Zhou Bingde, Zhao Xin, Laghi Luca, Jiang Xiaole, Tang Junni, Du Xin, Zhu Chenglin, Picone Gianfranco
College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.
Foods. 2024 Sep 14;13(18):2911. doi: 10.3390/foods13182911.
It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objective of this study was to investigate the differences in flavor profiles of yak jerky produced by (LT), (TB) and (BF) through electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that different muscles played an important role on the flavor profile of yak jerky. And E-nose and E-tongue could effectively discriminate between yak jerky produced by LT, TB and BF from aroma and taste points of view, respectively. In particular, the LT group exhibited significantly higher response values for ANS (sweetness) and NMS (umami) compared to the BF and TB groups. A total of 65 and 47 volatile compounds were characterized in yak jerky by GC-MS and GC-IMS, respectively. A principal component analysis (PCA) model and robust principal component analysis (rPCA) model could effectively discriminate between the aroma profiles of the LT, TB and BF groups. Ten molecules could be considered potential markers for yak jerky produced by different muscles, filtered based on the criteria of relative odor activity values (ROAV) > 1, < 0.05, and VIP > 1, namely 1-octen-3-ol, eucalyptol, isovaleraldehyde, 3-carene, D-limonene, -terpinene, hexanal-D, hexanal-M, 3-hydroxy-2-butanone-M and ethyl formate. Sensory evaluation demonstrated that the yak jerky produced by LT exhibited superior quality in comparison to that produced by BF and TB, mainly pertaining to lower levels of tenderness and higher color, taste and aroma levels. This study could help to understand the specific contribution of different muscles to the aroma profile of yak jerky and provide a scientific basis for improving the quality of yak jerky.
众所周知，牦牛的不同肌肉具有独特的特征，如肌纤维和代谢组学特征。我们推测不同的肌肉可能会改变牦牛肉干的风味特征。因此，本研究的目的是通过电子鼻（E-nose）、电子舌（E-tongue）、气相色谱 - 质谱联用仪（GC-MS）和气相色谱 - 离子迁移谱仪（GC-IMS）研究背最长肌（LT）、半腱肌（TB）和股二头肌（BF）制成的牦牛肉干风味特征的差异。结果表明，不同的肌肉对牦牛肉干的风味特征起着重要作用。并且电子鼻和电子舌分别可以从香气和味道的角度有效区分由背最长肌、半腱肌和股二头肌制成的牦牛肉干。特别是，与半腱肌和股二头肌组相比，背最长肌组对甜味（ANS）和鲜味（NMS）表现出显著更高的响应值。通过GC-MS和GC-IMS分别鉴定出牦牛肉干中共有65种和47种挥发性化合物。主成分分析（PCA）模型和稳健主成分分析（rPCA）模型可以有效区分背最长肌、半腱肌和股二头肌组的香气特征。基于相对气味活性值（ROAV）>1、p<0.05和VIP>1的标准筛选出10种分子可被视为不同肌肉制成的牦牛肉干的潜在标志物，即1-辛烯-3-醇、桉叶油素、异戊醛、3-蒈烯、D-柠檬烯、γ-萜品烯、己醛-D、己醛-M、3-羟基-2-丁酮-M和甲酸乙酯。感官评价表明，与半腱肌和股二头肌制成的牦牛肉干相比，背最长肌制成的牦牛肉干品质更优，主要体现在较低的嫩度以及更高的色泽、味道和香气水平。本研究有助于了解不同肌肉对牦牛肉干香气特征的具体贡献，并为提高牦牛肉干品质提供科学依据。
