牦牛肉热反应香精制备工艺优化及挥发性成分分析

Preparation Process Optimization and Volatile Component Analysis of Yak Heat Reaction Essence

为提高牦牛肉副产品利用率和附加值,开发新型牦牛肉香精,文章以牦牛碎肉为原料,以水解度为指标,通过单因素试验和正交试验探究牦牛肉最佳酶解工艺,以褐变程度和感官评价为指标,通过单因素试验和正交试验探究美拉德反应体系最佳反应条件,通过顶空固相微萃取-气相色谱-质谱联用技术(Solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GCMS)检测牦牛肉香精挥发性风味物质。结果表明:牦牛肉最佳酶解工艺为酶配比1:2(风味蛋白酶:碱性蛋白酶),酶解时间1.5 h,pH8,酶解温度55℃,酶添加量0.7%;美拉德反应最佳条件为时间30min,温度120℃,葡萄糖添加量5%;牦牛肉香精检测出挥发性物质共51种,其中烃类物种13种、醇类物质9种、醛类物质14种、酮类物质4种、醚类物质2种、酯类物质1种、杂环类物质8种,其中关键风味成分包括十四烷醛、十六醛、十八醛、异戊醛、壬醛、苯甲醛、2-乙基呋喃和2-戊基呋喃。该研究为进一步开发牦牛肉香精提供理论依据。

In order to improve the utilization rate and added value of yak byproducts and develop a new yak meat flavor,this experiment used yak minate as raw material,hydrolysis degree as index,through single factor test and orthogonal test to explore the optimal enzymatic hydrolysis process of yak.Browning degree and sensory evaluation as index,through single factor test and orthogonal test to explore the best reaction conditions of Maillard reaction system.The technique solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)was used to determine the volatile flavor compounds of yak essence.The results showed that the optimal enzymolysis process of yak meat was enzymolysis time of 1.5 h,enzyme ratio of 1:2(flavor protease:alkaline protease),pH8,enzymolysis temperature of 55℃ and enzyme dosage of 0.7%.The optimum conditions of Mallard reaction were 30 min,120℃and 5% glucose.A total of 51 volatile substances were detected,including 13 hydrocarbons,9 alcohols,14 aldehydes,4 ketones,2 ethers,1 ester and 8 heterocyclic substances.The key flavor components included tetradecaldehydes,cetaceans,octadecaldehydes,isovaleric aldehyde,nonaldehyde,benzaldehyde,2-ethylfuran and 2-pentylfuran.This study provides theoretical basis for further development of yak meat essence.