[1]李晓燕,王卫,白婷,等.直投式发酵微生物对自控风干牛肉挥发性风味成分的影响[J].中国调味品,2019,(01):45-49.
　LI Xiao-yan,WANG Wei,BAI Ting*,et al.Effect of Direct-injection Fermentation Microorganisms on Volatile Flavor Components of Self-Controlled Air-dried Beef[J].CHINA CONDIMENT,2019,(01):45-49.
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直投式发酵微生物对自控风干牛肉挥发性风味成分的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
45-49
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Effect of Direct-injection Fermentation Microorganisms on Volatile Flavor Components of Self-Controlled Air-dried Beef
作者:
李晓燕; 王卫; 白婷; 黄本婷; 张佳敏
成都大学肉类加工四川省重点实验室，四川 成都 610106
Author(s):
LI Xiao-yan; WANG Wei; BAI Ting*; HUANG Min-ting; ZHANG Jia-ming
Key Lab of Meat Processing in Sichuan Province, Chengdu University,Chengdu 610106,China
关键词:
自控风干牛肉; 直投式发酵微生物; 气相色谱-质谱法（GC-MS）; 挥发性风味物质
Keywords:
self controlled dried beef;  direct feeding fermented microorganism;  gas chromatography-mass spectrometry (GC-MS);  volatile flavor compounds
文献标志码:
A
摘要:
本文采用自控风干工艺模拟自然发酵环境，以无外源发酵剂组与添加直投式发酵微生物组为实验分组，制作风干牛肉。采用顶空固相微萃取-气相色谱-质谱法（GC-MS）分别提取两组风干牛肉的挥发性风味物质成分，分析直投式发酵微生物对其挥发性香气成分的影响。结果显示，两组共分别鉴定出47种与52种挥发性风味物质，总峰面积分别为4.626×107和5.443×107，相对含量分别为95.66%和98.82%。相较于无外源发酵剂组，添加直投式发酵微生物组共增加了5种挥发性风味物质，检出物质总峰面积增加8.17×106，其中具有风干牛肉特征香味的化合物增加3种。
Abstract:
In this paper, the self controlled air drying process was used to simulate the natural fermentation environment, and the wind dried beef was made in the experiment group without the exogenous fermentative group and the direct cast fermented microorganism group. The volatile flavor components of two groups of wind dried beef were extracted by headspace solid phase microextraction and gas chromatography-mass spectrometry (GC-MS), and the effects of the direct fermentation microorganism on the volatile aroma components were analyzed. The results showed that 47 and 52 volatile flavor compounds were identified in the two groups, with the total peak area of 4.626 * 107 and 5.443 107, respectively, and the relative content of 95.66% and 98.82%, respectively. Compared with the non exogenous fermentative group, 5 kinds of volatile flavor compounds were added in the direct cast fermentation microorganism group, and the total peak area of the detected substance was increased by 8.17 x 106, of which 3 kinds of compounds with the characteristic flavor of the wind dried beef were increased.

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更新日期/Last Update: 2019-02-11