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中国精品科技期刊2020
李昶甫,邓静,王天杨,等. 干式熟成时间对牦牛肉品质的影响[J]. 食品工业科技,xxxx,x(x):1−10. doi: 10.13386/j.issn1002-0306.2023080046.
引用本文: 李昶甫,邓静,王天杨,等. 干式熟成时间对牦牛肉品质的影响[J]. 食品工业科技,xxxx,x(x):1−10. doi: 10.13386/j.issn1002-0306.2023080046.
LI Changfu, DENG Jing, WANG Tianyang, et al. Effects of Dry Aging Times on the Quality of Yak Meat[J]. Science and Technology of Food Industry, xxxx, x(x): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080046.
Citation: LI Changfu, DENG Jing, WANG Tianyang, et al. Effects of Dry Aging Times on the Quality of Yak Meat[J]. Science and Technology of Food Industry, xxxx, x(x): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080046.

干式熟成时间对牦牛肉品质的影响

Effects of Dry Aging Times on the Quality of Yak Meat

  • 摘要: 为探究牦牛肉在不同干式熟成时间(7、14、21、28和35 d)下品质的变化,本研究采用感官评价、质构和气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)技术分析了不同干式熟成时间牦牛肉的质构变化和风味差异,并结合偏最小二乘法分析(Partial Least Squares-Discrimination Analysis,PLS-DA)筛选出其特征性风味物质。感官结果表明,干式熟成35 d样品综合得分最高,其触感柔软组织结构完好,香气整体可接受度较好;质构检测结果表明,干式熟成时间对牦牛肉硬度、咀嚼性、胶黏性和内聚性具有显著影响(P<0.05)并随熟成时间延长呈逐步下降趋势;GC-IMS共检测出50种挥发性化合物,主要包括醇类14种、醛类11种、酯类12种、烯烃类3种、酮类2种和酸类2种(包括单双聚体),其中醛类、醇类和酯类等化合物相对含量随熟成时间延长呈增长趋势,酮类和烯烃类化合物相对含量呈下降趋势。主成分分析(Principal Component Analysis, PCA)结果显示不同熟成时间牦牛肉整体风味存在差异,0 d和35 d整体风味差异较大;通过偏最小二乘法分析(PLS-DA)筛选出17种关键挥发性化合物,包括3-羟基-2-丁酮(D)、正己醇(M)和正己醛(D)等。该研究揭示了干式熟成时间对牦牛肉质构和风味的影响,为干式熟成牦牛肉风味形成和产品开发提供了一定的理论依据。

     

    Abstract: To investigate the changes in the quality of yak meat at different dry aging times (7, 14, 21, 28 and 35 d), in this study, sensory evaluation, texture analysis, and GC-IMS were employed to investigate the changes in texture and flavor of yak meat during different dry aging periods. Additionally, PLS-DA was utilized to identify the characteristic flavor compounds. The sensory results demonstrated that the dry aged 35 days sample exhibited the highest comprehensive score, with intact soft tissue structure and a favorable overall acceptability of aroma. Texture testing revealed significant effects of dry aging time on the hardness, chewability, and adhesivity of yak meat (P<0.05), which displayed a decreasing trend as aging time extended. Revised sentence: "A total of 50 volatile compounds were detected by GC-IMS, including 14 alcohols, 11 aldehydes, 12 esters, 3 olefins, and 2 acids (mono and di-polymers). The relative contents of aldehydes, alcohols, and esters increased with ripening time while the relative contents of ketones and olefins decreased. The Principal Component Analysis (PCA) results revealed significant differences in the overall flavor of yak meat at various maturation stages, with greater disparities observed between 0 days and 35 days. Partial Least Squares Analysis (PLS-DA) identified 17 key volatile compounds, including 3-Hydroxy-2-butanone(D), 1-hexanol (M), and hexanal (D). This study revealed the effects of dry aging time on the texture and flavor of yak meat, providing a theoretical basis for the flavor formation and product development of dry-aged yak meat.

     

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