高压静电场下发酵牛肉风味品质及微生物群落特性研究  

Effect of High Voltage Electrostatic Field on Flavor Quality and Microbial Community of Fermented Beef

作　　者：沙坤[1] 李思源 张松山[4] 张泽俊[2] 刘海杰[2] SHA Kun;LI Siyuan;ZHANG Songshan;ZHANG Zejun;LIU Haijie(Yantai Institute,China Agricultural University,Yantai 264670,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Hebei Tourism Vocational College,Chengde 067000,China;Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业大学烟台研究院,烟台264670 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]河北旅游职业学院,承德067000 [4]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《农业机械学报》2023年第10期371-380,398,共11页Transactions of the Chinese Society for Agricultural Machinery

基　　金：中国农业大学烟台研究院引导性科研项目(Z202203);新疆维吾尔自治区重大科技专项(2021A02003-3);承德市国家可持续发展议程创新示范区专项(202205B088)。

摘　　要：为明确高压静电场(High-voltage electrostatic field,HVEF)对发酵牛肉品质影响规律,采用2.0 kV HVEF和3.0 kV HVEF辅助制作发酵牛肉,与对照组比较,分析不同处理条件对发酵牛肉理化指标、风味品质、微生物群落的影响。结果表明:HVEF辅助处理会显著降低发酵牛肉的含水率(P<0.05),且电压越高,效果越显著,对pH值、L^(*)和b^(*)值无显著影响,但2.0 kV HVEF处理会显著降低a^(*)值、增加ΔE值(P<0.05)。电子鼻分析表明,不同处理组发酵牛肉样品之间风味差异较大,可以通过主成分分析进行较好区分。电子舌分析表明,HVEF辅助处理会增加鲜味、咸味和苦味传感器响应值。通过气相离子迁移谱(Gas chromatography-ion mobility spectrometry,GC-IMS)分析,共鉴别出43种挥发性风味物质,包括醇类12种、酮类10种、醛类9种、烯类8种、其他4种,3.0 kV HVEF处理对这些风味物质的含量影响较大。高通量测序结果表明,发酵牛肉中的真菌优势菌为Penicillium(青霉菌属)和Debaryomyces(德巴利酵母属),HVEF能够降低Penicillium所占比例,增加Debaryomyces所占比例;发酵牛肉中的细菌优势菌为Staphylococcus(葡萄球菌属)和Lactobacillus(乳杆菌属),HVEF能够增加Staphylococcus所占比例,降低Lactobacillus所占比例。各指标综合分析表明,3.0 kV HVEF处理对发酵牛肉品质提升有较好促进作用。The purpose was to investigate the quality characteristics of fermented beef under high-voltage electrostatic field(HVEF)conditions.The physicochemical parameters,volatile compounds and microbial community of fermented beef samples treated with HVEF(2.0kV,3.0kV)were compared with those under common fermentation conditions(control group).The results showed that compared with control group,HVEF could significantly reduce the moisture content of fermented beef(P<0.05),and the higher the voltage was,the more significant the effect was.It had no significant effect on pH value,L^(*)and b^(*),but 2.0kV HVEF treatment could significantly reduce a^(*)and increaseΔE value(P<0.05).The electronic nose analysis showed that the volatile compounds of fermented beef samples with different groups was quite different,which could be well distinguished by principal component analysis.The electronic tongue analysis showed that HVEF could increase the response value of the umami,saltiness and bitterness taste sensors.Through the analysis of gas chromatography-ion mobility spectroscopy(GC-IMS),totally 43 volatile flavor substances were identified,including 12 alcohols,10 ketones,9 aldehydes,8 alkenes,and 4 others.3.0 kV HVEF had a great impact on the content of these flavor substances.The results of high throughput sequencing showed that Penicillium and Debaryomyces were the dominant fungi in fermented beef.HVEF could reduce the proportion of Penicillium and increase the proportion of Debaryomyces.The dominant bacteria in fermented beef were Staphylococcus and Lactobacillus.HVEF can increase the proportion of Staphylococcus and reduce the proportion of Lactobacillus.The comprehensive analysis of various indicators showed that the 3.0kV HVEF treatment had a good promoting effect on improving the quality of fermented beef.

关 键 词：发酵牛肉 风味品质 高压静电场 气相-离子迁移谱 微生物群落 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]