Control of Post Fermentation Process and Quality Evaluation for Frying and Roasting Purposes of Dry-aging Beef

Xinxin Bu; He Zhu; Yanxia Xing

doi:10.54097/ck7j6788

Authors

Xinxin Bu
He Zhu
Yanxia Xing

DOI:

https://doi.org/10.54097/ck7j6788

Keywords:

Beef; Dry Aged; Volatile substances; SPME-GC-MS.

Abstract

In this study, Simmental hybrid yellow beef was used as raw material and sensory quality of beef was taken as the research object. The effects of time, temperature and wind speed on the quality of Simmental hybrid yellow beef were considered, and the optimum ripening conditions were obtained through single factor experiment and orthogonal experiment. The flavor changes of fried beef under different dry aging conditions were studied by SPME-GC-MS and ATR-FTIR combined with traditional physicochemical analysis methods. The volatile components of beef in blank group (A), experimental group (B) and control group (C) were determined by SPME-GC-MS technology. The volatile components common to the three types of beef were screened out according to the relative content and OAV value for principal component analysis, and the comprehensive beef scoring equation was established to obtain the comprehensive scores of the three groups of beef. The research shows that: With the passage of ripening time, the pH value of beef showed an increasing trend, which may be due to the protein in the sample being decomposed under the action of endogenous enzymes and exogenous enzymes secreted by microorganisms, producing alkaline substances such as ammonia and amines, resulting in A significant increase in pH value. The color difference measurement revealed the change of meat quality color, and the L*, A* and B* values in all parts decreased. These changes are closely related to the formation of flavor. The results of principal component analysis showed that the overall flavor of fried beef was different under the same ripening time, different ripening temperature, humidity and wind speed. According to the analysis of volatile components and relative content in beef of the three groups, and the calculation of beef comprehensive scoring equation, the results showed that the blank group was < control group < experimental group. The experimental group (B) had the best flavor. This study revealed the dynamic changes of flavor compounds in meat ripening process under different ripening time and treatment methods, and the research results have important guiding significance for optimizing the ripening process of pan-fried meat and improving the quality of meat.

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