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冷藏过程中冷却速率对生鲜羊肉中挥发性和非挥发性化合物演变的影响

Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration.

作者信息

Xiang Can, Li Shaobo, Liu Huan, Liang Ce, Fang Fei, Zhang Dequan, Wang Zhenyu

机构信息

Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

出版信息

Foods. 2021 Nov 12;10(11):2792. doi: 10.3390/foods10112792.

DOI:10.3390/foods10112792
PMID:34829073
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8620043/
Abstract

The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5'-GMP, 5'-IMP, and 5'-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5'-GMP, 5'-IMP and 5'-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h ( < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.

摘要

本研究的目的是调查冷冻速率（1.44、22.2和32.4℃/小时）对冷藏（1、24、72和120小时）期间生羊肉中挥发性和非挥发性化合物演变的影响。通过正交投影到潜在结构判别分析、气味活性值（OAV>1）计算和味觉活性值（TAV>1）分析，1-辛烯-3-醇、（E，E）-2,4-癸二烯醛、壬醛、己醛、3,5-壬二烯-2-酮、2,3-辛二酮、己酸、1-壬烯-4-醇、天冬氨酸（Asp）、谷氨酸（Glu）、5'-鸟苷酸、5'-肌苷酸和5'-腺苷酸被视为不同冷冻速率下生肉的差异风味或味觉化合物。在屠宰后24小时采用快速冷冻速率时，1-辛烯-3-醇的贡献降低，但（E，E）-2,4-癸二烯醛增加。此外，在宰后24小时，生肉中天冬氨酸、谷氨酸、5'-鸟苷酸、5'-肌苷酸和5'-腺苷酸的等效鲜味浓度在冷冻速率为1.44℃/小时时显著低于32.4℃/小时（P<0.05）。总之，在快速冷冻速率下，24小时龄的肉中积累了更多的脂肪气味和鲜味化合物。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/bc23793e0d08/foods-10-02792-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/a0542a0cf7e3/foods-10-02792-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/0b852cd712b5/foods-10-02792-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/2291245c0f0e/foods-10-02792-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/dd316c364aa4/foods-10-02792-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/b4a200fc4b23/foods-10-02792-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/bc23793e0d08/foods-10-02792-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/a0542a0cf7e3/foods-10-02792-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/0b852cd712b5/foods-10-02792-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/2291245c0f0e/foods-10-02792-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/dd316c364aa4/foods-10-02792-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/b4a200fc4b23/foods-10-02792-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/68b4/8620043/bc23793e0d08/foods-10-02792-g006.jpg

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