食品工业科技2024，Vol.45Issue(15)：66-75,10.DOI:10.13386/j.issn1002-0306.2023080046
干式熟成时间对牦牛肉品质的影响
Effects of Dry Aging Times on the Quality of Yak Meat
摘要
Abstract
To investigate the changes in the quality of yak meat at different dry aging times(7,14,21,28 and 35 d),in this study,sensory evaluation,texture analysis,and GC-IMS were employed to investigate the changes in texture and flavor of yak meat during different dry aging periods.Additionally,PLS-DA was utilized to identify the characteristic flavor compounds.The results showed that the dry aged 35 days sample exhibited the highest comprehensive score,with intact soft tissue structure and a favorable overall acceptability of aroma.The dry aging time had significant effects on the hardness,chewability,and adhesivity of yak meat(P＜0.05),which displayed a decreasing trend as aging time extended.A total of 50 volatile compounds were detected,including 14 alcohols,11 aldehydes,12 esters,3 olefins,and 2 acids(mono and dipolymers).The relative contents of aldehydes,alcohols,and esters increased with ripening time while the relative contents of ketones and olefins decreased.There were significant differences in the overall flavor of yak meat at various maturation stages,with greater disparities observed between 0 days and 35 days.17 key volatile compounds were identified,including 3-Hydroxy-2-butanone(D),1-hexanol(M),and hexanal(D).This study revealed the effects of dry aging time on the texture and flavor of yak meat,providing a theoretical basis for the flavor formation and product development of dry-aged yak meat.关键词
牦牛肉/干式熟成/感官评价/气相色谱-离子迁移谱(GC-IMS)/偏最小二乘法分析(PLS-DA)/关键挥发性化合物Key words
yak meat/dry aged/sensory evaluation/gas chromatography-ion mobility spectrometry(GC-IMS)/partial least squares analysis(PLS-DA)/key volatile compounds分类
轻工纺织引用本文复制引用
李昶甫,邓静,王天杨,王思捷,熊怡玲,刘阳,易宇文,朱开宪,吴华昌..干式熟成时间对牦牛肉品质的影响[J].食品工业科技,2024,45(15):66-75,10.基金项目
四川省科技厅重点研发项目(23ZDYF3065) （23ZDYF3065）
肉类加工四川省重点实验室项目(22-R-06) （22-R-06）
肉类加工四川省重点实验室开放基金科研项目(21-R-17) （21-R-17）
四川省自然科学基金项目(2022NSFSC0120). （2022NSFSC0120）
