宰后成熟过程对新疆鹅肉挥发性风味化合物的影响
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摘要
宰后冷却成熟不仅可以改善肉品的嫩度,也会影响肉类风味物质的形成。实验研究冷却成熟对新疆鹅肌肉挥发性风味化合物的影响。分别选取新疆纯种伊犁鹅的胸肌和腿肌,用气相色谱-质谱(GC-MS)法检测其成熟前后的挥发性化合物的变化,分析冷却成熟对风味物质的种类和相对含量的影响。成熟后的鹅肉中,醛类化合物和含硫化合物(肉香味)相对含量比成熟前增加,特别是硫胺素降解产物环八元硫和具有玫瑰油脂香的壬醛含量;而与肉腥味相关的己醛含量有所下降。其余烃类、酯类和醇类在肉品风味中阈值较大,对风味贡献较低,但因其种类丰富,对风味整体有一定贡献作用。以上结果表明,宰后成熟工艺促进新疆鹅肉香味的形成,缓解了鹅肉腥味,有利于鹅肉风味的改善。
Postmortem cooling aging can not only improve the tenderness of meat, but also affect the formation of meat flavor. In order to explore the effect of cooling aging process on volatile flavor components in Xinjiang goose. Breast muscle and leg muscle from Xinjiang goose was used to determine volatile flavor components by gas chromatography-mass spectrometry(GC-MS). Compared with gooes meat without aging treatment, aldehyde compounds and sulfur compounds(meat flavor) relative content increased, especially thiamine degradation products cyclic octaatomic sulfur and the content of nonanal. While there was a decrease in the content of hexanal that was associated with the smell of meat. The remaining hydrocarbons, esters and alcohols have a higher threshold value in meat flavor and lower flavor contribution. However, due to its rich variety, it has a certain contribution to flavor as a whole. Therefore, postmortem aging process is beneficial to the improvement of flavor components in Xinjiang goose and the reduction of negative impact on the flavor of Xinjiang goose.
Postmortem cooling aging can not only improve the tenderness of meat, but also affect the formation of meat flavor. In order to explore the effect of cooling aging process on volatile flavor components in Xinjiang goose. Breast muscle and leg muscle from Xinjiang goose was used to determine volatile flavor components by gas chromatography-mass spectrometry(GC-MS). Compared with gooes meat without aging treatment, aldehyde compounds and sulfur compounds(meat flavor) relative content increased, especially thiamine degradation products cyclic octaatomic sulfur and the content of nonanal. While there was a decrease in the content of hexanal that was associated with the smell of meat. The remaining hydrocarbons, esters and alcohols have a higher threshold value in meat flavor and lower flavor contribution. However, due to its rich variety, it has a certain contribution to flavor as a whole. Therefore, postmortem aging process is beneficial to the improvement of flavor components in Xinjiang goose and the reduction of negative impact on the flavor of Xinjiang goose.
引文
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[2]吾开,巴依尔,等.浅析新疆鹅业发展现状及对策[J].新疆畜牧业,2013,(7):8-9
[3]徐为民,徐幸莲,周光宏,等.风鹅加工过程中挥发性风味成分的变化[J].中国农业科学,2007,40(10):2309-2315
[4]MD Aaslyng,L Meinert.Meat flavour in pork and beef from animal to meal[J].Meat Science,2017,132:112-117
[5]MI Khan,C Jo,MR Tariq.Meat flavor precursors and factors influencing flavor precursors-A systematic review[J].Meat Science,2015,110:278-284
[6]李永鹏,余群力.宰后成熟过程对牦牛肉中挥发性风味化合物的影响[J].食品科学,2011,32(5):1-5
[7]周芳伊,张泓,黄峰,等.肉制品风味物质研究与分析进展[J].肉类研究,2015,(7):34-37
[8]张坤生,任云霞.肉类食品中脂类氧化的发生、发展及抑制[J].肉类工业,1994,(1):25-28
[9]冯宇隆,谢明,黄苇,等.鸭肉的风味及其形成的研究[J].动物营养学报,2013,25(7):1406-1411
[10]杨龙江,常泓.肉与肉制品风味形成的研究进展[J].肉类工业,2001,(5):17-21
[11]成坚,曾庆孝,马佩玲,等.水煮鹅肉汤挥发性风味成分的GC/MS分析[J].中国调味品,2003,(9):15-17
[12]綦艳梅,孙宝国,黄明泉,等.同时蒸馏萃取-气质联用分析月盛斋酱牛肉的挥发性风味成分[J].食品科学,2010,31(18):370-374
[13]孟凡冰,刘达玉,向茂德,等.不同卤制方法对白鹅腿肉品质及挥发性风味成分的影响[J].食品工业科技,2018,(5):272-279
[14]JIANG X Y,SONG H L,HUA Y B.Comparison of the primary odorants of Beijing ducks with that of cherry valley ducks[J].Food and Ferm entation Industries,2004,30(1):21-24
[15]蔡凤英,王金水,刘进玺,等.天然鸡肉风味研究进展[J].中国调味品,2007,(7):17-19
[16]黄瀚,贺稚非,李洪军,等.HS-SPME-GC-MS分析不同腌制方式处理的伊拉兔肉中挥发性风味物质[J].食品科学,2015,36(20):130-134
[17]常海军,彭荣,唐春红,等.重庆城口腊肉挥发性风味化合物分析[J].食品科学,2016,37(4):120-126
[18]INSAUSTI K,BERIAIN M J,GORRAIZ C,et al.Volatile compounds of raw beef from 5 local spanish cattle breeds stored under modified atmosphere[J].Journal of Food Science,2002,67(4):1580-1589
[19]张雷亮,李晟,郭鸽,等.1-辛烯-3-醇的合成工艺优化研究[J].山东化工,2017,46(2):3-4
[20]黄可,秦春青,任亭,等.日龄对鹅肉营养和风味品质的影响[J].肉类研究,2016,30(9):1-7