冻干果蔬粉对牦牛肉干嫩度和风味的影响
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DOI：10.3969/j.issn.1000-9973.2025.05.014
中图分类号：TS251.52 文献标志码：A 文章编号：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邻高山、亚高山地区的特有牛种，适应严寒、缺氧等恶劣环境，是高原地区人民长期驯养的主要畜种资源之一，我国牦牛资源丰富，牦牛数量占世界总数的 94% 以上[2]。（剩余10163字）