Evaluation method for characteristic flavor quality of typical robust meat dishes

Abstract

The invention discloses a method for evaluating characteristic flavor quality of typical rusty meat dishes. The method comprises the following steps: determining a plurality of typical rusty meat dishes from a rusty cuisine; performing process optimization on the determined typical Lu vegetable meat-flavored dish to determine the optimal processing process of the typical Lu vegetable meat-flavored dish; analyzing a typical Lu vegetable meat-flavor dish which is optimally processed by a process from a plurality of factors; key flavor substances influencing the quality of the traditional Lu vegetable meat-flavor dish are determined; and determining a quality evaluation system and standard of the rusty meat dish according to the influence of the key flavor substances on the rusty meat dish. The method comprises the following steps: establishing a quality evaluation system of a plurality of typical robust meat dishes, revealing flavor substance composition and characteristics of the dishes, identifying characteristic flavor and volatile flavor substances of the dishes and influences of the characteristic flavor and volatile flavor substances on the dish quality, determining key substance types influencing the quality of the traditional robust meat dishes, forming a quality evaluation method and standard, and determining the quality of the dishes. And a scientific basis is provided for quality control and flavor improvement of the Luercai.

Description

Technical Field

[0001] The present application relates to the technical field of food quality evaluation, and in particular to a method for evaluating the characteristic flavor quality of typical Shandong-style meat dishes. Background Art

[0002] Shandong cuisine, one of China's four major culinary styles, boasts a long history and unique flavors, making it a vital component of Chinese culinary culture. As one of the four major cuisines, Shandong cuisine emphasizes authentic flavors, being rich and mellow without being greasy. As a vital component of traditional Chinese culinary culture, Shandong cuisine enjoys widespread consumer interest and market demand in China.

[0003] At present, domestic research on Shandong cuisine mainly focuses on the following aspects: first, the historical culture, regional characteristics, and flavor characteristics of Shandong cuisine are sorted out and summarized; second, the processing technology, formula, and seasoning of Shandong cuisine are optimized and improved; third, the edible quality of Shandong cuisine is evaluated by sensory evaluation, physical and chemical analysis, and instrumental analysis.

[0004] However, these studies still have some shortcomings, such as the lack of a comprehensive evaluation method for the quality of Shandong cuisine and the neglect of the correlation between edible quality and flavor substances. Summary of the Invention

[0005] In order to solve the above technical problems, this application proposes the following technical solutions:

[0006] In a first aspect, the present invention provides a method for evaluating the characteristic flavor quality of typical Luwei meat dishes, comprising:

[0007] Identify several typical Shandong meat dishes from the Shandong cuisine;

[0008] Optimizing the process of the determined typical Shandong cuisine meat-flavored dishes to determine the optimal processing technology of the typical Shandong cuisine meat-flavored dishes;

[0009] The typical Shandong meat-flavored dishes processed by optimized technology were analyzed from multiple factors;

[0010] Identify the key flavor compounds that affect the quality of traditional Shandong meat dishes;

[0011] The quality evaluation system and standard of Shandong meat dishes are determined based on the influence of the key flavor substances on Shandong meat dishes.

[0012] In a possible implementation, the process of optimizing the target Shandong cuisine meat-flavored dish to determine the optimal processing technology for the target Shandong cuisine meat-flavored dish includes:

[0013] The typical Shandong meat-flavored dishes are optimized and adjusted through the steps of raw material selection, cutting, pickling and cooking;

[0014] The optimal processing parameters of the typical Shandong meat-flavored dishes were determined through single factor experiments and orthogonal experiments;

[0015] The key factors and processing control methods that affect the quality of the typical Shandong cuisine meat dishes are determined.

[0016] In a possible implementation, the typical Shandong cuisine meat-flavored dishes processed using process optimization are analyzed from multiple factors, including:

[0017] The texture and color of the dishes were measured, and the volatile flavor compounds of typical Shandong meat-flavored dishes were analyzed using gas chromatography-mass spectrometry (GC-MS).

[0018] The flavor, texture and color of dishes were analyzed using the quantitative sensory description method (QDA).

[0019] The volatile flavor substances, flavor, texture and color of typical Shandong cuisine meat-flavored dishes were analyzed by partial least squares discriminant.

[0020] In one possible implementation, the use of the sensory quantitative description method (QDA) to analyze the flavor, texture, and color of a dish includes:

[0021] Several people with multiple sensory evaluation experiences and engaged in meat quality research were selected as sensory evaluators for this experiment;

[0022] Conduct QDA evaluation on Luwei dishes with different processing techniques in a standard tasting room;

[0023] When preparing samples, the Luwei dishes with different processing techniques were cut into pieces, and each person in each group took 3 pieces as sensory samples. They were randomly coded with three digits and handed over to the assessors to evaluate the edible quality indicators of the Luwei dishes with different processing techniques.

[0024] Each taster randomly presented three samples from each treatment group;

[0025] Prepare room temperature soda water and soda crackers during the tasting to remove any remaining flavors;

[0026] The tasters conducted a sensory evaluation of the samples' color, texture, tenderness, juiciness, flavor, and overall acceptability, and scored each item.

[0027] In one possible implementation, the texture and color of the dish are measured by analyzing the volatile flavor substances of typical Shandong meat-flavored dishes using gas chromatography-mass spectrometry (GC-MS) technology, including:

[0028] The sample at -20°C was minced into a paste, 5 g was weighed and placed in an extraction bottle, 4-methyl-1-pentanol was added as an internal standard, and the bottle mouth was immediately sealed with a sealing film;

[0029] After preheating, solid phase microextraction was used for headspace adsorption at 60 °C for 40 min, and the sample was injected after desorption;

[0030] Set the GC and MS conditions separately, then analyze the compounds, identify them by mass spectrometry by searching the database, and screen out compounds with a compatibility greater than 80;

[0031] Quantitative analysis was performed using 4-methyl-1-pentanol as the internal standard, and the absolute content of each substance was calculated according to the formula.

[0032] The volatile substance content in the dish was calculated by the internal standard concentration of 4-methyl-1-pentanol, the peak area of ​​volatile flavor substances, and the peak area of ​​the internal standard, that is, the ratio of the product of the internal standard concentration and the peak area of ​​volatile flavor substances to the peak area of ​​the internal standard:

[0033]

[0034] Where: C x is the concentration of the target substance, C IS is the concentration of the internal standard, A X is the chromatographic peak area of ​​the target substance, A IS is the chromatographic peak area of ​​the internal standard.

[0035] In one possible implementation, the determining of key flavor substances that affect the quality of traditional Shandong cuisine meat-flavored dishes includes: using partial least squares regression analysis to find the characteristic flavors and volatile flavor substances of a variety of typical Shandong cuisine meat-flavored dishes, as well as the interactions between them, to identify the key flavor substances that affect the quality of traditional Shandong cuisine meat-flavored dishes.

[0036] In a possible implementation, determining the quality evaluation system and standards of Shandong-style meat dishes based on the impact of the key flavor substances on Shandong-style meat dishes includes:

[0037] The influencing factors of the key flavor substances on the flavor, texture and color characteristics of typical Shandong-style meat dishes;

[0038] Determine the influence weight of each key flavor substance on the flavor, texture, and color of typical Luwei meat dishes based on the influencing factors;

[0039] The Shandong-style meat dishes are evaluated according to the influence weights to achieve quality control of the Shandong-style meat dishes.

[0040] In a possible implementation, determining the influence weight of each key flavor substance on the flavor, texture, and color of a typical braised meat dish based on the influencing factors includes:

[0041] Spectra were evaluated and processed using Labspec 6.1.1 software, and polynomial fitting was used to perform baseline calibration on the raw spectra to eliminate background interference and improve signal authenticity.

[0042] The spectral data were then smoothed using the SG convolution polynomial and finally area normalized to make the spectra of different samples in the same range, facilitating direct comparison or statistical analysis;

[0043] PCA is used to reduce the dimensionality of spectral data, eliminate noise interference and redundant information, improve the efficiency and generalization ability of subsequent machine learning models, and draw scatter plots intuitively;

[0044] Combine LDA clustering with LDA model to observe the distribution, clustering and outliers of data, and make judgments through the obtained confusion matrix;

[0045] Finally, the regression coefficient VIP score is analyzed to find the contribution of substances corresponding to different peaks to the discrimination.

[0046] In a possible implementation, the typical Shandong-style meat dishes include Shandong fried chicken, Zhucheng roast pork, and four-happiness meatballs.

[0047] In the examples of the present application, a quality evaluation system for a variety of typical Shandong-style meat dishes is established to reveal the flavor composition and characteristics of the dishes, identify the characteristic flavors and volatile flavor substances of the dishes, and their impact on the quality of the dishes, clarify the types of key substances that affect the quality of traditional Shandong-style meat dishes, form quality evaluation methods and standards, and provide a scientific basis for quality control and flavor improvement of Shandong cuisine. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 A schematic flow chart of a method for evaluating the characteristic flavor quality of a typical Luwei meat dish provided in an embodiment of the present application;

[0049] Figure 2 This is a schematic diagram showing the effect of different ginger addition amounts on the color of Shandong fried chicken provided in the examples of this application;

[0050] Figure 3 This is a schematic diagram showing the effect of different smoking times on the color of Zhucheng barbecued meat provided in the examples of the present application;

[0051] Figure 4 This is a schematic diagram of the effect of different amounts of lotus root starch added on the color of four-joy meatballs provided in the examples of this application. DETAILED DESCRIPTION

[0052] The present invention will be described below with reference to the accompanying drawings and specific implementation methods.

[0053] See also Figure 1 The method for evaluating the characteristic flavor quality of typical Luwei meat dishes provided in this embodiment includes:

[0054] S101, identify multiple typical Shandong cuisine meat dishes from Shandong cuisine.

[0055] Classic Shandong dishes include Yipin Tofu, Sweet and Sour Carp, Braised Sea Cucumber with Scallions, Shark's Fin with Three Shreds, Braised Four Treasures, Sweet and Sour Yellow River Carp, Nine-Turn Large Intestine, Stir-fried Crispy Fish, Braised Abalone in Its Shell, Braised Prawns, Fish with Vinegar and Pepper, Fish Fillet with Rice Wine, Stir-fried Mandarin Fish Fillet with Coriander, Tremella in Clear Soup, Osmanthus Pork (Mushu Pork), Jiaodong Four Mixed Dishes, Sweet and Sour Pork Tenderloin, Braised Prawns, Zhucheng Roast Pork, Zhaoyuan Steamed Meatballs, Shandong Fried Chicken, Steamed Garlic Fish, Jinan Braised Pork, Fish Fillet with Scallions and Peppers, and Chicken in Sugar Sauce. , oil-splashed bean curd, Shili ginkgo, milk soup water chestnut, mullet egg soup, pot-roasted duck, crispy chicken, yellow croaker tofu soup, candied yam, honey pear balls, casserole Sandan, bag chicken, four-happiness meatballs, lotus chicken slices, boiled lotus yellow tube, Yangguan Sandie, shrimp before rain, dark clouds holding the moon, braised chicken, pot-collapsed yellow croaker, milk soup crucian carp, roasted Erdong, Taishan three beauties soup, boiled Xishi tongue, crab, braised two chicken shreds, elephant-eye pigeon eggs, cloud slices monkey head, fried fish and celery, deep-fried scorpion, watermelon chicken, etc.

[0056] In this embodiment, three typical Shandong-style meat dishes were selected for research, namely Shandong fried chicken, Zhucheng roast pork and four-happiness meatballs.

[0057] S102: Optimize the process of the determined typical Shandong cuisine meat-flavored dish to determine the optimal processing technology of the typical Shandong cuisine meat-flavored dish.

[0058] The typical Shandong meat-flavored dishes are optimized and adjusted through raw material selection, cutting, marinating and cooking steps; the optimal processing parameters of the typical Shandong meat-flavored dishes are determined through single-factor experiments and orthogonal experiments; and the key factors and processing control methods that affect the quality of the typical Shandong meat-flavored dishes are determined.

[0059] S103, analyzing the typical Shandong meat-flavored dishes processed by the optimized process from multiple factors.

[0060] like Figure 2 As shown in the figure, different ginger addition amounts had a significant effect on the three key indicators of Shandong fried chicken, among which the a * Significantly higher than 24% and 36% of the supplemented groups, L * and b *The results showed that the addition of 30% ginger had a significant advantage in optimizing the color of Shandong fried chicken, which provided an important theoretical support for the precise regulation of the addition amount of ginger in actual production and helped to improve the color quality of Shandong fried chicken (P<0.05).

[0061] like Figure 3 As shown, 15min smoking group L * and a * The color of the 15-min group was significantly higher than that of the 5-min group and the 25-min group (P<0.05), and the 15-min group showed the brightest color. This may be due to the denaturation of surface proteins and the initial products of the Maillard reaction in the early stage of smoking, as well as the color deterioration caused by excessive caramelization or lipid oxidation of the surface caused by long-term smoking. * It increases significantly with the increase of smoking time, indicating that the color-forming substances (such as nitrosylmyoglobin derivatives) are continuously generated during the smoking process. Overall, smoking for 15 minutes has a significant effect on improving the color of Zhucheng barbecued meat, making it have the brightest red color.

[0062] like Figure 4 As shown in the figure, when the amount of lotus root starch increased from 1.5% to 2.0%, L * Significantly decreased, a * 、b * The results showed that the color of the meat was significantly increased (P<0.05), indicating that lotus root starch significantly deepened the color of the meat by promoting the Maillard reaction and caramelization reaction at this stage; and when the addition amount was further increased to 2.5%, L * Significantly increased, a * 、b * The color stability of lotus root starch decreased significantly (P<0.05). Excessive lotus root starch may cause protein aggregation or increased lipid oxidation, resulting in decreased color stability.

[0063] The texture and color of the dishes were measured, and the volatile flavor compounds of typical Shandong meat-flavored dishes were analyzed using gas chromatography-mass spectrometry (GC-MS). Gas chromatography effectively separates and resolves the components of dishes, while mass spectrometry provides an effective means of accurately identifying them. This combined technique, GC-MS, allows for direct separation using gas chromatography under computer control.

[0064] In this example, a -20°C sample was minced into a puree, 5 g of which was weighed and placed in an extraction vial. 4-Methyl-1-pentanol was added as an internal standard, and the vial was immediately sealed with parafilm. After preheating, solid-phase microextraction (SPME, 50 / 30 μm DVB / CAR / PDMS fiber) was performed at 60°C for 40 min using headspace adsorption. The sample was then analyzed and injected.

[0065] GC conditions: column box temperature: 40°C; injection port temperature: 250°C; injection mode: splitless; injection time: 1 min; flow control mode: pressure; pressure 46.2 kPa; total flow: 13.4 mL / min; column flow: 0.95 mL / min; linear velocity: 35.1 cm / sec; purge flow: 3.0 mL / min; split ratio: 10.

[0066] MS conditions: ion source temperature 230°C; interface temperature: 250°C; detector voltage: 0.1 kV; GC program time: 7 min; solvent delay 3 min

[20] .

[0067] Qualitative and quantitative analysis

[0068] Qualitative analysis: The compounds were analyzed and identified by mass spectrometry by searching the database (NIST2014), and compounds with a compatibility greater than 80 were screened out.

[0069] Quantification: Quantitative analysis was performed using 4-methyl-1-pentanol as the internal standard, and the absolute content of each substance was calculated according to the formula.

[0070] The volatile substance content in Sixi meatballs was calculated by the internal standard concentration of 4-methyl-1-pentanol, the peak area of ​​volatile flavor substances, and the peak area of ​​the internal standard, that is, the ratio of the product of the internal standard concentration and the peak area of ​​volatile flavor substances to the peak area of ​​the internal standard:

[0071]

[0072] Where: C x is the concentration of the target substance, C IS is the concentration of the internal standard, A X is the chromatographic peak area of ​​the target substance, A IS is the chromatographic peak area of ​​the internal standard. IS : Chromatographic peak area of ​​internal standard.

[0073] The flavor, texture, and color of the dishes were analyzed using the Quantitative Descriptive Sensory Method (QDA). Quantitative Descriptive Sensory Method (QDA) is a quantitative analysis method used for sensory evaluation, designed to quantitatively describe and analyze the sensory characteristics of a product. This method not only allows for qualitative analysis of samples but also analyzes the measured data through multivariate statistical methods, combining qualitative and quantitative analysis to effectively identify product characteristics and differences between samples. QDA is widely used in product quality control, quality analysis, determining product differences, and improving product quality. It provides comparable sensory data to instrumental test results, ensuring a more stable preservation of product characteristics.

[0074] The implementation process of QDA includes the following steps:

[0075] Establishment of a review panel: Generate a unified descriptive vocabulary through language development.

[0076] Sensory evaluation: The sensory properties of the samples were evaluated using a linear scale.

[0077] Data analysis: Statistical analysis methods were used to analyze the sensory test data, and radar charts and principal component analysis charts were used to display the final statistical results.

[0078] Specifically, in this example, 15 people aged 20-30 who have multiple sensory evaluation experiences and are engaged in meat quality research were selected, with a male-to-female ratio of approximately 1:1. They served as sensory evaluators for this experiment and conducted QDA evaluations of the different processing techniques of Shandong-style dishes in a standard evaluation room. When preparing the samples, the Shandong-style dishes with different processing techniques were cut into pieces, and each person and group were given 3 pieces as sensory samples. They were randomly coded with three digits and handed over to the evaluators, who then evaluated the edible quality indicators of the Shandong-style dishes with different processing techniques. Each evaluator randomly presented 3 samples from each treatment group. During the evaluation period, room temperature soda water and soda crackers were prepared to remove any residual flavors during the evaluation period. The evaluators conducted sensory evaluations on the color, texture, tenderness, juiciness, flavor, and overall acceptability of the samples. The sensory quality used a 10-point evaluation system to score each item.

[0079] The application of QDA is not limited to the food sector; it is also applicable to the evaluation of products such as beverages and cosmetics, providing detailed information on product characteristics. Through QDA analysis, the average score and degree of variation for each product sample in various sensory characteristics such as appearance, aroma, and taste can be obtained, helping to identify sensory differences between different products, such as which product has a smoother taste or a richer aroma. In addition, the QDA method can be reused at different times and locations, helping to maintain consistency and standardization in evaluation.

[0080] The volatile flavor substances, flavor, texture and color of typical Shandong cuisine meat-flavored dishes were analyzed by partial least squares discriminant.

[0081] S104, determining the key flavor substances that affect the quality of traditional Shandong meat-flavored dishes.

[0082] Partial least squares regression analysis was used to identify the characteristic flavors and volatile flavor compounds of various typical Shandong meat dishes, as well as their interactions, and to identify the key flavor compounds that affect the quality of traditional Shandong meat dishes.

[0083] Partial least squares regression is a statistical method related to principal component regression. However, instead of finding the hyperplane that maximizes the variance between the response variable and the independent variable, the method uses projections of the predictor and observed variables into a new space to find a linear regression model. Because both X and Y data are projected into this new space, PLS methods are referred to as bilinear factor models. When Y is categorical, it is called partial least squares discriminant analysis.

[0084] S105, determining a quality evaluation system and standard for Shandong-style meat dishes based on the effects of the key flavor substances on Shandong-style meat dishes.

[0085] The invention relates to an embodiment of the present invention, wherein the key flavor substances have an impact on the flavor, texture and color characteristics of typical Shandong-style meat dishes; the key flavor substances have an impact on the flavor, texture and color characteristics of typical Shandong-style meat dishes according to the impact factors; the Shandong-style meat dishes are evaluated according to the impact weights to achieve quality control of Shandong-style meat dishes.

[0086] In the present embodiment, software Labspec6.1.1 is used to perform spectral evaluation and processing. Polynomial fitting is used to perform baseline calibration on the original spectrum, eliminate background interference and improve signal authenticity, and better reflect the peak information of the sample. Subsequently, the spectral data is smoothed by the SG convolution polynomial, and finally area normalization is performed so that the spectra of different samples are in the same range, which is convenient for direct comparison or statistical analysis. PCA is used to reduce the dimension of spectral data, eliminate noise interference and redundant information, improve the efficiency and generalization ability of subsequent machine learning models, and can intuitively draw scatter plots. At the same time, LDA clustering is combined with the LDA model to observe the distribution, clustering and outlier situation of the data, and distinguish them by the resulting confusion matrix. Finally, the regression coefficient VIP score situation analysis is performed to find the corresponding substances of different peak values ​​to achieve the degree of contribution to distinguishing.

[0087] Shandong Taishan Fried Chicken, Zhucheng Roast Pork, and Four-Happiness Meatballs were prepared by adjusting the seasoning mass ratio and cooking method. Table 1 shows the effects of different smoking times on the TPA of Zhucheng Roast Pork. Textural indices show that increasing smoking time significantly influences TPA (P < 0.05). A smoking time of 15 minutes showed significant differences in hardness, cohesion, and resilience compared to a 5-minute smoking time, but no significant differences compared to a 25-minute smoking time. Compared to a 15-minute smoking time, a 25-minute smoking time showed significant increases in hardness and cohesion, but a significant decrease in cohesion and resilience (P < 0.05). This suggests that a 25-minute smoking time results in a firmer texture overall.

[0088] As shown in Table 1, the 15-min smoking group L * and a *The color of the 15-min group was significantly higher than that of the 5-min group and the 25-min group (P<0.05), and the 15-min group showed the brightest color. This may be due to the denaturation of surface proteins and the initial products of the Maillard reaction in the early stage of smoking, as well as the color deterioration caused by excessive caramelization or lipid oxidation of the surface caused by long-term smoking. * It increases significantly with the increase of smoking time, indicating that the color-forming substances (such as nitrosylmyoglobin derivatives) are continuously generated during the smoking process. Overall, smoking for 15 minutes has a significant effect on improving the color of Zhucheng barbecued meat, making it have the brightest red color.

[0089] Table 1 Effects of different smoking times on TPA of Zhucheng Shaorou

[0090]

[0091] Table 2 shows the effects of different amounts of lotus root starch added (1.5%, 2%, 2.5%) on the indicators of Four Joy Meatballs (TPA). In terms of hardness, the hardness of the Four Joy Meatballs with 2% lotus root starch added was significantly higher than that with 1.5% and 2.5% additions (P<0.05), indicating that a moderate increase in the amount of lotus root starch can increase the hardness, but excessive addition (2.5%) will reduce the hardness. In terms of elasticity, as the amount of lotus root starch added increased from 1.5% to 2.5%, there was a downward trend, indicating that the addition of lotus root starch would weaken the elasticity of the meatballs. Cohesiveness increased with the increase in addition amount, which means that lotus root starch can enhance the internal bonding force of the meatballs. The adhesiveness was the highest at a 2% addition amount, reflecting that the meatballs had a stronger ability to resist deformation due to external forces at this addition amount. There was no significant difference in chewiness at different addition amounts, while resilience was reached at 2.5%, which was slightly higher than the other two groups.

[0092] like Figure 2 As shown in the figure, when the amount of lotus root starch increased from 1.5% to 2.0%, L * Significantly decreased, a * 、b * The results showed that the color of the meat was significantly increased (P<0.05), indicating that lotus root starch significantly deepened the color of the meat by promoting the Maillard reaction and caramelization reaction at this stage; and when the addition amount was further increased to 2.5%, L * Significantly increased, a * 、b * The color stability of lotus root starch decreased significantly (P<0.05). Excessive lotus root starch may cause protein aggregation or increased lipid oxidation, resulting in decreased color stability.

[0093] Table 2 Effects of different amounts of lotus root starch added on TPA of Four Joy Meatballs

[0094]

[0095] As shown in Table 3, the effects of different ginger addition amounts (24%, 30%, 36%) on the TPA index of Taishan Fried Chicken. In terms of hardness, the hardness of Taishan Fried Chicken with 30% ginger addition was significantly lower than that with 24% and 36% addition amounts (P<0.05), and the adhesion index increased significantly with the increase in addition amount (P<0.05), indicating a significant enhancement in the internal bonding strength of the sample (P<0.05). The elastic parameter reached a peak at 36% addition, indicating that the sample's ability to recover after deformation was significantly improved. The viscosity dimension showed a nonlinear change characteristic, and the adhesion of the 30% treatment group was significantly higher than that of the 24% group. The chewiness of the 30% ginger addition was significantly lower than that of the other two groups (P<0.05).

[0096] according to Figure 3 As shown in the figure, different ginger addition amounts had a significant effect on the three key indicators of Shandong fried chicken, among which the a * Significantly higher than 24% and 36% of the supplemented groups, L * and b * The results showed that the addition of 30% ginger had a significant advantage in optimizing the color of Shandong fried chicken, which provided an important theoretical support for the precise regulation of the addition amount of ginger in actual production and helped to improve the color quality of Shandong fried chicken (P<0.05).

[0097] Table 3 Effects of different ginger addition amounts on TPA of Taishan fried chicken

[0098]

[0099] To optimize the stir-frying process, Shandong stir-fried chicken was analyzed by GC-MS. As shown in Table 4, a total of 36 volatile flavor compounds were identified, including 2 aldehydes, 1 ketone, 3 alcohols, 4 esters, and 1 acid. Other volatile flavor compounds were primarily chlorinated compounds and sulfides. Shandong stir-fried chicken is dominated by fat oxidation products, hexanal and nonanal, and alcohols, exhibiting a greasy, grassy, ​​and slightly earthy aroma, likely related to the high-temperature stir-frying process. The flavor of Shandong stir-fried chicken is primarily composed of fat oxidation products and alcohols. Alcohols are produced by fat oxidation, amino acid metabolism, or carbohydrate metabolism. Generally, saturated alcohols are produced during heating through the oxidative decomposition of fat or by the reduction of carbonyl compounds, resulting in higher thresholds. Unsaturated alcohols, on the other hand, have lower thresholds and can affect the flavor of aquatic products. Compared to Four Joy Meatballs, stir-fried chicken contains fewer aldehydes and alcohols, but has a higher content of 1-pentanol, possibly related to the use of cooking wine or fermented seasonings. Four Joy Meatballs are dominated by fatty acids, offering a rich, fruity, and meaty aroma. Their rich, layered flavor embodies the fusion of fat and spices found in traditional meatballs. Stir-fried chicken, on the other hand, relies more heavily on aldehydes and alcohols for its flavor.

[0100] Table 4 Volatile flavor substances of Taishan fried chicken (mg / kg)

[0101]

[0102] Table 5 shows that the main aroma compounds detected in barbecued meat products by solid-phase microextraction and gas chromatography-mass spectrometry (GC-MS) are alcohols, aldehydes, and heterocyclic compounds. Among them, aldehydes have the highest content and a very low threshold, contributing most to the barbecued meat aroma. Furfural has the greatest impact, followed by 5-methylfurfural. Heterocyclic compounds, such as 1-(2-furyl)ethanone and furfurylmethanol, have the second highest content and a lower threshold, contributing significantly to the barbecued meat aroma. Alcohols, while lower in content than aldehydes and heterocyclic compounds, contribute significantly to the barbecued meat aroma even with higher thresholds. Esters, acids, ethers, and ketones are present in very low amounts and have higher thresholds, contributing little to the barbecued meat aroma. Compared to Four Joy Meatballs and Shandong Fried Chicken, Zhucheng barbecued meat has a higher content of aldehydes, likely due to the high-temperature cooking process, which results in the Maillard reaction products furfural and methylfurfural. These compounds impart a pronounced caramel and toasted aroma, but may also impart a bitter taste. Aldehydes and alcohols are key flavors shared by all three dishes.

[0103] Table 5 Volatile flavor substances of Zhucheng smoked meat (mg / kg)

[0104]

[0105] As shown in Table 6, the processing technology for Four Joy Meatballs was optimized using GC-MS (gas chromatography-mass spectrometry) and volatile compounds were analyzed. While food flavor often originates naturally, added substances can also contribute to it. The interactions between these substances during the cooking process produce flavor compounds such as aldehydes and alcohols, which impart a unique flavor to the meatballs. As shown in Table 1, a total of 32 volatile flavor compounds were identified, including 10 aldehydes, 6 terpenes, 5 alcohols, and 3 esters. Other volatile flavor compounds included acids, hydrocarbons, and sulfides. Oleic acid and n-hexadecanoic acid were found in particularly high concentrations, dominating the oil and fat flavors. Compounds such as n-hexane and methylcyclopentane may have a lesser impact on the flavor. Studies have shown that aldehydes and alcohols contribute significantly to the flavor of Four Joy Meatballs, particularly decanal, octanal, nonanal, and phenylethanol. Aldehydes often have nutty and fatty notes and contribute significantly to the flavor of meat products. This is primarily due to their high concentrations and low olfactory thresholds, resulting in a fatty aroma and being a key component of meat flavor. Aldehydes such as hexanal, nonanal, octanal, dodecanal, citral, and decanal were detected during the production of Four Joy Meatballs. Octanal and nonanal primarily originate from the oxidation of oleic acid, imparting an oily aroma. Ginger also contains significant amounts of octanal. Hexanal primarily originates from the oxidation of ω-6 unsaturated fatty acids. At low concentrations, it has a grassy aroma, but at high concentrations, it can produce an unpleasant odor. Alcohols are primarily produced by the oxidative decomposition of fats upon heating. Hexanal, primarily produced by the oxidation of linoleic acid and arachidonic acid, has a rich vanilla flavor. Terpenes such as camphene, eucalyptol, and linalool, likely derived from added spices or ingredients like pepper and star anise, impart woody, floral, or medicinal aromas. Cyclopentadecanone is present in high concentrations, potentially contributing to the unique aroma of Four Joy Meatballs. Esters often have a sweet, fruity aroma, primarily derived from the interaction between alcohols produced by oxidation of pork lipids during heating and free fatty acids, giving the meat its characteristic aroma. However, as Table 1 shows, esters are relatively rare in the sample, and due to their high threshold, their impact on flavor is minimal. Therefore, their contribution to the overall flavor of the Four Joy Meatballs is not significant. However, the extremely high content of palmitic acid glyceride may be related to the oily flavor. In summary, aldehydes, terpenes, and high levels of fatty acids are the core of the Four Joy Meatballs' flavor, with citral, cyclopentadecanone, and 1-ethynylcyclododecanol likely contributing to the distinctive flavor.

[0106] Table 6 Volatile flavor substances of Sixi meatballs (mg / kg)

[0107]

[0108] In the embodiments of the present application, "at least one" refers to one or more, and "more" refers to two or more. "And / or" describes the association relationship of associated objects, indicating that three relationships may exist. For example, A and / or B can represent the existence of A alone, the existence of A and B at the same time, and the existence of B alone. Among them, A and B can be singular or plural. The character " / " generally indicates that the previous and next associated objects are in an "or" relationship. "At least one of the following" and similar expressions refer to any combination of these items, including any combination of single or plural items. For example, at least one of a, b and c can be represented by: a, b, c, ab, ac, bc, or abc, where a, b, c can be single or multiple.

[0109] The above description is merely a specific embodiment of the present application. Any person skilled in the art may easily conceive of variations or substitutions within the technical scope disclosed in this application, and such variations or substitutions shall be within the scope of protection of this application. The scope of protection of this application shall be subject to the scope of protection of the claims.

Claims

1. A method for evaluating the characteristic flavor quality of typical Luwei meat dishes, characterized in that: include: Identify several typical Shandong meat dishes from the Shandong cuisine; Optimizing the process of the determined typical Shandong cuisine meat-flavored dishes to determine the optimal processing technology of the typical Shandong cuisine meat-flavored dishes; The typical Shandong meat-flavored dishes processed by optimized technology were analyzed from multiple factors; Identify the key flavor compounds that affect the quality of traditional Shandong meat dishes; The quality evaluation system and standard of Shandong meat dishes are determined based on the influence of the key flavor substances on Shandong meat dishes.

2. The method for evaluating the characteristic flavor quality of typical Luwei meat dishes according to claim 1, characterized in that: The process of optimizing the target Shandong meat-flavored dish to determine the optimal processing technology of the target Shandong meat-flavored dish includes: The typical Shandong cuisine meat-flavored dishes are optimized and adjusted through the steps of raw material selection, cutting, pickling and cooking; The optimal processing parameters of the typical Shandong meat-flavored dishes were determined through single factor experiments and orthogonal experiments; The key factors and processing control methods that affect the quality of the typical Shandong cuisine meat dishes are determined.

3. The method for evaluating the characteristic flavor quality of typical Luwei meat dishes according to claim 1, characterized in that: The typical Shandong meat-flavored dishes processed by process optimization are analyzed from multiple factors, including: The texture and color of the dishes were measured, and the volatile flavor compounds of typical Shandong meat-flavored dishes were analyzed using gas chromatography-mass spectrometry (GC-MS). The flavor, texture and color of dishes were analyzed using the quantitative sensory description method (QDA). The volatile flavor substances, flavor, texture and color of typical Shandong cuisine meat-flavored dishes were analyzed by partial least squares discriminant.

4. The method for evaluating the characteristic flavor quality of typical Luwei meat dishes according to claim 3, characterized in that: The quantitative sensory description method (QDA) is used to analyze the flavor, texture, and color of dishes, including: Several people with multiple sensory evaluation experiences and engaged in meat quality research were selected as sensory evaluators for this experiment; Conduct QDA evaluation on Luwei dishes with different processing techniques in a standard tasting room; When preparing samples, the Luwei dishes with different processing techniques were cut into pieces, and each person in each group took 3 pieces as sensory samples. They were randomly coded with three digits and handed over to the assessors to evaluate the edible quality indicators of the Luwei dishes with different processing techniques. Each taster randomly presented three samples from each treatment group; Prepare room temperature soda water and soda crackers during the tasting to remove any remaining flavors; The tasters conducted a sensory evaluation of the samples' color, texture, tenderness, juiciness, flavor, and overall acceptability, and scored each item.

5. The method for evaluating the characteristic flavor quality of typical Luwei meat dishes according to claim 3, characterized in that: The texture and color of the dishes are measured by using gas chromatography-mass spectrometry GC-MS to analyze the volatile flavor substances of typical Shandong meat-flavored dishes, including: The sample at -20°C was minced into a paste, 5 g was weighed and placed in an extraction bottle, 4-methyl-1-pentanol was added as an internal standard, and the bottle mouth was immediately sealed with a sealing film; After preheating, solid phase microextraction was used for headspace adsorption at 60 °C for 40 min, and the sample was injected after desorption; Set the GC and MS conditions separately, then analyze the compounds, identify them by mass spectrometry by searching the database, and screen out compounds with a compatibility greater than 80; Quantitative analysis was performed using 4-methyl-1-pentanol as the internal standard, and the absolute content of each substance was calculated according to the formula; The volatile substance content in the dish was calculated by the internal standard concentration of 4-methyl-1-pentanol, the peak area of ​​volatile flavor substances, and the peak area of ​​the internal standard, that is, the ratio of the product of the internal standard concentration and the peak area of ​​volatile flavor substances to the peak area of ​​the internal standard: Where: C x is the concentration of the target substance, C IS is the concentration of the internal standard, A X is the chromatographic peak area of ​​the target substance, A IS is the chromatographic peak area of ​​the internal standard.

6. The method for evaluating the characteristic flavor quality of typical Luwei meat dishes according to claim 1, characterized in that: The method of determining the key flavor substances that affect the quality of traditional Shandong meat dishes includes: using partial least squares regression analysis to find the characteristic flavors and volatile flavor substances of multiple typical Shandong meat dishes, as well as the interactions between them, to clearly identify the key flavor substances that affect the quality of traditional Shandong meat dishes.

7. The method for evaluating the characteristic flavor quality of typical Luwei meat dishes according to claim 1, characterized in that: The quality evaluation system and standards of Shandong-flavored meat dishes are determined based on the influence of the key flavor substances on Shandong-flavored meat dishes, including: The influencing factors of the key flavor substances on the flavor, texture and color characteristics of typical Shandong-style meat dishes; Determine the influence weight of each key flavor substance on the flavor, texture, and color of typical Luwei meat dishes based on the influencing factors; The Shandong-style meat dishes are evaluated according to the influence weights to achieve quality control of the Shandong-style meat dishes.

8. The method for evaluating the characteristic flavor quality of typical Luwei meat dishes according to claim 7, characterized in that: Determining the influence weight of each key flavor substance on the flavor, texture, and color of typical Luwei meat dishes based on the influencing factors includes: Spectra were evaluated and processed using Labspec 6.1.1 software, and polynomial fitting was used to perform baseline calibration on the raw spectra to eliminate background interference and improve signal authenticity. The spectral data were then smoothed using the SG convolution polynomial and finally area normalized to make the spectra of different samples in the same range, facilitating direct comparison or statistical analysis; PCA is used to reduce the dimensionality of spectral data, eliminate noise interference and redundant information, improve the efficiency and generalization ability of subsequent machine learning models, and draw scatter plots intuitively; Combine LDA clustering with LDA model to observe the distribution, clustering and outliers of data, and make judgments through the obtained confusion matrix; Finally, the regression coefficient VIP score is analyzed to find the contribution of substances corresponding to different peaks to the discrimination.

9. The method for evaluating the characteristic flavor quality of typical Luwei meat dishes according to any one of claims 1 to 8, characterized in that: Typical Shandong-style meat dishes include Shandong fried chicken, Zhucheng roast pork and Four Happiness Meatballs.

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