摘要
为研究贵州省关岭牛不同部位牛肉的挥发性风味物质和脂肪酸组成差异,对关岭牛眼肉、里脊、臀肉、牛腩、肋排、上脑6个部位的挥发性风味物质和脂肪酸组成进行对比分析.结果表明,不同部位牛肉中共鉴定出68种主要挥发性化合物,其中萜烯类、烷烃类占比超过75.000%,是影响牛肉风味的重要因素.脂肪酸是挥发性成分的重要前体物质,其含量直接影响牛肉的口感风味,从牛肉中共测出21种脂肪酸,其中饱和脂肪酸(Saturated fatty acid,SFA)10种,单不饱和脂肪酸(Monounsaturated fattyacids,MUFA)4 种、多不饱和脂肪酸(Polyunsaturated fatty acids,PUFA)7 种;脂肪酸在不同部位中含量不同,眼肉、里脊、臀肉、牛腩、肋排、上脑中不饱和脂肪酸占脂肪酸的含量分别是43.017%、39.021%、48.869%、46.730%、40.678%、45.147%.
Abstract
In order to study the differences in volatile flavor compounds and fatty acids composition of beef from different parts of Guanling cattle in Guizhou Province,a comparative analysis was conducted on the volatile flavor compounds and fatty acids composi-tion in six parts of Guanling cattle eye meat,tenderloin,hip meat,beef brisket,rib,and upper brain.The results showed that a total of 68 main volatile compounds were identified in beef from different parts,with terpenes,and alkanes accounting for over 75.000%,which were important factors affecting beef flavor.Fatty acids were important precursors of volatile components,and their content di-rectly affected the taste and flavor of beef.A total of 21 types of fatty acids were detected in beef,including 10 saturated fatty acids (SFA),4 monounsaturated fatty acids(MUFA),and 7 polyunsaturated fatty acids(PUFA);the content of fatty acids varied in differ-ent parts of the body,with unsaturated fatty acids accounting for 43.017％,39.021％,48.869％,46.730％,40.678％,and 45.147％of fatty acids in eye meat,tenderloin,buttocks,beef brisket,rib ribs,and upper brain,respectively.
基金项目
贵州省科技计划(黔科合支撑[2021]一般132)
贵州省科技重大专项(黔科合重大专项[2020]3009-4)
贵州省农业农村厅项目(GZCYTX2022-0302)
NETL
NSTL
万方数据