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牦牛肉成熟過程中主要揮發(fā)性成分的變化
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國家自然科學(xué)基金資助項(xiàng)目(31060221);國家現(xiàn)代農(nóng)業(yè)(肉牛牦牛)產(chǎn)業(yè)技術(shù)體系資助項(xiàng)目(nycytx—38)


Changes in Main Volatile Compounds during Aging Process of Yak Meat
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    摘要:

    采用固相微萃取與氣質(zhì)聯(lián)用，對(duì)成熟0、3、8d的牦牛肉中揮發(fā)性風(fēng)味成分進(jìn)行測(cè)定，分析了牦牛肉成熟過程中不同來源揮發(fā)性成分相對(duì)含量的變化。結(jié)果表明：在牦牛肉成熟的0、3、8d分別檢測(cè)到54、58、63種揮發(fā)性的風(fēng)味成分；牦牛肉成熟過程中美拉德反應(yīng)產(chǎn)物相對(duì)含量總體增加，其中，經(jīng)過8d的成熟，3-羥基-2-丁酮、2-甲基-3-呋喃硫醇、2-甲基-丁醛分別比成熟 0d時(shí)增加了183.17%、128.40%、190.10%，增強(qiáng)了牦牛肉的香味；脂質(zhì)來源揮發(fā)性化合物相對(duì)含量總體降低，其中，醛類相對(duì)含量總體降低，減弱了牦牛肉的脂肪味；飼料來源揮發(fā)性風(fēng)味成分相對(duì)含量降低了20.30%，來自于飼料的氣味有所降低。

    Abstract:

    Changes in volatile compounds during aging process of yak meat were determined by HS-SPME and GC/MS. The results showed that 54, 58, 63 kinds of volatile compounds were detected 0d, 3d, 8d during aging process respectively. Volatiles from the Maillard reaction, which enhanced characteristic flavor of yak meat, increased during aging process, among them content of 3-hydroxyl-2-butanone, 2-methyl-3-furanthiol and 2-methylbutanal after 8d of aging markedly increased by 183.17%, 128.40% and 190.10% respectively compared to those at 0d of aging. While volatile components formed through lipid oxidation which reduced fatty flavor of yak meat such as aldehydes decreased during aging process; meanwhile volatile compounds from herbage decreased by 20.30%. 

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師希雄,余群力,田甲春.牦牛肉成熟過程中主要揮發(fā)性成分的變化[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2011,42(11):144-147,153. Shi Xixiong, Yu Qunli, Tian Jiachun. Changes in Main Volatile Compounds during Aging Process of Yak Meat[J]. Transactions of the Chinese Society for Agricultural Machinery,2011,42(11):144-147,153.

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