PDF
Full
Outline
Objective To study the characteristics of volatile flavor substances in beef jerky products processed by different processing methods. Methods Beef was processed by different processing methods (15 kinds of curing, bacterial curing, air-drying, etc.), and analyzed by headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry. Results The differential metabolites in 15 kinds of samples were detected. Among them, during the pickling process of Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus, the significant differential metabolites included 12 kinds of sugars, acids and esters. The cured beef processed by air-drying method and the cured beef with bacteria produced 8 kinds of extremely significant different metabolites such as maltose, decanoic acid and orotic acid after air-drying. More than 11 kinds of differential metabolites including naphthalene, 3-hydroxy-DL-norvaline, L-menthone, n-decanoic acid, D-pinobiose and myristic acid were detected in the cured beef processed by normal baking than in the cured beef processed by vacuum baking. The metabolic pathways involved in vacuum baking were citric acid cycle, alanine, aspartic acid and glutamic acid metabolism, and the metabolic pathways involved in baking were amino sugar and nucleotide sugar metabolism. Conclusion In this study, the changes of volatile flavor substances in beef jerky products with different processing methods are analyzed, which provide methodological guidance for improving the quality and taste of air-drying beef.
PDF
264
115
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62199257
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
