在雷克斯和希拉子之间对物理化学性质,挥发性化合物概况和代谢变化的sous vide的比较影响
Shuyun Liu1, Hongjun Li1,2,3, Bin Wen4
1College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Food chemistry: X
|December 23, 2025
概括
在Chuanbai Rex子 (CR) 和Hyla子 (HR) 品种之间,视频对子肉质量的影响不同. 在视频后,CR子肉的质量更好,并观察到明显的风味化合物变化.
科学领域:
- 食品科学 食品科学 食品科学
- 动物科学动物科学
- 代谢学 代谢学 代谢学
背景情况:
- 子肉是一种营养丰富的蛋白质来源.
- 肉质 (SV) 是一种影响肉质的流行的方法.
- 品种差异可能会影响肉类的特性.
研究的目的:
- 为了比较 SV 对 Chuanbai Rex 子 (CR) 和 Hyla 子 (HR) 肉质的影响.
- 分析物理化学性质,氧化稳定性,挥发性有机化合物 (VOC) 和代谢物.
- 为了识别由SV引起的品种特异性变化.
主要方法:
- 气相色谱-离子移动性谱仪 (GC-IMS) 用于挥发性有机化合物分析.
- 广泛针对的代谢组学,用于代谢物概况.
- 物理化学分析包括损失,弹性和性.
主要成果:
- 与HR相比,CR肉在SV后的损失较低,弹性/性更高.
- SV 增加了肉中的化物比例,有助于调味.
- CR子肉显示了氨基酸和相关代谢物的更高调节.
结论:
- 楚安拜雷克斯子在视频加工后的肉质方面优于海拉子.
- 代谢途径,如氨酸生物合成和甘氨酸脂代谢受 SV 和繁殖的影响.
- 结果为优化肉加工和产业发展提供了见解.
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