摘要
采用固相微萃取与气质联用,对成熟0、3、8d的牦牛肉中挥发性风味成分进行测定,分析了牦牛肉成熟过程中不同来源挥发性成分相对含量的变化。结果表明:在牦牛肉成熟的0、3、8 d分别检测到54、58、63种挥发性的风味成分;牦牛肉成熟过程中美拉德反应产物相对含量总体增加,其中,经过8 d的成熟,3-羟基-2-丁酮、2-甲基-3-呋喃硫醇、2-甲基-丁醛分别比成熟0d时增加了183.17%、128.40%、190.10%,增强了牦牛肉的香味;脂质来源挥发性化合物相对含量总体降低,其中,醛类相对含量总体降低,减弱了牦牛肉的脂肪味;饲料来源挥发性风味成分相对含量降低了20.30%,来自于饲料的气味有所降低。
Changes in volatile compounds during aging process of yak meat were determined by HS-SPME and GC/MS.The results showed that 54,58,63 kinds of volatile compounds were detected 0d,3d,8d during aging process respectively.Volatiles from the Maillard reaction,which enhanced characteristic flavor of yak meat,increased during aging process,among them content of 3-hydroxyl-2-butanone,2-methyl-3-furanthiol and 2-methylbutanal after 8d of aging markedly increased by 183.17%,128.40% and 190.10% respectively compared to those at 0d of aging.While volatile components formed through lipid oxidation which reduced fatty flavor of yak meat such as aldehydes decreased during aging process;meanwhile volatile compounds from herbage decreased by 20.30%.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2011年第11期144-147,共4页
Transactions of the Chinese Society for Agricultural Machinery
基金
国家自然科学基金资助项目(31060221)
国家现代农业(肉牛牦牛)产业技术体系资助项目(nycytx-38)
关键词
牦牛肉
挥发性风味成分
固相微萃取
GC/MS分析
Yak meat
Volatile aromatic compounds
Solid-phase micro-extraction
GC/MS analysis
