肉类产生风味差异的原因初探

A Preliminary Study on the Causes of Flavor Differences in Meat

牛肉、猪肉和鱼肉是日常生活中最常见的3种肉类,这些肉类在炖煮过程中,具有各自独特的风味。采用同时蒸馏萃取(simultaneous distillation-extraction,SDE)和气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术,研究不同肉类在炖煮过程中挥发性成分的差异,并探究风味物质产生差异的原因。选择同时蒸馏萃取作为提取方式,一方面是以长时间的蒸馏过程模拟肉类的炖煮过程,另一方面能对挥发性成分进行定量。用同时蒸馏萃取对肉类风味成分进行萃取,再通过GC-MS对挥发性成分进行分析,牛肉一共鉴定出45种挥发性成分,挥发性成分总量为79413μg/kg;猪肉一共鉴定出47种挥发性成分,挥发性成分总量为92281μg/kg;鱼肉一共鉴定出39种挥发性成分,挥发性成分总量为85553μg/kg。3种肉类主体挥发性成分的种类和含量相似,但醛类物质的种类和含量差异很大,醛类物质的香气差异是造成牛肉、猪肉和鱼肉挥发性气味差异的主要原因,使得牛肉的味道闻起来厚重,猪肉闻起来富含油脂,鱼肉味道比较清淡同时具有鲜味。

Beef,pork and fish are common meat in daily life,and these meats have their own unique flavor during the stewing process.Simultaneous distillation-extraction（SDE）and gas chromatographymass spectrometry（GC-MS）are used to study the differences of volatile components in different meats during the stewing process.Using simultaneous distillation-extraction as extraction method has two advantages,on the one hand,use distillation process simulates meat stewing process,on the other hand,can quantify the volatile compounds.The volatile compounds are analyzed by GC-MS,the beef has 45 volatile compounds,the total amount of volatile compounds is 79413μg/kg;the pork has47 volatile compounds,the total amount of volatile compounds is 92281μg/kg;the fish has 39 volatile compounds,the total amount of volatile compounds is 85553μg/kg.The types and content of the volatile compounds of the three meat groups are similar,but the types and content of the aldehydes are very different.The aroma difference of the aldehydes is the main reason for the difference in flavor of beef,pork and fish,making beef smells thick,pork smells oily,fish smells light and fresh.