Changes of Physicochemical Properties and Volatile Flavor Substances in Tibetan Air-dried Yak Meat Jerky during the Simulated Processing
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摘要: 本试验研究了牦牛背最长肌在模拟藏式风干肉加工过程中先在-20℃冻结6 h，后在40℃风干20 h、60℃风干10 h或80℃风干5 h条件下风干肉的水分活度（water activity，Aw）、pH、色差值、硫代巴比妥酸值（Thiobarbituric acid value，TBA）以及挥发性风味物质的变化。结果表明，随着风干温度升高，Aw的下降速率增加。pH先升高后下降，升高速率60℃ > 40℃ > 80℃。L*值先下降，经过3次冻结-风干后升高，其升高速率60℃ > 80℃ > 40℃；a*值和b*值呈显著下降的趋势（P<0.05），下降速率40℃ > 80℃ > 60℃。TBA值显著性增加（P<0.05），增加速率60℃ > 40℃ > 80℃。藏式风干牦牛肉中共检出7类挥发性风味物质，通过主成分分析得到三个主成分，累计贡献率达到76.117%，PC1 38.565%，由酸类、醛类、醇类、烯烃类以及含硫化合物组成；PC2 22.198%，由酸类和酮类组成；PC3 15.354%，由杂环类组成。不同风干温度时间点的挥发性风味物质在PC1、PC2、PC3上的得分是具有差别的，40℃风干至12 h时在PC1和PC2上的得分最高；60℃在风干至第8 h时在PC1上的得分最高；80℃在风干3 h时在PC1中得分最高。综上，不同风干温度下的藏式冻结-风干对牦牛肉的理化性质与挥发性风味物质的变化有不同的影响。Abstract: The changes of water activity(Aw),pH,color,thiobarbituric acid value(TBA value),and volatile flavor substances of yak longissimus dorsi during simulated Tibetan air-dried yak meat jerky processing were studied under the conditions of freezing -20 ℃ for 6 h,and then 40 ℃ air-dried 20 h,air-dried at 60 ℃ for 10 h,or air-dried 80 ℃ for 5 h. The results showed that as the air-dried temperature increasing,the rate of descent in Aw increased. The pH was increased first and then decreased,and the rising rate was 60 ℃ > 40 ℃ > 80 ℃. The L* value decreased first and then increased after three times of freeze-drying cycles,the rising rate was 60 ℃ > 80 ℃ > 40 ℃. The a* value and b* value significantly decreased(P<0.05),and the rate of decline was 40 ℃ > 80 ℃ > 60 ℃. The TBA values were significantly increased(P<0.05),the increasing rate was 60 ℃ > 40 ℃ > 80 ℃. Seven kinds of volatile flavor compounds were detected in Tibetan air-dried yak meat jerky. Three principal components were obtained by principal component analysis,and the cumulative contribution rate reached 76.117%. PC1 was 38.565% and consists of acids,aldehydes,alcohols,olefins and sulfur compounds. PC2 was 22.198% and consists of acids and ketones. PC3 was 15.354% and consists of heterocycles. The scores of volatile flavor substances on PC1,PC2,and PC3 at different air-dried time points were different. The highest scores was obtained on PC1 and PC2 when air-dried at 40 ℃ to 12 h.The highest scores on PC1 at 60 ℃ after air-dried to 8 h. The highest scores in PC1 at 80 ℃ after air-dried for 3 h. Comparing Tibetan freeze-drying at different air-drying temperatures had different effects on the physical and chemical properties of yak and changes in volatile flavor substances.
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