Application of Sour Yak Meat in Tibetan Region of Western Sichuan in Tomato Soup Pot and Its Flavor Characteristics Analysis
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.
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