不同部位驴肉风味物质差异分析
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摘要
利用气相电子鼻检测分析仪等对不同部位驴肉的风味成分进行测定。共检出53种挥发性物质,以醛类为主,颈、脊、肋、腿部中醛类占比分别为76. 39%、79. 63%、82. 07%、76. 64%,具有清香和青草气味的正己醛含量最高,占醛类的56. 6%～70. 56%,气相电子鼻结果表明驴腿部与其他部位的驴肉风味存在显著差异。非挥发性成分中,呈味核苷酸以5'肌苷酸二钠(5'-IMP)为主,颈、脊、肋、腿中呈味强度值(TAV)分别为2. 86、0. 85、5. 46、6. 84。呈味氨基酸以丙氨酸(Ala)、甘氨酸(Gly)、赖氨酸(Lys)和亮氨酸(Leu)为主,且呈味基酸含量颈部>脊部>肋部>腿部。
Gas phase electronic nose detection analyzer and other instruments were used to measure flavor compounds in different parts of donkey meat. A total of 53 volatile compounds were detected and were mainly aldehydes,which accounted for 76. 39%,79. 63%,82. 07%,and 76. 64%,respectively,in donkey neck,ridge,ribs,and legs. Besides,N-hexanal with fragrance and grassy taste was the most abundant,accounted for 56. 6%-70. 56% of total aldehydes. Moreover,the results of gas-phase electronic nose showed that there were significant differences in volatile flavor compounds between donkey legs and other parts of donkey meat. Furthermore,the taste nucleotides in non-volatile components were mainly 5'-IMP,and its taste activity value(TAV) in neck,ridge,ribs,and legs were2. 86,0. 85,5. 46,and 6. 84,respectively. Additionally,Ala,Gly,Lys,and Leu were the main flavor amino acids in donkey meat,and the contents of flavor amino acids in different parts of donkey meat followed the following order:neck > ridge > ribs > legs.
Gas phase electronic nose detection analyzer and other instruments were used to measure flavor compounds in different parts of donkey meat. A total of 53 volatile compounds were detected and were mainly aldehydes,which accounted for 76. 39%,79. 63%,82. 07%,and 76. 64%,respectively,in donkey neck,ridge,ribs,and legs. Besides,N-hexanal with fragrance and grassy taste was the most abundant,accounted for 56. 6%-70. 56% of total aldehydes. Moreover,the results of gas-phase electronic nose showed that there were significant differences in volatile flavor compounds between donkey legs and other parts of donkey meat. Furthermore,the taste nucleotides in non-volatile components were mainly 5'-IMP,and its taste activity value(TAV) in neck,ridge,ribs,and legs were2. 86,0. 85,5. 46,and 6. 84,respectively. Additionally,Ala,Gly,Lys,and Leu were the main flavor amino acids in donkey meat,and the contents of flavor amino acids in different parts of donkey meat followed the following order:neck > ridge > ribs > legs.
引文
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[2]张淑珍,孙爱林,李守富,等.我国肉驴产业现状与展望[J].贵州畜牧兽医,2016,40(4):37-38.
[3]XU Fuping,ZHANG Lanwei,CAO Yang,et al.Chemical and physical characterization of donkey abdominal fat in comparison with cow,pig and sheep fats[J].J Am Oil Chem Soc,2013(90):1 371-1 376.
[4]尤娟,罗永康,张岩春.驴肉脂肪和脂肪酸组成特点及与其他畜禽肉的分析比较[J].食品科技,2009,34(2):118-120.
[5]周光宏.肉品加工学[M].北京:中国农业出版社,2008:1.
[6]肖智超,葛长荣,周光宏,等.肉的风味物质及其检测技术研究进展[J].食品工业科技,2019,40(4):325-330.
[7]陈修红,欧克勤,汪厚银,等.Heracle快速气相电子鼻对花椒油气味指纹分析研究[J].食品科技,2016,41(12):256-261.
[8]徐微微,姚瑞基,袁维新,等.宁夏滩羊后腿肉营养评价及挥发性风味物质分析[J].中国肉类食品综合研究中,2016,31(10):41-45.
[9]DAI Yan,CHANG Haijun,CAO Shuxia,et al.Non-volatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment[J].Journal of Food Science,2011,76(5):C674-C679.
[10]张倩,刘睿,王欣之,等.高效液相色谱法测定四角蛤蜊、菲律宾蛤仔中呈味核苷酸[J].食品与发酵工业,2017,43(3):224-228.
[11]CHEN D W,ZHANG M.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1 200-1 205.
[12]KOBAYASHI F,ODAKE S,MIURA T,et al.Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO2microbubbles[J].LWT-Food Science and Technology,2016,71:221-226.
[13]黄鹤,耿丽晶,陈博,等.基于电子鼻对不同发酵阶段蟹酱加热前后特征风味的分析[J].食品工业科技,2018,39(9):239-242;251.
[14]田怀香,孙宗宇.电子鼻在金华火腿香精识别中的应用[J]中国调味品,2008,33(11):61-64.
[15]肖凌,毛世红,童华荣.3种香型凤凰单丛茶挥发性成分分析[J].食品科学,2018,39(20):233-239.
[16]席万鹏,郁松林,周志钦.桃果实香气物质生物合成研究进展[J].园艺学报,2013,40(9):1 679-1 690.
[17]ESTVEZ M,MORCUENDE D,VENTANAS S,et al.A-nalysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS[J].Journal of Agricultural&Food Chemistry,2003,51(11):3 429-3 435.
[18]ARNAU J,GUERRERO L,SRRAGA C.The effect of green ham p H and Na Cl concentration on cathepsin activities and the sensory characteristics of dry-cured hams[J].Journal of the Science of Food&Agriculture,1998,77(3):387-392.
[19]RICO E,TOLDRF,FLORES J.Effect of dry-curing process parameters on pork muscle cathepsin B,H and Lactivity[J].European Food Research and Technology,1991,193(6):541-544.
[20]ROBBINS K,JENSEN J,RYAN K J,et al.Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation[J].Meat Science,2003,64(3):317-322.
[21]MOON S Y,CLOFF M A,LICHAN C Y.Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography-mass spectrometry and-olfactometry[J].Food Research International,2006,39(3):294-308.
[22]路伏增,罗卫斌,盛春生,等.生鲜猪肉鲜度指标及呈味核苷酸降解规律的研究[J].浙江农业学报,2015,27(9):1 514-1 518.
[23]韩云秀.牛肉风味物质分析及其检测方法的研究[D].吉林:吉林大学,2017.
[24]吴娜,顾赛麒,陶宁萍,等.鲜味物质间的相互作用研究进展[J].食品工业科技.2014,35(10):389-400.
[25]吕雪娟,梁兰兰,黄华京,等.游离氨基酸含量对食品风味特征的影响[J].食品科学,1996,17(3):10-12.