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干式熟成牛肉品质指标与发酵过程中微生物演替的相关性研究

Study on the Correlations between Quality Indicators of Dry-Aged Beef and Microbial Succession during Fermentation.

作者信息

Cheng Yuliang, Meng Yiyun, Xu Lin, Yu Hang, Guo Yahui, Xie Yunfei, Yao Weirong, Qian He

机构信息

State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.

出版信息

Foods. 2024 May 16;13(10):1552. doi: 10.3390/foods13101552.

DOI:10.3390/foods13101552
PMID:38790852
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11120345/
Abstract

Dry-aged beef has been long favored by people due to its unique flavor and taste. However, the inner relationship between its overall quality formation and microbial changes during dry aging has not yet received much attention and research. To deeply reveal the forming mechanism of the unique flavor and taste of dry-aged beef, correlations between its three main quality indicators, i.e., texture, free amino acids (FAAs), volatile flavor compounds (VFCs), and microbial succession were analyzed in this study. The results showed that spp. and spp. were key strains that influenced the total quality of dry-aged beef and strongly correlated with chewiness, hardness, and sweet FAAs (Ala), providing beef with unique palatability and taste. Additionally, among VFCs, spp. and spp. showed a strong correlation with octanal and heptanal, and meanwhile, those highly correlated with nonanal, pentanol, and oct-1-en-3-ol were spp., spp., and spp., respectively, providing beef with a unique flavor. spp. was proposed to be the dominant genus for dry-aged beef. This study provides valuable reference for the understanding of the role of microorganisms involved in dry aging.

摘要

干式熟成牛肉因其独特的风味和口感长期受到人们的喜爱。然而，其在干式熟成过程中整体品质形成与微生物变化之间的内在关系尚未得到足够的关注和研究。为深入揭示干式熟成牛肉独特风味和口感的形成机制，本研究分析了其三个主要品质指标，即质地、游离氨基酸（FAA）、挥发性风味化合物（VFC）与微生物演替之间的相关性。结果表明，[具体菌种1]和[具体菌种2]是影响干式熟成牛肉整体品质的关键菌株，与咀嚼性、硬度和甜味FAA（丙氨酸）密切相关，赋予牛肉独特的适口性和风味。此外，在VFC中，[具体菌种3]和[具体菌种4]与辛醛和庚醛呈强相关性，同时，与壬醛、戊醇和1-辛烯-3-醇高度相关的分别是[具体菌种5]、[具体菌种6]和[具体菌种7]，赋予牛肉独特的风味。[具体菌种8]被认为是干式熟成牛肉的优势菌属。本研究为理解参与干式熟成的微生物的作用提供了有价值的参考。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/51f2a6cb413b/foods-13-01552-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/a86a8f0c3bec/foods-13-01552-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/861a306e1e7c/foods-13-01552-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/780c9c6fce7c/foods-13-01552-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/33f378545525/foods-13-01552-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/2110b9bdf0e0/foods-13-01552-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/26e2cd499f82/foods-13-01552-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/ee7b38742c5b/foods-13-01552-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/0e63c6d99d18/foods-13-01552-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/51f2a6cb413b/foods-13-01552-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/a86a8f0c3bec/foods-13-01552-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/861a306e1e7c/foods-13-01552-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/780c9c6fce7c/foods-13-01552-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/33f378545525/foods-13-01552-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/2110b9bdf0e0/foods-13-01552-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/26e2cd499f82/foods-13-01552-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/ee7b38742c5b/foods-13-01552-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/0e63c6d99d18/foods-13-01552-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/737f/11120345/51f2a6cb413b/foods-13-01552-g009.jpg

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