超快速冷却对冷鲜羊肉风味品质的影响

doi:10.3864/j.issn.0578-1752.2022.15.013

Abstract

Abstract:

【Objective】The objective of this study was to clarify the effect of very fast chilling on flavor quality of chilled lamb, so as to provide a theoretical and experimental basis, to some extent, for developing very fast chilling technology. 【Method】Lamb Silverside muscles were obtained from hot carcasses at 1 h postmortem, and were chilled under conventional chilling (chilling rate 1.94℃∙h^-1) and very fast chilling (chilling rate 15.10℃∙h^-1), respectively. The contents of nucleotides, free amino acids and volatile compounds were determined during storage. The taste active value and odor activity value were calculated to identify the key volatile compounds in chilled lamb. 【Result】5'-GMP, Alanine and Glutamic acid were identified as the key taste contributors in chilled lamb based on the taste activity value. 13 volatile compounds were identified as key flavor contributors of chilled lamb according to the odor activity value, including 8 aldehydes, 4 alcohols and 1 furan. Specifically, the 8 aldehydes included pentanal, (E)-2-octenal, nonanal, heptanal, (E, E)-2,4-nonadienal, (E)-2-nonenal, octanal, hexanal, the 4 alcohols included hexanol, (E)-2-octene-1-ol, octanol, 1-octen-3-ol, and the furan was 2-pentyl-furan. With the prolongation of storage time, 5'-AMP, 5'-IMP and 5'-GMP were gradually degraded into hypoxanthine and inosine, and sweet amino acids (serine), bitter amino acids (valine, methionine, leucine, tyrosine, phenylalanine, lysine, arginine) and volatile compounds (including 1-octen-3-ol, hexanal, octanal) increased significantly, which changed the flavor quality of chilled lamb in conventional chilling group. The degradation of 5'-AMP, 5'-IMP, 5'-GMP and the formation of free amino acids (including glutamic acid, glycine, proline, valine) and volatile compounds (including 1-octene-3-ol, hexanal, octanal, nonanal, heptanal, hexanol, 2-pentyl-furan) were delayed in very fast chilling group. This change maintained the freshness and reduced negative effects of bitter amino acids, aldehydes and alcohols on the flavor quality of chilled lamb. The result of the cluster analysis showed that flavor quality of chilled lamb at 72 h postmortem in very fast chilling group was similar to that of chilled lamb at 6 h postmortem in conventional chilling group. 【Conclusion】Very fast chilling could delay the changes of volatile compounds and taste compounds, therefore it maintained the flavor quality of chilled lamb in the state of pre-rigor.

Key words: very fast chilling, chilled lamb, nucleotide, free amino acid, volatile compound

YAN TongJing,ZHANG DeQuan,LI Xin,LIU Huan,FANG Fei,LIU ShanShan,WANG Su,HOU ChengLi. Effects of Very Fast Chilling on Flavor Quality in Chilled Lamb[J].Scientia Agricultura Sinica, 2022, 55(15): 3029-3041.

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Figures/Tables 7

Table 1

Table 2

Changes in the content of free amino acids in VFC group and conventional chilling group"

游离氨基酸含量 Free amino acid (mg/100 g)	常规冷却处理组 Conventional chilling group				超快速冷却处理组 VFC group
游离氨基酸含量 Free amino acid (mg/100 g)	1 h	6 h	24 h	72 h	1 h	6 h	24 h	72 h
天冬氨酸 Aspartic acid	0.98±0.68a	0.10±0.16Bb	0.00±0.00b	0.13±0.23b	1.37±1.13a	1.68±1.04Aa	0.78±0.88a	0.44±0.60a
谷氨酸 Glutamic acid	11.40±3.60a	13.85±2.76a	11.17±3.99a	14.22±3.16Aa	12.77±4.87a	12.45±6.48a	9.49±3.51a	9.77±2.95Ba
鲜味氨基酸 Umami amino acid	12.38±3.14a	13.95±2.86a	11.17±3.99a	14.35±3.06Aa	14.13±5.25a	14.13±7.34a	10.27±3.97a	10.21±2.92Ba
苏氨酸 Threonine	3.71±0.78a	3.94±0.58a	3.83±0.51a	4.46±0.63a	3.44±1.30a	3.77±0.30a	3.92±0.86a	4.36±0.63a
丝氨酸 Serine	3.04±0.25b	3.22±0.18b	3.27±0.33b	3.99±0.54a	2.67±0.68a	2.97±0.24a	3.36±0.40a	3.36±0.68a
甘氨酸 Glycine	12.90±2.03a	10.85±1.60a	11.47±1.25Aa	11.99±1.88Aa	9.50±3.85a	9.47±1.61a	8.70±1.33Ba	9.10±1.19Ba
丙氨酸 Alanine	37.66±6.22a	36.62±3.07a	38.81±5.66a	37.46±4.64a	38.49±9.66a	34.27±7.25a	35.41±5.40a	32.07±7.33a
脯氨酸 Proline	3.08±0.66a	3.12±0.81a	3.48±0.46Aa	3.65±0.43a	2.39±0.40b	2.48±0.46b	2.63±0.45Bb	3.29±0.24a
甜味氨基酸 Sweet amino acid	60.38±5.75a	57.74±2.86a	60.86±6.43a	61.55±5.21a	56.48±12.9a	52.96±9.24a	54.02±7.66a	52.19±9.01a
缬氨酸 Valine	2.17±0.47b	2.07±0.42b	2.33±0.32Aab	2.72±0.51Aa	1.90±0.63a	1.69±0.37a	1.57±0.50Ba	2.01±0.51Ba
蛋氨酸 Methionine	0.57±0.10b	0.57±0.05b	0.73±0.23b	1.00±0.31a	0.42±0.20b	0.70±0.38ab	0.92±0.29a	0.92±0.38a
异亮氨酸 Isoleucine	0.08±0.14a	0.08±0.17a	0.02±0.00a	0.10±0.14a	0.05±0.05ab	0.17±0.19a	0.06±0.09ab	0.01±0.03b
亮氨酸 Leucine	2.85±0.53b	2.66±0.83b	3.27±0.43ab	4.06±0.94a	2.04±1.19b	2.37±0.33b	2.70±0.79ab	3.33±0.38a
酪氨酸 Tyrosine	2.10±0.37b	1.85±0.27b	2.03±0.27b	2.54±0.49a	1.51±0.87a	1.77±0.35a	1.66±0.93a	1.96±0.64a
苯丙氨酸 Phenylalanine	1.54±0.20b	1.50±0.15b	1.68±0.21b	2.13±0.51a	1.43±0.32a	1.46±0.43a	1.89±0.47a	1.71±0.48a
赖氨酸 Lysine	2.79±0.42b	3.04±0.35b	3.04±0.34b	3.87±0.64a	3.15±1.10a	3.21±0.58a	3.40±1.05a	3.60±0.98a
组氨酸 Histidine	1.99±0.47a	2.12±0.23a	2.09±0.20a	2.33±0.49a	2.20±0.69a	1.91±0.50a	2.28±0.57a	1.45±1.09a
精氨酸 Arginine	3.42±0.43b	3.69±0.51b	3.54±0.26b	4.32±0.43a	4.08±1.33a	4.08±1.42a	4.36±0.95a	4.12±0.97a
苦味氨基酸 Bitter amino acid	17.52±2.37b	17.58±1.75b	18.73±1.05b	23.08±3.74a	16.79±4.24a	17.35±1.56a	18.83±4.12a	19.10±3.86a
总氨基酸 Total free amino acids	90.28±6.22b	89.28±1.29b	90.77±7.89b	98.98±7.65Aa	87.40±20.12a	84.45±16.09a	83.13±10.37a	81.51±11.50Ba

Table 2

Fig. 1

Table 3

Fig. 2

Fig. 3

Fig. 4

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核苷酸含量 Nucleotide (mg/100 g)	常规冷却处理组 Conventional chilling group				超快速冷却处理组 VFC group
核苷酸含量 Nucleotide (mg/100 g)	1 h	6 h	24 h	72 h	1 h	6 h	24 h	72 h
5'-ADP	168.45±33.83ab	142.09±41.91b	202.23±29.18Ba	144.00±31.73b	160.15±44.11b	159.90±33.06b	262.71±52.58Aa	134.99±22.87b
5'-AMP	12.50±3.08b	13.78±1.42b	21.67±2.21a	13.86±3.11Bb	12.98±2.66b	14.35±3.25b	20.70±1.92a	20.60±2.06Aa
5'-IMP	88.97±7.92b	93.38±36.63Bb	238.77±25.48a	71.89±30.36Bb	88.53±10.16c	168.85±44.43Ab	238.42±6.88a	165.43±36.19Ab
5'-GMP	1435.57±148.46b	1329.23±151.56b	1401.95±81.82b	1662.15±291.40Ba	1339.31±193.05c	1256.05±297.83c	1682.89±250.17b	2033.82±240.19Aa
肌苷 I	288.70±66.57Bd	610.29±55.32c	852.14±118.58b	1536.00±181.02Aa	367.38±55.40Ac	670.04±86.08b	1024.14±151.75a	1118.69±93.11Ba
次黄嘌呤 Hx	13.50±2.56c	12.93±1.14c	17.41±3.03b	35.00±2.49Aa	15.60±2.39b	13.68±2.78b	18.50±2.08a	20.40±2.21Ba

挥发性风味物质 Volatile compound	LRI		定性方式 Identification method	挥发性风味物质 Volatile compound	LRI		定性方式 Identification method
挥发性风味物质 Volatile compound	理论值 Theoretical value	计算值 Calculated value	定性方式 Identification method	挥发性风味物质 Volatile compound	理论值 Theoretical value	计算值 Calculated value	定性方式 Identification method
正-4-癸烯醛 (Z)-4-Decenal	1542	1543	MS, LRI	正-2-辛烯-1-醇 (Z)-2-Octene-1-ol	1617	1617	MS, LRI
癸醛 Decanal	1483	1481	MS, LRI	1-壬烯-4-醇 1-Nonen-4-ol	-	1655	MS
反,反-2,4-壬二烯醛 (E, E)-2,4-Nonadienal	1686	1695	MS, LRI	1-辛烯-3-醇 1-Octen-3-ol	1430	1452	MS, LRI
戊醛 Pentanal	964	974	MS, LRI	2-辛酮 2-Octanone	1285	1278	MS, LRI
反-2-壬醛 (E)-2-Nonenal	1514	1527	MS, LRI	6-甲基-2-庚酮 6-methyl-2-Heptanone	1237	1249	MS, LRI
反-2-辛烯醛 (E)-2-Octenal	1396	1413	MS, LRI	3-辛酮 3-Octanone	1253	1251	MS, LRI
苯甲醛 Benzaldehyde	1476	1522	MS, LRI	3-辛烯-2-酮 3-Octene-2-one	1414	1410	MS, LRI
辛醛 Octanal	1273	1267	MS, LRI	1-辛烯-3-酮 1-Octene-3-one	1310	1302	MS, LRI
庚醛 Heptanal	1163	1176	MS, LRI	2-庚酮 2-Heptanone	1174	1178	MS, LRI
壬醛 Nonanal	1369	1362	MS, LRI	2,3-辛二酮 2,3-Octanedione	1325	1315	MS, LRI
己醛 Hexanal	1064	1080	MS, LRI	乙酸 Acetic acid	1401	1463	MS, LRI
2-乙基-1-己醇 2-ethyl-1-Hexanol	1505	1493	MS, LRI	N-己酸乙烯酯 n-Caproic acid vinyl	-	1652	MS
反-2-辛烯-1-醇 (E)-2-Octene-1-ol	1617	1619	MS, LRI	十三烷 Tridecane	-	1268	MS
庚醇 Heptanol	1465	1462	MS, LRI	1,3-辛二烯 1,3-Octadiene	958	957	MS, LRI
辛醇 Octanol	1488	1564	MS, LRI	苯乙烯 Styrene	1236	1237	MS, LRI
戊醇 Pentanol	1274	1271	MS, LRI	2-戊基-呋喃 2-pentyl-Furan	1215	1217	MS, LRI
己醇 Hexanol	1358	1375	MS, LRI

Effects of Very Fast Chilling on Flavor Quality in Chilled Lamb

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