农业机械学报

沙坤,李思源,张松山,张泽俊,刘海杰.高压静电场下发酵牛肉风味品质及微生物群落特性研究[J].农业机械学报,2023,54(10):371-380，398.
SHA Kun,LI Siyuan,ZHANG Songshan,ZHANG Zejun,LIU Haijie.Effect of High Voltage Electrostatic Field on Flavor Quality and Microbial Community of Fermented Beef[J].Transactions of the Chinese Society for Agricultural Machinery,2023,54(10):371-380，398.

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高压静电场下发酵牛肉风味品质及微生物群落特性研究 [下载全文]

Effect of High Voltage Electrostatic Field on Flavor Quality and Microbial Community of Fermented Beef [Download Pdf][in English]

投稿时间：2023-04-13

DOI：10.6041/j.issn.1000-1298.2023.10.037

中文关键词: 发酵牛肉风味品质高压静电场气相-离子迁移谱微生物群落

基金项目:中国农业大学烟台研究院引导性科研项目（Z202203）、新疆维吾尔自治区重大科技专项（2021A02003-3）和承德市国家可持续发展议程创新示范区专项(202205B088)

作者	单位
沙坤	中国农业大学烟台研究院
李思源	中国农业大学；河北旅游职业学院
张松山	中国农业科学院
张泽俊	中国农业大学
刘海杰	中国农业大学

中文摘要:为明确高压静电场（High-voltage electrostatic field，HVEF）对发酵牛肉品质影响规律，采用2.0kV HVEF和3.0kV HVEF辅助制作发酵牛肉，与对照组比较，分析不同处理条件对发酵牛肉理化指标、风味品质、微生物群落的影响。结果表明：HVEF辅助处理会显著降低发酵牛肉的含水率（P<0.05），且电压越高，效果越显著，对pH值、L*和b*值无显著影响，但2.0kV HVEF处理会显著降低a*值、增加ΔE值（P<0.05）。电子鼻分析表明，不同处理组发酵牛肉样品之间风味差异较大，可以通过主成分分析进行较好区分。电子舌分析表明，HVEF辅助处理会增加鲜味、咸味和苦味传感器响应值。通过气相离子迁移谱（Gas chromatography〖CD*2〗ion mobility spectrometry，GC〖CD*2〗IMS）分析，共鉴别出43种挥发性风味物质，包括醇类12种、酮类10种、醛类9种、烯类8种、其他4种，3.0kV HVEF处理对这些风味物质的含量影响较大。高通量测序结果表明，发酵牛肉中的真菌优势菌为Penicillium（青霉菌属）和Debaryomyces（德巴利酵母属），HVEF能够降低Penicillium所占比例，增加Debaryomyces所占比例；发酵牛肉中的细菌优势菌为Staphylococcus（葡萄球菌属）和Lactobacillus（乳杆菌属），HVEF能够增加Staphylococcus所占比例，降低Lactobacillus所占比例。各指标综合分析表明，3.0kV HVEF处理对发酵牛肉品质提升有较好促进作用。

SHA Kun LI Siyuan ZHANG Songshan ZHANG Zejun LIU Haijie

Yantai Institute, China Agricultural University;China Agricultural University；Hebei Tourism Vocational College;Chinese Academy of Agricultural Sciences

Key Words:fermented beef flavour quality HVEF GC-IMS microbial community

Abstract:The purpose was to investigate the quality characteristics of fermented beef under high-voltage electrostatic field (HVEF) conditions. The physicochemical parameters, volatile compounds and microbial community of fermented beef samples treated with HVEF (2.0kV, 3.0kV) were compared with those under common fermentation conditions (control group). The results showed that compared with control group, HVEF could significantly reduce the moisture content of fermented beef （P<0.05), and the higher the voltage was, the more significant the effect was. It had no significant effect on pH value, L* and b*, but 2.0kV HVEF treatment could significantly reduce a* and increase ΔE value（P<0.05). The electronic nose analysis showed that the volatile compounds of fermented beef samples with different groups was quite different, which could be well distinguished by principal component analysis. The electronic tongue analysis showed that HVEF could increase the response value of the umami, saltiness and bitterness taste sensors. Through the analysis of gas chromatography-ion mobility spectroscopy (GC-IMS), totally 43 volatile flavor substances were identified, including 12 alcohols, 10 ketones, 9 aldehydes, 8 alkenes, and 4 others. 3.0 kV HVEF had a great impact on the content of these flavor substances. The results of high throughput sequencing showed that Penicillium and Debaryomyces were the dominant fungi in fermented beef. HVEF could reduce the proportion of Penicillium and increase the proportion of Debaryomyces. The dominant bacteria in fermented beef were Staphylococcus and Lactobacillus. HVEF can increase the proportion of Staphylococcus and reduce the proportion of Lactobacillus. The comprehensive analysis of various indicators showed that the 3.0kV HVEF treatment had a good promoting effect on improving the quality of fermented beef.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

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