较高,牛臀肉样品的醛类含量较高,牛后腿肉样品的烷烃类含量较高。里脊肉样品感官评价总分最高,为81.45。由Pearson相关性可知,香气与醇类、酯类和烯烃类相关性显著(P<0.05),色泽与L*值和a*值相关性显著(P<0.05),碳水化合物与烯烃类相关性显著(P<0.05)。In this experiment,the dry-fried beef is prepared with beef fillet,round steak and rump steak as the raw materials,and its nutritional characteristics,texture,color,flavor and sensory quality are analyzed.The research shows that there are significant differences(P<0.05)in nutritional characteristics,texture,flavor and sensory indexes,but there is no significant difference in color.The hardness,elasticity and chewiness of round steak sample are the highest,while the color,brightness and redness of beef fillet sample are higher.The content of alcohols,esters and olefins in beef fillet sample is higher,the content of aldehydes in rump steak sample is higher,and the content of alkanes in round steak sample is higher.The total sensory evaluation score of beef fillet sample is the highest of 81.45.Pearson correlation shows that aroma is significantly correlated with alcohols,esters and olefins(P<0.05),color is significantly correlated with L*and a*values(P<0.05),and carbohydrate is significantly correlated with olefins(P<0.05).

关 键 词：不同部位牛肉 干煸牛肉 差异性分析 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]