不同加热处理对牦牛肉风味组成和质构特性的影响

Effects of Different Heat Treatments on Flavor and Texture Characteristics of Cooked Yak Meat

取西藏种萨牦牛肉,研究不同热处理方式(微波加热、高压炖煮和常温水煮)对牛肉风味和质构特性的影响。结果表明:这3种热处理得到的牦牛肉产品风味化合物主要包括脂肪烃、脂环烃、脂肪醛、脂肪酮、芳香烃、含硫化合物和脂肪醇6大类,其中醛类化合物(己醛、壬醛和辛醛等)为熟牦牛肉的特征风味。微波加热形成的风味种类最高,达137种,高压炖煮次之(133种),常温水煮最差(128种),微波加热形成的醛类化合物达10种,高压炖煮形成的醛类化合物为5种,而常温水煮形成醛类化合物为4种。对微波加热、高压炖煮和常温水煮3种加热方式形成的牛肉进行质地剖面分析,表明微波加热形成的牛肉硬度低、弹性高等最佳质感效果。综合风味指标、质构指标和感官评价指标,确认微波加热牦牛肉品质最优。

Tibet Zhongsa yak meat was used to explore the effects of different heat treatments including microwave heating,stew cooking at high pressure and cooking at room temperature on flavor and texture characteristics of yak meat.The results indicated that the types of volatile flavor components in cooked yak meat included aliphatic hydrocarbons,alicyclic hydrocarbons,aliphatic aldehydes,aliphatic ketones,aromatic hydrocarbons and aliphatic alcohols.The major volatile flavor components were aldehydes.Totally 137 volatile compounds were identified in microwave cooked yak meat,which was much more than those in stew cooked yak meat at high pressure（133） and cooked yak meat at room temperature（128）.Ten aldehydes were found in microwave cooked yak meat,5 in stew cooked yak meat at high pressure and 4 in cooked yak meat at room temperature.In addition,microwave heating could result in low hardness and high springiness of stew cooked yak meat.The quality of microwave cooked yak meat was the best as evaluated from the viewpoint of flavor,texture and sensory characteristics.