为研究微波和蒸制复热处理对烤制牛肉特征风味的影响,该研究利用成对t检验和偏最小二乘判别对烤制牛肉经微波、蒸制复热处理前后的挥发性风味物质进行分析,气相色谱-质谱联用技术共检测出65种挥发性物质,其中16种关键性香气差异物质,微波和蒸制复热的特征风味物质分别是己酸和(Z)-2-庚烯醛、十三醛、十四醛、十五醛、十六醛。滋味物质分析结果表明,不同复热处理对牛肉游离氨基酸及核苷酸存在影响,蒸制复热组游离氨基酸总量下降最显著,微波复热组中呈鲜甜氨基酸如天冬氨酸和甘氨酸的味觉活性值显著高于蒸制复热;复热处理均使牛肉中呈鲜味的鸟苷酸二钠含量降低,呈苦味的次黄嘌呤核苷含量增加,组间无显著差异;结合鲜味核苷酸及鲜味氨基酸发现,微波复热组牛肉具有更高的等鲜浓度。研究结果为复热预制肉制品特征风味的解析提供了一定的理论基础。
关键词：
烤制牛肉; 微波; 蒸制; 复热; 风味
To study the effects of microwave and steaming on the reheating flavor of roast beef, the paper used pairwise t-test and partial least squares-discrimination (PLS-DA) to analyze the volatile flavor of roast beef after microwave and steaming reheating and a total of 65 volatile substances were detected by gas chromatography-mass spectrometry (GC-MS), of which 16 were key aroma difference substances, and the characteristic flavor substances of microwave and steaming reheats were hexanoic acid and (Z)-2-heptenal, tridecanal, tetradecanal, pentadecanal, hexadecanal, respectively. Results showed that different reheat treatments had effects on free amino acids and nucleotides of beef, and the total contents of free amino acids in the steaming reheat group decreased most significantly, while the taste activity value (TAV) of fresh and sweet amino acids such as aspartic acid (Asp) and glycine (Gly) in microwave reheat group were significantly higher than those in steaming reheat group. The content of guanylate (GMP) with umami flavor decreased and the content of inosine (HxR) with bitter taste increased, but there was no significant difference between groups. Combined with umami nucleotide and umami amino acid, microwave reheat group had a higher equivalent umami concentration. The study provides a theoretical basis for the analysis of the characteristic flavor of reheating pre-prepared meat products.
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