食品与发酵工业 >

2020 , Vol. 46 >Issue 4: 131 - 138

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022401

生产与科研应用

反复式冻融-风干对风干牦牛肉的理化特性和挥发性成分的影响

  • 谭雪梅 ,
  • 唐善虎 ,
  • 李思宁 ,
  • 郑娇 ,
  • 龚珏
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  • (西南民族大学 生命科学与技术学院, 四川 成都, 610041)
硕士研究生(唐善虎教授为通讯作者,E-mail:1132369849@qq.com)

收稿日期: 2019-09-27

  网络出版日期: 2020-04-07

基金资助

国家重点研发计划 (2018YFD0400101); 研究生创新项目 (CX2019SZ149)

收起

Effects of air-drying with repeated freeze-thaw on the physicochemical properties and volatile compounds of dried yak meat

  • TAN Xuemei ,
  • TANG Shanhu ,
  • LI Sining ,
  • ZHENG Jiao ,
  • GONG Jue
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  • (College of Life Science and Technology, Southwest Minzu University, Chengdu 610041,China)

Received date: 2019-09-27

  Online published: 2020-04-07

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摘要

该文探讨反复式冻结-烘干和冻融-烘干对风干牦牛肉的品质影响。选取牦牛背最长肌,冻结-50 ℃烘干循环和不同冻融次数后经50、60、70 ℃烘干制作风干牦牛肉,分别测定样品的pH值、水分、色差、硫代巴比妥酸反应物值(thiobabituric acid reactive substance,TBARS)、感官评价以及挥发性风味物质含量。结果表明,冻结-50 ℃烘干循环和冻融循环-不同温度烘干处理对风干肉的品质影响显著(P<0.05),70 ℃烘干冻融处理的牦牛肉干的pH值要显著高于其他3组(P<0.05)。不同烘干温度对风干肉的色差影响显著(P<0.05),冻结-50 ℃烘干处理组色差呈现最好。随着冻结-烘干或者冻融次数的增加,肉干的TBA值显著上升(P<0.05)。感官评价结果显示不同处理的风干肉之间没有显著区别(P>0.05)。在不同处理组中,风干肉牦牛肉主要检出醛,醇,酸和酯以及烃类挥发性风味物质。该研究结果为反复式-冻融风干牦牛肉的品质影响提供理论依据。

关键词： 风干牦牛肉; 冻结融化; 烘干温度; 感官评价; 挥发性风味物质

本文引用格式

谭雪梅 , 唐善虎 , 李思宁 , 郑娇 , 龚珏 . 反复式冻融-风干对风干牦牛肉的理化特性和挥发性成分的影响[J]. 食品与发酵工业, 2020 , 46(4) : 131 -138 . DOI: 10.13995/j.cnki.11-1802/ts.022401

Abstract

The effects of directly air-drying after freezing cycles and air-drying with repeated freeze-thaw on the quality of dried yak meat were investigated. The samples were taken from the longissimus dorsi, and the raw meat was frozen firstly and dried directly at 50 ℃. Some samples were obtained after the above operations were repeated several times; and the others were prepared by air-drying with different freeze-thaw cycles at 50, 60, 70 ℃. The sample quality was evaluated by measuring the pH value, water content, color differential, TBARS, sensory quality and volatile flavor substances. The results showed that air-drying at 50 ℃ after freezing cycles and air-drying with repeated freeze-thaw at different temperatures had significant effects on the quality of dried yak meat (P<0.05). The pH value of the sample which was dried at 70 ℃ was significantly higher than any one of other treatment groups (P<0.05). Different air-drying temperatures had significant influence on the color of samples (P<0.05), among all treatment groups, the color of the sample prepared by air-drying at 50 ℃ after freezing cycles was the best. And as the number of repeated cycles increased, the TBARS of the sample increased significantly (P<0.05). However, the results of sensory evaluation showed no significant difference between the different treatment groups (P>0.05). Aldehydes, alcohols, acids and esters as well as hydrocarbons were mainly identified as volatile flavor substances of air-dried yak beef in different treatment groups. The results provide a theoretical basis for the effect of repeated freeze-thaw air-dried yak meat quality.

Key words： dried yak meat; freeze-thaw; drying temperature; sensory evaluation; volatile flavor substances

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