Beef in sour soup is a traditional ethnic food with unique and popular flavor.It is made of beef cooked in sour soup.The meat is sour and refreshing,sour but not greasy,and delicious,which is favored by diners at home and abroad.However,the correlation between the effects of sour soup and organic acids in sour soup on the quality changes and flavor formation during beef cooking is still unclear,resulting in a lack of evidence for quality control in the industrialized processing of sour soup beef.In this paper,boiled beef was used as the control group,to study the effect of beef cooked in different types of sour soup(red sour soup,white sour soup,mixed sour soup)on its quality and flavor,and further analyzed the correlation between the effect of beef cooked in red sour soup on the quality and flavor of beef in sour soup,taking organic acid as the main influencing factor,the correlation between organic acid in sour soup and the influence of various tenderness indexes and volatile characteristic flavor substances of sour soup beef was analyzed,explored the effect of sour soup on the quality and flavor of beef in sour soup,to clarify quality characteristics and characteristic flavor substances of beef in sour soup,the main findings and conclusions were as follows:(1)By using red sour soup,white sour soup,mixed sour soup(red sour soup+white sour soup)to cook beef,taking physical and chemical,flavor quality and sensory quality as the main evaluation indicators,to study the effects of different kinds of sour soup on the sensory quality,physicochemical and flavor quality of beef.Cooking in sour soup significantly improved beef tenderness and moisture content,reduced beef cooking loss rate,hardness,chewiness,adhesive,and improved beef color and sensory quality.The cooking loss rate(22.07±1.10%),hardness(42.30N),adhesive(19.59 N),chewiness(48.04 m J),and the highest moisture content(65.06±0.35%)of beef in white sour soup,moisture content(64.36±0.07%)of beef in redsoursoupfollowed,cookinglossrate(25.29±0.66%),hardness(51.67±3.59N),adhesive(29.77±2.6 N),chewiness(67.40±9.38 m J)were also lower.There was no significant difference in the tenderness of beef in red sour soup and beef in white sour soup,which were83.31±2.77 N and 81.81±2.26 N,respectively.Red sour soup significantly increased the redness value(13.79±0.72)and yellowness value(10.71±0.24)of beef.Cooking beef in sour soup reduced the relative content of aldehydes and increased the relative content of esters,acids and ketones,among them,the relative content of esters(20%)and acids(6%)in beef in red sour soup was the highest,and the relative content of aldehydes(26%)was lower.The main characteristic flavor substances of beef in red sour soup were ethyl lactate,butyraldehyde,acetic acid and benzaldehyde(D),2-methylpropionic acid,etc;The main characteristic flavor substances of beef in white sour soup were propanol,2-butanone,3-pentanone,propionic acid,etc.;Mixed sour soup beef were ketones as the main characteristic flavor substances.Combined with sensory evaluation,it showed that the red and sour soup group(group B)had the best taste and flavor.The above results showed that beef cooked in sour soup effectively improved the quality of beef and form a unique flavor,among them,beef in red sour soup had the best taste and flavor,which was the best choice for making beef in sour soup.(2)Taking organic acid as the main influencing factor,the effect of different amounts of red sour soup on beef tenderness and quality was explored.Red sour soup significantly reduced the shear force,hardness,adhesive,chewiness,loss rate and pressure loss rate of beef(P<0.05).When the addition amount of red sour soup was80%,the shear force,hardness,adhesive and chewiness were the lowest,which were65.98±4.95 N,43.43±3.25 N,22.14±2.92 N and 57.30±10.36 m J,respectively;when the addition amount of red sour soup was 50%and 80%to cook beef,its cooking loss rate was significantly lower than that of other groups,which were 20.14±1.98%and20.57±1.74%,respectively;When the addition amount of red sour soup was 80%,the moisture content of beef in sour soup was the highest(67.36±0.20%).The more red sour soup added,the lower the p H of the beef and broth.When the addition amount of red sour soup was 20%and 50%,P21was significantly higher than that of the control group,indicating that the beef cooked in sour soup improved the water holding capacity of beef in sour soup.Combined with the analysis of myofibril structure changes of beef cooked with different amounts of red sour soup,it was seen that beef cooked with red sour soup improved the tenderness of beef,when the amount of red sour soup was 80%,its tenderness was the best.When the addition amount of red sour soup was 80%,the content of lactic acid was the highest,followed by citric acid,which were 12.84±0.01 and 4.91±0.03 mg/m L,respectively.Lactic acid,acetic acid,citric acid and succinic acid were negatively correlated with shear force,chewiness,hardness,adhesive,pressure loss rate,significantly negatively correlated with cooking loss rate,and significantly positively correlated with moisture content;shear force was positively correlated with hardness,chewiness,adhesive,moisture content,cooking loss rate,and pressure loss rate,indicating that organic acids(lactic acid,acetic acid,citric acid,succinic acid)in red sour soup had significant effects on tenderness-related indicators.(3)Taking organic acid as the main influencing factor,the effect of red sour soup cooking on beef flavor quality was studied.The content of lactic acid in red sour soup was the highest,followed by citric acid,which were 11.41±0.00 and 4.42±0.03mg/m L,respectively.With the prolongation of the cooking time,the total free amino acid content in the sour soup beef broth(groups F-H)increased significantly compared with the control group(groups C-E)by 0.07 mg/m L,0.076mg/m L,0.076mg/m L,0.097mg/m L,respectively.The sweet amino acids,bitter amino acids,aromatic amino acids and umami amino acids in the sour soup beef broth(groups F to H)were higher than those in the control group,and the main amino acids were all sweet amino acids.During the cooking process of beef in sour soup,a total of74 volatile flavor compounds were identified,including esters(24 kinds),aldehydes(20 kinds),alcohols(11 kinds),ketones(11 kinds),acids(2 kinds)and other species(6 kinds),the main characteristic flavor substances of beef in sour soup at different cooking times were ethyl octanoate-(M),2-methylpropionic acid,3-methylbutyric acid,cis-4-heptenal,benzaldehyde,2-Butanone-(D)etc.After the beef was cooked in red sour soup,the relative content of aldehydes decreased,while the relative contents of esters,alcohols,acids and other substances increased,and the relative contents of ketones and acids increased with the prolongation of cooking time,among them,the relative content of esters was the highest(43.75%)when the beef was cooked in red sour soup for 5 min,and the relative content of alcohol was the highest when the beef was cooked in red sour soup for 5 min and 10 min,which were 23.09%and 23.94%,respectively.In addition,after being cooked in red sour soup,the unpleasant flavor components such as 3-methylbutyraldehyde and hexanal were significantly reduced,and the excellent flavor substances such as ethyl lactate,benzaldehyde,2-methylbutyric acid and 3-methylbutyric acid were significantly increased,indicating that cooked beef in red sour soup improved the flavor quality of beef in sour soup.Lactic acid,citric acid,succinic acid and cis-4-heptenal were significantly positively correlated(P<0.05).Lactic acid,acetic acid,citric acid,and succinic acid were positively correlated with 3-methylbutyric acid,ethanol-(D),ethyl octanoate-(M),benzaldehyde and 2-butanone-D,and were positively correlated with cyclohexanone,2-Pentanone-(M)and acetoin-(M)were significantly negatively correlated,and lactic acid and acetic acid were significantly negatively correlated with acetoin-(D).To sum up,the organic acids in the red sour soup had a significant effect on the formation of characteristic flavor substances such as cis-4-heptenal,3-methylbutyric acid,ethanol-(D),and ethyl octanoate-(M)in the beef in the sour soup,which further proved that organic acids played an important role in the formation of characteristic volatile flavor compounds of beef in sour soup.Combined with sensory evaluation analysis,it showed that the optimal cooking time for beef in sour soup was 5 min. |