Study on the Effects of Marinating and Drying Processes on the Flavor of Yellow Beef and Yak Beef

Linlin Wang; Wenjing Li; He Zhu; Yujie Li; Jinlin Ma

doi:10.62051/ijafsr.v4n1.03

Authors

Linlin Wang
Wenjing Li
He Zhu
Yujie Li
Jinlin Ma

DOI:

https://doi.org/10.62051/ijafsr.v4n1.03

Keywords:

Beef jerky, Gas chromatography-mass spectrometer (GC-MS), Gas chromatography-ion mobility spectrometry (GC-IMS), Volatile flavor compounds

Abstract

To clarify the regulatory effect of marinating and drying process on beef flavor and the flavor differences of processed products from different beef varieties, this study took Shandong yellow beef and Qinghai yak beef as research objects. Using headspace solid phase microextraction-gas chromatography-mass spectrometry ( GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) technologies, combined with relative odor activity value (ROAV), principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and other methods, the evolution characteristics of volatile flavor substances in beef before and after processing were analyzed, and the flavor profile differences of the finished beef jerky were compared. The results showed that aldehydes were the core flavor substances of both beef varieties in the fresh meat stage, with trans-2-nonenal and n-nonanal as the key contributors respectively. After marinating and drying, the proportion of aldehydes decreased significantly, terpenes became the dominant flavor substances of beef jerky, and new Maillard reaction products such as pyrazines and esters were generated. There were significant flavor differences between the two finished beef jerky, with 28 and 26 volatile substances detected respectively, and D-limonene, linalool and 2-ethyl-1,3,5-trimethylpyrazine were the key differential markers. This study provides a theoretical basis and data support for the differentiated development of characteristic beef jerky.

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