肉类研究2016，Vol.30Issue(10)：23-29,7.DOI:10.15922/j.cnki.rlyj.2016.10.005
泡椒牛百叶加工工艺优化及其挥发性风味成分分析
Optimization of Processing Conditions for the Production of Bovine Omasum with Pickled Peppers and Analysis of Its Volatile Compounds
刘奕琳 1杨勇 1李诚 1李俣珠 1林琪 1朱成林 1姜海洋 1刘韫滔 1冯朝辉 1刘爱平1
作者信息
- 1. 四川农业大学食品学院，四川雅安 625014
- 折叠
摘要
Abstract
In this study one-factor-at-a-time method and Box-Behnken response surface methodology were employed to optimize the conditions for producing bovine omasum with pickled peppers. The volatile lfavor compounds of this product were analyzed by a headspace solid-phase microextraction-gas chromatography-mass spectrometry method (HS-SPME-GC-MS). The product obtained by cooking bovine omasum for 25 s and subsequently marinating it with a mixture of 30% pickled peppers, 5% salt, 20% white vinegar, and 7% crystal sugar had the best sensory evaluation. A total of 46 volatile flavor compounds were found in the product, including esters, aldehydes, hydrocarbons, alcohols, acids, heterocyclic compounds, and phenols. Among these compounds, esters, alcohols and aldehydes made greater contribution to the lfavor of bovine omasum with pickled peppers.关键词
泡椒牛百叶/加工工艺/顶空固相微萃取/气质联用/挥发性风味成分Key words
bovine omasum with pickled peppers/production process/headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS)/volatile compounds分类
轻工纺织引用本文复制引用
刘奕琳,杨勇,李诚,李俣珠,林琪,朱成林,姜海洋,刘韫滔,冯朝辉,刘爱平..泡椒牛百叶加工工艺优化及其挥发性风味成分分析[J].肉类研究,2016,30(10):23-29,7.
