凍干果蔬粉對牦牛肉干嫩度和風(fēng)味的影響

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DOI：10.3969/j.issn.1000-9973.2025.05.014

中圖分類號：TS251.52 文獻標(biāo)志碼：A 文章編號：1000-9973（2025）05-0095-08

Effect of Freeze-Dried Fruit and Vegetable Powder on Tenderness and Flavor of Yak Jerky

CAI Yin-chuan1'2， ZHAO Jing1， JIN Chun-ping1， ZOU Qiang1 （1.College of Food and Biological Engineering，Chengdu University，Chengdu 61o106，China; 2.Ngawa Tibetan and Qiang Autonomous Prefecture Industrial Economic Research Institute，Ngawa Tibetan and Qiang Autonomous Prefecture 623O99，China）

Abstract： In order to investigate the effects offreeze-dried fruit and vegetable powder on the tenderness and flavor of yak jerky，in this study，the differences in physicochemical， tenderness and sensory indexes of yak jerky treated with compound freeze-dried fruit and vegetable powder tenderization （YH），commercial tenderizers （SY） and untenderized treatment （CK） are compared，and the flavor characteristics of three kinds of yak jerky are analyzed by GC-MS combined with principal component analysis. The results show that yak jerky in YH group has higher moisture content and water activity，lower pH and the highest sensory score;the results of shear force and TPA show that there are diferences in the tenderness of the three groups of samples， and the shear force， hardness，cohesiveness and chewiness significantly decrease and the elasticity increases in the SY and YH groups. The shear force of the YH group is the smallest of 9.74N ，which decreases by 59.3% compared with that of the CK group. The results of GC-MS show that 81 volatile flavor substances are detected in the YH group，which are significantly higher than those in the SY group，and the main flavor substances are aldehydes， hydrocarbons and alcohols.The results show that thecompound freeze-dried fruit and vegetable powder could effectively improve the taste and flavor of yak jerky.

Key Words： freeze-dried fruit and vegetable powder;tenderization；yak meat； flavor analysis

牦牛是青藏高原及其毗鄰高山、亞高山地區(qū)的特有牛種，適應(yīng)嚴寒、缺氧等惡劣環(huán)境，是高原地區(qū)人民長期馴養(yǎng)的主要畜種資源之一，我國牦牛資源豐富，牦牛數(shù)量占世界總數(shù)的 94% 以上[2]。（剩余10163字）