新疆风干牛肉质量特征及风味形成机制的研究

发布时间：2018-06-12 04:46

  本文选题：新疆风干牛肉 + 质量特征　； 参考：《中国农业科学院》2015年博士后论文

【摘要】：新疆风干牛肉是我国新疆地区极具民族特色的传统肉食品,具有独特的质地和风味。目前,新疆风干牛肉主要以牧民手工制作及小作坊生产为主,产品质量很不稳定,市场流通量较小,没有形成标准化、规模化生产。本研究分析了市售新疆风干牛肉的质量特征及特征性挥发性风味物质,测定了新疆风干牛肉加工过程中品质的变化,研究了脂肪氧化对挥发性风味成分形成的影响,以期为产品的标准化生产、风味品质调控等提供理论依据。主要研究结果：(1)对市售的30个新疆风干牛肉样品的品质分析表明,新疆风干牛肉中水分、蛋白质、脂肪及食盐的含量分别为59.50、29.77、3.92、4.36 g/100g,具有低水分含量、高蛋白、低脂肪、盐度适中的营养特征。由于pH和aw较高,其属于容易腐败食品。微生物检测结果表明,菌落总数达到5.22×105cfu/g,有大肠杆菌、霉菌和酵母菌检出,产品卫生质量较差。感官质量达到有点令人喜欢的程度,利用理化指标可以对整体喜好性进行较好的预测,回归方程为：整体喜好性=6.354+0.091×咀嚼性-0.013x水分含量-0.3×脂肪含量+0.169×b*(R2=0.803,P0.001)。(2)通过SPME/GC-O-MS方法对市售的30个新疆风干牛肉样品进行挥发性成分的分析,总计鉴定86种化合物,伊犁风干牛肉、塔城风干牛肉和阿勒泰风干牛肉中分别检测出73种、34种和26种挥发性化合物,其中,所有样品中检出的共有成分有19种。在伊犁风干牛肉中检测出51种特有成分,在塔城风干牛肉中检测出7种特有成分,而阿勒泰风干牛肉中检测出1种特有成分。确定了新疆风干牛肉中的特征性香气成分有己烷、己醛、庚醛、2-戊基-呋喃、辛醛、壬醛和1-辛烯-3-醇。脂肪氧化、香辛料的添加及氨基酸的Strecker降解是新疆风干牛肉挥发性成分的主要来源。(3)在新疆风干牛肉加工过程中,脱水作用引起水分含量和aw的下降,水分的损失也引起蛋白质和脂肪含量的增加。pH值在整个加工过程中没有呈现显著的变化。L*、a*和b*值在加工过程中均呈现下降的趋势。(4)在加工和贮存过程中,TBARS值呈现了先增加又降低的变化趋势(P0.05),相关性分析结果表明,其与2-乙基呋喃、2-戊基呋喃、总呋喃、己醛、顺-4-庚烯醛、辛醛、2,3-辛二酮、反-2-癸烯醛、2-乙基-1-己醇、丙醛、反2-壬烯醛及总醛类呈显著正相关关系(P0.05)。在加工过程中,PUFA和MUFA含量显著降低(P0.05),SFA的含量显著增加(P0.05),表明脂肪氧化反应主要由PUFA和MUFA氧化引起。除了酮类以外,烃类、醛类、醇类、呋喃类和酯类的总含量在加工和贮存过程中都呈现了显著性的变化(P0.05)。醛类是新疆风干牛肉成品中含量最高的,而醇类是贮存样品中最丰富的。
[Abstract]:Xinjiang dried beef is a traditional meat food with national characteristics in Xinjiang, which has unique texture and flavor. At present, dried beef in Xinjiang is mainly produced by herdsmen's handwork and small workshop, the product quality is very unstable, the market circulation is small, there is no standardization and large-scale production. In this study, the quality characteristics and characteristic volatile flavor substances of Xinjiang dried beef were analyzed, the changes of quality during the processing of Xinjiang dried beef were determined, and the effect of fat oxidation on the formation of volatile flavor components was studied. In order to provide theoretical basis for the standardized production of products, flavor quality control and so on. The main results of this study were as follows: (1) the quality analysis of 30 Xinjiang dried beef samples on the market showed that the contents of water, protein, fat and table salt in Xinjiang dried beef were 59.50 ~ 29.77,3.9224.36 g / 100 g, respectively, with low water content, high protein and low fat. A nutrient characteristic of moderate salinity. Due to high pH and aw, it is susceptible to spoilage. The results showed that the total number of bacteria was 5.22 脳 10 ~ 5 cfur / g, E. coli, mold and yeast were detected, and the hygienic quality of the product was poor. Sensory quality has reached a slightly pleasing level, and physical and chemical indicators can be used to better predict overall preferences. The regression equation was 6.354 0.091 脳 masticative -0.013x water content -0.3 脳 fat 0.169 脳 BX R2O0.803 (P0.001P0.001). The volatile constituents of 30 Xinjiang dried beef samples were analyzed by SPME / GC-O-MS method. A total of 86 compounds were identified. 73 species 34 species and 26 species of volatile compounds were detected in dried beef of Tacheng and Altay respectively. 19 species of volatile compounds were detected in all samples. 51 endemic ingredients were detected in dried beef of Yili, 7 in dried beef of Tacheng and 1 in dried beef of Altay. Hexane, hexanal, heptanal, 2-pentyl furan, octanal, nonaldehyde and 1-octene-3-ol were identified as the characteristic aroma components in Xinjiang dried beef. Oxidation of fat, addition of spices and Strecker degradation of amino acids were the main sources of volatile components of dried beef in Xinjiang. During the processing of dried beef in Xinjiang, dehydration resulted in the decrease of water content and aw. The loss of water also caused the increase of protein and fat content. The pH value showed no significant change during the whole processing. The change trend of increasing and decreasing at first is P0.05. the result of correlation analysis shows that, There was a significant positive correlation between 2-ethylfuran, total furan, hexaldehyde, cis-4-heptenaldehyde, octanal (2-octanedione), trans--2-decenal (2-ethyl-1-hexanol), propanal, trans-2-nonene aldehyde and total aldehydes (P0.05). During processing, the content of PUFA and MUFA decreased significantly, and the content of SFA increased significantly, indicating that the oxidation of fat was mainly caused by the oxidation of PUFA and MUFA. In addition to ketones, the total contents of hydrocarbons, aldehydes, alcohols, furans and esters showed significant changes during processing and storage. Aldehydes are the highest in Xinjiang dried beef products, while alcohols are the most abundant in stored samples.
【学位授予单位】：中国农业科学院
【学位级别】：博士后
【学位授予年份】：2015
【分类号】：TS251.52
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本文编号：2008431