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首页> 外文期刊>Journal of Food Science and Technology >Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage
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Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage

机译：在冷藏和控制冻结点储存期间，对牦牛肉的物理化学性质和挥发性味道的系统评价

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摘要

In this study, the physicochemical properties (total volatile basic nitrogen (TVB-N), pH, and peroxide value) and the volatile flavors of yak meat were systematically evaluated during chilled (0 degrees C) and controlled freezing-point (- 2 degrees C) storage. The TVB-N reached 15.21 mg/100 g after 18 days of storage at 0 degrees C, which exceeded the secondary freshness value according to the Chinese national standard. For storage at - 2 degrees C, the TVB-N did not exceed 15 mg/100 g until 24 days. Compared with storage at 0 degrees C, the samples stored at - 2 degrees C had a slower rate of increase in TVB-N, pH, and peroxide values. The changes in volatile compounds in yak meat during storage at - 2 degrees C and 0 degrees C for 24 days were investigated using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). The correlations between the changes in the volatile compound contents and meat quality deterioration revealed significant negative correlations (r(min) = 0.902, p < 0.05) between some aldehyde flavor components (nonanal, heptanal, benzaldehyde, decanal, and myristal) and TVB-N in the samples stored at controlled freezing-point and chilled temperatures. The decreases in nonanal, benzaldehyde, and myristal contents in yak meat followed zero order reaction kinetics. This result indicated, because of the highly selective and sensitive colorimetric detection method, that volatile compounds can effectively predict the decay in quality of yak meat stored at low temperature in advance. Thus, based on physicochemical and volatile flavor analyses, a new method is proposed to investigate the storage and preservation of yak meat.
机译：在该研究中，在冷冻（0℃）和控制凝固点（ - 2度c）储存。在0摄氏度18天的储存18天后，TVB-N达到15.21毫克/ 100克，根据中国国家标准超过二次新鲜度值。对于储存 - 2摄氏度，TVB-N在24天内没有超过15毫克/ 100克。与0摄氏度的储存相比，储存在-2摄氏度的样品的样品具有较慢的TVB-N，pH和过氧化物值速度较慢。使用顶部空间固相微萃取（HS-SPME）研究牦牛肉在贮藏期间牦牛肉中挥发性化合物的变化进行研究，然后进行气相色谱 - 质谱（GC-MS）。挥发性化合物含量和肉质劣化之间的变化之间的相关性显示出一些醛风味组分（非洲，庚醇，苯甲醛，癸醛和MyRistal）和TVB-之间的显着负相关（R（min）= 0.902，P <0.05）在储存在受控凝固点和冷却温度的样品中。牦牛肉中的壬醛，苯甲醛和Myristal含量的降低，均为零级反应动力学。该结果表明，由于高选择性和敏感的比色检测方法，挥发性化合物可以有效地预测牦牛肉在低温下储存在低温下的衰减。因此，基于物理化学和挥发性风味分析，提出了一种新方法来研究牦牛肉的储存和保存。

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  • 作者

    Sun Shuguo; Zhao Juanhong; Luo Zhang; Lin Qinlu; Luo Feijun; Yang Tao;

  • 作者单位

    Cent South Univ Forestry &

    Technol Coll Food Sci &

    Engn Natl Engn Lab Deep Proc Rice Changsha Engn Res Ctr Food Storage &

    Preservat Hu Hunan Key Lab Processed Food Special Med Purpose Changsha 410004 Hunan Peoples R China;

    Cent South Univ Forestry &

    Technol Coll Food Sci &

    Engn Natl Engn Lab Deep Proc Rice Changsha Engn Res Ctr Food Storage &

    Preservat Hu Hunan Key Lab Processed Food Special Med Purpose Changsha 410004 Hunan Peoples R China;

    Tibet Agr &

    Anim Husb Univ Coll Food Sci Lingzhi 860000 Tibet Peoples R China;

    Cent South Univ Forestry &

    Technol Coll Food Sci &

    Engn Natl Engn Lab Deep Proc Rice Changsha Engn Res Ctr Food Storage &

    Preservat Hu Hunan Key Lab Processed Food Special Med Purpose Changsha 410004 Hunan Peoples R China;

    Cent South Univ Forestry &

    Technol Coll Food Sci &

    Engn Natl Engn Lab Deep Proc Rice Changsha Engn Res Ctr Food Storage &

    Preservat Hu Hunan Key Lab Processed Food Special Med Purpose Changsha 410004 Hunan Peoples R China;

    Cent South Univ Forestry &

    Technol Coll Food Sci &

    Engn Natl Engn Lab Deep Proc Rice Changsha Engn Res Ctr Food Storage &

    Preservat Hu Hunan Key Lab Processed Food Special Med Purpose Changsha 410004 Hunan Peoples R China;

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  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

    Yak meat; Deterioration index; Volatile compounds; Headspace solid-phase microextraction;

    机译：牦牛肉;劣化指数;挥发性化合物;顶部空间固相微萃取;

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