Wang Yujiao, Bu Xinrong, Yang Dawei, Deng Dan, Lei Zhaomin, Guo Zhaobin, Ma Xiaotong, Zhang Li, Yu Qunli
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China.
Foods. 2023 Jan 18;12(3):446. doi: 10.3390/foods12030446.
This study used gas chromatography-ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids, nucleotides, and amino acids) in Pingliang red beef. The flavor substances' topographic fingerprints were established, and 45 compounds were traced to 71 distinct signal peaks. Pingliang red beef's fruity flavor was enhanced thanks to the increased concentration of hexanal, styrene, and 2-butanone that resulted from instant boiling. The levels of 3-methylbutanal, which contributes to the characteristic caramel-chocolate-cheese aroma, peaked at 90 min of boiling and 40 min of roasting. The FFA content was reduced by 28.34% and 27.42%, respectively, after the beef was roasted for 40 min and instantly boiled for 10 s ( > 0.05). The most distinctive feature after 30 min of boiling was the umami, as the highest levels of glutamate (Glu) ( < 0.05) and the highest equivalent umami concentration (EUC) values were obtained through this cooking method. Additionally, adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) decreased with increasing doneness compared to higher doneness, indicating that lower doneness was favorable in enhancing the umami of the beef. In summary, different cooking methods and doneness levels can affect the flavor and taste of Pingliang red beef, but it is not suitable for high-doneness cooking.
本研究采用气相色谱 - 离子迁移谱（GC - IMS）和高效液相色谱（HPLC）方法，研究烹饪方法和熟度对平凉红牛中挥发性香气化合物和非挥发性物质（脂肪酸、核苷酸和氨基酸）的影响。建立了风味物质的指纹图谱，45种化合物对应71个不同的信号峰。由于快速煮沸导致己醛、苯乙烯和2 - 丁酮浓度增加，平凉红牛的果香味增强。有助于形成焦糖 - 巧克力 - 奶酪特征香气的3 - 甲基丁醛含量在煮沸90分钟和烤制40分钟时达到峰值。牛肉烤制40分钟和快速煮沸10秒后，游离脂肪酸（FFA）含量分别降低了28.34%和27.42%（>0.05）。煮沸30分钟后最显著的特征是鲜味，因为通过这种烹饪方法获得了最高水平的谷氨酸（Glu）（<0.05）和最高的等效鲜味浓度（EUC）值。此外，与较高熟度相比，随着熟度增加，5'- 单磷酸腺苷（AMP）和5'- 肌苷酸（IMP）含量降低，表明较低熟度有利于增强牛肉的鲜味。总之，不同的烹饪方法和熟度水平会影响平凉红牛的风味和口感，但不适合高熟度烹饪。
