CN-122017161-A - Dynamic monitoring and quality assessment method for flavor substances in meat processing process

Abstract

The invention belongs to the technical field of food flavor analysis and quality control, and particularly relates to a method for dynamically monitoring and evaluating flavor substances in a meat processing process. In addition, the detection key conditions of the HS-GC-IMS are improved, particularly the 80 ℃ temperature balance 30min is adopted in the headspace balance stage, low-boiling point volatile matters in the meat sample can be fully released, the small molecular desorption efficiency is improved, the volatilization loss or thermal decomposition is not caused, and the detection sensitivity in the early stage is further improved.

Inventors

• LIU LINA
• YANG SHA
• LIU LAICAI
• DUAN SUYANG
• Dang Yunzhuo
• Gong dongying
• DING CHAO

Assignees

• 山东省农业科学院

Dates

Publication Date

20260512

Application Date

20260205

Claims (3)

1. 1. A method for dynamically monitoring and evaluating the quality of flavor substances in the process of processing meat is characterized in that: Sampling the meat at different time points of stewing the meat, then adopting an electronic tongue to acquire smell and taste data of the meat sample, and respectively adopting headspace solid-phase microextraction-gas chromatography-mass spectrometry HS-SPME-GC-MS and gas chromatography-ion mobility spectrometry HS-GC-IMS to detect volatile compounds in the meat sample, and comprehensively analyzing PCA, OAV, heat map and correlation analysis of the detection data for evaluating the flavor in the stewing process of the meat; The HS-GC-IMS conditions were that the sample was equilibrated at 80℃for 30min, the headspace gas injection was 200. Mu.L, the inlet temperature was 80℃and the MXT-5 column was used, the column temperature was 40℃and nitrogen was both the carrier gas and the drift gas, the carrier gas staging flow rate was initially 2 mL/min, held at 2 min, then increased linearly to 15mL/min in 8 min and further to 100 mL/min in 10 min, continuing to increase to 150 mL/min in 10 min for a total run of 30min, drift tube 45℃and drift gas 150 mL/min.
2. 2. The method according to claim 1, wherein the HS-SPME-GC-MS conditions are: The meat samples were mixed with 10 μl,2 mg/L2-methyl-3-heptanone, headspace equilibrated at 250 ℃ in a 20mL vial for 30 min, the pretreated solid phase microextraction head CAR/PDMS/DVB fibers were exposed to helium headspace, then subjected to 2 min thermal desorption at 240 ℃ at GC inlet, chromatographic separation using a DB-WAX type capillary column 60 m x 250 μm x 0.25 μm, agilent J & W.
3. 3. The method of claim 2, wherein the MS parameters include 70 eV electron ionization, the ion source and the transmission line are respectively kept at 230 ℃ and 250 ℃, and the signal acquisition is performed in a full scanning mode, wherein the scanning range is 35-500 m/z.

Description

Dynamic monitoring and quality assessment method for flavor substances in meat processing process Technical Field The invention belongs to the technical field of food flavor analysis and quality control, and particularly relates to a method for dynamically monitoring and evaluating flavor substances in a meat processing process. Background The meat is one of representative dishes of traditional rouge, has long history and unique flavor. The streaky pork is taken as a main raw material, and a plurality of seasonings are added for marinating and boiling, so that the streaky pork is soft, glutinous and fat but not greasy, has salty and fresh and compound aroma, and is deeply favored by consumers. Although the market demand of the meat is vigorous, the related researches are still less, and the systematic researches on the forming rule and dynamic change mechanism of the flavor substances are less, so that the quality standardization and the industrialized development of the meat are limited to a certain extent. Flavor is a key factor in determining meat product quality and consumer acceptance. Flavor is not only derived from thermal degradation of fat, maillard reactions of amino acids, migration and conversion of flavors, but also is significantly affected by processing techniques (temperature, time, etc.). As a typical marinated meat product, the flavor substances of the sub-meat are subjected to complex generation, conversion and release processes in the long-time stewing process, and the flavor manifestations of different time nodes are obvious. Although the existing technologies such as GC-MS, GC-IMS, electronic tongue and the like are already applied to the research of the flavor of meat products, most of the technologies are single-method application, and it is difficult to comprehensively reveal the dynamic change of the flavor and the interaction relation of the flavor and the taste, and particularly in the traditional 'handle meat' of the roux, no related research report exists. Therefore, a new method system is needed, which can dynamically evaluate the formation and change rules of the flavor substances of the meat in a multi-dimensional manner in the processing process, and construct a correlation model of the flavor and the taste, thereby providing scientific basis for process optimization and industrial popularization of the traditional marinated meat products. Disclosure of Invention The invention provides a method for dynamically monitoring and evaluating the quality of flavor substances in the process of processing meat. The invention samples the meat at different time points in the stewing process of the meat, then adopts an electronic tongue to acquire smell and taste data of the meat sample, and adopts headspace solid-phase microextraction-gas chromatography-mass spectrum HS-SPME-GC-MS and gas chromatography-ion mobility spectrometry HS-GC-IMS to detect volatile compounds in the meat sample, and the detection data is integrated to carry out principal component analysis PCA, fragrance activity value OAV analysis, heat map analysis and correlation analysis for evaluating the flavor in the stewing process of the meat; The HS-GC-IMS conditions were that the sample was equilibrated at 80℃for 30min, the headspace gas injection was 200. Mu.L, the inlet temperature was 80℃and the MXT-5 column was used, the column temperature was 40℃and nitrogen was both the carrier gas and the drift gas, the carrier gas staging flow rate was initially 2 mL/min, held at 2 min, then increased linearly to 15mL/min in 8min and further to 100 mL/min in the following 10min, continued to increase to 150 mL/min in 10min, total run 30min, drift tube 45℃and drift gas 150 mL/min. Preferably, the conditions of the HS-SPME-GC-MS are as follows: The meat samples were mixed with 10 μl,2 mg/L2-methyl-3-heptanone, headspace equilibrated at 250 ℃ in a 20mL vial for 30 min, the pretreated solid phase microextraction head CAR/PDMS/DVB fibers were exposed to helium headspace, then subjected to 2 min thermal desorption at 240 ℃ at GC inlet, chromatographic separation using a DB-WAX type capillary column 60 m x 250 μm x 0.25 μm, agilent J & W. Preferably, the MS parameters include 70 eV electron ionization, the ion source and the transmission line are respectively kept at 230 ℃ and 250 ℃, and a full scanning mode is adopted for signal acquisition, and the scanning range is 35-500 m/z. Compared with the prior art, the invention has the following advantages and effects: According to the invention, GC-IMS rapid detection, GC-MS accurate qualitative and OAV evaluation are adopted, the flavor characteristics are further analyzed by combining an electronic tongue, the key flavor marker is finally locked, the optimal preparation process period is revealed, the comprehensiveness and accuracy of flavor detection in the processing process of the meat are remarkably improved, in addition, the detection key conditions of HS-GC-IMS are improved, par