Duan Yufeng, Liu Ziqi, Deng Dan, Zhang Li, Yu Qunli, Ma Guoyuan, Ma Xiaotong, Guo Zhaobin, Chen Cheng, He Long
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Foods. 2023 Oct 23;12(20):3877. doi: 10.3390/foods12203877.
In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver ( < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC-IMS implies that (E)-2-octenal-M, (E)-3-penten-2-one-M, ethyl acetate-M, ethyl acetate-D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)-2-octenal-M, (E)-3-penten-2-one-M, and methanethiol can cause beef liver odor, while nonanal-M, octanal-M, benzene acetaldehyde, n-hexanol-D, butyl propanoate-M, heptanal-D, heptanal-M, and 3-methylthiopropanal-M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced ( < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver ( < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting-out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak.
在本研究中，基于腥味值评估和感官评价，本研究确定将牛肝浸泡在1%的盐溶液中60分钟对其除臭有显著影响（<0.05）。结果表明，盐分渗入促进了腥味物质的释放，改善了牛肝的食用和加工性能。通过气相色谱-离子迁移谱（GC-IMS）对生牛肝和烤牛肝中的风味化合物进行鉴定表明，（E）-2-辛烯醛-M、（E）-3-戊烯-2-酮-M、乙酸乙酯-M、乙酸乙酯-D和甲硫醇与改善牛肝风味密切相关；其中，（E）-2-辛烯醛-M、（E）-3-戊烯-2-酮-M和甲硫醇会导致牛肝产生异味，而壬醛-M、辛醛-M、苯乙醛、正己醇-D、丙酸丁酯-M、庚醛-D、庚醛-M和3-甲基硫代丙醛-M对牛肝牛排的风味形成有显著影响。还原糖的测定表明，盐浸对牛肝中的还原糖含量没有显著影响，而牛肝牛排中的还原糖含量显著降低（<0.05），证明还原糖在烘焙条件下促进了牛肝牛排风味的形成。脂肪酸测定表明，盐浸显著降低了牛肝中多不饱和脂肪酸的含量（<0.05），促进了牛肝牛排中脂肪降解和挥发性风味物质的产生过程。盐在除臭和风味改善过程中的盐析和渗透作用显著。通过控制重要的生化和酶促反应，增加了食品基质中风味物质的释放，实现了良好的除臭效果，为进一步研究牛肝除臭和牛肝牛排风味奠定了基础。
