Analysis of Flavor Substances in Longtian Zha Meat

Zhuoqi DONG; Zhao ZHANG; Shuiyan JIANG; Fengjun XIAO; Yanyang WU; Aihua LOU

doi:10.13386/j.issn1002-0306.2022050373

Volume 44 Issue 13

Jun. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(13): 264-271. > DOI: 10.13386/j.issn1002-0306.2022050373

DONG Zhuoqi, ZHANG Zhao, JIANG Shuiyan, et al. Analysis of Flavor Substances in Longtian Zha Meat[J]. Science and Technology of Food Industry, 2023, 44(13): 264−271. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050373.

Citation:

PDF (1459 KB)

Analysis of Flavor Substances in Longtian Zha Meat

1.
School of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2.
Changsha Sizhiqiao Agricultural Development Co., Ltd., Changsha 410600, China

More Information

Received Date: June 01, 2022
Available Online: May 07, 2023

Graphical Abstract

Abstract

Abstract

The aim of this study was to analyze the unique quality characteristics and to identify the key volatile flavor compounds in Longtian Zha meat. In this study, volatile flavor substances, amino acids and fatty acids of Longtian Zha meat were detected and analyzed. The key volatile flavor compounds were identified by relative odor activity value method. The result showed that, for the meat part, 14 key volatile compounds were detected, of which trans-2,4-decadienal was the main volatile flavor compound, and imparted the oily and meaty aroma to Longtian Zha meat. For the part of radish, 19 key volatile compounds were detected, among which 2-undecanal, decanal and 1-octen-3-ol were the main volatile flavor compounds and provided the fragrance, lavender, rose, and fruit aroma to Longtian Zha meat. The total amino acid content in Longtian Zha was 192.2 mg/g, including 38.29% of essential amino acids and 47.45% of umami taste amino acids. Longtian Zha meat was rich in unsaturated fatty acids (59.41% of the total fatty acids). The results showed that Longtian Zha meat was rich in volatile substances such as 2-undecenaldehyde, decanal and 1-octene-3-ol, delicious amino acids and unsaturated fatty acids.

FullText(HTML)

References (36)

References

[1]	ASHAOLU T J, KHALIFA I, MESAK M A, et al. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety[J]. Critical Reviews in Food Science and Nutrition,2021:1−18.
[2]	刘柳, 刘学文, 姚东明. 发酵肉制作新工艺研究[J]. 食品研究与开发,2008(1):37−39. [LIU L, LIU X W, YAO D M. Research on new technology of fermented meat production[J]. Food Research and Development,2008(1):37−39. doi: 10.3969/j.issn.1005-6521.2008.01.013 LIU L, LIU X W, YAO D M. Research on new technology of fermented meat production[J]. Food Research and Development, 2008(1): 37-39. doi: 10.3969/j.issn.1005-6521.2008.01.013
[3]	佚名. 肉类工业手册[M]. 中国轻工业出版社, 2003. Anonymous. Meat industry manual[M]. China Light Industry Press, 2003.
[4]	田文广, 张俊杰, 石亚萍, 等. 发酵肉制品的研究进展[J]. 肉类工业,2022(2):54−57. [TIAN W G, ZHANG J J, SHI Y P, et al. Research progress of fermented meat products[J]. Meat Industry,2022(2):54−57. doi: 10.3969/j.issn.1008-5467.2022.02.009 TIAN W G, ZHANG J J, SHI Y P, et al. Research progress of fermented meat products[J]. Meat Industry, 2022(2): 54-57. doi: 10.3969/j.issn.1008-5467.2022.02.009
[5]	曾凡斌, 潘思轶. 食品加工中风味规律的探索[J]. 农业工程学报,2011,27(S2):316−320. [ZENG F B, PAN S Y. Exploration of flavor rules in food processing[J]. Chinese Journal of Agricultural Engineering,2011,27(S2):316−320. ZENG F B, PAN S Y. Exploration of flavor rules in food processing[J]. Chinese Journal of Agricultural Engineering, 2011, 27(S2): 316-320.
[6]	朱烨, 陈晓婷, 乔琨, 等. 气相色谱及其联用技术在食品风味中的研究进展[J]. 食品研究与开发,2022,43(6):200−210. [ZHU Y, CHEN X T, QIAO K, et al. Research progress of gas chromatography and its combined technology in food flavor[J]. Food Research and Development,2022,43(6):200−210. ZHU Y, CHEN X T, QIAO K, et al. Research progress of gas chromatography and its combined technology in food flavor[J]. Food Research and Development, 2022, 43(6): 200-210.
[7]	张根生, 潘雷, 岳晓霞, 等. 发酵肉制品加工过程中风味物质形成和影响因素研究进展[J]. 中国调味品,2022,47(1):200−205. [ZHANG G S, PAN L, YUE X X, et al. Research progress on the formation and influencing factors of flavor substances in the processing of fermented meat products[J]. China Condiments,2022,47(1):200−205. doi: 10.3969/j.issn.1000-9973.2022.01.039 ZHANG G S, PAN L, YUE X X, et al. Research progress on the formation and influencing factors of flavor substances in the processing of fermented meat products[J]. China Condiments, 2022, 47(1): 200-205. doi: 10.3969/j.issn.1000-9973.2022.01.039
[8]	SABIO E, VIDAL-ARAGON M C, BERNALTE M J, Et al. Volatile compounds present in six types of dry-cured ham from south European countries[J]. Food Chemistry,1998,61(4):493−503. doi: 10.1016/S0308-8146(97)00079-4
[9]	曾勇波, 张旭, 任晨阳. 宁乡花猪[J]. 湖南农业,2017(10):30. [ZENG Y B, ZHANG X, REN C Y. Ningxiang flower pig[J]. Hunan Agriculture,2017(10):30. doi: 10.3969/j.issn.1005-362X.2017.10.032 ZENG Y B, ZHANG X, REN C Y. Ningxiang flower pig[J]. Hunan Agriculture, 2017(10): 30. doi: 10.3969/j.issn.1005-362X.2017.10.032
[10]	陆鹏. 走近宁乡花猪[J]. 湖南农业,2021(1):1. [LU P. Approaching Ningxiang pigs[J]. Hunan Agriculture,2021(1):1. doi: 10.3969/j.issn.1005-362X.2021.01.001 LU P. Approaching Ningxiang pigs[J]. Hunan Agriculture, 2021(1): 1. doi: 10.3969/j.issn.1005-362X.2021.01.001
[11]	张四阳, 喻金娥, 朱吉, 等. 限饲模式下宁乡花猪商品猪的生长肥育性能分析[J]. 养猪,2019(3):49−53. [ZHANG S Y, YU J E, ZHU J, et al. Analysis on the growth and fattening performance of commercial pigs in Ningxiang flower pig under the Feed Restriction Model[J]. Pig,2019(3):49−53. doi: 10.3969/j.issn.1002-1957.2019.03.031 ZHANG S Y, YU J E, ZHU J, et al. Analysis on the growth and fattening performance of commercial pigs in Ningxiang flower pig under the Feed Restriction Model[J]. Pig, 2019(3): 49-53. doi: 10.3969/j.issn.1002-1957.2019.03.031
[12]	张爱文, 江小帆, 吴涛, 等. 藜麦副产物挥发性物质检测与关键风味物质评价[J]. 饲料研究,2022(17):115−119. [ZHANG A W, JIANG X F, WU T, et al. Detection of volatile substances in by-products of quinoa and evaluation of key flavor substances[J]. Feed Research,2022(17):115−119. doi: 10.13557/j.cnki.issn1002-2813.2022.17.025 ZHANG A W, JIANG X F, WU T, et al. Detection of volatile substances in by-products of quinoa and evaluation of key flavor substances [J]. Feed Research, 2022(17): 115-119. doi: 10.13557/j.cnki.issn1002-2813.2022.17.025
[13]	刘登勇, 周光宏, 徐幸莲. 确定食品关键风味化合物的一种新方法: “ROAV”法[J]. 食品科学,2008(7):370−374. [LIU D Y, ZHOU G H, XU X L. A new method to determine the key flavor compounds of food: "ROAV" method[J]. Food Science,2008(7):370−374. LIU D Y, ZHOU G H, XU X L. A new method to determine the key flavor compounds of food: "ROAV" method[J]. Food Science, 2008(7): 370-374.
[14]	国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.124-2016, 食品安全国家标准食品中氨基酸的测定[S]. 北京: 中国标准出版社, 2016. State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.124-2016, National food safety standard determination of amino acids in food[S]. Beijing: China Standards Press, 2016.
[15]	罗玉龙, 王柏辉, 赵丽华, 等. 苏尼特羊和小尾寒羊的屠宰性能, 肉品质, 脂肪酸和挥发性风味物质比较[J]. 食品科学,2018,39(8):103−107. [LUO Y L, WANG B H, ZHAO L H, et al. Slaughter performance, meat quality, fatty acids and volatile flavor compounds of sunite sheep and Small Tail Han sheep[J]. Food Science,2018,39(8):103−107. doi: 10.7506/spkx1002-6630-201808017 LUO Y L, WANG B H, ZHAO L H, et al. Slaughter performance, meat quality, fatty acids and volatile flavor compounds of sunite sheep and Small Tail Han sheep [J]. Food Science, 2018, 39(8): 103-107. doi: 10.7506/spkx1002-6630-201808017
[16]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 5009.168-2016, 食品安全国家标准食品中脂肪酸的测定[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission, State Food and Drug Administration. GB 5009.168-2016, National food safety standard determination of fatty acids in food[S]. Beijing: China Standards Press, 2016.
[17]	MOTTRAM D S, EDWARDS R A. The role of triglycerides and phospholipids in the aroma of cooked beef[J]. Journal of the Science of Food and Agriculture,1983,34(5):517−522. doi: 10.1002/jsfa.2740340513
[18]	汪修意, 徐文泱, 陈同强, 等. 气相色谱-质谱联用与相对气味活度值法分析坛子肉风味物质的研究[J]. 食品安全质量检测学报,2019,10(24):8450−8455. [WANG Xiuyi, XU Wenyang, CHEN Tongqiang, et al. Analysis of flavor compounds in jarred meat by gas chromatography-mass spectrometry and relative odor activity value method[J]. Journal of Food Safety and Quality Inspection,2019,10(24):8450−8455. doi: 10.19812/j.cnki.jfsq11-5956/ts.2019.24.043 WANG Xiuyi, XU Wenyang, CHEN Tongqiang, et al. Analysis of flavor compounds in jarred meat by gas chromatography-mass spectrometry and relative odor activity value method[J]. Journal of Food Safety and Quality Inspection, 2019, 10(24): 8450-8455. doi: 10.19812/j.cnki.jfsq11-5956/ts.2019.24.043
[19]	XIE J, SUN B, ZHENG F, et al. Volatile flavor constituents in roasted pork of Mini-pig[J]. Food Chemistry,2008,109(3):506−514. doi: 10.1016/j.foodchem.2007.12.074
[20]	GKARANE V, BRUNTON N P, HARRISON S M, et al. Volatile profile of grilled lamb as affected by castration and age at slaughter in two breeds[J]. Journal of Food Science,2018,83(10):2466−2477. doi: 10.1111/1750-3841.14337
[21]	李柯呈, 徐宝才, 姚忠, 等. 干腌盐量对南京盐水鸭特征风味成分的影响[J]. 食品与发酵工业,2019,45(17):98−104. [LI K C, XU B C, YAO Z, et al. Effect of dry salted salt content on characteristic flavor components of Nanjing brine duck[J]. Food and Fermentation Industry,2019,45(17):98−104. doi: 10.13995/j.cnki.11-1802/ts.020757 LI K C, XU B C, YAO Z, et al. Effect of dry salted salt content on characteristic flavor components of Nanjing brine duck[J]. Food and Fermentation Industry, 2019, 45(17): 98-104. doi: 10.13995/j.cnki.11-1802/ts.020757
[22]	TIAN H, LI F, QIN L, et al. Quality evaluation of beef seasonings using gas chromatography-mass spectrometry and electronic nose: Correlation with sensory attributes and classification according to grade level[J]. Food Analytical Methods,2015,8(6):1522−1534. doi: 10.1007/s12161-014-0031-4
[23]	谢恬, 王丹, 马明娟, 等. OAV和GC-O-MS法分析五香驴肉风味活性物质[J]. 食品科学,2018,39(8):123−128. [XIE T, WANG D, MA M J, et al. Analysis of flavor active substances in five-spice donkey meat by OAV and GC-O-MS[J]. Food Science,2018,39(8):123−128. doi: 10.7506/spkx1002-6630-201808020 XIE T, WANG D, MA M J, et al. Analysis of flavor active substances in five-spice donkey meat by OAV and GC-O-MS[J]. Food Science, 2018, 39(8): 123-128. doi: 10.7506/spkx1002-6630-201808020
[24]	张哲奇, 臧明伍, 张凯华, 等. 关键工艺对粉蒸肉挥发性特征风味形成的影响[J]. 食品科学,2019,40(4):222−228. [ZHANG Z Q, ZANG M W, ZHANG K H, et al. Effects of key processes on the formation of volatile characteristic flavors of steamed pork with noodles[J]. Food Science,2019,40(4):222−228. doi: 10.7506/spkx1002-6630-20180727-324 ZHANG Z Q, ZANG M W, ZHANG K H, et al. Effects of key processes on the formation of volatile characteristic flavors of steamed pork with noodles[J]. Food Science, 2019, 40(4): 222-228. doi: 10.7506/spkx1002-6630-20180727-324
[25]	吴娜, 王锡昌, 陶宁萍, 等. 动物源食品中脂质氧化降解对香气物质形成的作用[J]. 中国食品学报,2016,16(7):209−215. [WU N, WANG X C, TAO N P, et al. Effects of lipid oxidative degradation on the formation of aroma substances in animal-derived foods[J]. Chinese Journal of Food Science,2016,16(7):209−215. doi: 10.16429/j.1009-7848.2016.07.028 WU N, WANG X C, TAO N P, et al. Effects of lipid oxidative degradation on the formation of aroma substances in animal-derived foods[J]. Chinese Journal of Food Science, 2016, 16(7): 209-215. doi: 10.16429/j.1009-7848.2016.07.028
[26]	肖岚, 李燮昕, 杨芳, 等. 萝卜丝入坛发酵对安岳坛子肉特征风味形成的影响[J]. 肉类研究,2020,34(1):69−76. [XIAO L, LI X X, YANG F, et al. Effects of shredded radish into the altar and fermentation on the formation of the characteristic flavor of Anyue jar meat[J]. Meat Research,2020,34(1):69−76. doi: 10.7506/rlyj1001-8123-20190902-206 XIAO L, LI X X, YANG F, et al. Effects of shredded radish into the altar and fermentation on the formation of the characteristic flavor of Anyue jar meat[J]. Meat Research, 2020, 34(1): 69-76 . doi: 10.7506/rlyj1001-8123-20190902-206
[27]	周亚军, 李彬, 马清书, 等. 不同熟制方式对酱卤猪蹄食用品质及风味物质的影响[J]. 食品科学,2022,43,(13):15−22. [ZHOU Yajun, LI Bin, MA Qingshu, et al. Effects of different cooking methods on edible quality and flavor substances of braised pork trotters in sauce[J]. Food Science,2022,43,(13):15−22. doi: 10.7506/spkx1002-6630-20220108-056 ZHOU Yajun, LI Bin, MA Qingshu, et al. Effects of different cooking methods on edible quality and flavor substances of braised pork trotters in sauce[J]. Food Science, 2022, 43, (13): 15-22. doi: 10.7506/spkx1002-6630-20220108-056
[28]	CHAMPAGNE J R, NAWAR W W. The volatile components of irradiated beef and pork fats[J]. Journal of Food Science,1969,34(4):335−339. doi: 10.1111/j.1365-2621.1969.tb10358.x
[29]	耿瑞蝶, 王金水. 呈味氨基酸和肽对发酵食品中风味的作用[J]. 中国调味品,2019,44(7):176−178, 183. [GENG Ruidie, WANG Jinshui. Effects of flavor amino acids and peptides on flavor in fermented foods[J]. China Condiments,2019,44(7):176−178, 183. doi: 10.3969/j.issn.1000-9973.2019.07.040 GENG Ruidie, WANG Jinshui. Effects of flavor amino acids and peptides on flavor in fermented foods[J]. China Condiments, 2019, 44(7): 176-178, 183. doi: 10.3969/j.issn.1000-9973.2019.07.040
[30]	YAMAGUCHI S, NINOMIYA K. Umami and food palatability[J]. The Journal of nutrition, 2000, 130 (4S Suppl): 921S-6S.
[31]	LOPETCHARAT K, CHOI Y J, PARK J W, et al. Fish sauce products and manufacturing: A review[J]. Food Reviews International,2001,17(1):65−88. doi: 10.1081/FRI-100000515
[32]	徐斯婕, 张权, 胡明明, 等. 6种鱼类鱼汤中脂肪酸组成和挥发性风味物质比较[J]. 食品安全质量检测学报,2022,13(10):3115−3122. [XU Sijie, ZHANG Quan, HU Mingming, et al. Comparison of fatty acid composition and volatile flavor compounds in 6 kinds of fish soup[J]. Journal of Food Safety and Quality Inspection,2022,13(10):3115−3122. doi: 10.3969/j.issn.2095-0381.2022.10.spaqzljcjs202210008 XU Sijie, ZHANG Quan, HU Mingming, et al. Comparison of fatty acid composition and volatile flavor compounds in 6 kinds of fish soup[J]. Journal of Food Safety and Quality Inspection, 2022, 13(10): 3115-3122. doi: 10.3969/j.issn.2095-0381.2022.10.spaqzljcjs202210008
[33]	米瑞芳, 陈曦, 熊苏玥, 等. 传统自然发酵酸肉中细菌群落多样性与风味品质分析[J]. 食品科学,2019,40(2):85−92. [MI Ruifang, CHEN Xi, XIONG Suyue, et al. Analysis of bacterial community diversity and flavor quality in traditional naturally fermented sour meat[J]. Food Science,2019,40(2):85−92. doi: 10.7506/spkx1002-6630-20180521-282 MI Ruifang, CHEN Xi, XIONG Suyue, et al. Analysis of bacterial community diversity and flavor quality in traditional naturally fermented sour meat[J]. Food Science, 2019, 40(2): 85-92. doi: 10.7506/spkx1002-6630-20180521-282
[34]	HUGHES M C, KERRY J P, ARENDT E K, et al. Characterization of proteolysis during the ripening of semi-dry fermented sausages[J]. Meat Science,2002,62(2):205−216. doi: 10.1016/S0309-1740(01)00248-0
[35]	MOLDOVAN O L, RUSU A, TANASE C, et al. Glutamate-A multifaceted molecule: Endogenous neurotransmitter, controversial food additive, design compound for anti-cancer drugs: A critical appraisal[J]. Food and Chemical Toxicology,2021,153:112290. doi: 10.1016/j.fct.2021.112290
[36]	李林. 微生物在发酵酸鱼中对脂质变化和风味组成的影响[D]. 无锡: 江南大学, 2019. LI Lin. Effects of microorganisms on lipid changes and flavor composition in fermented sour fish[D]. Wuxi: Jiangnan University, 2019.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	汪发明，张贞炜，孙玉鼎，曹月刚，贾利蓉. 冷榨与温榨花生蛋白粉功能特性的比较. 食品科技. 2024(03): 147-154 .
2.	洪林欣，尹开平，孙乐常，林端权，何文雄，翁凌，曹敏杰，张凌晶. 不同干燥方式对南极磷虾分离蛋白结构及功能特性的影响. 集美大学学报(自然科学版). 2024(03): 211-221 .
3.	梁英杰，杨晨，陈哲，郑竟成，何东平，王澍，雷芬芬. 球磨处理对南瓜籽蛋白结构的影响. 中国油脂. 2023(05): 20-25 .
4.	卢亚东，张成楠，李秀婷，陈振家，王愈，张治华，牛晓峰. 不同干燥方式燕麦蛋白的性质及对肌原纤维蛋白凝胶特性的影响. 食品科学技术学报. 2021(06): 53-63 .