|
|
|
| Processing Standardization and Quality Characteristics of Naturally Fermented Sour Yak Meat in Tibetan Areas of West Sichuan |
| PENG Yiqin1, DING Jie1,2,*, SHU Xiaofang1, LIU Chunyan1, LU Xuesong1, HE Jianghong1, XIAO Meng1, WU Huachang1 |
| 1.College of Food Science, Sichuan Tourism University, Chengdu 610100, China; 2.College of Food Science, Sichuan Agricultural University, Ya’an 625014, China |
|
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
|
2018, Vol. 32 
