基于多时变算法的半干型牛肉干生产风味变化分析

通过对影响生牛肉干风味的挥发性化合物分析可知,脂肪类水解与氧化、蛋白质降解、羰基化合物和氨基化合物发生自然的羰氨反应以及硫胺素降解过程中产生的中间产物和挥发性风味物质均会对牛肉干风味产生影响。为对几种常见的水解、氧化、降解等变化过程进行分析,分别利用蒸馏萃取、固相萃取、溶剂辅助蒸馏等方法提取出牛肉干中存在的挥发性风味物质,并进行定性定量检测,同时利用多时变算法进行半干型牛肉干生产风味变化过程分析。结果表明,利用检测法得到的物质含量与多时变算法得出的风味物质变化量基本吻合。由此可以证明,利用多时变算法可有效地对牛肉干风味变化进行分析,为牛肉干生产贮存提供了理论依据。

Analysis of Flavor Change in Semi-dried Beef Jerky Production Based on Multi-time-varying Algorithm

Through the analysis of volatile flavor compounds in raw beef jerky,the natural carbonylation reaction of lipid hydrolysis and oxidation,protein degradation,carbonyl compounds and amino compounds,intermediate products produced by thiamine degradation and volatile flavor substances will affect the flavor of beef jerky.In order to analyze several common processes such as hydrolysis,oxidation and degradation,the volatile flavor compounds are extracted by distillation extraction,solid-phase extraction and solvent-assisted distillation methods,and then detected qualitatively and quantitatively.Meanwhile,flavor changes in semi-dried beef jerky production are analyzed by multi-time-varying algorithm.The results show that the content of substances obtained by the detection method is basically consistent with the variation quantity of flavor substances obtained by multi-time varying algorithm.It is proved that the multi-time-varying algorithm can effectively analyze the flavor change of beef jerky and provide theoretical basis for production and storage of beef jerky.