不同加工方式对牛肉干产品风味物质的影响

Effects of different processing methods on flavor substances of beef jerky products

中文关键词:  差异代谢物  气相色谱-飞行时间质谱法  代谢组学  风干  烘烤  真空烘烤

英文关键词:differential metabolites  gas chromatography-time-of-flight mass spectrometry  metabolomics  air-dry  baking  vacuum baking  beef jerky

中文摘要:

      目的 研究不同加工处理方式牛肉干产品挥发性风味物质的特征。方法 将牛肉用不同方式(腌制、加菌腌制、风干等15种)进行加工, 对其进行顶空固相微萃取结合全二维气相色谱-飞行时间质谱分析。结果 检测15种样品中的差异代谢物质, 其中添加木糖葡萄球菌、植物乳杆菌和戊糖片球菌腌制的过程中, 显著性差异代谢物质包含糖、酸、酯类等共12种; 以风干方式加工的腌制牛肉和加菌腌制牛肉, 在风干后产生麦芽糖、癸酸和乳清酸等8种极显著差异代谢物; 以正常烘烤方式加工的腌制牛肉比真空烘烤加工的腌制牛肉多检出包含萘、3-羟基-DL-正缬氨酸、左旋薄荷酮、正癸酸、D-松二糖、肉豆蔻酸在内的11种差异代谢物, 并且真空烘烤参与的代谢通路有柠檬酸循环、丙氨酸、天冬氨酸和谷氨酸代谢等, 烘烤参与的代谢通路为氨基糖和核苷酸糖代谢。结论 本研究分析了不同加工处理方式的牛肉干产品挥发性风味物质的变化规律, 为提升风干牛肉的品质和口感提供了方法指导。

英文摘要:

      Objective To study the characteristics of volatile flavor substances in beef jerky products processed by different processing methods. Methods Beef was processed by different processing methods (15 kinds of curing, bacterial curing, air-drying, etc.), and analyzed by headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry. Results The differential metabolites in 15 kinds of samples were detected. Among them, during the pickling process of Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus, the significant differential metabolites included 12 kinds of sugars, acids and esters. The cured beef processed by air-drying method and the cured beef with bacteria produced 8 kinds of extremely significant different metabolites such as maltose, decanoic acid and orotic acid after air-drying. More than 11 kinds of differential metabolites including naphthalene, 3-hydroxy-DL-norvaline, L-menthone, n-decanoic acid, D-pinobiose and myristic acid were detected in the cured beef processed by normal baking than in the cured beef processed by vacuum baking. The metabolic pathways involved in vacuum baking were citric acid cycle, alanine, aspartic acid and glutamic acid metabolism, and the metabolic pathways involved in baking were amino sugar and nucleotide sugar metabolism. Conclusion In this study, the changes of volatile flavor substances in beef jerky products with different processing methods are analyzed, which provide methodological guidance for improving the quality and taste of air-drying beef.