Abstract：This study was carried out aiming to optimize fermentation conditions for the production of naturally fermented sour yak meat in the Tibetan areas of west Sichuan and to evaluate its quality characteristics. Optimization was carried out using response surface methodology. Sensory evaluation score was used as response variable. The optimal fermentation temperature and time were determined as 22 ℃ and 40 h, respectively. The product prepared under these conditions contained 16 amino acids; the total amino acid content was 21.8 g/100 g and the ratio of essential amino acid to total amino acid was 40.98%. Threonine and aspartic acid were identified as the main flavor amino acids. A total of 114 volatile compounds were identified in the fermented meat including 53 hydrocarbons, 35 alcohols, 27 esters and 3 ethers, accounting respectively for more than 5%, as well as 12 aldehydes, 7 phenols, 7 acids, 14 ketones and 9 nitrogenous compounds.
彭毅秦，丁 捷，舒小芳，刘春燕，卢雪松，何江红，肖 猛，吴华昌. 川西藏区自然发酵牦牛酸醡肉工艺标准化及品质特性[J]. 肉类研究, 2018, 32(7): 29-36.
PENG Yiqin, DING Jie, SHU Xiaofang, LIU Chunyan, LU Xuesong, HE Jianghong, XIAO Meng, WU Huachang. Processing Standardization and Quality Characteristics of Naturally Fermented Sour Yak Meat in Tibetan Areas of West Sichuan. Meat Research, 2018, 32(7): 29-36.
2018, Vol. 32 
