食品科学2017，Vol.38Issue(18)：48-53,6.DOI:10.7506/spkx1002-6630-201718008
不同饲养方式的部位肉制作的哈萨克风干牛肉挥发性风味成分差异分析
Analysis and Comparison of Volatile Flavour Compounds in Kazakh Dry-Cured Beef from Different Feeding Systems and Muscle Cuts
摘要
Abstract
The aim of this study was to analyze the differences in the volatile flavor components of Kazakh dry-cured beef from two different feeding systems and three different muscle cuts. The volatile components were analyzed by an electron nose and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results of electronic nose analysis showed that there were significant differences in flavor components between the two feeding systems, but no difference was found between different muscle cuts. A total of 26 volatile compounds were detected by SPME-GC-MS, including 8 aldehydes, 7 alcohols, 6 aromatic benzene compounds, 3 aliphatic hydrocarbons, 1 ketone and 1 furan. The results of analysis of variance showed that the muscle cuts had a significant effect on the total amount of fat oxidation products (P < 0.05), while the feeding systems had a significant effect on the total amount of feed ingredients (P < 0.01).关键词
饲养方式/肌肉部位/哈萨克风干牛肉/挥发性风味成分Key words
feeding systems/muscle cuts/Kazakh dry-cured beef/volatile flavor components分类
轻工纺织引用本文复制引用
沙坤,孙宝忠,张泽俊,李海鹏,宋焕禄,雷元华,李红波,张杨..不同饲养方式的部位肉制作的哈萨克风干牛肉挥发性风味成分差异分析[J].食品科学,2017,38(18):48-53,6.基金项目
国家自然科学基金地区科学基金项目(31460403) （31460403）
