Optimization of new yak meat floss process、characterization and analysis of its flavor components
To meet the market demand for highland yak meat products.A new type of yak crispy meat floss with salted egg yolk and seaweed was developed.The optimal process of yak crispy meat floss was optimized by one-way and orthogonal tests to obtain the sensory evaluation,the fluffiness,fluffiness,net fluffiness and fluffiness of yak crispy meat floss were determined,and the physicochemical indexes such as color,texture and nutrients were measured,and the flavor substances were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The results showed that the optimal process was 130 min cooking time,100 ℃ fluffing temperature,13 min fluffing time,5％addition of salted egg yolk,and 10％addition of seaweed;the meat floss produced under this process had low moisture content,and the fluffiness,fluffiness,net fluffiness,and fluffiness were higher than those of the experimental group.Color and texture analysis showed that the L*value of meat floss was 46.5,a*value was 7.72,b*value was 24.41;the hardness was 108.689 g,elasticity was 0.165,cohesion was 0.096,and chewiness was 1.702,of which the protein and fat contents were 29.05％and 20.77％,respectively,which retained the original nutritional value of yak meat.A total of 87 flavor substances were detected by GC-MS,including 20 hydrocarbons,13 ketones,19 acids,8 aldehydes,9 alcohols,7 esters,4 ethers and 7 others.It can provide certain technical support and theoretical basis for the processing and production of new yak meat pine.
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