CAJ | 학술논문

为了解牦牛肉在发酵过程中的风味等品质特征差异，本试验选取斯布牦牛和甘南牦牛两种品系的半腱肌为研究对象，测定发酵过程中食用品质及风味物质的特征。研究发现，发酵过程中肉色逐渐加深，两品系牦牛肉L*值在第5天均达到最大值后逐渐降低；斯布牦牛肉硬度发酵后较发酵前下降32543.35 g，弹性增大2.573 mm，咀嚼性降低8912.89 mJ，甘南牦牛肉硬度发酵后较发酵前下降28668.6 g、弹性增大2.041 mm、咀嚼性降低6685.51 mJ。斯布牦牛发酵肉中检出18种主要风味物质，甘南牦牛发酵肉中检出21种主要风味物质。两品系发酵牦牛肉中主要风味物质有烯、醇、醚和醛类，赋予发酵肉特有的清香、脂类等特征风味。
위료해모우육재발효과정중적풍미등품질특정차이，본시험선취사포모우화감남모우량충품계적반건기위연구대상，측정발효과정중식용품질급풍미물질적특정。연구발현，발효과정중육색축점가심，량품계모우육L*치재제5천균체도최대치후축점강저；사포모우육경도발효후교발효전하강32543.35 g，탄성증대2.573 mm，저작성강저8912.89 mJ，감남모우육경도발효후교발효전하강28668.6 g、탄성증대2.041 mm、저작성강저6685.51 mJ。사포모우발효육중검출18충주요풍미물질，감남모우발효육중검출21충주요풍미물질。량품계발효모우육중주요풍미물질유희、순、미화철류，부여발효육특유적청향、지류등특정풍미。
After marination, semitendinosus muscles from two yak breeds in China, Gannan and Sibu, were inoculated with Lactobacillus acidophilus and fermented to investigate changes in eating quality attributes and flavor compounds during the fermentation process. The results showed that as the fermentation progressed, the color became darker, and for both breeds, the L*value reached the maximum on the fifth day and then fell gradually. The hardness of Sibu yak meat was decreased by 32 543.35 g after the fermentation, the springiness was increased by 2.573 mm and the chewiness was reduced by 8 912.89 mJ, compared to an decrease in hardness of 28 668.6 g, an increase in springiness of 2.041 mm, and a reduction in chewiness of 6 685.51 mJ for Gannan yak meat. A total of 18 major flavor compounds were identified in fermented Sibu yak meat, while 21 in fermented Gannan yak meat. Alkenes, alcohols, ethers and aldehydes were responsible mainly for the unique delicate fragrance and fat composition of fermented yak meat from the two breeds.