肉类研究2018，Vol.32Issue(1)：46-51,6.DOI:10.7506/rlyj1001-8123-201801008
冷水浸泡和沸水漂烫预处理对牛肉挥发性成分的影响
Effect of Pretreatment of Cold Water Immersion and Boiled Water Blanching on Volatile Compounds of Beef
摘要
Abstract
An electronic nose and simultaneous distillation extraction (SDE) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to evaluate the volatile flavor compounds of beef samples with two pretreatment methods (immersion in cold water for 2 h and blanching in boiling water for 40 s). The results of electronic nose showed significant differences in the odors of the treated samples. GC-MS analysis identified 35 and 39 volatile components in the immersed and blanched beef, respectively. Twenty-six volatile compounds were common to both samples, but they were quite difference in the types and contents of volatile compounds. The immersed beef remained more aldehydes and had a rich fatty aroma. This study led us to conclude that pretreatment temperature was the major factor causing beef flavor differences.关键词
牛肉/冷水浸泡/沸水漂烫/电子鼻/同时蒸馏萃取/气相色谱-质谱/挥发性风味成分Key words
beef/cold water soaking/boiling water blanching/electronic nose/simultaneous distillation-extraction (SDE)/gas chromatography-mass spectrometry (GC-MS)/volatile flavor compounds分类
轻工纺织引用本文复制引用
黄名正,李鑫..冷水浸泡和沸水漂烫预处理对牛肉挥发性成分的影响[J].肉类研究,2018,32(1):46-51,6.基金项目
贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046) （黔教合KY字[2017]046）
贵州理工学院高层次人才科研启动经费项目(XJGC20161233) （XJGC20161233）
