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
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摘要
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.
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.
引文
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[23] TIAN Xiaojing, WANG Jun, CUI Shaoqing. Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors[J]. Journal of Food Engineering, 2013, 119(4):744-749.DOI:10.1016/j.jfoodeng.2013.07.004.
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[25]孙宝国.食用调香术[M].北京:化学工业出版社,2010:67-95.
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[27]顾赛麒,王锡昌,刘源,等.不同新鲜度冷却猪肉中挥发物的变化[J].江苏农业学报,201 1, 27(1):169-176. DOI:10.3969/j.issn. 1000-4440.2011.01.031.
[28] MIYASAKI T, HAMAGUCHI M, YOKOYAMA S. Change of volatile compounds in fresh fish meat during ice storage[J]. Journal of Food Science, 2011, 76(9):C1319-C1325. DOI:10.1111/j.1750-3841.2011.02388.x.
[29] CHEN Gengjun, SONG Huanlu, MA Changwei. Aroma-active compounds of Beijing roast duck[J]. Flavour and Fragrance Journal,2010, 24(4):186-191. DOI:10.1002/ff1.1932.
[2]邸静,靳烨.不同解冻方法对牛肉品质的影响[J].食品工业,2015,36(1):174-177.
[3] CAI Luyun, WU Xiaosa, LI Xiuxia, et al. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass(Lateolabrax japonicas)fillets during refrigerated storage[J]. Food Science and Technology, 2014, 59(1):122-129.DOI:10.1016/j.lwt.2014.04.062.
[4]常海军,唐翠,唐春红.不同解冻方式对猪肉品质特性的影响[J].食品科学,2014,35(10):1-5. DOI:10.7506/spkx1002-6630-201410001.
[5] GRAYSONA L, KING D A, SHACJEIFORD S D, et al. Freezing and thawing or freezing, thawing, and aging effects on beef tenderness[J].Journal of Animal Science, 2014, 92(6):2735-2740. DOI:10.2527/jas.2014-7613.
[6] LEYGONIE C, BRITZ T J, HOFFMAN L C. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis[J]. Meat Science, 2012, 91(3):364-368. DOI:10.1016/j.meatsci.2012.02.020.
[7] GRUNERT T, STEPHAN R, EHLING-SCHULZ M, et al. Fourier transform infrared spectroscopy enables rapid differentiation of fresh and frozen/thawed chicken[J]. Food Control, 2016, 60:361-364.DOI:10.1016/j.foodcont.2015.08.016.
[8]姜晴晴,刘文娟,鲁珺,等.冻结与解冻处理对肉类品质影响的研究进展[J].食品工业科技,2015, 36(8):384-389. DOI:10.13386/j.issn1002-0306.2015.08.072.
[9] LO Yanchun, SONG Huanlu, LI Xin, et al. Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk[J]. Journal of Food Science, 2011, 76(1):S20-S25.DOI:10.1111/j.1750-3841.2010.01947.x.
[10] TIAN Huaixiang, LI Fenghua, QIN Lan, et al. Discrimination of chicken seasonings and beef seasonings using electronic nose and sensory evaluation[J]. Journal of Food Science, 2015, 79(11):S2346-S2353. DOI:10.1111/1750-3841.12675.
[11] LI Bing, SUN Dawen. Novel methods for rapid freezing and thawing of foods:a review[J]. Journal of Food Engineering, 2002, 54(3):175-182. DOI:10.1016/S0260-8774(01)00209-6.
[12] HERGENREDER J E, HOSCH J J, VARNOLD K A, et al. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals[J]. Journal of Animal Science, 2013, 91(1):483-490. DOI:10.2527/jas2012-5223.
[13]何向丽.猪里脊肉冻结解冻特性及高压静电场(HVEF)解冻机理研究[D].北京:中国农业大学,2016:29-38.
[14] YU L H, LEE E S, JEONG J Y, et al. Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles[J]. Meat Science, 2005, 71(2):375-382. DOI:10.1016/j.meatsci.2005.04.020.
[15]张春晖,李侠,李银,等.低温高湿变温解冻提高羊肉的品质[J].农业工程学报,201 3, 29(6):267-273. DOI:1 0.3969/j.issn.1002-6819.2013.06.033.
[16]余力,贺稚非,王兆明,等.不同解冻方式对伊拉兔肉挥发性风味物质的影响[J].食品科学,2015, 36(22):95-101. DOI:10.7506/spkx1002-6630-201522017.
[17] WATANABE A, KAMADA G, IMANARI M, et al. Effect of aging on volatile compounds in cooked beef[J]. Meat Science, 2015,107:12-19.DOI:10.1016/j.meatsci.2015.04.004.
[18]李俊丽,张同刚,张丽文,等.不同解冻温度对滩羊肉熟制后风味的影响[J].食品工业科技,2017, 38(4):137-142. DOI:10.13386/j.issnl 002-0306.2017.04.018.
[19] CHEN Jian. Freeze-thaw sample preparation method improves the detection of volatile compounds in insects using headspace solid-phase microextraction(HS-SPME)[J]. Analytical Chemistry, 2017, 89(16):8366-8371. DOI:10.1021/acs.analchem.7b01622.
[20]沈丽,张丽君,许柏球.不同解冻时间对冰鲜牡蛎挥发性风味物质的影响[J].肉类研究,2012, 26(3):5-8.
[21] GOMEZ A H, HU G, WANG J, et al. Evaluation of tomato maturity by electronic nose[J]. Computers and Electronics in Agriculture, 2006,54(1):44.52. DOI:10.1016/j.compag.2006.07.002.
[22]潘晓倩,赵燕,张顺亮,等.新鲜牛肉冷藏过程中挥发性成分的变化[J].肉类研究,2016, 30(3):15-19. DOI:10.15922/j.cnki.rlyj.2016.03.004.
[23] TIAN Xiaojing, WANG Jun, CUI Shaoqing. Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors[J]. Journal of Food Engineering, 2013, 119(4):744-749.DOI:10.1016/j.jfoodeng.2013.07.004.
[24]宋焕禄.分子感官科学[M].北京:科学出版社,2014:122-140.
[25]孙宝国.食用调香术[M].北京:化学工业出版社,2010:67-95.
[26]李志成,傅忙娟,岳田利,等.羊肉新鲜度与其挥发性有机化合物之间的关系研究[J].现代食品科技,2015, 31(9):301-308.DOI:10.13982/j.mfst. 1673-9078.2015.9.049.
[27]顾赛麒,王锡昌,刘源,等.不同新鲜度冷却猪肉中挥发物的变化[J].江苏农业学报,201 1, 27(1):169-176. DOI:10.3969/j.issn. 1000-4440.2011.01.031.
[28] MIYASAKI T, HAMAGUCHI M, YOKOYAMA S. Change of volatile compounds in fresh fish meat during ice storage[J]. Journal of Food Science, 2011, 76(9):C1319-C1325. DOI:10.1111/j.1750-3841.2011.02388.x.
[29] CHEN Gengjun, SONG Huanlu, MA Changwei. Aroma-active compounds of Beijing roast duck[J]. Flavour and Fragrance Journal,2010, 24(4):186-191. DOI:10.1002/ff1.1932.