杨烽,易宇文,邓静,吴华昌

• 1:成都大学食品与生物工程学院
• 2:四川旅游学院烹饪科学四川省高等学校重点实验室

摘要(Abstract)：

预制菜是依据现代工厂化标准制作加工，通过各种食材和配料制作后经简单处理即可食用的成品或半成品。将传统菜肴粉蒸牦牛肉制成预制菜，是适应当今社会结构和发展的必然趋势，同时对预制菜行业的发展具有重要的现实意义。文章通过研究挥发性盐基氮(TVB-N)值、过氧化值、酸价、菌落总数、质构特性、挥发性风味物质等指标，探讨了不同贮藏方式下粉蒸牦牛肉预制菜的安全性和风味变化。结果表明，低温真空和低温气调贮藏方式均能有效保持食品的新鲜度，然而低温气调贮藏的食品在第7天时菌落总数超过了国家食品安全标准，不再适宜食用。相比之下，低温真空贮藏的食品在第7天仍保持良好的食用品质，尽管挥发性盐基氮值、酸价和过氧化值均有所上升，但这些指标均未超出国家规定的安全范围。质构分析可以显著辨别粉蒸牦牛肉在不同贮藏阶段的特性，尽管如此，口感的细微变化仍需进一步研究以获得更全面的了解。利用GC-IMS技术对低温真空贮藏条件下仍适宜食用的粉蒸牦牛肉进行了挥发性风味物质的鉴定，共识别出55种物质，包括14种醛类、14种酯类、10种醇类、7种萜烯类、5种酮类和5种杂环类化合物。通过ROAV分析，从众多挥发性风味物质中筛选出20种具有显著影响的化合物(ROAV≥1),这些差异化合物很可能是决定产品风味的关键成分。

关键词(KeyWords)： 粉蒸牦牛肉;贮藏过程;挥发性风味物质;GC-IMS

Abstract:

Keywords:

基金项目(Foundation): 四川省教育厅研究中心项目(18TD0043);; 四川省科技厅项目(2023ZHCG0078)

作者(Author): 杨烽,易宇文,邓静,吴华昌

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