川西藏区自然发酵牦牛酸醡肉工艺标准化及品质特性

Processing Standardization and Quality Characteristics of Naturally Fermented Sour Yak Meat in Tibetan Areas of West Sichuan

为研究川西藏区自然发酵牦牛酸醡肉的标准化工艺及品质特性,以感官评分为目标参数,综合评分为响应值进行响应面设计,优化其发酵工艺,并进行成品品质特性分析。结果表明:最优发酵工艺为22℃发酵40 h。成品牦牛酸醡肉含氨基酸16种,氨基酸总含量21.8 g/100 g,必需氨基酸/总氨基酸比值为40.98%,苏氨酸与天冬氨酸为主要呈味氨基酸;成品牦牛酸醡肉中挥发性物质共检测出114种,主要包括碳氢化合物(53种)、醇类(35种)、酯类(27种)和醚类(3种),相对含量均大于5%,此外还含有醛类(12种)、酚类(7种)、酸类(7种)、酮类(14种)和含氮化合物(9种)。

This study was carried out aiming to optimize fermentation conditions for the production of naturally fermented sour yak meat in the Tibetan areas of west Sichuan and to evaluate its quality characteristics. Optimization was carried out using response surface methodology. Sensory evaluation score was used as response variable. The optimal fermentation temperature and time were determined as 22 ℃ and 40 h, respectively. The product prepared under these conditions contained 16 amino acids; the total amino acid content was 21.8 g/100 g and the ratio of essential amino acid to total amino acid was 40.98%. Threonine and aspartic acid were identified as the main flavor amino acids. A total of 114 volatile compounds were identified in the fermented meat including 53 hydrocarbons, 35 alcohols, 27 esters and 3 ethers, accounting respectively for more than 5%, as well as 12 aldehydes, 7 phenols, 7 acids, 14 ketones and 9 nitrogenous compounds.