【摘要】 【目的】为提高牦牛肉加工品质，该研究旨在开发一种对产品感官品质影响较小的脱腥方法。【方法】以新鲜牦牛肉为原料，采用单因素试验和响应面试验研究真空度、滚揉时间、注液量对其腥味的影响，并确定最佳脱腥工艺，同时采用顶空固相微萃取-气相色谱-质谱联用（HS-SPEM-GC-MS）技术对脱腥前、后牦牛肉挥发性风味物质进行分析。【结果】牦牛肉最佳脱腥条件为真空度为-0.08 MPa，滚揉时间为22 min，注液量为52%。经HSSPEM-GC-MS分析得出牦牛肉的腥味活性物质可能是正庚醛、正己醛、正壬醛、苯甲醛、正己酸、正壬酸。脱腥后牦牛肉醛类物质的含量显著下降，酯、醇、酸类等物质均有不同程度的降低。【结论】真空脱腥方法提高了牦牛肉感官品质，便于后期烹饪加工。更多还原

【Abstract】 【Objective】 The aim of this study is to develop a deodorization method that has minimal impact on the quality of yak meat processing.【Method】 Fresh yak meat was used to evaluate the deodorization effect on the fishiness value and sensory score of yak meat. Single factor experiments and response surface methodology were employed to investigate the impact of the vacuum degree,rolling time and injection volume on fishiness. The optimal deodorization process was then determined. At the same time,headspace solid phase microextraction gas chromatography mass spectrometry(HS-SPME-GC-MS) technology was utilized to analyze and identify volatile flavor compounds in yak meat before and after deodorization.【Result】 The optimal deodorization conditions for yak meat are a vacuum degree of-0. 08 MPa,a rolling time of 22 min and an injection volume rate of 52%. HS-SPME-GC-MS analysis revealed that the fishy substances in yak meat may be n-heptaldehyde,n-hexanal,n-nonanal,benzaldehyde,n-hexanoic acid and nnonanoic acid. Following deodorization,the aldehyde content in yak meat decreased significantly,while the levels of esters,alcohols,acids and other substances decreased to varying degrees.【Conclusion】 Using the vacuum deodorization method improves the quality of yak meat,making it easier to cook and process later on.更多还原