摘要
该文探讨反复式冻结-烘干和冻融-烘干对风干牦牛肉的品质影响。选取牦牛背最长肌,冻结-50℃烘干循环和不同冻融次数后经50、60、70℃烘干制作风干牦牛肉,分别测定样品的pH值、水分、色差、硫代巴比妥酸反应物值(thiobabituric acid reactive substance,TBARS)、感官评价以及挥发性风味物质含量。结果表明,冻结-50℃烘干循环和冻融循环-不同温度烘干处理对风干肉的品质影响显著(P<0.05),70℃烘干冻融处理的牦牛肉干的p H值要显著高于其他3组(P<0.05)。不同烘干温度对风干肉的色差影响显著(P<0.05),冻结-50℃烘干处理组色差呈现最好。随着冻结-烘干或者冻融次数的增加,肉干的TBA值显著上升(P<0.05)。感官评价结果显示不同处理的风干肉之间没有显著区别(P>0.05)。在不同处理组中,风干肉牦牛肉主要检出醛,醇,酸和酯以及烃类挥发性风味物质。该研究结果为反复式-冻融风干牦牛肉的品质影响提供理论依据。
The effects of directly air-drying after freezing cycles and air-drying with repeated freezethaw on the quality of dried yak meat were investigated.The samples were taken from the longissimus dorsi,and the raw meat was frozen firstly and dried directly at 50℃.Some samples were obtained after the above operations were repeated several times;and the others were prepared by air-drying with different freeze-thaw cycles at 50,60,70℃.The sample quality was evaluated by measuring the pH value,water content,color differential,TBARS,sensory quality and volatile flavor substances.The results showed that air-drying at 50℃after freezing cycles and air-drying with repeated freeze-thaw at different temperatures had significant effects on the quality of dried yak meat(P<0.05).The p H value of the sample which was dried at 70℃was significantly higher than any one of other treatment groups(P<0.05).Different air-drying temperatures had significant influence on the color of samples(P<0.05),among all treatment groups,the color of the sample prepared by air-drying at 50℃after freezing cycles was the best.And as the number of repeated cycles increased,the TBARS of the sample increased significantly(P<0.05).However,the results of sensory evaluation showed no significant difference between the different treatment groups(P>0.05).Aldehydes,alcohols,acids and esters as well as hydrocarbons were mainly identified as volatile flavor substances of air-dried yak beef in different treatment groups.The results provide a theoretical basis for the effect of repeated freeze-thaw air-dried yak meat quality.
作者
谭雪梅
唐善虎
李思宁
郑娇
龚珏
TAN Xuemei;TANG Shanhu;LI Sining;ZHENG Jiao;GONG Jue(College of Life Science and Technology,Southwest Minzu University,Chengdu 610041,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第4期131-138,共8页
Food and Fermentation Industries
基金
国家重点研发计划(2018YFD0400101)
研究生创新项目(CX2019SZ149)
关键词
风干牦牛肉
冻结融化
烘干温度
感官评价
挥发性风味物质
dried yak meat
freeze-thaw
drying temperature
sensory evaluation
volatile flavor substances
