不同烧烤温度对牛肉挥发性概况的影响
Fathi Morsli1,2, Aidan P Moloney2,3, Frank J Monahan2
1Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.
烤牛肉牛排显著改变其挥发性化合物. 较高的内部温度降低甲基,同时增加化物和化物,影响风味特征.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 牛肉牛排的挥发性概况对于其特有的风味至关重要.
- 了解烤如何影响这些挥发性化合物对于应用至关重要.
研究的目的:
- 分析牛肉牛排 (Longissimus lumborum) 中的挥发性有机化合物 (VOC) 在不同程度的熟成度.
- 为了研究内部温度在烧烤过程中对挥发性特征的影响.
主要方法:
- 使用直接浸泡高容量吸附式提取 (DI-HiSorb) 提取VOCs.
- 分析是使用气色谱-质谱法 (GC-MS) 进行的.
- 主要成分分析 (PCA) 用于根据挥发性概况对样本进行集群分析.
主要成果:
- 检测到91种VOC,其中42种受到明显影响.
- PCA揭示了生肉,稀有到中等稀有,熟到非常熟的牛排的不同类型.
- 甲基随着产生的量而减少,而化物和化物则增加.
结论:
- 烤肉时的内部温度显著影响牛肉牛排的挥发性.
- 挥发性有机化合物的变化归因于热脂氧化,斯特雷克降解和梅拉德反应.
- 与GC-MS相结合的DI-HiSorb对于烤肉的全面挥发性分析是有效的.
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