单、双峰骆驼酸奶品质与风味的比较

A comparative study on the quality and flavor of dromedary and bifocal camel yogurt

目的:分析对比单、双峰酸驼乳的品质与风味。方法:通过理化检验、质构分析、流变学分析、固相微萃取—气相色谱—质谱法、感官评价等方法检测单、双峰酸驼乳的品质与风味组成。结果:单峰酸驼乳的活菌数、蛋白质、脂肪、总固形物含量以及抗氧化活性均低于双峰酸驼乳(P<0.05),贮藏稳定性优于双峰酸驼乳(P<0.05)。双峰酸驼乳的硬度显著高于单峰酸驼乳(P<0.05),单峰酸驼乳的黏附性绝对值、内聚性、胶黏性显著高于双峰酸驼乳(P<0.05),两者的弹性和咀嚼性无显著差异。单、双峰酸驼乳的表观黏度均呈现剪切稀释的流动特征,初始表观黏度分别为5.82,2.33 Pa·s;两者均能形成触变环,其面积分别为2421.82,3674.16 Pa/s;两者均表现出凝胶特性,单峰酸驼乳具有更高的弹性和黏性。单、双峰酸驼乳中共检出48种挥发性风味物质,其共有挥发性风味物质含量差异显著(P<0.05),其中,双峰酸驼乳中的挥发性酸类、酯类、醛类、酮类等风味阈值较低的物质相对含量高于单峰酸驼乳,使其风味更优。单峰酸驼乳的感官评分高于双峰酸驼乳(P<0.05)。结论:双峰酸驼乳的营养和风味物质含量更高,单峰酸驼乳在贮藏稳定性和口感方面更优。

Objective:This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt.Methods:Through physicochemical analysis,texture analysis,rheological analysis,SPME-GC-MC,sensory evaluation,etc.,the overall differences in quality and flavor of dromedary and bifocal camel yogurt were determined.Results:The viable bacteria count,protein,fat,total solids content,and antioxidant activity of dromedary camel yogurt were lower than those of bifocal camel yogurt(P<0.05),but it exhibited better storage stability than bifocal camel yogurt(P<0.05).Texture analysis showed that the hardness of bifocal camel yogurt was significantly higher than that of dromedary camel yogurt(P<0.05),while the adhesiveness,cohesiveness,and gumminess of dromedary camel yogurt were significantly higher than those of bifocal camel yogurt(P<0.05).No significant differences were found in elasticity and chewiness between the two.Rheological characteristics showed that both single and bifocal camel yogurt exhibited shear-thinning flow characteristics,with initial apparent viscosity values of 5.82 and 2.33 Pa·s,respectively.Both formed thixotropic loops,with areas of 2421.82 and 3674.16 Pa/s,respectively.The exhibited gel properties,with dromedary camel yogurt having higher elasticity and viscosity.A total of 48 volatile flavor substances were detected in single and bifocal camel yogurt,with significant differences in the content of volatile flavor substances shared by the two camel yogurt types(P<0.05).The content of volatile acids,esters,aldehydes,ketones,and other substances with lower flavor thresholds was relatively higher in bifocal camel yogurt,making its flavor superior.The sensory evaluation score of dromedary camel yogurt was higher than that of bifocal camel yogurt(P<0.05).Conclusion:Bifocal camel yogurt has higher nutritional and flavor substance content,while dromedary camel yogurt exhibits superior storage stability and taste.