吹扫/捕集-热脱附-气相色谱-质谱联用法分析不同解冻温度对牛肉风味品质的影响

Effect of Different Thawing Temperatures on the Flavor Quality of Frozen Beef as Analyzed by Purge/Trap-Thermal Desorption-Gas Chromatography-Mass Spectrometry

利用电子鼻和吹扫/捕集-热脱附-气相色谱-质谱联用技术对新鲜牛肉及不同解冻温度处理牛肉样品的挥发性风味成分种类及含量变化进行分析。结果表明:基于气味活度值计算与分析,牛肉的主体特征风味主要由醛、醇、酮及烯烃类化合物构成;与新鲜牛肉相比,冻结、解冻处理后的牛肉挥发性风味物质含量明显降低;随着解冻温度的升高,牛肉中的醇类物质含量呈下降趋势,醛类物质含量先升高后又下降,酮类和酯类物质含量有升高的趋势;15℃解冻牛肉样品的烯烃类物质含量明显增加,胺类物质随着解冻温度的升高开始出现,且含量随温度升高而增加。

The volatile flavor components of chilled beef and frozen beef thawed at different temperatures were investigated by electronic nose and purge/trap-thermal desorption-gas chromatography-mass spectrometry(P&T-TD-GCMS). The results showed that the major volatile compounds of beef were aldehydes, alcohos, ketones, and olefins based on their odor activity values(OAVs). Compared with chilled beef, the content of volatile flavor compounds in frozen-thawed beef was significantly reduced. As the thawing temperature increased, alcohol content reduced, aldehyde content increased first and then decreased, and the contents of ketones and esters increased. The content of olefins in frozen beef markedly increased when thawed at 15 ℃. Amines occurred and accumulated with the rise of thawing temperature.