Pre-conditioned Barbecue Chilled Beef Formula Optimization And Its Quality Research

In this study,chilled beef was used as the raw material,and the best formula of pre-conditioned barbecued chilled beef was determined by single factor and orthogonal test.With the combination of physicochemical indexes,electronic nose and headspace solid phase micro-extraction gas chromatography-mass spectrometer(SPME-GC-MS),the changes of edible quality and volatile flavor components of pre-conditioned barbecued chilled beef were studied during storage time.At the same time,the optimal baking time and temperature of the products were studied.The results were as follows:1.The best recipe for pre-conditioned barbecue chilled beef(by percentage of beef quality)was determined: salt 0.75%,chili powder 4%,pepper powder 1.5%,cumin powder 1%,allspice 1%,oil 7%,1.25% of soy sauce and 0.5% of fresh seasoning;the order of five factors on sensory influence was: pepper powder>allspice>cumin powder>salt>chili powder;the most suitable oil was soybean oil.2.The best formula of pre-conditioned barbecued chilled beef was determined: Nisin 0.05%,sodium lactate 3.00%,tea polyphenols 0.015%,and natamycin 0.025%;the influences of four factors on the preservation effect were Nisin>sodium lactate>Natamycin>Tea polyphenols;In this condition and with the temperature from 0 to 4 ?,the shelf-life of vacuum-packaged chilled beef can be preserved to 27 days.3.With the prolongation of storage time,the pH value and the total number of colonies decreased at first and then increased.The TVB-N value and thiobarbituric acid(TBA)value increased slowly.The brightness value(L*)and redness values(a*)increased at first and then decreased,and the yellowness values(b*)showed an upward trend;the samples in diffrerent storage time(the early,middle and late)can be distinguished well by electronic nose;77 kinds of volatile flavors were detected by gas chromatography-mass spectrometry(GC-MS)in pre-conditioned barbecue chilled beef during the whole storage time.The total number of volatile components and the total relative content all increased at first and then decreased.The total amount and the total relative content of volatile flavors reached the maximum on the 9th day,and the flavor was the best.On the 27 th day,the 1-nitropyrrolidine,a nitrogen-containing compound might related to spoilage,was detected.4.The differences of the volatile components between the peanut oil group and other oil groups can be distinguished by electronic nose.The volatile flavor components from pre-conditioned barbecued chilled beef in 4 different oil groups can be distinguished by GC-MS respectively.With the combination of sensory evaluation,GC-MS and electronic nose results,soybean oil was selected as the best suitable oil for pre-conditioned barbecued chilled beef.5.The best baking conditions of pre-conditioned barbecued chilled beef for consumers were 200 ?,5 min and 230 ?,4 min;during the baking process,the L* value of the sample increased with the increase of baking time and temperature.At the same time,the values of a* and b* showed a trend of increasing at first and then decreasing,and the shearing force increased.In the same baking time,the differences of volatile components from three samples in different baking temperatures can be distinguished by electronic nose;The samples in different baking conditions can be distinguished well by GC-MS.The electronic nose and sensory evaluation can effectively evaluate the eating quality of pre-conditioned barbecued chilled beef;olefins,aldehydes and ethers in roasted samples may make a major contribution to the pre-conditioned barbecued chilled beef.