马鹿肉的成熟对风味的影响

研究马鹿背最长肌经过肉的成熟挥发性物质组成及相对含量的变化对风味的影响。采用顶空—固相微萃取技术(HS-SPME)提取挥发性物质,并通过气相色谱-质谱(GC-MS)联用技术进行检测分析。结果表明,经过肉的成熟过程,具有强烈氨臭味和腥臭味的2-丙胺未检测到,1-巳醛含量下降14.59%,所表现出的典型青草味减弱,具有类火腿香气息的2-戊基呋喃含量增加2.49%,对滋气味具有增强作用的丙氨酸仅在成熟肉中检测到。肉的成熟对肉类风味确有改善作用。

Effect on flavor of meat from cervus elaphus before and after meat ripening

The effect on flavor of the change of volatile compounds and the relative contents of longissimus dorsi muscle from elaphus kansuensis after the meat ripening was investigated.The volatile compounds were analyzed by headspace-solid phase micro extraction(HS-SPME) and gas chromatography/mass spectrum(GC/MS).The results revealed that after the meat ripening,2-Propanamine which had strongly ammoniac and fishy flavor was not detected.The relative contents of 1-Hexanal descended by 14.59%,which had the typical f...