Luo Yulong, Zhao Lihua, Xu Junqiang, Su Lin, Jin Zhimin, Su Rina, Jin Ye
College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot China.
The Inner Mongolia Food and Drug Administration Food Inspection Test Center Huhhot China.
Food Sci Nutr. 2020 Apr 8;8(5):2316-2326. doi: 10.1002/fsn3.1515. eCollection 2020 May.
In this study, jerky samples were prepared from seasoned beef with and without the addition of starter culture. They were then dried or fried and analyzed to identify the quality parameters and volatile flavor compounds. Samples (starter and control) were divided into drying (inoculated-drying, I-D; noninoculated-drying, N-D) and frying (inoculated-frying, I-F; noninoculated-frying, N-F) groups. Water activity ( ), lightness (), and redness () values were significantly affected ( < .001) by the postcooking procedures (drying or frying). Hardness, chewiness, and resilience were significantly lower in the dried groups than in the fried groups ( < .05). The formation of volatile compounds was affected by cooking treatment, with the highest levels observed in the I-F group. After frying, the most abundant flavor compounds in the I-D and N-D groups were terpenes and sulfur-containing compounds, followed by aromatic hydrocarbons, ketones, and alcohols. The most common compounds among all groups were acetoin, D-limonene, anethole, styrene, and tetramethylpyrazine. Overall, the jerky in the I-F group had the best color and tenderness scores among all groups.
在本研究中，用添加和不添加发酵剂的调味牛肉制备肉干样品。然后将它们进行干燥或油炸，并进行分析以确定质量参数和挥发性风味化合物。样品（添加发酵剂组和对照组）分为干燥组（接种干燥，I-D；未接种干燥，N-D）和油炸组（接种油炸，I-F；未接种油炸，N-F）。水分活度（）、亮度（）和红度（）值受烹饪后程序（干燥或油炸）的显著影响（<0.001）。干燥组的硬度、咀嚼性和弹性显著低于油炸组（<0.05）。挥发性化合物的形成受烹饪处理的影响，在I-F组中观察到的含量最高。油炸后，I-D组和N-D组中最丰富的风味化合物是萜类化合物和含硫化合物，其次是芳烃、酮类和醇类。所有组中最常见的化合物是乙偶姻、D-柠檬烯、茴香脑、苯乙烯和四甲基吡嗪。总体而言，I-F组的肉干在所有组中具有最佳的色泽和嫩度评分。
