冷水浸泡和沸水漂烫预处理对牛肉挥发性成分的影响

摘要

采用电子鼻技术、同时蒸馏萃取和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)法研究2 种预处理方式(冷水浸泡2 h和沸水漂烫40 s)对牛肉挥发性风味成分的影响.电子鼻分析结果表明,2 种预处理方式牛肉的气味有明显差异.GC-MS测定结果表明:冷水浸泡2 h和沸水漂烫40 s的牛肉中分别鉴定出35、39 种挥发性成分,2 种预处理方式牛肉中共鉴定出48 种挥发性成分,其中共有成分26 种,且2 种预处理方式牛肉中的挥发性成分种类和含量有较大差异.冷水浸泡能更多地保留牛肉风味物质中的醛类物质,使牛肉的脂香味浓郁,香味成分更丰富,因此预处理温度是造成牛肉风味差异的主要因素.%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.