清真冷鲜雪花牛肉复合保鲜剂配比优化及挥发性风味物质检测

Optimization of the complex preservatives of chilled halal snowflake beef and detection of volatile flavor compounds

研究了有机酸与食盐复配的保鲜剂对清真冷鲜雪花牛肉保鲜效果和品质的影响。通过响应面分析优化复合保鲜剂配比,并采用顶空固相微萃取和气质联用技术分析经复合保鲜剂处理的清真冷鲜雪花牛肉中的主要挥发性风味物质。结果表明:该复合保鲜剂中各种组分的最佳添加比例为乳酸3.5%、乙酸0.6%、柠檬酸1.63%、食盐1.16%,此时TVB-N值为(80.79±0.79)mg/100 g。同时,采用顶空固相微萃取与气相色谱联用技术在被最佳配比复合保鲜剂处理的清真冷鲜雪花牛肉中检测出烃类、杂环类化合物、醛类、酯类、醇类、酮类、酸类、醚类等共49种挥发性风味物质。

It was studied the effect of organic acid and salt complex preservatives on preservation effect and quality of chilled halal snowflake beef.Optimization of complex preservatives ratio by response surface analysis, and volatile compounds in chilled halal snowflake beef that complex preservatives treated were determined by solid- phase microextraction and gas chromatography-mass spectrometry.The results showed that the best adding proportion of various components in the complex preservative was lactic acid 3.5%, acetic acid 0.6%, citric acid 1.63% ,salt 1.16% ,the TVB-N value was（80.79 ± 0.79） mg/100 g.And 49 kinds of main volatile flavor compounds were found in chilled halal snowflake beef including hydrocarbons, heterocyclic compounds, aldehydes, esters, alcohols, ketones, acids, ethers.