新型牦牛肉松工艺优化、特性及其风味成分分析  

Optimization of new yak meat floss process、characterization and analysis of its flavor components

作　　者：任秀梅 张诗琦 王雅婷 丁磊 张兰俊 陈炼红[2] REN Xiumei;ZHANG Shiqi;WANG Yating;DING Lei;ZHANG Lanjun;CHEN Lianhong(Ganzi Tibetan Autonomous Prefecture Institute of Animal Husbandry Science,Sichuan Ganzi 626000,China;College of Food Science and Technology,Southwest Minzu University,Sichuan Chengdu 610041,China)

机构地区：[1]四川省甘孜藏族自治州畜牧业科学研究所,四川甘孜626000 [2]西南民族大学食品科学与技术学院,四川成都610041

出　　处：《食品工程》2024年第2期38-44,54,共8页Food Engineering

摘　　要：为满足高原牦牛肉制品市场需求,开发一款新型咸蛋黄海苔牦牛油酥肉松。以感官评价为指标,通过单因素试验、正交试验优化得到牦牛油酥肉松最优工艺,测定其含松率、蓬松度、净蓬松度、绒松度等,并对其色度、质构及营养成分等理化指标进行测定,采用固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)测定肉松风味物质。结果表明,最佳工艺为:煮制时间130 min,酥松温度100℃,酥松时间13 min,咸蛋黄添加量5%,海苔添加量10%;在此工艺下制得的肉松水分含量低,含松率、蓬松度、净蓬松度、绒松度均高于试验组;色度和质构分析表明,肉松L^(*)值为46.5、a^(*)值为7.72、b^(*)值为24.41;硬度为108.689 g、弹性为0.165、内聚性为0.096,咀嚼性为1.702,其中蛋白质和脂肪含量分别为29.05%和20.77%,保留了牦牛肉原本的营养价值,GC-MS共检测出87种风味物质,其中包括烃类20种、酮类13种、酸类19种、醛类8种、醇类9种、酯类7种、醚类4种、其他类7种。研究结果可为新型牦牛肉松的加工和生产提供一定的技术支撑和理论依据。To meet the market demand for highland yak meat products.A new type of yak crispy meat floss with salted egg yolk and seaweed was developed.The optimal process of yak crispy meat floss was optimized by one-way and orthogonal tests to obtain the sensory evaluation,the fluffiness,fluffiness,net fluffiness and fluffiness of yak crispy meat floss were determined,and the physicochemical indexes such as color,texture and nutrients were measured,and the flavor substances were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The results showed that the optimal process was 130 min cooking time,100℃fluffing temperature,13 min fluffing time,5%addition of salted egg yolk,and 10%addition of seaweed;the meat floss produced under this process had low moisture content,and the fluffiness,fluffiness,net fluffiness,and fluffiness were higher than those of the experimental group.Color and texture analysis showed that the L^(*) value of meat floss was 46.5,a^(*) value was 7.72,b^(*) value was 24.41;the hardness was 108.689 g,elasticity was 0.165,cohesion was 0.096,and chewiness was 1.702,of which the protein and fat contents were 29.05%and 20.77%,respectively,which retained the original nutritional value of yak meat.A total of 87 flavor substances were detected by GC-MS,including 20 hydrocarbons,13 ketones,19 acids,8 aldehydes,9 alcohols,7 esters,4 ethers and 7 others.It can provide certain technical support and theoretical basis for the processing and production of new yak meat pine.

关 键 词：牦牛肉 油酥肉松 咸蛋黄海苔 工艺优化 气相色谱-质谱联用技术 

分 类 号：T251.63[一般工业技术]