Position: Home > Articles > Optimization of Processing Conditions for the Production of Bovine Omasum with Pickled Peppers and Analysis of Its Volatile Compounds
MEAT RESEARCH
2016,30
(10)
23-29
泡椒牛百叶加工工艺优化及其挥发性风味成分分析
作 者：
刘奕琳;李诚;李俣珠;林琪;朱成林;姜海洋;刘韫滔;冯朝辉;刘爱平;杨勇
单 位：
四川农业大学食品学院
关键词：
泡椒牛百叶;加工工艺;顶空固相微萃取;气质联用;挥发性风味成分
摘 要：
以新鲜牛百叶为原料,通过单因素试验和Box-Behnken中心组合响应面试验,优化泡椒牛百叶的加工工艺,并采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)对泡椒牛百叶的挥发性风味成分进行分析。结果表明:牛百叶煮制25 s、腌制10 h,泡椒、食盐、白醋和冰糖添加量(以质量分数计)分别为30%、5%、20%和7%时,泡椒牛百叶的感官评价结果最好;在最佳工艺条件下制备的泡椒牛百叶共分析出酯类、醛类、烃类、醇类、酸类、杂环类化合物、酚类等挥发性风味成分共46种。其中酯类、醇类和醛类对泡椒牛百叶挥发性风味的贡献较大。
译 名：
Optimization of Processing Conditions for the Production of Bovine Omasum with Pickled Peppers and Analysis of Its Volatile Compounds
作 者：
LIU Yilin;LI Cheng;LI Yuzhu;LIN Qi;ZHU Chenglin;JIANG Haiyang;LIU Yuntao;FENG Chaohui;LIU Aiping;YANG Yong;College of Food Science,Sichuan Agricultural University;
关键词：
bovine omasum with pickled peppers;;production process;;headspace solid-phase microextraction(HS-SPME);;gas chromatography-mass spectrometry(GC-MS);;volatile compounds
摘 要：
In this study one-factor-at-a-time method and Box-Behnken response surface methodology were employed to optimize the conditions for producing bovine omasum with pickled peppers. The volatile flavor compounds of this product were analyzed by a headspace solid-phase microextraction-gas chromatography-mass spectrometry method(HS-SPMEGC-MS). The product obtained by cooking bovine omasum for 25 s and subsequently marinating it with a mixture of 30%pickled peppers, 5% salt, 20% white vinegar, and 7% crystal sugar had the best sensory evaluation. A total of 46 volatile flavor compounds were found in the product, including esters, aldehydes, hydrocarbons, alcohols, acids, heterocyclic compounds, and phenols. Among these compounds, esters, alcohols and aldehydes made greater contribution to the flavor of bovine omasum with pickled peppers.
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