肉类研究Issue(3)：15-19,5.DOI:10.15922/j.cnki.rlyj.2016.03.004
新鲜牛肉冷藏过程中挥发性成分的变化
Changes in Volatile Components of Fresh Beef during Cold Storage
摘要
Abstract
Changes in the total volatile basic nitrogen (TVB-N) and total bacterial count (TBC) of fresh beef during storage at 4℃ were measured. Changes in the categories and relative contents of volatile components were also investigated by purge/trap-thermal desorption system-gas chromatography-mass spectrometry (P&T-TD-GC-MS). The results showed that both TVB-N and TBC increasedsigniifcantly with the extension of storage time. TVB-N exceeded the maximum limit for fresh meat and TBC approached to the maximum limit stipulated in the Chinese national standard after 6 days of storage. The relative contents of acids, alcohols and ketones showed an increasing trend during cold storage, the content of aldehydes increased ifrstly and then decreased, while aromatic hydrocarbons decreased gradually. Amine substances were detected on the 8th day. The changes in volatile components could characterize beef freshness to a certain extent.关键词
牛肉/冷藏/挥发性成分/吹扫/捕集-热脱附-气质联用Key words
beef/cold storage/volatile components/purge/trap-thermal desorption system (P&T-TDS) -gas chromatography-mass spectrometry (GC-MS)分类
轻工纺织引用本文复制引用
潘晓倩,赵燕,张顺亮,赵冰,乔晓玲,陈文华,李家鹏,曲超..新鲜牛肉冷藏过程中挥发性成分的变化[J].肉类研究,2016,(3):15-19,5.基金项目
“十二五”国家科技支撑计划项目 （）
