师希雄,余群力,田甲春.牦牛肉成熟过程中主要挥发性成分的变化[J].农业机械学报,2011,42(11):144-147,153.
Shi Xixiong,Yu Qunli,Tian Jiachun.Changes in Main Volatile Compounds during Aging Process of Yak Meat[J].Transactions of the Chinese Society for Agricultural Machinery,2011,42(11):144-147,153.
摘要点击次数: 3398
全文下载次数: 1475
牦牛肉成熟过程中主要挥发性成分的变化   [下载全文]
Changes in Main Volatile Compounds during Aging Process of Yak Meat   [Download Pdf][in English]
  
DOI:10.3969/j.issn.1000-1298.[year].[issue].[sequence]
中文关键词:  牦牛肉  挥发性风味成分  固相微萃取  GC/MS分析
基金项目:国家自然科学基金资助项目(31060221);国家现代农业(肉牛牦牛)产业技术体系资助项目(nycytx—38)
作者单位
师希雄 甘肃农业大学 
余群力 甘肃农业大学 
田甲春 甘肃农业大学 
中文摘要:采用固相微萃取与气质联用,对成熟0、3、8d的牦牛肉中挥发性风味成分进行测定,分析了牦牛肉成熟过程中不同来源挥发性成分相对含量的变化。结果表明:在牦牛肉成熟的0、3、8d分别检测到54、58、63种挥发性的风味成分;牦牛肉成熟过程中美拉德反应产物相对含量总体增加,其中,经过8d的成熟,3-羟基-2-丁酮、2-甲基-3-呋喃硫醇、2-甲基-丁醛分别比成熟 0d时增加了183.17%、128.40%、190.10%,增强了牦牛肉的香味;脂质来源挥发性化合物相对含量总体降低,其中,醛类相对含量总体降低,减弱了牦牛肉的脂肪味;饲料来源挥发性风味成分相对含量降低了20.30%,来自于饲料的气味有所降低。
Shi Xixiong  Yu Qunli  Tian Jiachun
Gansu Agricultural University;Gansu Agricultural University;Gansu Agricultural University
Key Words:Yak meat  Volatile aromatic compounds  Solid-phase micro-extraction  GC/MS analysis
Abstract:Changes in volatile compounds during aging process of yak meat were determined by HS-SPME and GC/MS. The results showed that 54, 58, 63 kinds of volatile compounds were detected 0d, 3d, 8d during aging process respectively. Volatiles from the Maillard reaction, which enhanced characteristic flavor of yak meat, increased during aging process, among them content of 3-hydroxyl-2-butanone, 2-methyl-3-furanthiol and 2-methylbutanal after 8d of aging markedly increased by 183.17%, 128.40% and 190.10% respectively compared to those at 0d of aging. While volatile components formed through lipid oxidation which reduced fatty flavor of yak meat such as aldehydes decreased during aging process; meanwhile volatile compounds from herbage decreased by 20.30%. 

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.

   下载PDF阅读器