不同热处理方式对牛肉嫩度和挥发性风味物质的影响  

Effects of Different Thermal Treatments on Tenderness and Volatile Flavor Compounds of Beef

作　　者：徐若瑗 薛纪元 王敏[1] 赵徐萃 沈晖 高苏敏 孟祥忍[1,3,4] 王恒鹏 XU Ruoyuan;XUE Jiyuan;WANG Min;ZHAO Xucui;SHEN Hui;GAO Sumin;MENG Xiangren;WANG Hengpeng(School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;School of Cooking Science and Technology,Jiangsu College of Tourism,Yangzhou 225000,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou 225127,China;Chinese Cuisine Promotion and Research Base,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]江苏旅游职业学院烹饪科技学院,江苏扬州225000 [3]中餐非遗技艺传承文化和旅游部重点实验室,江苏扬州225127 [4]扬州大学中餐繁荣基地,江苏扬州225127

出　　处：《食品工业科技》2023年第4期77-87,共11页Science and Technology of Food Industry

基　　金：中国营养学会百胜餐饮健康基金项目(CNS-YUM2020A17);扬州市“绿扬金凤计划”领军人才资助项目;扬州大学“青蓝工程”资助项目;江苏省职业技术教育学会资助项目(XHYBLX2021029);江苏高校“青蓝工程”资助项目。

摘　　要：为明确不同热处理方式对牛肉品质特性的影响,分别采用常规卤煮、微波和超声辅助卤煮等方式加工牛肉,对加热过程中(5、15、25、35 min)牛肉样品的水分含量、持水力、剪切力、质构特性、微观结构、挥发性风味及感官品质进行测定与分析。结果表明,经水浴加热5 min(W_(5))的牛肉样品中的水分含量最高(62.9%),而微波加热15 min(M_(15))样品的持水力高达91.8%,其剪切力、硬度和咀嚼性较低,而弹性值最高(3.94 mJ)。微观结构显示,经微波加热15 min(M_(15))和超声波辅助加热25 min(U25)的牛肉肌纤维结构较为松散,与质构特性结果对应。经不同热处理方式加工后的牛肉中共检测出98种挥发性风味物质,其中壬醛、桉叶油醇、芳樟醇、丁香酚和茴香脑等阈值较低,为主要呈味物质。主成分分析(PCA)显示,不同热处理方式可显著改变牛肉的特征风味,其中W_(5)、W_(15)(水浴加热15 min)、M_(5)(微波加热5 min)、U_(5)(超声波辅助加热5 min)的主要挥发性风味物质相似,M_(15)、U_(15)(超声波辅助加热15 min)和W_(25)(水浴加热25 min)样品的主要挥发性风味物质相似。进一步结合感官评分,可知微波卤煮15 min后的牛肉品质最佳。The study investigated the effects of different heating treatments like conventional stewing,microwave and ultrasonic assisted stewing on the quality characteristics of beef.The moisture content,water holding capacity,shear force,texture properties,microstructure,volatile flavor and sensory quality of beef samples were analyzed during heating(5,15,25 and 35 min).The results showed that the beef samples under water bath heating for 5 min(W_(5))reached the highest moisture content(62.9%).The samples under microwave heating for 15 min(M_(15))got the highest value of water holding capacity(91.8%)and elastic(3.94 mJ),but the relativley lower value of shear force,hardness and chewiness.Moreover,the result of microstructure showed that the muscle fiber structure was relatively loose in samples under microwave heating for 15 min(M_(15))and ultrasonic-assisted heating for 25 min(U25),which were corresponded to the results of texture properties.A total of 98 kinds of volatile flavor compounds were detected in samples with different heating treatments.Nonanal,eucalyptole,linalool,eugenol and anisole were identified as the mainly flavor substances due to lower threshold.Furthermore,the result of principal component analysis(PCA)showed that different thermal treatments could significantly change the characteristic flavor components of beef.The mainly volatile flavor compounds in W_(5),W_(15)(samples heating with water bath for 15 min),M_(5)(samples heating with microwave for 5 min)and U_(5)(samples heating with ultrasonic for 5 min)were similar,and that in M_(15),U_(15)(samples heating with ultrasonic for 15 min)and W_(25)(sample heating with water bath for 25 min)were also similar.Further combined with the result of sensory scores,the desirable meat quality could be obtained by microwave stewing for 15 min.

关 键 词：热处理方式 牛肉 质构特性 微观结构 挥发性风味物质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]