烤牛肉加工工艺

主要介绍了烤牛肉工艺流程、配方和加工要点.     

烧烤牛肉加工工艺

主要介绍了烧烤牛肉工艺流程、配方及操作要点。     

Investigation of aromatic compounds in roasted cocoa powder

Most of the volatile compounds identified are highly significant in determining cocoa powder flavour, and this paper demonstrates that basic sensory perceptions (undesirable, bitter pungent, repulsive, fruity, nutty, floral, vegetal, and sweet chocolate) can be totally explained by aroma compounds with R²-adjusted values of 0.85 and greater. Samples from five geographical origins of cocoa bean were characterized by chemical compounds and sensory attributes. The aroma extracts were obtained by a two-step procedure involving (1) preliminary steam distillation under reduced pressure to evaluate the methylpyrazines generated in roasted cocoa powder by spectrophotometry (flavour index), and (2) Likens-Nickersons simultaneous steam distillation and solvent extraction method with added NaCl. The distilled compounds were separated by adsorption chromatography in six fractions depending on the polarity. A combined total of 114 compounds were detected by gas chromatography/mass spectrometry, 110 of which were identified. About 15 components in the mean milligrams per kilogram range (1.09–4.67 mg kg^–1) and 95 components in the mean micrograms per kilogram range (12–980 µg kg^–1) were quantified. The major components of cocoa aroma were 2,3,5,6-tetramethylpyrazine, benzaldehyde, 2-phenylacetaldehyde, acetophenone, 3-methylbutyric acid, 5-methyl-2-phenyl-2-hexenal, ethyl phenylacetate, and 3-hydroxy-2-methyl-4-pyrone (mean greater than 1.30 mg kg^–1).     

Synthesis and odour properties of floral smelling compounds

To provide further information on the relationships between chemical structure and floral odour, here we report the synthesis and the odour evaluation of some spirane derivatives, designed as conformational models of our previously described floral odorants. One of the new compounds (5-methyl-benzo[1,3]dioxole-2-spiro-1-cyclohexane), in particular, is endowed with a particularly pleasant odour of white flowers, can be easily prepared from commercial products and is more stable than other odorants of the same class; these characteristics make this odorant suitable for being used as an additive in perfumery and cosmetics.     

Quantification of beef myofibrillar proteins by SDS-PAGE

A semi-quantitative determination of beef myofibrillar proteins using sodium, dodecyl sulphate polyacrylamide gel electrophoresis is described. Bovine serum albumin was used as internal standard. Results indicate a linear relationship between densitometric readings after staining with Coomassie brilliant blue R(250) and protein content. Recoveries of four pure proteins, loaded within a range of 0·5-4 μg, were between 92 and 110%. Heating of beef myofibrillar protein samples during dissolution is shown to be unnecessary. The method allows the quantitative study of myofibrillar degradation during beef aging, without overlapping of troponin-T with tropomyosin bands.     

Evaluation of potent odorants in roasted beef by aroma extract dilution analysis

Summary Aroma extract dilution analysis of the volatile fraction isolated from roasted beef resulted in 25 odour compounds of which 22 were identified. 2-Acetyl-2-thiazoline, furaneol, guaiacol, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine were detected as the character impact compounds for the roasty, caramel-like, burnt and earthy odour notes. (E)-2-Nonenal, (E,E)-2,4-decadienal and -octalactone originated, at least in part, from the fat used for the roasting the meat.

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Ermittlung intensiver Geruchsstoffe in gebratenem Rindfleisch durch Aromaextrakt-Verdünnungsanalyse

Zusammenfassung Die Aromaextrakt-Verdünnungsanalyse von gekochtem Rindfleisch ergab 25 Geruchsstoffe, von denen 22 identifiziert wurden. Die röstigen, caramelartigen, brenzlig und erdigen Geruchsnoten im Aroma wurden vom 2-Acetyl-2-thiazolin, Furaneol, Guajacol, 2-Ethyl-3,5-dimethylpyrazin und 2,3-Diethyl-5-methylpyrazin verursacht. (E)-2-Nonenal, (E,E)-2,4-Decadienal und -Octalacton stammten zumindest zum Teil vom zum Braten verwendeten Fett.

     

坚果焙烤香气化合物的研究进展

综述了近年来关于焙烤坚果中挥发性化合物的研究进展。焙烤坚果中重要挥发性香气物质可以分为杂环类化合物、烃类及其含氧衍生物和含硫化合物三大类,其中吡嗪类化合物的贡献最大,它们主要是通过美拉德反应、脂类的热降解反应以及两种反应产物间的交互反应产生的。坚果焙烤后的香气物质主要受焙烤的温度、时间、加热模式、坚果的初始水分含量及品种等对香气物质的影响。     

Volatile aroma compounds of raw and roasted palm kernel

The volatile aroma compounds of raw and roasted palm kernel, isolated by hydrodistillation, were analysed by g.l.c. and g.c.-m.s. A number of compounds have been identified for the first time in this commodity. It was found that δ-lactones and ethyl esters were predominant in the flavour profile. In roasted palm kernels, flavour analysis showed the presence of a number of pyrazines formed during heating. Most of the lactones and esters identified in raw palm kernel were present in the roasted samples also. The flavour concentrate included a number of fatty acids in both the raw and roasted samples, in small amounts.     

咖啡主要烘焙风味物质的形成及变化规律

咖啡以其独特的风味和功能特性受到人们的喜爱。烘焙温度及烘焙时间决定了咖啡的烘焙程度,并对咖啡风味物质的产生及变化产生重要影响。咖啡主要烘焙风味物质是与咖啡风味直接相关且代表性强的香气成分,本文通过综合分析烘焙程度与咖啡主要风味物质的形成和变化规律的关系,为系统了解和掌握精品咖啡烘焙工艺提供科学参考。     

Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef

Reaction systems (pH 5.6) containing watersoluble substances of beef meat in various combinations were heated for 7 min at 180° C. Lack of alanine in a mixture consisting of free amino acids, monosaccharides, lactic acid, carnosine and creatine strongly inhibited the formation of 2-ethyl-3,6-dimethylpyrazine (I), 2-ethyl-3,5-dimethylpyrazine (II), 2-ethyl-5,6-dimethylpyrazine (III) and 2,3-diethyl-5-methylpyrazine (IV). Carnosine as well as lactic acid stimulated the formation of the four pyrazines in the reaction system fructose/alanine, but the most effective model was obtained when, in the latter binary mixture, fructose was replaced by 2-oxopropanal. In all reactions pyrazine I was the major product but, on the basis of its much lower odour threshold, pyrazine II was the most important odorant of the three ethyldimethyl-pyrazines.

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Vorläufer der Ethyldimethylpyrazinisomere und des 2,3-Diethyl-5-methylpyrazins, die in gebratenem Rindfleisch entstehen

Zusammenfassung Reaktionssysteme (pH 5,6), die in verschiedenen Kombinationen wasserlösliche Substanzen von Rindfleisch enthielten, wurden 7 min auf 180 °C erhitzt. Fehlte Alanin in einer Mischung, bestehend aus den freien Aminosäuren, Monosacchariden, Milchsäure, Carnosin und Kreatin, so war die Bildung von 2-Ethyl-3,6-dimethylpyrazin (I), 2-Ethyl-3,5-dimethylpyrazin (II), 2-Ethyl-5,6-dimethylpyrazin (III) und 2,3-Diethyl-5-methylpyrazin (IV) stark gehemmt. Ein Zusatz von Carnosin oder Milchsäure steigerte die Bildung der vier Pyrazine bei der Reaktion von Fruktose und Alanin. Das aktivste Modell wurde erhalten, wenn die Fruktose in der zuletzt genannten binären Mischung durch 2-Oxopropanal ersetzt wurde. Pyrazin I war bei allen Reaktionen das Hauptprodukt, doch auf der Basis seiner viel niedrigeren Geruchsschwelle war das Pyrazin II der wichtigste Geruchsstoff unter den drei Ethyldimethylpyrazinen.

     

Characteristic odour compounds in shochu derived from rice koji

Shochu, a traditional Japanese distilled liquor, makes use of rice koji, which is koji mould grown on rice grain. Rice koji is an essential ingredient of Japanese liquors such as shochu, and it plays a role as a source of the enzyme to degrade starch. However, there has been no research on the effect of rice koji on the flavour of shochu. Therefore, in this study, the volatile compounds in shochu derived from rice koji were investigated. Two shochu samples were prepared to assess the contribution of rice koji to the flavour. One shochu sample was prepared from rice koji, yeast and water (rice koji‐shochu). The other shochu sample was obtained from steamed rice and various enzymes instead of rice koji (enzyme‐shochu), along with yeast and water. The volatile compounds were analysed by gas chromatography–mass spectrometry (GC‐MS) and GC‐MS/olfactometry with aroma extract dilution analysis. The results showed that enzyme‐shochu had a higher flavour dilution value of dimethyl trisulphide and hexanal, whereas rice koji‐shochu had a higher flavour dilution value of some ester compounds that imparted aromatic odours such as fruity. Some unknown peaks representing compounds that impart characteristic odours such as soda, potato, lavender, and tea‐like were specifically detected in rice koji‐shochu. The concentrations and calculated odour active values of 14 compounds were measured. These results showed that isovaleraldehyde, ethyl caprylate, ethyl caproate and ethyl 2‐methylbutyrate played an important role in imparting the specific odour of rice koji‐shochu. Copyright © 2016 The Institute of Brewing & Distilling     

Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers

By application of the aroma extract dilution analysis (AEDA) on the volatile fraction isolated by solvent extraction and solvent-assisted flavour evaporation from roasted duck liver, thirty odour-active areas could be detected in the flavour dilution factor (FD) range of 16–2,048. The highest FD factors were found for 2-acetyl-1-pyrroline (roasty, popcorn-like), 2-acetyltetrahydropyridine (roasty), and 2-acetyl-2-thiazoline (roasty), followed by 2-furfurylthiol (roasty, coffee-like) and 3-methylthio(propanal) (cooked potato) with slightly lower FD factors of 1,024. Application of the AEDA on the volatiles isolated from roasted pork and beef livers revealed basically the same set of odorants in about the same range of FD factors in both livers. A main difference, however, was the comparatively low FD factor of 2-acetyltetrahydropyridine in beef and pork livers indicating that this roasty smelling odorant might be responsible for the difference detectable in the overall aroma of duck liver. In total, 15 odorants were identified for the first time in liver.     

咖啡主要烘焙风味物质的形成及变化规律

咖啡以其独特的风味和功能特性受到人们的喜爱。烘焙温度及烘焙时间决定了咖啡的烘焙程度,并对咖啡风味物质的产生及变化产生重要影响。咖啡主要烘焙风味物质是与咖啡风味直接相关且代表性强的香气成分,本文通过综合分析烘焙程度与咖啡主要风味物质的形成和变化规律的关系,为系统了解和掌握精品咖啡烘焙工艺提供科学参考。      

牛肉香气成分的分析及其香精的开发

本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发.常用的分析方法有气相色谱-质谱联用技术(GC-MS)和气相色谱-嗅觉检测技术(GC-O).采用甲硫醇、呋喃硫醇、吡嗪、反-2,4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料,可以调配出香气逼真的炖牛肉香精.     

Variability of odour thresholds for some compounds in alcoholic beverages

In a study of the distribution of sources of variation in the interpretation of odour-threshold judgements, 16 aroma compounds in alcoholic beverages were examined by variance analysis and factor analysis at concentration levels corresponding to positive responses amounting to 50% and 75%. For the determination of threshold values, the concentration level corresponding to 50% positive responses was observed to be the better of these two alternatives from the aspect of statistical points and psychophysical responses. The detection threshold values in 9.45 % (by wt.) alcohol-water solution are mainly dependent upon the differences between the substances themselves, and the variation between subjects remains insignificant. Nevertheless, the odour-stimulating process caused by a compound can vary, despite the responses for all the groups of compounds being considered the same in regard to these threshold values.     

Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle

The main goal of the present work was to determine the overall antioxidant status in fresh meat from animals fed different diets and to differentiate them through their odour profiles. Attributes were evaluated in beef from pasture or grain-fed animals with (PE and GE) or without supplementation (P and G) with vitamin E (500UI/head/day). Fresh meat produced on pasture (P and PE) had higher total ferric reducing antioxidant power (FRAP) levels than meat from grain fed-animals (G and GE) (P<0.05). However, no differences were found on their ability to reduce ABTS(+) (2,2'-azino-bis-(3-ethylbenz-thiazoline-6-sulfonic acid)), indicating that total antioxidant activity was preferentially due to the reduction potential than to the quenching capacity of tissue homogenates. Two-fold glutathione (GSH and GSSG are the reduced and oxidised forms, respectively) levels were found in the P+PE group respect to G+GE meat (P<0.001). In addition, meat from pasture-fed animals presented a higher glutathione redox potential compared to grain-fed animals (-156.1±6.1 and -158.1±6.5 vs. -148.1±13 and -149.8±14.6 for P, PE G and GE, respectively), showing that the antioxidant status in fresh meat was affected by diet. Enzymatic activity of catalase and glutathione peroxidase were equivalent for all dietary groups. Only superoxide dismutase activity was slightly higher (P<0.05) in the P+PE group than in G+GE samples. Odour profile analysis was performed in relationship to antioxidant parameters. Significant linear correlation coefficients (P<0.05) were found for a set of sensors and the FRAP values. E-nose methodology successfully discriminated the odour characteristics of samples corresponding to pasture- or grain-based diet. Hence, it was possible to describe an analytical relationship between the odour profile and the antioxidant power of fresh meat.     

牛肉香气成分的分析及其香精的开发

本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发.常用的分析方法有气相色谱-质谱联用技术(GC-MS)和气相色谱-嗅觉检测技术(GC-0).采用甲硫醇、呋喃硫醇、吡嗪、反-2,4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料,可以调配出香气逼真的炖牛肉香精.     

Structural and electronic origin of meat odour of organic hetero-atomic compounds

By means of the electron-topologic approach suggested earlier, the structural and electronic features favouring meat odour occurrence are evaluated using 77 organic compounds with known odorant properties as a basis for primary logico-structural analysis. A general fragment of the type XH2 (where X = S, O, N is a hetero-atom) with a certain electronic structure and conformational property is shown to be responsible for the meat odour. The results obtained allow for a prognosis of odorant compounds and their purposeful synthesis.     

Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak

In this study, heterocyclic anime (HCA) contents were monitored in commonly consumed pan-fried beefsteak based on the highest level of human exposure. Effect of addition of extra virgin olive oil (EVOO) on HCAs formation in fried beef steaks was evaluated. After EVOO was spread on the meat surface, the raw beef was cooked at 200°C for 5 min on each side. The HCAs were extracted from the meat samples and purified using a solid-phase extraction method and then analyzed by liquid chromatography-mass spectrometry (LC-MS). Among the 15 HCAs, 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2), 9H-pyrido [3,4-b]indole (Norharman), 1-methyl-9H-pyrido [3, 4-b]indole (Harman), 2-amino-9H-pyrido [2,3-b]indole (AαC), 2-amino-3-methyl-9H-pyrido [2,3-b]indole (MeAαC), 2-amino-3,8-dimethylimidazo [4,5-f]-quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b]-pyridine (PhIP) were detected in all of the cooked beefsteaks. HCAs formation was significantly reduced (p<0.05) when the EVOO was added to the beef prior to cooking. The addition of 2 and 4 g of EVOO considerably inhibited HCAs formation in the fried beefsteak. However, adding excess amounts of EVOO promoted some HCAs formation.