不同储藏条件下鲜牛肉特征风味动态变化分析

Characterization of Volatile Component Changes in Fresh Beef during Storage under Different Storage Conditions

采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术,模拟了排酸后的鲜牛肉的三种不同货架储藏流通温度,定期监测其在常温货架(25~30℃)、冷藏货架(8~10℃)和低温货架(0~1℃)储藏过程中产生的挥发性有机物(volatile organic compounds,VOCs)。结果发现,不同储藏条件下牛肉特征风味指纹图谱分别具有28种、55种、42种特征离子峰,常温货架储藏的牛肉在14 h时,出现丁酸丁酯、己醛(单体)、1-辛烯-3-醇、N-亚硝基二甲胺4种特征标记物质;冷藏货架储藏的牛肉在142 h时,出现异丁醇、乙酸乙酯(单体)、正己醇、2-庚酮等8种等特征标记物质;低温货架储藏的牛肉在19.5 d时,出现2-庚酮(二聚体)2-戊酮(二聚体)、异丙醇、乳酸乙酯、异丁醇等10种特征标记物质。初步预判鲜牛肉在25~30℃条件下的储藏时限为14 h,8~10℃条件下的储藏时限为142 h,0~1℃条件下的储藏时限为19.5 d,该结果可为生产中鲜牛肉的流通销售、安全食用和生产监管提供理论依据和数据支持。

Three different storage and circulation temperatures of fresh beef after acid removal were simulated,namely,normal temperature shelf(25~30℃),refrigerated shelf(8~10℃)and low temperature shelf(0~1℃).And volatile organic compounds(VOCs)generated during storage which were measured and analyzed by gas chromatography-ion mobility spectroscopy(GC-IMS).The results indicated that there were twenty-eight,fifty-five,forty-two compounds in samples under different storage conditions identified from the GC-IMS library seacher1.0.3.When the beef was stored at 25~30℃for 14 h,there were four characteristic marker substances:Butyl butyrate,2-hexanone,1-octene-3-alcohol and propyl butyrate(monomer).When the beef was stored at 8~10℃for 142 h,there were 8 characteristic marker substances such as isobutanol,ethyl acetate(monomer),n-hexanol and 2-heptanone.When stored at 0~1℃for 19.5 days,there were 10 characteristic markers such as 2-heptanone(dimer),2-pentanone(dimer),isopropanol,ethyl lactate and isobutanol.Thus,under the same storage conditions,there were obvious differences of VOCs at different storage periods.The results showed that 14 h,142 h and 19.5 d could be used to predict the storage life of fresh beef under three storage conditions after acid removal 24 h.The results could provide theoretical basis and data support for the circulation and sales,safe consumption and production supervision of fresh beef in production.