Chen Xiangning, Sun Shujuan, Mi Mengmeng, Ding Lu, Zhao Yan, Zhu Mingxia, Wang Yun, Khan Muhammad Zahoor, Wang Changfa, Li Mengmeng, Man Limin
School of Materials Science and Engineering, School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Liaocheng Academy of Agricultural Sciences, Liaocheng 252000, China.
Food Chem X. 2025 Jun 21;29:102682. doi: 10.1016/j.fochx.2025.102682. eCollection 2025 Jul.
Beef hotpot is favored by consumers for its unique flavor and texture, though the scientific basis for optimal quality parameters remains unclear. In this study, the physicochemical characteristics and volatile organic compounds (VOCs) of beef slices during boiling were comprehensively analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). The better retention rate, tenderness, color and pH value, sensory evaluation of beef were obtained in boiling for 10-15 s. Our findings documented 37 VOCs containing 13 ketones, 10 aldehydes, 10 alcohols, 2 acids, and 2 unidentified compounds. Thirteen VOCs were identified as characteristic flavors of beef, including 1-octen-3-one, 3-hexanone, and 2,3-butanedione. The 24 differential VOCs were identified in beef boiled for 0-25 s, serving as potential quality markers, including hexanal M, hexanal D, and pentan-1-ol M. In conclusion, beef hotpot boiling for 10-15 s yields optimal texture and flavor characteristics, providing new insights for quality control in beef hotpot preparation.
牛肉火锅因其独特的风味和口感而受到消费者的喜爱，尽管最佳品质参数的科学依据尚不清楚。在本研究中，使用气相色谱-离子迁移谱（GC-IMS）对煮制过程中牛肉片的理化特性和挥发性有机化合物（VOCs）进行了综合分析。在煮制10-15秒时，牛肉的保留率、嫩度、色泽和pH值较好，感官评价也较好。我们的研究结果记录了37种VOCs，其中包括13种酮类、10种醛类、10种醇类、2种酸类和2种未鉴定化合物。13种VOCs被鉴定为牛肉的特征风味，包括1-辛烯-3-酮、3-己酮和2,3-丁二酮。在煮制0-25秒的牛肉中鉴定出24种差异VOCs，可作为潜在的品质标志物，包括己醛M、己醛D和戊醇M。总之，煮制10-15秒的牛肉火锅具有最佳的质地和风味特征，为牛肉火锅制备过程中的质量控制提供了新的见解。
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