排酸方式和时间对高档育肥安格斯牛肉品质的影响

Effects of Aging Method and Time on Meat Quality of High-grade Fattening Angus Beef

为探究高档牛肉的排酸技术,本研究选取12条高档育肥安格斯牛背最长肌肉为原料,通过干式和湿式排酸,选择3、5和7 d三个时间点,并对牛肉基本理化指标、游离氨基酸和挥发性风味物质综合分析。结果显示,干式排酸3和5 d牛肉pH显著低于湿式排酸,干式排酸7 d牛肉pH显著高于湿式排酸(P<0.05);干式排酸3 d牛肉剪切力显著低于湿式排酸(P<0.05)。干式和湿式排酸7 d牛肉中丝氨酸、缬氨酸、蛋氨酸、异亮氨酸、酪氨酸、亮氨酸、苯丙氨酸、精氨酸、赖氨酸、甜味氨基酸、苦味氨基酸及总游离氨基酸的含量均显著提高(P<0.05);干式排酸7 d牛肉中天冬氨酸、谷氨酸、丙氨酸和鲜味氨基酸的含量显著高于湿式排酸(P<0.05)。干式排酸和湿式排酸最主要的挥发性风味贡献物质均为壬醛、正辛醛和1-辛烯-3-醇;湿式排酸特有的挥发性风味物质为庚醛,干式排酸7 d牛肉中正辛醛、苯乙醛、十一醛、肉豆蔻醛和柠檬烯相对含量显著高于湿式排酸(P<0.05)。综上所述,排酸7 d有利于提升高档育肥安格斯牛肉风味的丰富度,干式排酸较湿式排酸对高档牛肉风味改善作用更佳。

This study was conducted to explore the aging technology of high-grade beef,a total of 12 high-grade fattening Angus longissimus dorsi were selected and aged in dry or wet environment for 3,5 and 7 d,and the meat basic physicochemical indexes,free amino acids and volatile flavor compounds were compared and analyzed.The results showed that the pH of beef with dry-aging for 3 and 5 days was significantly lower than that with wet-aging,the pH of beef with dry-aging for 7 d was significantly higher than that with wet-aging(P<0.05).The share force of beef with dry-aging for 3 d was significantly lower than that with wet-aging(P<0.05).The contents of serine,valine,methionine,isoleucine,tyrosine,leucine,phenylalanine,arginine,lysine,total sweet free amino acids,total bitter free amino acids and total free amino acids of beef with both dry-aging and wet-aging for 7 d were significantly higher than those for 3 and 5 days(P<0.05).The contents of aspartic acid,glutamic acid,alanine and total umami free amino acids of beef with dry-aging for 7 d were significantly higher than those with wet-aging(P<0.05).The nonanal,octanal and octenol were key volatile flavor compounds in both dry-aging and wet-aging beef according to the relative odor activity value,and heptanal was the volatile flavor compounds only existed in beef with wet-aging,the octanal,phenylethanal,undecanal,tetradecyl aldehyde and limonene of beef with dry-aging for 7 d was significantly higher than those with wet-aging(P<0.05).In conclusion,beef with aging for 7 d is beneficial to enhance flavor richness of Angus beef,and dry-aging is better than wet-aging to improve the flavor of high-grade Angus beef.