在牛肉的不同 post-mortem 过程中,主导微生物群和风味发展的表征和相关性
Hengpeng Wang1,2,3, Jipan Wang1, Yinlan Wang4
1Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China.
Foods (Basel, Switzerland)
|September 9, 2023
概括
牛肉在7天的湿老化过程中通过丰富特定的挥发性化合物来改善肉质和风味. 像Trichosporon和Corynebacterium这样的关键微生物属与这种增强的风味发展有关.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 死后老化通过生物化学途径显著影响牛肉的味道.
- 牛肉在老化过程中微生物群对牛肉风味发展的作用还没有得到充分研究.
研究的目的:
- 描述牛肉质量,味道和牛肉老化过程中的微生物群落.
- 调查主导微生物群和关键的挥发性化合物之间的相关性,以形成风味.
主要方法:
- 湿养和干养牛肉质量参数 (产量,颜色,老化损失) 的比较分析.
- 气色谱-质谱学 (GC-MS) 用于挥发性化合物分析.
- 对芳香活性化合物的气味活性值 (OAV) 评估.
- 下一代测序用于微生物社区分析.
- 部分最小平方回归和相关联网络分析,以链接微生物群和挥发性化合物.
主要成果:
- 湿养牛肉与干养牛肉相比,产品产量和颜色稳定性都优越.
- 鉴定了11种芳香活性挥发性化合物,其中9种在牛肉中丰富,在7天内湿.
- 在老化方法之间观察到微生物群落的显著差异.
- 五种微生物属 (Trichosporon,Prauserella,Rhodotorula,Malassezia,Corynebacterium) 被确定为风味形成的关键驱动因素,与多种挥发性化合物正相关.
结论:
- 在7天的潮湿老化是提高牛肉质量和风味的最佳方法.
- 特定的微生物属在牛肉死后老化过程中,在风味发展的生物化学机制中起着至关重要的作用.
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