Abstract
Determined the difference of brisket, tenderloin, topside from 120 d dairy veal calf. The muscle was sampled at slaughter and subjected to volatile flavor compounds analysis by SPME—GC—MS. The results showed that: the same type of volatile flavor compounds was different in different parts of the veal. Brisket had the least amount of aldehydes, which was only 32.181%. Brisket had the largest amount of hydrocarbons, which is twice as much as tenderloin, and topside. Topside had the lowest level of ketones, which is only 2.928%. Different parts of meat sample had different type and proportion of total volatiles flavor compounds. 64 kinds flavor compounds were detected from brisket, 48 kinds from tenderloin, 34 kinds from topside. Previous studies suggested that we often choose tenderloin as the optimal part of the carcass during beef processing, but for veal the brisket had the largest number of flavor compounds rather than tenderloin.
Publication Date
10-28-2015
First Page
39
Last Page
42
DOI
10.13652/j.issn.1003-5788.2015.05.009
Recommended Citation
Qi, YUAN; Aiping, LUO; Guangzhong, HE; and Guojun, ZHOU
(2015)
"Study on volatile flavor compounds in different parts of dairy veal calf,"
Food and Machinery: Vol. 31:
Iss.
5, Article 9.
DOI: 10.13652/j.issn.1003-5788.2015.05.009
Available at:
https://www.ifoodmm.cn/journal/vol31/iss5/9
References
[1] 毛建文, 徐恢仲. 小白牛肉及产业发展的影响因素［J］. 中国牛业科学, 2011, 37(4): 56～58.
[2] MacLeod G, Seyyedain-Ardebili M. Natural and simulated meat flavors (with particular reference to beef) ［J］. Critical Reviews in Food Science and Nutrition, 1981,14(4): 309～437.
[3] Shahidi F, Rubin LJ, DSouza LA. Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation［J］. Critical Reviews in Food Science and Nutrition, 1986, 24(2): 141～243
[4] 朱建军, 王晓宇, 胡萍, 等. 黔式腊肉加工过程中挥发性风味物质的变化［J］. 食品与机械, 2013, 29(4): 20～23.
[5] 魏晋梅, 罗玉柱, 王继卿, 等. 固相微萃取—气相色谱—质谱联用法检测小白牛肉的挥发性成分［J］. 食品工业科技, 2011, 32(9):73～75.
[6] 陈育涛, 朱秋劲, 卢开红, 等. 近红外光谱对特征部位牛肉的分析［J］. 肉类研究, 2012, 26(3): 34～38.
[7] 祝贺, 罗欣, 梁荣蓉, 等. 不同等级高档牛肉中挥发性风味物质分析［J］. 肉类研究, 2012, 26(2): 31～33.
[8] 隋秀芳, 李祥, 秦礼康, 等. 蒸煮和焙炒整米苦荞茶香气成分分析及生产过程中主要化学成分的去向［J］. 食品科学, 2012, 33(22): 269～273.
[9] 谭斌. Maillard反应体系制备热加工牛肉风味基料的研究［D］. 无锡: 江南大学, 2005.
[10] 党亚丽, 王璋, 许时婴. 同时蒸馏萃取和固相微萃取与气相色谱/质谱法结合分析巴马火腿的风味成分［J］. 食品与发酵工业, 2007, 33(8): 132～137.
[11] Tanchotikul U, Hsieh T C Y. Volatile flavor components in the crayfish waste［J］. Journal of Food Science, 1989, 54: 1 515～1 520.
[12] Suzuki J, I chimera N, Etoh T. Volatile components of boiled scallop［J］. Food Reviews Internationl, 1990, 6(4): 537～552.
[13] Pan B S, Kou J M. Flavor of shellfish and kamaboko flavourants［M］. New York: Blackie Academic and Professional, 1994: 85～114.
[14] Wettasinghe M, Vasanthan T, Temelli F, et al. Volatile flavour composition of cooked by-product blends of chicken, beef and pork: a quantitative GC—MS investigation［J］. Food Research International, 2001, 34(2~3): 149～158.
[15] Gotoh T, Albrecht E, Teuscher F, et al. Differences in muscle and fat accretion in Japanese Black and European cattle［J］. Meat Science, 2004, 82(3): 300～308.
[16] 綦艳梅, 孙宝国, 黄明泉, 等. 同时蒸馏萃取—气质联用分析月盛斋酱牛肉的挥发性风味成分［J］. 食品科学, 2010, 31(18): 370～374.
[17] 段艳, 郑福平, 王楠, 等. MAE—SAFE/GC—MS分析酱牛肉挥发性成分［J］. 食品科学, 2013, 34(14): 250～254.
[18] 原琦, 罗爱平, 何光中, 等. 奶公犊小白牛不同部位肉品质特性的比较［J］. 食品科技, 2015, 40(5): 140～145.