摘要
本实验选用5个不同部位的牛肉分别制作牛肝菌牛肉酱,包括牛后腿(BHL)、牛肩(BS)、牛霖(BK)、牛腩(BB)、牛腱子(BT),探讨了不同部位牛肉对香辣牛肉牛肝菌酱品质和挥发性香气成分的影响.结果表明,牛腩制作的牛肝菌牛肉酱感官评分最高,为87.4分;质构结果显示,牛腩制作的牛肉酱品质最好,其硬度、弹性、胶粘性、咀嚼性为14.01N、4.71mm、3.22N、15.30 mJ;不同部位牛肉酱的L*、a*值均具有显著性(P＜0.05)差异;电子鼻能有效区分不同部位牛肉制作的香辣牛肉牛肝菌酱;风味物质方面,检测出的挥发性风味物质为牛后腿84种、牛肩肉36种、牛腱子52种、牛霖102种、牛腩87种,其主要香气成分与电子鼻分析敏感物质类型相符合,其中己醛、D-柠檬烯、α-蒎烯、二烯丙基二硫化物、茴香脑为5种部位共有的香气成分,且ROAV＞1.综上所述,采用不同的牛肉部位制作香辣牛肉牛肝菌酱,以牛腩部位为原料为最佳.研究结果为今后牛肉类酱料烹饪加工工艺和风味特征辨别提供理论依据和数据参考.
Abstract
In this experiment,five different parts of beef were selected to make boletus beef sauce,namely beef hind leg(BHL),beef shoulder(BS),beef knuckle(BK),beef brisket(BB),and beef tendon(BT),and the effects of different beef parts on the quality and volatile aroma components of spicy beef boletus sauce were investigated.The boletus beef sauce made from BB reported the highest sensory score of 87.4.In terms of texture,beef sauce made from BB exhibited the best quality,with hardness,elasticity,gumminess,and chewiness values of 14.01 N,4.71 mm,3.22 N,and 15.30 mJ,respectively.Significant differences(P＜0.05)in color of beef sauce were observed among different beef parts based on the L*and a*values.Electronic nose could effectively distinguish the spicy beef boletus sauce made from different parts of beef.In terms of flavor substances,84 volatile flavor substances were detected in BHL,36 in BS,52 in BT,102 in BK,and 87 in BB.The main aroma components were consistent with the types of sensitive substances identified by the electronic nose.Among them,hexanal,D-limonene,α-pinene,diallyl disulfide,and anethole were the common aroma components in the five parts,with ROAV＞1.In summary,the BB was proven to be the best raw material in making spicy beef boletus sauce.These research findings provide a theoretical basis and data reference for the future cooking process and flavor characteristics of beef sauce.
维普
万方数据