川西藏区牦牛酸醡肉在番茄汤锅中的应用及风味特征分析
Application of Sour Yak Meat in Tibetan Region of Western Sichuan in Tomato Soup Pot and Its Flavor Characteristics Analysis
肖猛 1李杨 2彭毅秦 3刘强 4王岚 4陈兴华 4丁捷5
作者信息
- 1. 四川旅游学院烹饪科学四川省高等学校重点实验室,成都 610100;四川旅游学院预制菜产业学院,成都 610100
- 2. 四川旅游学院食品学院,成都 610100;云南农业大学食品科学技术学院,昆明 650201
- 3. 四川旅游学院烹饪科学四川省高等学校重点实验室,成都 610100
- 4. 四川旅游学院食品学院,成都 610100
- 5. 四川旅游学院烹饪科学四川省高等学校重点实验室,成都 610100;四川旅游学院预制菜产业学院,成都 610100;四川旅游学院食品学院,成都 610100
- 折叠
摘要
为探究牦牛酸醉肉在番茄汤锅中的应用及风味特征分析,以感官评分、质构、色差、烹饪损失率和热量分析为评价指标,以牦牛酸醉肉的发酵温度、发酵时间、肉块厚度、煮制时间为考察因素,通过熵权法对综合得分进行评价,得出最佳应用工艺;以新鲜牦牛肉为对照,通过电子舌和GC-IMS分析牦牛酸醡肉在番茄汤锅中的风味特征.结果表明,最佳应用工艺条件为发酵温度25 ℃、发酵时间24 h、肉块厚度2.0 cm、煮制时间5 min,在此条件下制备的牦牛酸醡肉风味浓厚、大小适宜、口感佳.相比于新鲜牦牛肉,牦牛酸醡肉的酸味值、甜味值、咸味值更高,使得滋味更加浓郁,香气成分增加了酮类、醇类、醛类和酯类等21种物质,风味差异较明显,使得牦牛酸醉肉在番茄汤锅中的风味更加丰富,为牦牛酸醉肉在餐饮业中的应用提供了一定的参考.
Abstract
In order to explore the application of sour yak meat in tomato soup pot and its flavor characteristics analysis,the sensory score,texture,color difference,cooking loss rate and calorimetric analysis are used as the evaluation indexes,and the fermentation temperature,fermentation time,meat chunk thickness and cooking time are used as the factors.The comprehensive scores are evaluated using entropy weight method to obtain the optimal application process.Fresh yak meat is used as the control,and the flavor characteristics of sour yak meat in tomato soup pot are analyzed by electronic tongue and GC-IMS.The results show that the optimal application conditions are fermentation temperature of 25 ℃,fermentation time of 24 h,meat chunk thickness of 2.0 cm and cooking time of 5 min.Under these conditions,the prepared sour yak meat has strong flavor,suitable size and good taste.Compared with fresh yak meat,the sour yak meat has higher sourness value,sweetness value and saltiness value,which makes its taste more intense.The aroma components increase with the presence of 21 substances such as ketones,alcohols,aldehydes,esters and so on,and the flavor difference is obvious,which makes the flavor of sour yak meat in tomato soup pot more rich,and provides some references for the application of sour yak meat in the catering industry.
关键词
牦牛酸醉肉/番茄汤锅/加工工艺/风味特征分析Key words
sour yak meat/tomato soup pot/processing technology/flavor characteristics analysis引用本文复制引用
基金项目
四川省科技厅项目(2020YJ0405)
四川旅游学院科研团队项目(21SCTUTD03)
川菜发展研究中心项目(CC20Z02)
成都大学肉类加工重点实验室项目(19-R-26)
出版年
2024
NETL
NSTL
万方数据