摘要
采用电子鼻和固相微萃取-气相色谱-质谱联用法分析了2种不同饲养方式、3个不同肌肉部位样品的挥发性风味成分。电子鼻分析结果表明,2种不同饲养方式的样品之间风味差异较大,相同饲养方式、不同肌肉部位的样品之间风味差异较小。固相微萃取-气相色谱-质谱法共检测出26种挥发性风味物质,包括醛类8种、醇类7种、含苯芳香化合物6种、脂肪烃3种、酮类1种、呋喃1种。方差分析结果表明,肌肉类型对来自脂肪氧化产物总量有显著影响(P<0.05),而饲养方式对来自饲料成分总量有极显著影响(P<0.01)。
The aim of this study was to analyze the differences in the volatile flavor components of Kazakh dry-cured beef from two different feeding systems and three different muscle cuts.The volatile components were analyzed by an electron nose and solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The results of electronic nose analysis showed that there were significant differences in flavor components between the two feeding systems,but no difference was found between different muscle cuts.A total of26volatile compounds were detected by SPME-GCMS,including8aldehydes,7alcohols,6aromatic benzene compounds,3aliphatic hydrocarbons,1ketone and1furan.The results of analysis of variance showed that the muscle cuts had a significant effect on the total amount of fat oxidationproducts(P<0.05),while the feeding systems had a significant effect on the total amount of feed ingredients(P<0.01).
作者
沙坤
孙宝忠
张泽俊
李海鹏
宋焕禄
雷元华
李红波
张杨
SHA Kun;SUN Baozhong;ZHANG Zejun;LI Haipeng;SONG Huanlu;LEI Yuanhua;LI Hongbo;ZHANG Yang(Yantai Research Institute, China Agricultural University, Yantai 264670, China;Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;Xinjiang Academy of Animal Sciences, ürümqi 830000, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第18期48-53,共6页
Food Science
基金
国家自然科学基金地区科学基金项目(31460403)
