[1] MONA M K, HOMA B, BAHAREH E, et al.The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak[J].Journal of Food Science and Technology, 2021,58(8):3143-3153.
[2] TUELL J R, NONDORF M J, ABDELHASEIB M, et al.Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis[J].Journal of Animal Science,2022,100(3):skac062.
[3] YANG X Y, WANG J, HOLMAN B W B, et al.Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values[J].Meat Science, 2021, 174:108416.
[4] SANTOS P, DONADO-PESTANA C M, DELGADO E F, et al.Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2 ℃[J].Food Packaging and Shelf Life, 2015, 4:10-18.
[5] YANG J, YANG X Y, LIN H, et al.Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide[J].Meat Science, 2022, 191:108861.
[6] FABRE R, DALZOTTO G, PERLO F, et al.Cooking method effect on Warner-Bratzler shear force of different beef muscles[J].Meat Science, 2018, 138:10-14.
[7] BORELA V L, DE ALENCAR E R, MENDONÇA M A, et al.Influence of different cooking methods on fillet steak physicochemical characteristics[J].International Journal of Environmental Research and Public Health, 2022, 19(1):606.
[8] 余松筠. 调理牛排的开发及品质研究进展[J].中国调味品, 2020, 45(10):167-169;185.
YU S Y.Research progress on development and quality of prepared steak[J].China Condiment, 2020, 45(10):167-169;185.
[9] 杨鸿基, 钱植龙, 李浩, 等.TG酶-酪蛋白酸钠-海藻酸钠凝胶体系改善调理牛排品质[J].现代食品科技, 2020, 36(11):226-235;254.
YANG H J, QIAN Z L, LI H, et al.TG enzyme-sodium caseinate-sodium alginate to improve the quality of conditioned steak[J].Modern Food Science and Technology, 2020, 36(11):226-235;254.
[10] KERTH C.Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature[J].Meat Science, 2016, 117:27-35.
[11] SONG S Q, ZHANG X M, HAYAT K, et al.Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow[J].Food Chemistry, 2011, 124(1):203-209.
[12] ELMORE J S, MOTTRAM D S.The role of lipid in the flavour of cooked beef[J].Developments in Food Science, 2006, 43:375-378.
[13] WALL K R, KERTH C R, MILLER R K, et al.Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks[J].Meat Science, 2019, 150:141-148.
[14] 黄佳, 贾洪锋, 张振宇, 等.不同成熟度煎制牛排中挥发性物质的研究[J].食品科技, 2022, 47(5):165-172;181.
HUANG J, JIA H F, ZHANG Z Y, et al.Study on volatile substances in pan-fried beefsteak with different maturity[J].Food Science and Technology, 2022, 47(5):165-172;181.
[15] 李祥睿. 西餐中肉类的烹调成熟度及其辨别方法[J].中国食品, 2007(5):42-43.
LI X R.Cooking maturity of meat in western food and its distinguishing method[J].China Food, 2007(5):42-43.
[16] YANCEY J W S, WHARTON M D, APPLE J K.Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks[J].Meat Science, 2011, 88(1):1-7.
[17] 郎玉苗, 谢鹏, 李敬, 等.熟制温度及切割方式对牛排食用品质的影响[J].农业工程学报, 2015, 31(1):317-325.
LANG Y M, XIE P, LI J, et al.Effect of cooking final temperature and cutting method on eating quality of pan-fried steak[J].Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(1):317-325.
[18] ZHU Y F, CHEN J, CHEN X J, et al.Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds:Application to fresh and dried eel (Muraenesox cinereus)[J].International Journal of Food Properties, 2020, 23(1):2257-2270.
[19] ROSTAMANI M, BAGHAEI H, BOLANDI M.Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations[J].Food Science & Nutrition, 2021, 9(9):5006-5015.
[20] 孟祥忍, 王恒鹏, 杨章平.不同熟制度牛肉的品质变化研究[J].食品工业科技, 2015, 36(10):101-104;109.
MENG X R, WANG H P, YANG Z P.Study on quality changes of different degrees of cooked beef[J].Science and Technology of Food Industry, 2015, 36(10):101-104;109.
[21] ZHANG W, SONG Q Q, WU F, et al.Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances[J].Animal Science Journal, 2019, 90(4):574-582.
[22] 刁小琴, 孙薇婷, 徐筱君, 等.肉制品风味物质分析及其在加工中变化的研究进展[J].食品安全质量检测学报, 2021, 12(8):2991-2999.
DIAO X Q, SUN W T, XU X J, et al.Research progress on analysis of flavor compounds in meat products and their changes during processing[J].Journal of Food Safety & Quality, 2021, 12(8):2991-2999.
[23] 刘丹丹, 赵培, 陈金玉, 等.呼吸式滚揉腌制对中式酱牛肉挥发性物质的影响[J].食品与机械, 2022, 38(2):21-26.
LIU D D, ZHAO P, CHEN J Y, et al.Effects of breathing tumbling on volatile substances of Chinese soy-sauced beef[J].Food & Machinery, 2022, 38(2):21-26.
[24] 常海军, 谢娜娜, 余艳.重庆白市驿板鸭挥发性物质及其风味特性分析[J].食品科学, 2016, 37(8):136-141.
CHANG H J, XIE N N, YU Y.Analysis of volatile compounds and flavor characteristics of Chongqing Baishiyi salted duck[J].Food Science, 2016, 37(8):136-141.
[25] 罗佳峰, 孙震, 何俊, 等.腌制及烤制时间对蜜汁烤鸭腿风味物质的影响[J].食品科学, 2021, 42(18):191-198.
LUO J F, SUN Z, HE J, et al.Effects of curing and roasting time on flavor of honey-roasted duck leg[J].Food Science, 2021, 42(18):191-198.
[26] WANG X D, ZHU L T, HAN Y X, et al.Analysis of volatile compounds between raw and cooked beef by HS-SPME-GC-MS[J].Journal of Food Processing and Preservation, 2018, 42(2):e13503.
[27] 贡慧, 杨震, 史智佳, 等.不同熬煮时间对北京酱牛肉挥发性风味成分的影响[J].食品科学, 2017, 38(10):183-190.
GONG H, YANG Z, SHI Z J, et al.Effect of different cooking times on volatile flavor components in Beijing spiced beef[J].Food Science, 2017, 38(10):183-190.
[28] 王瑞花, 姜万舟, 汪倩, 等.红烧猪肉工艺优化及其挥发性风味成分的分离与鉴定[J].中国食品学报, 2017, 17(5):208-216.
WANG R H, JIANG W Z, WANG Q, et al.Process optimization and analysis of volatile flavor compounds of braised pork[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(5):208-216.
[29] WATANABE A, KAMADA G, IMANARI M, et al.Effect of aging on volatile compounds in cooked beef[J].Meat Science, 2015, 107:12-19.
[30] 吴倩蓉, 周慧敏, 李素, 等.风干肠贮藏过程中挥发性风味物质的变化及异味物质分析[J].食品科学, 2019, 40(20):208-216.
WU Q R, ZHOU H M, LI S, et al.Changes in volatile flavour compounds during storage and analysis of off-flavour substances in air-dried sausage[J].Food Science, 2019, 40(20):208-216.
[31] 毛永强, 贠建民, 赵风云, 等.二次接种时间对腊肉挥发性风味的影响[J].食品科学, 2022, 43(2):285-293.
MAO Y Q, YUN J M, ZHAO F Y, et al.Effect of second inoculation time on the volatile flavor of fermented dry-cured meat[J].Food Science, 2022, 43(2):285-293.
[32] 刘薇, 陈敏, 徐雅倩, 等.烤制时间对中式烤五花肉挥发性风味物质的影响[J].中国调味品, 2021, 46(10):54-58.
LIU W, CHEN M, XU Y Q, et al.Effect of roasting time on the volatile flavor compounds of Chinese roasted pork belly[J].China Condiment, 2021, 46(10):54-58.
[33] 韩云秀. 牛肉风味物质分析及其检测方法研究[D].长春:吉林大学, 2017:14-22.
HAN Y X.Analysis of beef flavor compounds and exploration of the novel detection method[D].Changchun:Jilin University, 2017:14-22.
[34] SHAHIDI F.Flavor of Meat and Meat Products[M]. Boston, MA: Springer, 1998.
[35] 赵电波, 栗俊广, 吴萌萌, 等.不同炒制方式对大盘鸡品质的影响[J].中国调味品, 2020, 45(9):116-121;138.
ZHAO D B, LI J G, WU M M, et al.Effect of different frying methods on the quality of saute spicy chicken[J].China Condiment, 2020, 45(9):116-121;138.
[36] 顾赛麒, 吴娜, 张晶晶, 等.MMSE-GC-O结合OAV法鉴定蒸制崇明地区中华绒螯蟹中关键气味物质[J].食品安全质量检测学报, 2014, 5(3):877-888.
GU S Q, WU N, ZHANG J J, et al.Characterization of key odor compounds in steamed Chinese mitten crab(Eriocheir sinensis) farmed in Chongming region by monolithic material sorptive extraction-gas chromatography-olfatometry and odor activity value methods[J].Journal of Food Safety & Quality, 2014, 5(3):877-888.
[37] 徐玉霞, 王羽桐, 谢建春.烤牛肉饼香气成分分析[J].食品与发酵工业, 2022, 48(11):259-267.
XU Y X, WANG Y T, XIE J C.Analysis of aroma compounds in roast beef patty[J].Food and Fermentation Industries, 2022, 48(11):259-267.
[38] 里奥·范海默特.化合物嗅觉阈值汇编(原书第二版)[M].北京:科学出版社, 2018.
VAN GEMERT L J.Compilations of Odour Threshold Values in Air, Water and Other Media (Second Enlarged and Revised Edition) [M].Beijing:China Science Publishing Media Ltd, (CSPM), 2018.
[39] 刘梦, 张顺亮, 臧明伍, 等.牛肉干法成熟过程挥发性风味物质的变化规律[J].食品科学, 2022, 43(16):279-284.
LIU M, ZHANG S L, ZANG M W, et al.Dynamic changes of volatile compounds of beef during the dry-aging process[J].Food Science, 2022, 43(16):279-284.
[40] LU C, ZHANG Y, ZHAN P, et al.Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests[J].Food Science and Human Wellness, 2023, 12(1):151-160.
[41] 王旭, 冯涛, 庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味品, 2013, 38(7):1-5;13.
WANG X, FENG T, ZHUANG H N.The research progress of amino acids on aroma characteristics of Maillard reaction products[J].China Condiment, 2013, 38(7):1-5;13.
[42] CAMPO M M, NUTE G R, HUGHES S I, et al.Flavour perception of oxidation in beef[J].Meat Science, 2006, 72(2):303-311.
[43] 胡子璇, 徐乐, 梁小慧, 等.肉制品挥发性风味物质研究进展[J].食品研究与开发, 2020, 41(19):219-224.
HU Z X, XU L, LIANG X H, et al.Progress on volatile flavor compounds of meat products[J].Food Research and Development, 2020, 41(19):219-224.