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中国精品科技期刊2020
李学杰,宋焕禄,王中江,等. 基于SPME-GC-O-MS及质构分析对烤牛肉和植物蛋白肉的感官品质探究[J]. 食品工业科技,2021,42(12):8−18. doi: 10.13386/j.issn1002-0306.2021030081.
引用本文: 李学杰,宋焕禄,王中江,等. 基于SPME-GC-O-MS及质构分析对烤牛肉和植物蛋白肉的感官品质探究[J]. 食品工业科技,2021,42(12):8−18. doi: 10.13386/j.issn1002-0306.2021030081.
LI Xuejie, SONG Huanlu, WANG Zhongjiang, et al. Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis[J]. Science and Technology of Food Industry, 2021, 42(12): 8−18. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030081.
Citation: LI Xuejie, SONG Huanlu, WANG Zhongjiang, et al. Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis[J]. Science and Technology of Food Industry, 2021, 42(12): 8−18. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030081.

基于SPME-GC-O-MS及质构分析对烤牛肉和植物蛋白肉的感官品质探究

Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis

  • 摘要: 采用固相微萃取(solid-phase microextraction,SPME)结合气相色谱-嗅闻-质谱联用技术(gas chromatography-olfactometry-mass spectrometry,GC-O-MS)对3种市售植物蛋白肉(样品I、样品B、样品O)、1种自制植物蛋白肉(样品C)和1种市售牛肉中的挥发性组分进行分析,同时结合质构分析和感官评价评估其感官属性。结果表明:自制植物肉(样品C)中肉味相关化合物含量高,肉香气、肉滋味与牛肉接近,整体质量高于3种市售植物肉,但植物肉的外观、质构等感官属性与牛肉相比差距较大。5种肉样中共鉴定出154种挥发性组分,其中通过GC-O鉴定出40种气味活性化合物,牛肉中鉴定出69种化合物,其中46种在植物肉中也被鉴定出;牛肉中与脂肪氧化相关的醛类、醇类等化合物的含量明显高于植物肉,植物肉中与美拉德反应相关的吡嗪、呋喃等杂环化合物的含量显著高于牛肉,且自制植物肉(样品C)中杂环化合物含量要高于3种市售植物肉。牛肉的硬度、弹性、胶粘性、咀嚼性等质构特性能要优于植物肉,并且植物肉样品I、样品O、样品C的质构特性要优于样品B。

     

    Abstract: The volatile components in 3 commercial plant-based meat analogues(sample I, sample B, sample O), 1 homemade plant-based meat analogues (sample C) and 1 commercial beef were analyzed by solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the sensory properties were evaluated by texture analysis and sensory evaluation. The results showed that the homemade plant-based meat analogues (sample C) had a high content of meat flavor-related compounds, and the meat aroma and meat taste were similar to beef, and the overall quality was higher than that of the three commercially samples. However, there was a large gap between plant-based meat analogues and beef in appearance, texture and other sensory properties. A total of 154 volatile components were identified in 5 meat samples, among which 40 odor active compounds were identified by GC-O, 69 compounds were identified in beef, 46 of which were also identified in plant-based meat analogues. The contents of aldehydes, alcohols and other compounds related to fat oxidation in beef were significantly higher than those in plant-based meat analogues, and the contents of pyrazine, furan and other heterocyclic compounds related to Maillard reaction in plant-based meat analogues were significantly higher than those in beef, and the contents of heterocyclic compounds in homemade plant-based meat analogues were higher than those in 3 kinds of commercial samples. The texture properties of beef in terms of hardness, elasticity, viscosity and masticability were better than those of plant-based meat analogues, and the texture properties of samples I, O and C were better than those of sample B.