牛肝不同脱腥方法比较及腥味物质分析  

Comparison of different deodorization methods for bovine liver and analysis of off-flavor substances

作　　者：罗进 马玉琴 余群力[1] 仝林 孔祥颖 朱潇鹏 曹晖 LUO Jin;MA Yuqin;YU Qunli;TONG Lin;KONG Xiangying;ZHU Xiaopeng;CAO Hui(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Inner Mongolia Horqin Cattle Industry Co.Ltd.,Tongliao 028000,China;Qinghai Province Haibei Tibetan Autonomous Prefecture Agricultural and Animal Husbandry Integrated Service Center,Haibei 812200,China;Zhangye Wanhe Grass Livestock Industry Technology Development Co.Ltd.,Zhangye 734000,China;Shanxi Qinbao Animal Husbandry Development Co.Ltd.,Baoji 721000,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 [2]内蒙古科尔沁牛业股份有限公司,内蒙古通辽028000 [3]青海省海北藏族自治州农牧综合服务中心,青海海北812200 [4]张掖市万禾草畜产业科技开发有限责任公司,甘肃张掖734000 [5]陕西秦宝牧业发展有限公司,陕西宝鸡721000

出　　处：《食品与发酵工业》2023年第22期78-85,共8页Food and Fermentation Industries

基　　金：生态牛羊肉梯次加工产业化(2020C-18);甘肃省重点研发计划牛羊可食性副产物全值化利用技术研究与示范(2019-0202-NCC-0149);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)。

摘　　要：为提高牛副产物的综合利用,以新鲜牛肝为原料,采用葱-姜提取液掩盖法、面包酵母发酵法、活性干酵母+β-环糊精(β-cyclodextrin,β-CD)复合法及超声+壳聚糖复合法对其进行脱腥处理,采用顶空固相微萃取-气相色谱-质谱联用技术结合相对气味活度值(relative odor activity value,ROAV)判定牛肝特征性腥味物质最佳的脱腥方法。结果表明,葱-姜提取液掩盖法脱腥适宜条件为:葱-姜提取液的体积比1∶1、浸泡时间30 min和料液比1∶3(g∶mL);面包酵母发酵法脱腥法适宜条件为:酵母添加量1.0%、发酵温度35℃、发酵时间40 min;活性干酵母+β-环糊精复合脱腥法适宜条件为:酵母添加量1.0%、发酵温度35℃、发酵时间40 min,β-环糊精添加量1.0%、处理温度35℃;超声+壳聚糖复合脱腥适宜条件为:超声功率500 W、超声时间8 min、料液比1∶10(g∶mL),壳聚糖溶液(质量浓度3 g/L)与牛肝质量比1∶3、反应时间35 min。由GC-MS分析结果可知,5种不同处理后牛肝挥发性风味物质分别检测出35、23、24、28、20种,分析结果与硫代巴比妥酸(thiobarbituric acid,TBA)值、腥味值和感官评价的结果相一致,超声+壳聚糖复合法对牛肝的脱腥效果最佳。牛肝腥味物质可能是正己醛、(E,E)-2,4-壬二烯醛、E-2-辛烯醛、壬醛、癸醛、十二醛、壬醇等。该研究可为牛肝的风味改善和加工利用提供理论支持。To improve the comprehensive utilization of cattle by-products,the fresh bovine liver was used as the raw material and deodorized by shallot-ginger extract masking method,baker's yeast fermentation method,active dry yeast + β-cyclodextrin(β-CD) composite method,and ultrasonic + chitosan composite method,validated by headspace-solid phase micro-extraction/gas chromatography-mass spectrometry combined with the relative odor activity value(ROAV) to confirm the characteristic off-flavor substances and the best deodorization method of bovine liver.Results showed that the suitable conditions for deodorization by the shallot-ginger extract masking method were that the shallot-ginger extract was 1∶1,the material-liquid ratio was 1∶3,and the soaking time was 30 min,the suitable conditions for deodorization by baker′s yeast fermentation method were:1.0% baker′s yeast,fermentation temperature of 35 ℃ and time of 40 min,the suitable conditions for the composite deodorization method of active dry yeast+β-CD were:1.0% yeast,fermentation temperature of 35 ℃,fermentation time of 40 min,1.0% β-CD,and treatment temperature of 35 ℃,and the suitable conditions for the composite deodorization method of ultrasound + chitosan were:ultrasonic power of 500 W,ultrasonic duration of 8 min,the material-liquid ratio of 1∶10,chitosan solution(mass concentration 3g/L) with bovine liver mass ratio 1∶3,and the treatment duration were 35 min.The results of GC-MS analysis showed that 35,23,24,28,and 20 volatile flavor substances were detected in the bovine liver after deodorization treatment by the fresh bovine liver and shallot-ginger extract masking method,baker's yeast fermentation method,active dry yeast + β-CD complex method and ultrasound + chitosan complex method,and the analytical results were consistent with the results of thiobarbituric acid(TBA) value,off-flavor value and sensory evaluation,and ultrasound + chitosan complex method was more effective in deodorizing bovine liver.The off-flavor substances of bovine l

关 键 词：牛肝 脱腥 气相色谱-质谱联用 腥味物质 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]