肉类研究2018，Vol.32Issue(3)：40-45,6.DOI:10.7506/rlyj1001-8123-201803008
冷冻干燥与恒温干燥牦牛肉风味物质对比研究
Gas Chromatography-Mass Spectrometry Analysis of Flavor Compounds of Freeze-Dried and Thermostatically Died Yak Meat
摘要
Abstract
The effect of drying methods on the formation of flavor compounds in yak meat was investigated in order to improve the flavor of Tibetan yak meat. The flavor compounds of freeze-dried and thermostatically dried yak meat were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry. The results showed that a total of 138 and 157 flavor compounds were identified from freeze-dried and thermostatically dried yak meat, respectively. Both the types and amounts of flavor compounds in the meat samples, especially the amounts of esters, hydrocarbons and fatty acids were different. The major compounds that contributed to the flavor of the two samples were hydrocarbons, cyclic hydrocarbons, acids, aromatics, sulfur compounds, alcohols, esters, aldehydes and ketones. Water boiling followed by thermostatic drying decreased hydrocarbons by 32.50%, and increased esters by 14.29% and fatty acids by 3.60% compared with freeze drying. The main flavor compounds of freeze-dried yak meat were heptane (2.32%), D-limonene (2.15%), squalene (67.66%), N-palmitic acid (13.67%), 2-ethyltetradecyl ester (1.70%), oleic acid (2.37%) and stearic acid (2.47%), while those of boiled and dried yak meat were D-limonene (30.04%), N-palmitic acid (19.30%), acetaldehyde (0.40%) and cyclopentadecanone (3.05%).关键词
牦牛肉/冷冻干燥/常压干燥/固相微萃取/气相色谱-质谱Key words
yak meat/freeze drying/ambient pressure drying/headspace solid-phase microextraction/gas chromatography-mass spectrometry分类
轻工纺织引用本文复制引用
赵娟红,罗章,马美湖,辜雪冬,张素红,杨林,孙术国..冷冻干燥与恒温干燥牦牛肉风味物质对比研究[J].肉类研究,2018,32(3):40-45,6.基金项目
国家自然科学基金地区科学基金项目(31360367) （31360367）
国家自然科学基金面上项目(31571911) （31571911）
西藏自治区重点科研项目(ZD20170014) （ZD20170014）
