Zhu Xijin, Yang Chao, Song Yu, Qiang Yu, Han Dong, Zhang Chunhui
Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 7301070, PR China.
Food Chem X. 2023 Nov 23;20:101019. doi: 10.1016/j.fochx.2023.101019. eCollection 2023 Dec 30.
The present study aimed to shed light on the effects of altitudes and three cooking methods (boiling, steaming, and roasting) on the physicochemical quality, volatile profile, and sensorial characteristics of yak meat. Composite meat samples were prepared to represent each cooking method and altitude level from the (LTL) muscle of nine yaks. The techniques employed were gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) along with chemometrics analysis to study the changes occurring in yak volatile profile, and TBARS measurement in lipid oxidation during cooking. Among the cooking methods, boiling and steaming exhibited higher protein and fat content while lower volatile compound contents. Additionally, roasted yak meat received the highest sensory scores, along with decreased *-values, while elevated *- and *-values, and tenderness. A total of 138 volatile compounds were detected, and among them, 36 odorants were identified as odor-active compounds in cooked yak meat. It is evidenced that low-altitude yak presented more complex and richer flavor profiles than high-altitude ones. Moreover, yak meat from low- and high-altitude was classified into two groups by an electronic nose (E-nose) owing to distinct flavor characteristics. Overall, roasted yak meat originating from low altitudes tends to be more popular from a sensory perspective.
本研究旨在阐明海拔高度和三种烹饪方法（煮、蒸和烤）对牦牛肉理化品质、挥发性成分和感官特性的影响。制备了复合肉样，以代表来自九头牦牛（LTL）肌肉的每种烹饪方法和海拔水平。采用气相色谱-质谱联用（GC-MS）和电子鼻（E-nose）技术，并结合化学计量学分析来研究牦牛肉挥发性成分的变化，以及烹饪过程中脂质氧化的硫代巴比妥酸反应物（TBARS）测定。在烹饪方法中，煮和蒸的蛋白质和脂肪含量较高，而挥发性化合物含量较低。此外，烤牦牛肉的感官评分最高，同时值降低，而和*值升高，嫩度增加。共检测到138种挥发性化合物，其中36种气味物质被鉴定为熟牦牛肉中的气味活性化合物。有证据表明，低海拔牦牛的风味特征比高海拔牦牛更复杂、更丰富。此外，由于风味特征不同，低海拔和高海拔的牦牛肉被电子鼻（E-nose）分为两组。总体而言，从感官角度来看，低海拔地区的烤牦牛肉往往更受欢迎。
