摘要
为探究牛肉腐败进程中挥发性风味物质的变化规律,本研究以不同保藏时间的牛肉为研究对象,通过气相色谱-离子迁移谱(GC-IMS)技术和电子鼻分析其挥发性风味物质。结果表明,通过GC-IMS共检出55种挥发性风味物质,主要包括12种酮类物质、10种醇类物质、9种酯类物质、8种醛类物质和4种烃类物质。GC-IMS和电子鼻分析表明,牛肉腐败过程中挥发性风味物质含量呈显著上升趋势,其中醇类、醛类、酯类、酸类、呋喃、吡咯、噻唑、胺类、吡嗪和醚类物质持续增加;酮类、烃类和含硫化合物逐渐增加,在第7 d时达到峰值,而后逐渐下降。PCA和PLS-DA分析表明,牛肉腐败过程中挥发性风味物质发生了显著性变化。通过VIP值共筛选出16个差异性风味物质,随着保藏时间的延长,正己醛-D、正己醛-M、丁醛-M、丁醛-D、四氢吡咯-M、异戊醇-D、异戊醇-M、正丙醇-D、2,3-丁二酮等刺激性、不愉快风味物质的含量逐渐增加,可作为区分牛肉腐败进程的潜在生物标志物。本研究为牛肉腐败进程的监测提供一定的理论依据。
In order to investigate the changes of volatile flavor substances in the process of beeves spoilage,beeves with different storage time were employed.The volatile flavor substances of beeves in spoilage process were analyzed by using gas chromatography ion transfer spectroscopy(GC-IMS)and electronic nose.The results showed that a total of 55 volatile flavor substances were detected through GC-IMS,mainly including 12 ketones,10 alcohols,9 esters,8 aldehydes and 4 hydrocarbons.GC-IMS and electronic nose analysis indicated that the types and contents of volatile flavor substances significantly increased during the spoilage process.The alcohols,aldehydes,esters,acids,furans,pyrroles,thiophenes,amines,pyridines and ethers continuously increased during the spoilage process.However,ketones,hydrocarbons,and sulfur compounds gradually increased and reached peak at the seventh day,and then gradually decreased.PCA and PLS-DA analysis suggested that there were significant differences in volatile flavor substances of beeves in spoilage process.Sixteen different volatile flavor substances were identified by variable importance for the projection(VIP)value,with the extension of storage,the contents of irritating and unpleasant flavor substances such as n-hexanal-D,n-hexanal-M,butyraldehyde-M,butyraldehyde-D,tetrahydropyrrole-M,isoamyl-D,isoamyl-M,n-propanol-D,2,3-butanedione gradually increased,which could be used as potential biomarkers to distinguish beeves with different degrees of spoilage.This work provides a theoretical basis for monitoring beef spoilage process.
作者
赵志平
张盛源
陈泓帆
凌紫青
贾效函
刘达玉
ZHAO Zhiping;ZHANG Shengyuan;CHEN Hongfan;LING Ziqing;JIA Xiaohan;LIU Dayu(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China)
出处
《食品工业科技》
CAS
北大核心
2024年第11期235-244,共10页
Science and Technology of Food Industry
基金
四川省重点研发计划项目(2023YFN0014)。
关键词
牛肉
腐败
挥发性风味物质
气相色谱-离子迁移谱
beef
spoilage
volatile flavor substances
gas chromatography-ion transfer spectroscopy
