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减少预煮牛肉的味道损失:冷过程的关键作用

Haijie Wang¹, Zeyu Zhang², Nigel Patrick Brunton³

¹Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; University College Dublin, School of Agriculture and Food Science, Dublin 4, Ireland.

|April 30, 2025

概括

快速冷 (QF) 和液冷 (LNF) 通过减少关键芳香化合物的变化,最大限度地减少牛肉的风味损失. 优化结速率对于保持准备好的菜的风味质量至关重要.

科学领域:

食品科学与技术食品科学与技术
感官分析感官分析
肉类科学肉科学

背景情况:

味道丧失是加工食品的一个重大挑战.
冷方法对准备好的菜中的口味保留的影响仍然未得到充分研究.

研究的目的:

研究不同冷方法对预先煮熟牛肉的风味质量的影响.
确定最佳的冷策略,以保持加工牛肉产品的风味.

主要方法:

建立简化的牛肉加工模型.
慢速冷 (SF),快速冷 (QF) 和液冷 (LNF) 的比较.
对关键的差异性风味化合物的分析 (例如,1-octen-3-ol,2-pentylfuran,非门).

主要成果:

结速度显著影响牛肉的味道损失.
高结率 (QF和LNF) 有效地减少了关键芳香化合物的变化.
快速冷 (QF) 似乎可以平衡冰晶形成和蛋白质损伤,以保持最佳的风味.

结论:

优化冷过程对于保存准备好的牛肉菜的风味至关重要.
高速冷方法提供了一种有希望的方法,可以在加工过程中减轻风味降解.

关键词:

味道的损失味道的损失结结结是一种预先煮熟的牛肉准备好的菜准备好的菜

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