基于热解工艺制备烟熏液对西冷牛排风味特征及消费者接受度的影响

Effect of Liquid Smoke Prepared by Thermal Pyrolysis on Flavor Characteristics and Consumer Acceptability of Sirloin Steak

采用热解工艺,在450℃和氮气保护条件下利用桃木制备烟熏液风味剂,研究其对西冷牛排风味特征的影响及消费者接受度。液熏过程采用不同质量分数的烟熏液和腌制时间处理牛排。首先通过焦点小组测试总结描绘牛排感官属性的描述词,并以词云的形式进行可视化呈现。然后基于Check-All-That-Apply法和主成分分析进行风味评价,结果表明,热解烟熏液大幅提升了牛排关于烟熏风味特征的描述词出现次数,包括“温和的烟熏味”“烧烤味”“熟牛肉香味”“肉香味”“深色的外观”“耐咀嚼”和“爆汁”等。相关性分析结果表明液熏牛排的总体偏好与气味偏好和味道偏好呈正相关。化学性质分析表明本研究中使用的烟熏液浓度相对较低,并未对液熏牛排样品的水分含量、脂肪含量和pH值产生显著影响。

Liquid smoke processed by thermal pyrolysis at 450℃under nitrogen protection was prepared as a flavoring agent from peach wood.Its effect on the flavor characteristics and consumer acceptability of sirloin steak was investigated.Various liquid smoke concentrations and marination times were applied to the smoking process.Sensory descriptors were summarized by focus group tests and illustrated by a word cloud method.Flavor evaluation was carried out using check-allthat-apply questions and principal component analysis(PCA).Results showed that the liquid smoke significantly improved the sensory descriptors of steak,including mild smokey,barbequed,cooked beef-like and meaty flavors,dark color,chewy and juicy texture.Correlation analysis showed that both the overall preference and odor preference were positively correlated with the flavor preference.Chemical analysis showed that the liquid smoke at low concentrations used in this study did not have significant effect on the moisture content,fat content or pH of steak.