排酸时间对沃金黑牛肉嫩度和风味物质的影响  

Effects of aging time on meat tenderness and flavor substances of Woking black cattle beef

作　　者：刘丽宅 于丽 赵洛冰 王蕾[1] 吴健[1] 秦立红 刘笑笑[1] 赵玉民[1] LIU Li-Zhai;YU Li;ZHAO Luo-Bing;WANG Lei;WU Jian;QIN Li-Hong;LIU Xiao-Xiao;ZHAO Yu-Min(Jilin Academy of Agricultural Sciences(Northeast Agriculture Research Center of China)/Key Laboratory of Beef Cattle Genetics and Breeding Ministry of Agriculture and Rural Affairs/Jilin Provincial International Joint Research Center for Meat Herbivirous Livestock Production Technology,Changchun 130033,China)

机构地区：[1]吉林省农业科学院(中国农业科技东北创新中心)/农业农村部肉牛遗传育种重点实验室/吉林省肉用草食家畜生产技术国际联合研究中心,长春130033

出　　处：《食品安全质量检测学报》2025年第7期273-281,共9页Journal of Food Safety and Quality

基　　金：吉林省科技厅肉牛产业化发展重大科技专项(YDZJ202203CGZH049,YDZJ202203CGZH044,YDZJ202203CGZH039);吉林省农业科技创新工程项目(CXGC202303GH);国家肉牛牦牛产业技术体系项目(CARS-37)。

摘　　要：目的探究高档牛肉的适宜排酸时间。方法选取沃金黑牛背最长肌为试验材料,在4℃的排酸库中分别排酸12、24、48、72、96、120 h,并对牛肉水分、加压失水率、嫩度、肌苷酸、氨基酸、脂肪酸进行综合分析,对不同排酸时间下嫩度及风味组成的指标进行主成分分析。结果不同排酸时间之间牛肉水分的差异不显著(P>0.05),随着排酸时间的延长加压失水率呈现逐渐增大的趋势,排酸120 h时加压失水率达到最大值(34.84±0.39)%;嫩度呈现逐渐下降的趋势,到120 h时嫩度达到最低值(24.42±5.04)N。排酸时间为72 h时肌苷酸含量达到最高值(185.2±10.3)mg/100 g。鲜味氨基酸、甜味氨基酸在排酸96 h时达到最高值,苦味氨基酸在12 h时达到最小值;排酸120 h时饱和脂肪酸+单不饱和脂肪酸、硬脂酸甲酯(C18:0)、油酸甲酯(C18:1n9c)的含量最高。主成分分析与综合因子评分结果显示排酸96 h的嫩度、挥发性风味化合物综合评分显著高于其他排酸时间,该排酸时间最利于牛肉中挥发性风味物质的形成。结论排酸96 h有利于提升高档牛肉的嫩度与风味。Objective To explore the optimal aging time for high-quality beef.Methods The longissimus dorsi muscle of Wokin black cattle was selected as the experimental material.The beef was aged in a chilling room at 4℃ for 12,24,48,72,96,and 120 hours.Comprehensive analyses were conducted on the beef’s moisture content,pressurized water loss rate,tenderness,inosinic acid,amino acids and fatty acids.Principal component analysis was performed on tenderness and flavor composition indicators under different aging times.Results The moisture content of beef showed no significant differences among different aging times(P>0.05).The pressurized water loss rate gradually increased with prolonged aging time,reaching its maximum value of(34.84±0.39)%at 120 hours.Tenderness gradually decreased,reaching its lowest value of(24.42±5.04)N at 120 hours.The inosinic acid content peaked at(185.2±10.3)mg/100 g after 72 hours of aging.Umami and sweet amino acids reached their highest levels at 96 hours,while bitter amino acids reached their lowest levels at 12 hours.The content of saturated fatty acids+monounsaturated fatty acids,Methyl stearate(C18:0),and methanol oleate(C18:1n9c)were highest at 120 hours.Principal component analysis and comprehensive factor scoring results indicated that the tenderness and volatile flavor compounds of beef aged for 96 hours scored significantly higher than those aged for other durations.This aging time was most conducive to the formation of volatile flavor compounds in beef.Conclusion Aging for 96 hours is beneficial for enhancing the tenderness and flavor of high-quality beef.

关 键 词：沃金黑牛肉 排酸时间 嫩度 风味物质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]