不同加熱方式對牛肉品質(zhì)和揮發(fā)性風(fēng)味的影響
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Abstract：Inthisstudy，beef samples processed byfourdiferentcooking methods，namelyultrasonic-asistedvacuum low-temperature cooking （UVLTC），vacuum low-temperature cooking （VLTC），boiling and steaming were evaluated for physicochemical properties，texture characteristics， microstructure and volatile flavor compounds by texture analyzer，scaning electron microscopy （SEM）and gas chromatography-mass spectrometry.The results showed that there were significant diferences in the physicochemical propertiesand texture properties of diferentlycooked bef （P<0.05） .Compared to the other cooking methods， UVLTC significantly decreased theloss rate，protein content， hardness， cohesiveness，elasticity，gumminessandchewinessofbeef，andefectivelyreduced thelossofmoisture.Dierentheating methodshad significantlychanged thestructureof beef muscle;VLTChelpedto maintain thestructureof beef musclefibers， while ultrasonic treatment hada significantdestructive effectonit.Atotalof 42 volatile flavorsubstances were detected， including10aldehydes，9alcohols，8hydrocarbons，6esters，3ketones，2ethers，1acidand3othersubstances.Principal component analysis （PCA），partial leastsquares discriminantanalysis （PLS-DA）and cluster analysis showed significant diferencesinthevolatileflavorcompositionofdiferentlycookedbeef.Atotalof9diffrentialflavorsubstanceswere selected basedonvariable importanceinprojection（VIP）values，whichcouldbeusedaspotentialbiomarkerstodistinguish differently cooked beef samples.
Keywords： beef; heating method; ultrasonication; vacuum low-temperature cooking; volatile flavor compounds DOI：10.7506/rlyj1001-8123-20241128-316 中圖分類號：TS251.5 文獻標(biāo)志碼：A 文章編號：1001-8123（2025）08-0024-10
引文格式：
昝博文，彭叢粵，白婷，等.不同加熱方式對牛肉品質(zhì)和揮發(fā)性風(fēng)味的影響[J].肉類研究，2025，39（8）：24-33.DOI：10.7506/rlyj1001-8123-20241128-316. http：//www.rlyj.net.cnZANBowen，PENGCongyue，BAITing，etal.Effectsofdiferentheating methodsonbefqualityandvolatileflavor[J].Meat Research，2025，39（8）： 24-33.DOI：10.7506/rlyj1001-8123-20241128-316.http：//www.rlyj.net.cn
牛肉作為世界第三大肉類消費品，是人體營養(yǎng)的重要來源，在全球人類營養(yǎng)中發(fā)揮重要作用。（剩余16717字）