摘要
采用低场-核磁共振技术、顶空固相微萃取结合气相色谱-质谱联用技术对秦川牛牛脂烤制过程中水分分布及关键挥发性风味物质进行研究。结果表明:在烤制过程中牛脂L^(*)值明显下降(P<0.05),a^(*)值、b^(*)值先上升后下降。结合水的相对含量在整个烤制过程中变化不显著(P>0.05),而不易流动水先上升后下降,自由水整体下降(P>0.05)。弛豫时间T_(23)和T_(24)逐渐减小(P<0.05),水分子的自由度逐渐降低,说明此过程中水分子与脂质、蛋白质分子之间的结合更加紧密。电子鼻能对烤牛脂样品进行有效区分,并且电子鼻数据主成分分析结果显示醇类、芳香类、萜类以及有机硫类化合物受烤制时间影响显著。在牛脂样品中共检测出95种挥发性物质,1-甲氧基-2-丙醇、1-辛烯-3-醇、己醛、乙酸、壬醛、壬酸和乙酰胺含量较高且普遍存在于每个样品中,酮类、杂环类、胺类化合物主要存在于烤制后期。气味活度值(odor activity value,OAV)法鉴定出19种关键挥发性物质,其中大部分物质OAV在烤制12 min时最大。
The moisture distribution and key volatile flavor compounds of beef tallow from Qinchuan cattle roasted for different periods were analyzed by low field-nuclear magnetic resonance(LF-NMR)spectroscopy and headspace solidphase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the L^(*)value significantly decreased(P<0.05),the a^(*)and b^(*)values first increased and then decreased with roasting time.The proportion of bound water in beef tallow did not change significantly(P>0.05),while the proportion of immobile water first increased and then decreased,and the proportion of free water showed an overall downward trend(P>0.05).The relaxation time T_(23) and T_(24) showed a significant decreasing trend as roasting time increased(P<0.05),indicating that the binding between water molecules and macromolecular substances such as protein and lipid became tighter.Beef tallow samples roasted for different periods could be effectively distinguished by electronic nose and the roasting process had a significant effect on the contents of alcohols,aromatic compounds,terpenes,and organic sulfur compounds in beef tallow according to principal component analysis(PCA)of the electronic nose data.A total of 95 volatile compounds were identified in all samples.The contents of 1-methoxy-2-propanol, 1-octene-3-ol, hexanal, nonanal, acetic acid, nonanoic acid, and acetamide were relatively higher in each sample, whereas ketones, heterocycles and amine compounds occurred mostly in the later stages of roasting. In total 19 key aroma components were identified based on odor activity value (OAV) and most of the substances have the largest OAV at 12 min of roasting.
作者
王永瑞
王松磊
陈放
柏霜
李秀
罗瑞明
WANG Yongrui;WANG Songlei;CHEN Fang;BAI Shuang;LI Xiu;LUO Ruiming(School of Agriculture,Ningxia University,Yinchuan 750021,China;School of Food and Wine,Ningxia University,Yinchuan 750021,China;School of Primary Education,Chongqing Normal University,Chongqing 400700,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第12期278-288,共11页
Food Science
基金
宁夏回族自治区重点研发计划项目(2019BEH03002)
“十三五”国家重点研发计划重点专项(2018YFD0400101)
国家自然科学基金地区科学基金项目(31660484)。
关键词
秦川牛
牛脂
低场-核磁共振
气相色谱-质谱
电子鼻
水分迁移
挥发性风味物质
气味活度值
Qinchuan cattle
beef tallow
low field-nuclear magnetic resonance spectroscopy
gas chromatography-mass spectrometry
electronic nose
moisture migration
volatile flavor compounds
odor activity value
