《泡椒牛百叶加工工艺优化其挥发性风味成分分析》:本文是一篇关于牛百叶论文范文,可作为相关选题参考,和写作参考文献。
摘 要:以新鲜牛百叶为原料,通过单因素试验和Box-Behnken中心组合响应面试验,优化泡椒牛百叶的加工工艺,并采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)对泡椒牛百叶的挥发性风味成分进行分析.结果表明:牛百叶煮制25 s、腌制10 h,泡椒、食盐、白醋和*添加量(以质量分数计)分别为30%、5%、20%和7%时,泡椒牛百叶的感官评价结果最好;在最佳工艺条件下制备的泡椒牛百叶共分析出酯类、醛类、烃类、醇类、酸类、杂环类化合物、酚类等挥发性风味成分共46 种.其中酯类、醇类和醛类对泡椒牛百叶挥发性风味的贡献较大.
关键词:泡椒牛百叶;加工工艺;顶空固相微萃取;气质联用;挥发性风味成分
Abstract: In this study one-factor-at-a-time method and Box-Behnken response surface methodology were employed to optimize the conditions for producing bovine omasum with pickled peppers. The volatile flavor compounds of this product were analyzed by a headspace solid-phase microextraction-gas chromatography-mass spectrometry method (HS-SPME-GC-MS). The product obtained by cooking bovine omasum for 25 s and subsequently marinating it with a mixture of 30% pickled peppers, 5% salt, 20% white vinegar, and 7% crystal sugar had the best sensory evaluation. A total of 46 volatile flavor compounds were found in the product, including esters, aldehydes, hydrocarbons, alcohols, acids, heterocyclic compounds, and phenols. Among these compounds, esters, alcohols and aldehydes made greater contribution to the flavor of bovine omasum with pickled peppers.
Key words: bovine omasum with pickled peppers; production process; headspace solid-phase microextraction (HS-SPME); gas chromatography-mass spectrometry (GC-MS); volatile compounds
DOI:10.15922/j.cnki.rlyj.2016.10.005
中图分类号:TS251.9 文献标志码:A文章编号:1001-8123(2016)10-0023-07
引文格式:
刘奕琳, 李诚, 李俣珠, 等. 泡椒牛百叶加工工艺优化及其挥发性风味成分分析[J]. 肉类研究, 2016, 30(10): 23-29. DOI:10.15922/j.cnki.rlyj.2016.10.005. http://rlyj.cbpt.cnki.net
LIU Yilin, LI Cheng, LI Yuzhu, et al. Optimization of processing conditions for the production of bovine omasum with pickled peppers and analysis of its volatile compounds[J]. Meat Research, 2016, 30(10): 23-29. (in Chinese with English abstract) DOI:10.15922/j.cnki.rlyj.2016.10.005. http://rlyj.cbpt.cnki.net
牛百叶为牛的重瓣胃部分,富含蛋白质、脂肪、碳水化合物、铁、磷、钙和维生素,能调气血、补肾气、健脾胃[1-2].牛百叶的主要食用方式是火锅烫、涮,在国内的消费地区以川渝为主,近年来逐渐向其他省份扩展,消费量逐年上升[3].其在国外也有一定的消费市场,主要应用于重组型肠类肉制品中[4].目前国内外对牛百叶的研究主要集中于医学领域[5-8].目前,对牛百叶等副产品加工工艺的相关报道较少,尤其对泡椒类产品的挥发性风味物质的报道仅见胡玉娇等[9]的泡椒鹅肉和熊越等[10]的泡椒凤爪.
泡椒作为四川泡菜的一个典型代表,其风味独特,具有辣而不燥、辣中微酸的特点[11-13].以其作配料制作出的产品鲜酸可口,是常见的一类休闲食品.泡椒类产品一般酸度较高,这在一定程度上克服了牛百叶因高度易腐性[14]而不利于加工的缺点.本实验以新鲜牛百叶为原材料,泡椒、白醋等为配料,通过单因素和响应面分析试验,对泡椒牛百叶的加工工艺条件进行优化,并采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)分析泡椒牛百叶的挥发性风味成分,以期为牛百叶的进一步深加工和风味成分的研究提供一定依据.
牛百叶论文参考资料:
结论:泡椒牛百叶加工工艺优化其挥发性风味成分分析为关于牛百叶方面的论文题目、论文提纲、毛肚和百叶的区别论文开题报告、文献综述、参考文献的相关大学硕士和本科毕业论文。