Investigation of Physicochemical and Textural Characteristics and Volatile Compounds of Kazakh Dry-cured Beef

DOI Web Site 参考文献16件
  • Sha Kun
    College of Food and Wine, Yantai Research Institute of China Agricultural University
  • Zhang Ze-Jun
    College of Food Science and Nutritional Engineering, China Agricultural University
  • Sun Bao-Zhong
    Institute of Animal Science, Chinese Academy of Agricultural Sciences
  • Li Hai-Peng
    Institute of Animal Science, Chinese Academy of Agricultural Sciences
  • Song Huan-Lu
    Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University
  • Lang Yu-Miao
    Institute of Animal Science, Chinese Academy of Agricultural Sciences
  • Lei Yuan-Hua
    Institute of Animal Science, Chinese Academy of Agricultural Sciences
  • Li Hong-Do
    Animal Science Academy of Xinjiang Uygur Autonomous Region
  • Zhang Yang
    Animal Science Academy of Xinjiang Uygur Autonomous Region

書誌事項

公開日
2017
DOI
  • 10.3136/fstr.23.375
公開者
公益社団法人 日本食品科学工学会

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説明

<p>The aim of this study was to evaluate the physicochemical and textural characteristics and volatile compounds of Kazakh dry-cured beef made in China. Two types of Kazakh dry-cured beef were investigated: Kazakh dry-cured beef made with smoking and spices (T1) and without smoking and spices (T2). There were significant (P < 0.05) differences in values of aw, moisture, L*, cohesiveness and chewiness between the two types. A total of 86 volatile compounds were isolated by solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS). Hydrocarbons were the most abundant in T1 products and aldehydes in T2 products. Principal component analysis showed that the first principal component (PC1) was highly related to smoke derivatives—naphthalene, 2-cyclopenten-1-one derivatives, 4-methyl-4-hepten-3-one, acetophenone, 2,3-dihydro-1H-Inden-1-one, 2-furanmethanol, methoxy-phenyl-oxime, furfural, 1-(2-furanyl)-ethanone and phenols—and the second principal component (PC2) to lipid derivatives—straight-chain aliphatic aldehydes, methyl ketone, straight-chain alcohols and 2-pentyl-furan.</p>

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