文献类型：期刊文献

中文题名：冷水浸泡和沸水漂烫预处理对牛肉挥发性成分的影响

英文题名：Effect of Pretreatment of Cold Water Immersion and Boiled Water Blanching on Volatile Compounds of Beef

作者：黄名正 李鑫

第一作者：黄名正

机构：[1]贵州理工学院食品与药品制造工程学院

第一机构：贵州理工学院

年份：2018

卷号：32

期号：1

起止页码：46-51

中文期刊名：肉类研究

外文期刊名：Meat Research

收录：北大核心:【北大核心2017】；

基金：贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046);贵州理工学院高层次人才科研启动经费项目(XJGC20161233)

语种：中文

中文关键词：牛肉;冷水浸泡;沸水漂烫;电子鼻;同时蒸馏萃取;气相色谱-质谱;挥发性风味成分

外文关键词：beef; cold water soaking; boiling water blanching; electronic nose; simultaneous distillation-extraction （SDE）;gas chromatography-mass spectrometry （GC-MS）; volatile flavor compounds

摘要：采用电子鼻技术、同时蒸馏萃取和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)法研究2种预处理方式(冷水浸泡2 h和沸水漂烫40 s)对牛肉挥发性风味成分的影响。电子鼻分析结果表明,2种预处理方式牛肉的气味有明显差异。GC-MS测定结果表明:冷水浸泡2 h和沸水漂烫40 s的牛肉中分别鉴定出35、39种挥发性成分,2种预处理方式牛肉中共鉴定出48种挥发性成分,其中共有成分26种,且2种预处理方式牛肉中的挥发性成分种类和含量有较大差异。冷水浸泡能更多地保留牛肉风味物质中的醛类物质,使牛肉的脂香味浓郁,香味成分更丰富,因此预处理温度是造成牛肉风味差异的主要因素。
An electronic nose and simultaneous distillation extraction（SDE） coupled with gas chromatography-mass spectrometry（GC-MS） were employed to evaluate the volatile flavor compounds of beef samples with two pretreatment methods（immersion in cold water for 2 h and blanching in boiling water for 40 s）. The results of electronic nose showed significant differences in the odors of the treated samples. GC-MS analysis identified 35 and 39 volatile components in the immersed and blanched beef,respectively.Twenty-six volatile compounds were common to both samples, but they were quite difference in the types and contents of volatile compounds. The immersed beef remained more aldehydes and had a rich fattym aroma. This study led us to conclude that pretreatment temperature was the major factor causing beef flavor differences.