酱卤牛肉冷处理过程中风味丢失机制研究

冷处理是延长酱卤肉制品货架期的重要工业化单元操作，但同时伴随风味丢失（逸散），导致风味品质劣变。项目以酱卤牛肉为研究对象，采用色谱质谱联用等技术，结合稀释-重组-缺失验证与人机互作分析，定量解析确证酱卤牛肉特征风味物质构成与贡献率；借助全二维气相色谱-飞行时间质谱和Heracles II快速气相电子鼻等技术，动态分析酱卤牛肉冷处理关键环节（“出锅”冷却、低温预冷、冷链销售）特征风味物质种类和相比变化，构建风味逸散动力学模型；利用稳定同位素示踪与稀释技术，结合选择离子扫描，追踪逸散特征风味物质的来源途径；基于肌原纤维蛋白-特征风味物质互作模型，采用显微观察、等温滴定量热法和表面等离子共振技术，探讨肌原纤维收缩导致的空间位阻变化，解析特征风味物质与肌原纤维蛋白结合位点、作用力类型与结合能，阐明结合模式。多层次多角度揭示冷处理过程酱卤牛肉特征风味物质丢失机制，为酱卤肉制品风味品质保持提供依据。

Cold treatment is an important industrialized unit operation to prolong the shelf life of soy sauce-marinated meat products, but, at the same time, it is accompanied by flavor loss (dissipation), resulting in deterioration of flavor quality. Using the soy sauce-marinated beef as research objective, the project aims to quantitatively analyze and confirm the composition and contribution rate of characteristic flavor compounds of the soy sauce-marinated beef through the chromatographic, mass spectrometry and other technologies, combined with dilution-recombination-absence verification and human-computer interaction analysis. The types and phase ratio variations of characteristic flavor compounds of the soy sauce-marinated beef in key cold processing stages ("out of pot" cooling, low-temperature pre-cooling, cold-chain sales) are dynamically analyzed with the aid of the comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry and Heracles II fast gas phase electronic nose technology in order to construct the kinetic model of easy-to-lose flavor. The source of easy-to-lose characteristic flavor compounds is tracked using the stable isotope dilution analysis with the combination of selective ion scanning. The binding sites, steric changes caused by myofibril contraction, type of force and binding energy are analyzed and the binding mode is clarified by the microscopic observation, isothermal titration calorimetry and surface plasmon resonance technology based on the interaction model of myofibrillar proteins and characteristic flavor compounds. The loss mechanism of characteristic flavor compounds of the soy sauce-marinated beef during the cold processing is fully revealed from multi level and multi perspective, providing basis for maintaining flavor quality of soy sauce-marinated meat products.