现代食品科技2017，Vol.33Issue(4)：271-277,7.DOI:10.13982/j.mfst.1673-9078.2017.4.041
不同新鲜度牛肉特征性挥发成分的研究
Study of the Characteristic Volatile Components in Beef at Different Degrees of Freshness
摘要
Abstract
The changes in volatile compounds in beef during the decay process were examined,and based on these,the characteristic volatile components that characterize the degree of beef freshness were determined.Samples were stored at one of two temperatures 0 ℃ and 10 ℃ and sampling was performed every two days.Volatile components were determined using the headspace solid phase microextraction-gas-mass spectrometry (HS-SPME-GC-MS) method.The results were analyzed by principal component analysis (PCA);total volatile base nitrogen (TVBN) values,the total number of colonies,and pH values were also recorded,and sensory evaluation was performed.The results showed 37 and 40 types of volatiles were detected in the samples stored at 0 ℃ and 10 ℃,respectively.Seven components (acetone,nonane,2-pentanone,2,3-butanedione,2-pentanone,3-methyl-l-butanol,and nonyl aldehyde) were identified as components characteristic of fresh beef.Thirteen components (2,3-butanediol,dimethyl disulfide,dimethyl trisulfide,sulfur dioxide,p-ethyl styrene,m-divinyl benzene,p-divinyl benzene,toluene,benzaldehyde,dichlorobenzene,2-butyl thiophene,phenethyl alcohol,and phenol) were components characteristic of decaying beef.The results provide a basis for the determination of the degree of beef freshness.关键词
牛肉/新鲜度/特征挥发成分Key words
beef/freshness/characteristic volatile components引用本文复制引用
孟一,张玉华,姜沛宏,陈东杰,张应龙,张咏梅..不同新鲜度牛肉特征性挥发成分的研究[J].现代食品科技,2017,33(4):271-277,7.基金项目
国家科技支撑计划(2015BAD16B08) （2015BAD16B08）
山东省自主创新及成果转化专项(2014ZZCX02701) （2014ZZCX02701）
