本文選題：新疆風(fēng)干牛肉 + 質(zhì)量特征��； 參考：《中國(guó)農(nóng)業(yè)科學(xué)院》2015年博士后論文

【摘要】：新疆風(fēng)干牛肉是我國(guó)新疆地區(qū)極具民族特色的傳統(tǒng)肉食品,具有獨(dú)特的質(zhì)地和風(fēng)味。目前,新疆風(fēng)干牛肉主要以牧民手工制作及小作坊生產(chǎn)為主,產(chǎn)品質(zhì)量很不穩(wěn)定,市場(chǎng)流通量較小,沒(méi)有形成標(biāo)準(zhǔn)化、規(guī)模化生產(chǎn)。本研究分析了市售新疆風(fēng)干牛肉的質(zhì)量特征及特征性揮發(fā)性風(fēng)味物質(zhì),測(cè)定了新疆風(fēng)干牛肉加工過(guò)程中品質(zhì)的變化,研究了脂肪氧化對(duì)揮發(fā)性風(fēng)味成分形成的影響,以期為產(chǎn)品的標(biāo)準(zhǔn)化生產(chǎn)、風(fēng)味品質(zhì)調(diào)控等提供理論依據(jù)。主要研究結(jié)果：(1)對(duì)市售的30個(gè)新疆風(fēng)干牛肉樣品的品質(zhì)分析表明,新疆風(fēng)干牛肉中水分、蛋白質(zhì)、脂肪及食鹽的含量分別為59.50、29.77、3.92、4.36 g/100g,具有低水分含量、高蛋白、低脂肪、鹽度適中的營(yíng)養(yǎng)特征。由于pH和aw較高,其屬于容易腐敗食品。微生物檢測(cè)結(jié)果表明,菌落總數(shù)達(dá)到5.22×105cfu/g,有大腸桿菌、霉菌和酵母菌檢出,產(chǎn)品衛(wèi)生質(zhì)量較差。感官質(zhì)量達(dá)到有點(diǎn)令人喜歡的程度,利用理化指標(biāo)可以對(duì)整體喜好性進(jìn)行較好的預(yù)測(cè),回歸方程為：整體喜好性=6.354+0.091×咀嚼性-0.013x水分含量-0.3×脂肪含量+0.169×b*(R2=0.803,P0.001)。(2)通過(guò)SPME/GC-O-MS方法對(duì)市售的30個(gè)新疆風(fēng)干牛肉樣品進(jìn)行揮發(fā)性成分的分析,總計(jì)鑒定86種化合物,伊犁風(fēng)干牛肉、塔城風(fēng)干牛肉和阿勒泰風(fēng)干牛肉中分別檢測(cè)出73種、34種和26種揮發(fā)性化合物,其中,所有樣品中檢出的共有成分有19種。在伊犁風(fēng)干牛肉中檢測(cè)出51種特有成分,在塔城風(fēng)干牛肉中檢測(cè)出7種特有成分,而阿勒泰風(fēng)干牛肉中檢測(cè)出1種特有成分。確定了新疆風(fēng)干牛肉中的特征性香氣成分有己烷、己醛、庚醛、2-戊基-呋喃、辛醛、壬醛和1-辛烯-3-醇。脂肪氧化、香辛料的添加及氨基酸的Strecker降解是新疆風(fēng)干牛肉揮發(fā)性成分的主要來(lái)源。(3)在新疆風(fēng)干牛肉加工過(guò)程中,脫水作用引起水分含量和aw的下降,水分的損失也引起蛋白質(zhì)和脂肪含量的增加。pH值在整個(gè)加工過(guò)程中沒(méi)有呈現(xiàn)顯著的變化。L*、a*和b*值在加工過(guò)程中均呈現(xiàn)下降的趨勢(shì)。(4)在加工和貯存過(guò)程中,TBARS值呈現(xiàn)了先增加又降低的變化趨勢(shì)(P0.05),相關(guān)性分析結(jié)果表明,其與2-乙基呋喃、2-戊基呋喃、總呋喃、己醛、順-4-庚烯醛、辛醛、2,3-辛二酮、反-2-癸烯醛、2-乙基-1-己醇、丙醛、反2-壬烯醛及總?cè)╊?lèi)呈顯著正相關(guān)關(guān)系(P0.05)。在加工過(guò)程中,PUFA和MUFA含量顯著降低(P0.05),SFA的含量顯著增加(P0.05),表明脂肪氧化反應(yīng)主要由PUFA和MUFA氧化引起。除了酮類(lèi)以外,烴類(lèi)、醛類(lèi)、醇類(lèi)、呋喃類(lèi)和酯類(lèi)的總含量在加工和貯存過(guò)程中都呈現(xiàn)了顯著性的變化(P0.05)。醛類(lèi)是新疆風(fēng)干牛肉成品中含量最高的,而醇類(lèi)是貯存樣品中最豐富的。
[Abstract]:Xinjiang dried beef is a traditional meat food with national characteristics in Xinjiang, which has unique texture and flavor. At present, dried beef in Xinjiang is mainly produced by herdsmen's handwork and small workshop, the product quality is very unstable, the market circulation is small, there is no standardization and large-scale production. In this study, the quality characteristics and characteristic volatile flavor substances of Xinjiang dried beef were analyzed, the changes of quality during the processing of Xinjiang dried beef were determined, and the effect of fat oxidation on the formation of volatile flavor components was studied. In order to provide theoretical basis for the standardized production of products, flavor quality control and so on. The main results of this study were as follows: (1) the quality analysis of 30 Xinjiang dried beef samples on the market showed that the contents of water, protein, fat and table salt in Xinjiang dried beef were 59.50 ~ 29.77,3.9224.36 g / 100 g, respectively, with low water content, high protein and low fat. A nutrient characteristic of moderate salinity. Due to high pH and aw, it is susceptible to spoilage. The results showed that the total number of bacteria was 5.22 脳 10 ~ 5 cfur / g, E. coli, mold and yeast were detected, and the hygienic quality of the product was poor. Sensory quality has reached a slightly pleasing level, and physical and chemical indicators can be used to better predict overall preferences. The regression equation was 6.354 0.091 脳 masticative -0.013x water content -0.3 脳 fat 0.169 脳 BX R2O0.803 (P0.001P0.001). The volatile constituents of 30 Xinjiang dried beef samples were analyzed by SPME / GC-O-MS method. A total of 86 compounds were identified. 73 species 34 species and 26 species of volatile compounds were detected in dried beef of Tacheng and Altay respectively. 19 species of volatile compounds were detected in all samples. 51 endemic ingredients were detected in dried beef of Yili, 7 in dried beef of Tacheng and 1 in dried beef of Altay. Hexane, hexanal, heptanal, 2-pentyl furan, octanal, nonaldehyde and 1-octene-3-ol were identified as the characteristic aroma components in Xinjiang dried beef. Oxidation of fat, addition of spices and Strecker degradation of amino acids were the main sources of volatile components of dried beef in Xinjiang. During the processing of dried beef in Xinjiang, dehydration resulted in the decrease of water content and aw. The loss of water also caused the increase of protein and fat content. The pH value showed no significant change during the whole processing. The change trend of increasing and decreasing at first is P0.05. the result of correlation analysis shows that, There was a significant positive correlation between 2-ethylfuran, total furan, hexaldehyde, cis-4-heptenaldehyde, octanal (2-octanedione), trans--2-decenal (2-ethyl-1-hexanol), propanal, trans-2-nonene aldehyde and total aldehydes (P0.05). During processing, the content of PUFA and MUFA decreased significantly, and the content of SFA increased significantly, indicating that the oxidation of fat was mainly caused by the oxidation of PUFA and MUFA. In addition to ketones, the total contents of hydrocarbons, aldehydes, alcohols, furans and esters showed significant changes during processing and storage. Aldehydes are the highest in Xinjiang dried beef products, while alcohols are the most abundant in stored samples.
【學(xué)位授予單位】：中國(guó)農(nóng)業(yè)科學(xué)院
【學(xué)位級(jí)別】：博士后
【學(xué)位授予年份】：2015
【分類(lèi)號(hào)】：TS251.52
，

本文編號(hào)：2008431