不同加水量腌制酱牛肉中挥发性风味物质变化
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摘要
以不同加水量(0%、5%、10%、15%、20%、25%)滚揉腌制并经过高温杀菌制备的酱牛肉为研究对象,采用吹扫捕集-热脱附-气相色谱-质谱联用分析挥发性风味物质的变化情况,并结合丙二醛含量、气味活度值分析及感官评价研究不同样品中挥发性风味物质。结果表明:6组样品中醛类、醚类、酮类、醇类、烃类物质含量较高,随加水量逐渐增加其含量基本呈相对降低趋势,但N4组(加水量20%)中总物质含量最高,为2 325.65μg/kg。不同样品中气味活度值分析发现醛类物质、酮类物质、含硫化合物对产品风味贡献较大,加水量10%样品中糠基硫醇、芳樟醇、3-羟基-2-丁酮气味活度值最高,结合感官评价发现加水量10%组酱牛肉风味最好。
The volatile flavor compounds of spiced beef samples prepared by consecutive tumbling marination with different water contents(0%, 5%, 10%, 15%, 20%, and 25%) and autoclaving were analyzed by purge-trapping and thermal desorption coupled with gas chromatography-mass spectrometry(GC-MS) and were identi?ed by malondialdehyde content, odor activity value(OAV) analysis and sensory evaluation. The results showed that the relative concentrations of aldehydes, ethers, ketones, alcohols and hydrocarbons were higher in all six samples than the other compounds identi?ed and declined with increasing water content. The total volatile concentration of spiced beef marinated with 20% water added was the highest, up to 2 325.65 μg/kg. OAV analysis of these samples showed that aldehydes, ketones and sulfur-containing compounds contributed greatly to the ?avor of the product, and furfuryl mercaptan, linalool and 3-hydroxy-2-butanone had the highest ?avor activity values in the sample marinated with 10% water content. Based on these results combined with sensory evaluation, the spiced beef sample marinated with addition of 10% water had the best ?avor.
The volatile flavor compounds of spiced beef samples prepared by consecutive tumbling marination with different water contents(0%, 5%, 10%, 15%, 20%, and 25%) and autoclaving were analyzed by purge-trapping and thermal desorption coupled with gas chromatography-mass spectrometry(GC-MS) and were identi?ed by malondialdehyde content, odor activity value(OAV) analysis and sensory evaluation. The results showed that the relative concentrations of aldehydes, ethers, ketones, alcohols and hydrocarbons were higher in all six samples than the other compounds identi?ed and declined with increasing water content. The total volatile concentration of spiced beef marinated with 20% water added was the highest, up to 2 325.65 μg/kg. OAV analysis of these samples showed that aldehydes, ketones and sulfur-containing compounds contributed greatly to the ?avor of the product, and furfuryl mercaptan, linalool and 3-hydroxy-2-butanone had the highest ?avor activity values in the sample marinated with 10% water content. Based on these results combined with sensory evaluation, the spiced beef sample marinated with addition of 10% water had the best ?avor.
引文
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[8]张凯华,臧明伍,张哲奇,等.不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响[J].食品科学,2018,39(14):242-248.DOI:10.7506/spkx1002-6630-201814036.
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[10]李玉邯,杨柳,张一,等.百里香精油对酱牛肉品质和抑菌抗氧化性能的研究[J].中国调味品,2017,42(9):36-39.DOI:10.3969/j.issn.1000-9973.2017.09.008.
[11]高欣,高伟.包装材料对酱牛肉品质及保鲜期的影响[J].包装工程,2018,39(15):95-99.DOI:10.19554/j.cnki.1001-3563.2018.15.014.
[12]贾娜,李博文,孔保华.盐水注射及食用胶对酱牛肉品质的影响[J].食品与发酵工业,2015,41(3):96-99.DOI:10.13995/j.cnki.11-1802/ts.201503017.
[13]臧明伍,张凯华,王守伟,等.基于SPME-GC-O-MS的清真酱牛肉加工过程中挥发性风味成分变化分析[J].食品科学,2016,37(12):117-121.DOI:10.7506/spkx1002-6630-201612020.
[14]黄名正,李鑫.添加NaCl对炖煮牛肉挥发性风味成分的影响[J].食品科技,2018,43(5):132-137.DOI:10.13684/j.cnki.spkj.2018.05.025.
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[17]周慧敏,张顺亮,赵冰,等.木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响[J].食品科学,2018,39(22):32-38.DOI:10.7506/spkx1002-6630-201822006.
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[19]国家卫生和计划生育委员会.食品中丙二醛的测定:GB 5009.181-2016[S].北京:中国标准出版社,2016.
[20]张宁,陈海涛,孙宝国,等.固相微萃取和同时蒸馏萃取方法比较传统腊牛肉的风味成分[J].中国食品学报,2016,16(6):247-258.DOI:10.16429/j.1009-7848.2016.06.033.
[21]XIE J C,SUN B G,ZHENG F P,et a1.Volatile flavor constituans ha roasted pork of Mini-pig[J].Food Chemistry,2008,109:506-514.DOI:10.1016/j.foodchem.2007.12.074.
[22]FRANK D,KACZMARSKA K,PATERSON J,et al.Effect of marbling on volatile generation,oral breakdown and in mouth flavor release of grilled beef[J].Meat Science,2017,133:61-68.DOI:10.1016/j.meatsci.2017.06.006.
[23]O'QUINN T G,WOERNER D R,ENGLE T E,et al. Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters[J]. Meat Science, 2016. 112:90-102. DOI:10.1016/j.meatsci.2015.11.001
[24]唐春红,陈旭华,张春晖,等.不同卤制方法对鸡腿肉中挥发性风味化学物的影响[J].食品科学,2014, 35(14):123-129. DOI:10.7506/spkx1002-6630-201414024.
[25]孙宝国.含硫香料化学[M].北京:科学出版社,2007:31-49.
[26] CZERNY M, CHRISTLBAUER M, CHRISTLBAUER M, et al.Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions[J]. European Food Research&Technology,2008, 228(2):265-273. DOI:10.1007/s00217-008-0931-x.
[27] ANUPAM G, KAZUFUMI O, TOSHIAKI O. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J]. Food Chemistry, 2010, 120(2):621-631.DOI:10.1016/j.foodchem.2009.10.036.
[28] AVERBECK M, SCHIEBERLE P. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate[J]. European Food Research&Technology, 2011,232(1):129-142. DOI:10.1007/s00217-010-1366-8.
[29] TAMURA H, FUKUDA Y, PADRAYUTTAWAT A, et al.Characterization of citrus aroma quality by odor threshold values[J].Biotechnology for Improved Foods and Flavors, 1996, 637:282-294.DOI:10.1021/bk-1996-0637.ch027.
[30] BOONBUMRUNG S,TAMURA H,MOOKDASANIT J,et al.Characteristic aroma components of the volatile oil of yellow Keaw mango fruits determined by limited odor unit method[J]. Food Science and Technology Research, 2001, 7:200-206. DOI:10.3136/fstr.7.200.
[31] LEKSRISOMPONG P,BARBANO D M,FOEGEDING A E,et al. The roles of fat and pH on the detection thresholds and partition coefficients of three compounds:diacetyl,δ-decalactone and furaneol[J]. Journal of Sensory Studies, 2010, 25(3):347-370.DOI:10.1111/j.1745-459X.2009.00264.x.
[32] LASKA M. Olfactory perception of 6 amino acids by human subjects[J]. Chemical Senses, 2010, 35(4):279-287. DOI:10.1093/chemse/bjq017d.
[33] BUTTERY R G, SEIFERT R M, GUADAGNI D G, et al.Characterization of some volatile constituents of carrots[J]. Molecular Biology of the Cell, 1968, 15(8):381 1-3828. DOI:10.1021/jf60160a012.
[2]LEGAKO J F,DINH T T N,MILLER M F,et al.Effects of USDAbeef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions[J].Meat Science,2015,100:246-255.DOI:10.1016/j.meatsci.2014.10.013.
[3]CORBIN C H,O’QUINN T G,GARMYN A J,et al.Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments[J].Meat Science,2015,100:24-31.DOI:10.1016/j.meatsci.2014.09.009.
[4]EMERSON M R,WOERNER D R,BELK K E,et al.Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes1[J].Journal of Animal Science,2013,91(2):1024-1034.DOI:10.2527/jas.2012-5514.
[5]FRANK D,BALL A,HUGHES J,et al.Sensory and flavor chemistry characteristics of Australian beef:influence of intramuscular fat,feed,and freed[J].Journal of Agricultural and Food Chemistry,2016,64(21):4299-4311.DOI:10.1021/acs.jafc.6b00160.
[6]HUNT M R,GARMYN A J,O’QUINN T G,et al.Consumer assessment of beef palatability from four beef muscles from USDAchoice and select graded carcasses[J].Meat Science,2014,98(1):1-8.DOI:10.1016/j.meatsci.2014.04.004.
[7]LEPPER-BLILIE A N,BERG E P,BUCHANAN D S,et al.Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts[J].Meat Science,2014,96(3):1361-1364.DOI:10.1016/j.meatsci.2013.11.012.
[8]张凯华,臧明伍,张哲奇,等.不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响[J].食品科学,2018,39(14):242-248.DOI:10.7506/spkx1002-6630-201814036.
[9]WADHWANI R,MURDIA L K,CORNFORTH D P.Effect of muscle type and cooking temperature on liver-like off-flavour of five beef chuck muscles[J].International Journal of Food Science&Technology,2010,45(6):1277-1283.DOI:10.1111/j.1365-2621.2010.02275.x.
[10]李玉邯,杨柳,张一,等.百里香精油对酱牛肉品质和抑菌抗氧化性能的研究[J].中国调味品,2017,42(9):36-39.DOI:10.3969/j.issn.1000-9973.2017.09.008.
[11]高欣,高伟.包装材料对酱牛肉品质及保鲜期的影响[J].包装工程,2018,39(15):95-99.DOI:10.19554/j.cnki.1001-3563.2018.15.014.
[12]贾娜,李博文,孔保华.盐水注射及食用胶对酱牛肉品质的影响[J].食品与发酵工业,2015,41(3):96-99.DOI:10.13995/j.cnki.11-1802/ts.201503017.
[13]臧明伍,张凯华,王守伟,等.基于SPME-GC-O-MS的清真酱牛肉加工过程中挥发性风味成分变化分析[J].食品科学,2016,37(12):117-121.DOI:10.7506/spkx1002-6630-201612020.
[14]黄名正,李鑫.添加NaCl对炖煮牛肉挥发性风味成分的影响[J].食品科技,2018,43(5):132-137.DOI:10.13684/j.cnki.spkj.2018.05.025.
[15]里奥·范海默特.化合物嗅觉阈值汇编[M].北京:中国科学技术出版社,2018:5.
[16]国家卫生和计划生育委员会.食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016.
[17]周慧敏,张顺亮,赵冰,等.木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响[J].食品科学,2018,39(22):32-38.DOI:10.7506/spkx1002-6630-201822006.
[18]全国肉禽蛋制品标准化技术委员会.肉与肉制品感官评定规范:GB/T 22210-2008[S].北京:中国标准出版社,2008.
[19]国家卫生和计划生育委员会.食品中丙二醛的测定:GB 5009.181-2016[S].北京:中国标准出版社,2016.
[20]张宁,陈海涛,孙宝国,等.固相微萃取和同时蒸馏萃取方法比较传统腊牛肉的风味成分[J].中国食品学报,2016,16(6):247-258.DOI:10.16429/j.1009-7848.2016.06.033.
[21]XIE J C,SUN B G,ZHENG F P,et a1.Volatile flavor constituans ha roasted pork of Mini-pig[J].Food Chemistry,2008,109:506-514.DOI:10.1016/j.foodchem.2007.12.074.
[22]FRANK D,KACZMARSKA K,PATERSON J,et al.Effect of marbling on volatile generation,oral breakdown and in mouth flavor release of grilled beef[J].Meat Science,2017,133:61-68.DOI:10.1016/j.meatsci.2017.06.006.
[23]O'QUINN T G,WOERNER D R,ENGLE T E,et al. Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters[J]. Meat Science, 2016. 112:90-102. DOI:10.1016/j.meatsci.2015.11.001
[24]唐春红,陈旭华,张春晖,等.不同卤制方法对鸡腿肉中挥发性风味化学物的影响[J].食品科学,2014, 35(14):123-129. DOI:10.7506/spkx1002-6630-201414024.
[25]孙宝国.含硫香料化学[M].北京:科学出版社,2007:31-49.
[26] CZERNY M, CHRISTLBAUER M, CHRISTLBAUER M, et al.Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions[J]. European Food Research&Technology,2008, 228(2):265-273. DOI:10.1007/s00217-008-0931-x.
[27] ANUPAM G, KAZUFUMI O, TOSHIAKI O. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J]. Food Chemistry, 2010, 120(2):621-631.DOI:10.1016/j.foodchem.2009.10.036.
[28] AVERBECK M, SCHIEBERLE P. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate[J]. European Food Research&Technology, 2011,232(1):129-142. DOI:10.1007/s00217-010-1366-8.
[29] TAMURA H, FUKUDA Y, PADRAYUTTAWAT A, et al.Characterization of citrus aroma quality by odor threshold values[J].Biotechnology for Improved Foods and Flavors, 1996, 637:282-294.DOI:10.1021/bk-1996-0637.ch027.
[30] BOONBUMRUNG S,TAMURA H,MOOKDASANIT J,et al.Characteristic aroma components of the volatile oil of yellow Keaw mango fruits determined by limited odor unit method[J]. Food Science and Technology Research, 2001, 7:200-206. DOI:10.3136/fstr.7.200.
[31] LEKSRISOMPONG P,BARBANO D M,FOEGEDING A E,et al. The roles of fat and pH on the detection thresholds and partition coefficients of three compounds:diacetyl,δ-decalactone and furaneol[J]. Journal of Sensory Studies, 2010, 25(3):347-370.DOI:10.1111/j.1745-459X.2009.00264.x.
[32] LASKA M. Olfactory perception of 6 amino acids by human subjects[J]. Chemical Senses, 2010, 35(4):279-287. DOI:10.1093/chemse/bjq017d.
[33] BUTTERY R G, SEIFERT R M, GUADAGNI D G, et al.Characterization of some volatile constituents of carrots[J]. Molecular Biology of the Cell, 1968, 15(8):381 1-3828. DOI:10.1021/jf60160a012.
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