排酸方式和时间对高档育肥安格斯牛肉品质的影响  

Effects of Aging Method and Time on Meat Quality of High-grade Fattening Angus Beef

作　　者：王海波[1,2,3] 符健慧 钟金城 冯建华 赵静 李婷婷 史莹华 张兴隆[2] 李航 WANG Haibo;FU Jianhui;ZHONG Jincheng;FENG Jianhua;ZHAO Jing;LI Tingting;SHI Yinghua;ZHANG Xinglong;LI Hang(College of Animal Science and Technology,Henan Agricultural University,Zhengzhou 450046,China;Postdoctoral Workstation of Henan Hengdu Food Co.,Ltd.,Zhumadian 463700,China;Institute of Qinghai-Tibetan Plateau,Southwest Minzu University,Chengdu 610041,China)

机构地区：[1]河南农业大学动物科技学院,河南郑州450046 [2]河南恒都食品有限公司博士后工作站,河南驻马店463700 [3]西南民族大学青藏高原研究院,四川成都610041

出　　处：《食品工业科技》2024年第11期79-85,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金青年基金项目(32102577);四川省自然科学基金项目(2022NSFSC1623);国家肉牛牦牛产业技术体系项目(CARS-37);青海省重点研发与转化项目(2022-NK-110);西南民族大学中央高校基本科研业务费(ZYN2023004)。

摘　　要：为探究高档牛肉的排酸技术,本研究选取12条高档育肥安格斯牛背最长肌肉为原料,通过干式和湿式排酸,选择3、5和7 d三个时间点,并对牛肉基本理化指标、游离氨基酸和挥发性风味物质综合分析。结果显示,干式排酸3和5 d牛肉pH显著低于湿式排酸,干式排酸7 d牛肉pH显著高于湿式排酸(P<0.05);干式排酸3 d牛肉剪切力显著低于湿式排酸(P<0.05)。干式和湿式排酸7 d牛肉中丝氨酸、缬氨酸、蛋氨酸、异亮氨酸、酪氨酸、亮氨酸、苯丙氨酸、精氨酸、赖氨酸、甜味氨基酸、苦味氨基酸及总游离氨基酸的含量均显著提高(P<0.05);干式排酸7 d牛肉中天冬氨酸、谷氨酸、丙氨酸和鲜味氨基酸的含量显著高于湿式排酸(P<0.05)。干式排酸和湿式排酸最主要的挥发性风味贡献物质均为壬醛、正辛醛和1-辛烯-3-醇;湿式排酸特有的挥发性风味物质为庚醛,干式排酸7 d牛肉中正辛醛、苯乙醛、十一醛、肉豆蔻醛和柠檬烯相对含量显著高于湿式排酸(P<0.05)。综上所述,排酸7 d有利于提升高档育肥安格斯牛肉风味的丰富度,干式排酸较湿式排酸对高档牛肉风味改善作用更佳。This study was conducted to explore the aging technology of high-grade beef,a total of 12 high-grade fattening Angus longissimus dorsi were selected and aged in dry or wet environment for 3,5 and 7 d,and the meat basic physicochemical indexes,free amino acids and volatile flavor compounds were compared and analyzed.The results showed that the pH of beef with dry-aging for 3 and 5 days was significantly lower than that with wet-aging,the pH of beef with dry-aging for 7 d was significantly higher than that with wet-aging(P<0.05).The share force of beef with dry-aging for 3 d was significantly lower than that with wet-aging(P<0.05).The contents of serine,valine,methionine,isoleucine,tyrosine,leucine,phenylalanine,arginine,lysine,total sweet free amino acids,total bitter free amino acids and total free amino acids of beef with both dry-aging and wet-aging for 7 d were significantly higher than those for 3 and 5 days(P<0.05).The contents of aspartic acid,glutamic acid,alanine and total umami free amino acids of beef with dry-aging for 7 d were significantly higher than those with wet-aging(P<0.05).The nonanal,octanal and octenol were key volatile flavor compounds in both dry-aging and wet-aging beef according to the relative odor activity value,and heptanal was the volatile flavor compounds only existed in beef with wet-aging,the octanal,phenylethanal,undecanal,tetradecyl aldehyde and limonene of beef with dry-aging for 7 d was significantly higher than those with wet-aging(P<0.05).In conclusion,beef with aging for 7 d is beneficial to enhance flavor richness of Angus beef,and dry-aging is better than wet-aging to improve the flavor of high-grade Angus beef.

关 键 词：高档育肥 安格斯牛肉 理化指标 游离氨基酸 挥发性风味物质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]