河南农业大学学报2025，Vol.59Issue(1)：146-154,9.DOI:10.16445/j.cnki.1000-2340.20241125.002
5个不同部位牛肉的煎制风味差异性研究
Study on the difference of frying flavor of beef from five different parts
摘要
Abstract
[Objective]This study aims to clarify the odor differences and the changes of volatile com-pounds in fried beef from five different parts,and to provide theoretical basis for reasonable processing of beef.[Method]Using electronic tongue E-tongue,E-nose,and GC-IMS,the flavor and smell differ-ences of beef tendon,rib eye,rump,brisket,and high rib after frying were investigated,and the rea-sons for the differences were analyzed.[Result]The results of electronic tongue,electronic nose and GC-IMS analysis showed that the bitterness level of rib eye after frying was low,and the umami and salty taste were the highest among beef from five different parts.The smell characteristics of fried rib eye and high rib were close to each other,and the difference was the biggest with brisket,but smaller with tendon.The odor characteristics of rump was between brisket and tendon,and was close to both.There were obvious differences in the volatile flavor compounds of beef in five parts,among which the types of volatile flavor compounds in the high rib were the most different from those in other parts,and the content of volatile flavor compounds in brisket was the most abundant.A total of 30 kinds of vola-tile substances were screened from 5 samples,forming the characteristic volatile matter fingerprint,which can be used to distinguish fried beef from different parts.[Conclusion]The taste and smell of fried beef from five different parts are obviously different,and the taste quality of rib eye is the highest and the smell quality is poor.There exist significant difference in the signal intensity of characteristic volatile substances among beef from five different parts.Benzaldehyde in tendon,3-methyl butanol in rib eye,2,3-pentanedione and z-3-hexenol in rump,butyraldehyde in brisket,2-propanol,1-hexa-nol,2-pentanone and 3-methyl-3-butenol in high rib are all significantly higher than in others,which are the key substances that cause the flavor difference of fried beef from different parts.关键词
牛肉/电子舌/电子鼻/气相色谱-离子迁移谱/特征挥发性物质Key words
beef/E-tongue/E-nose/GC-IMS/characteristic volatile compounds分类
轻工纺织引用本文复制引用
孙灵霞,张文韬,李苗云,朱瑶迪,祝超智,赵改名..5个不同部位牛肉的煎制风味差异性研究[J].河南农业大学学报,2025,59(1):146-154,9.基金项目
国家农业(肉牛牦牛)产业技术体系建设专项(CARS-37) （肉牛牦牛）
河南省重大科技专项项目(231100110400) （231100110400）
河南省科技攻关项目(232102110136,242102110095) （232102110136,242102110095）
河南省科技研发计划联合基金项目(232103810023) （232103810023）
