不同油炸工艺对牦牛肉品质及风味物质的影响  

Effects of Different Frying Techniques on the Quality and Flavor of Yak Meat

作　　者：李翔[1] 郭宁静 吴治材 刘达玉[1,2] 郑自立 谭兴怡[1] 戴雅 张文韬 LI Xiang;GUO Ningjing;WU Zhicai;LIU Dayu;ZHENG Zili;TAN Xingyi;DAI Ya;ZHANG Wentao(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,Sichuan,China;Sichuan Meining Food Co.,Ltd.,Suining 629000,Sichuan,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]四川美宁食品有限公司,四川遂宁629000

出　　处：《食品研究与开发》2024年第15期65-72,195,共9页Food Research and Development

基　　金：四川省科技计划项目(2023YFN0014、2023YFN0056);四川美宁食品有限公司转化预制菜项目(009006-2020010010)。

摘　　要：为探究油炸对牦牛肉风味物质及品质的影响,对不同油炸温度和时间下的牦牛肉进行感官评分、水分含量、色差值、质构指标的测定;采用顶空固相微萃取-气相色谱-质谱联用技术(headspace solid phase microextraction combined with gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析油炸前后牦牛肉风味物质的种类和含量变化。结果表明:E_2组(160℃、80 s)牦牛肉感官评分、色差值、质构品质指标均最优。HS-SPME-GC-MS共鉴定出41种挥发性风味物质,包括醛类20种、醇类5种、酯类2种、酮类1种、呋喃类1种、烃类7种、有机酸类1种、其它类4种化合物;A组(参照组)检测出27种化合物,E_2组检测出38种化合物,两组牦牛肉中挥发性成分种类及相对含量有较大差异。根据香气特征雷达图得出,E_2组的香气种类更丰富。利用相对气味活度值对牦牛肉关键风味成分分析得出,A组关键挥发性风味物质有10种,E_2组关键挥发性风味物质有17种,其中反式-2-癸烯醛、壬醛、1-辛烯-3-醇相对气味活度值最大,分别为47.35、35.14、17.63,赋予油炸牦牛肉烤肉味、果香味、蘑菇香味。通过韦恩图得出,A组特有的挥发性风味物质有3种,E_2组特有的挥发性风味物质有14种,A组特有关键香气成分2种,E_2组特有关键香气成分9种。综合风味指标、质构指标和感官评价指标得出,油炸工艺对牦牛肉的风味及品质有明显提升。To explore the effect of frying on the flavor substances and quality of yak meat,sensory evaluation,moisture content,color difference,and texture indexes were measured on yak meat fried at different temperatures and times.The headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the changes in the types and amounts of flavor substances before and after frying.The results showed that the E_2 group(160℃,80 s)had the best sensory evaluation,color difference,and texture quality indexes A total of 41 volatile flavor substances were identified by HS-SPME-GCMS,including 20 aldehydes,5 alcohols,2 esters,1 ketone,1 furan,7 hydrocarbons,1 organic acid,and4 other compounds.The A group(control group)detected 27 compounds,while the E_2 group detected 38 compounds,showing significant differences in the types and relative contents of volatile components in yak meat between the two groups.According to the aroma characteristic radar chart,the E_2 group had a richer variety of aromas.The relative odor activity value was used to analyze the key flavor components of yak meat,and the results revealed that the A group had 10 key volatile flavor substances,while the E_2 group had 17 key volatile flavor substances,with trans-2-decenal,nonanal,and 1-octen-3-ol having the highest relative odor activity values of 47.35,35.14,and 17.63,respectively,imparting roasted,fruity,and mushroom flavors to the fried yak meat.The Venn diagram showed that the A group had 3 unique volatile flavor substances,while the E_2group had 14 unique volatile flavor substances,with the A group having 2 unique key aroma components and the E_2 group having 9 unique key aroma components.Combining the flavor indexes,texture indexes,and sensory evaluation indexes,it was concluded that the frying process significantly improved the flavor and quality of yak meat.

关 键 词：牦牛肉 油炸 顶空固相微萃取-气相色谱-质谱联用 风味物质 品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]