| 宰后僵直和解僵过程羊肉风味品质分析 |
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| 引用本文： | 肖雄,张德权,李铮,李欣,任驰,Zubair Hussain,刘登勇,侯成立.宰后僵直和解僵过程羊肉风味品质分析[J].现代食品科技,2019,35(6):287-294. |
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| 作者姓名： | 肖雄 张德权 李铮 李欣 任驰 Zubair Hussain 刘登勇 侯成立 |
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| 作者单位： | 中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193;渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,辽宁锦州121013;中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193;渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,辽宁锦州121013 |
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| 基金项目： | 内蒙古自治区科技重大专项；国家肉羊产业技术体系（CARS-38） |
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| 摘 要： | 本文研究了4℃贮藏条件下,羊肉僵直和解僵过程中风味品质的变化。以羊背最长肌为研究对象,采用超快速气相电子鼻和气相色谱质谱联用技术(Gas Chromatography-Mass Spectrometer,GC-MS),测定宰后不同贮藏时间羊肉挥发性风味物质的差异。结果表明,宰后贮藏过程中共检测出挥发性风味物质6类51种,主要为醛类和醇类物质,随着贮藏时间的延长,熟制羊肉的醛类物质含量先增加后降低,醇类物质的含量先降低后增加,己醛、庚醛、辛醛、壬醛、1-戊醇、1-辛烯-3-醇和1-庚醇为宰后贮藏过程中羊肉的关键风味物质,宰后1 d与1 h羊肉的共有关键风味物质含量无显著差异(p0.05),宰后3 d和5 d羊肉的风味物质种类和含量降低;超快速气相电子鼻主成分分析结果与GC-MS结果相一致。因此,僵直前(宰后1 h)和解僵初期(宰后1 d)羊肉的共有关键风味物质种类和含量差异不显著,解僵后期(宰后3 d和5 d)羊肉关键风味物质含量和种类明显降低。
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| 关 键 词： | 羊肉 僵直 成熟 风味 品质 |
| 收稿时间： | 2019/2/1 0:00:00 |
Analysis of Flavor Quality of Pre- and Post- Rigor Lamb |
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| XIAO Xiong,ZHANG De-quan,LI Zheng,LI Xin,REN Chi,Hussain Zubair,LIU Deng-yong and HOU Cheng-li.Analysis of Flavor Quality of Pre- and Post- Rigor Lamb[J].Modern Food Science & Technology,2019,35(6):287-294. |
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| Authors: | XIAO Xiong ZHANG De-quan LI Zheng LI Xin REN Chi Hussain Zubair LIU Deng-yong and HOU Cheng-li |
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| Affiliation: | (1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)(2.College of Food Science and Technology, Bohai University/Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China),(1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China),(1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China),(1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China),(1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China),(1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China),(2.College of Food Science and Technology, Bohai University/Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China) and (1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China) |
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| Abstract: | |
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| Keywords: | lamb rigor mortis aging flavor quality |
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