摘要
运用顶空固相微萃取与气质联用技术,分析3种不同工艺生产的盐水鸭肉的挥发性风味物质,进而研究不同工艺对盐水鸭风味的影响。结果显示:共鉴定出93种化合物,这些化合物包括烃类(24种)、酮类(13种)、醇类(15种)、醛类(24种)、酸类(5种)、酯类(1种)、呋喃类(3种)、含硫化合物(3种)、含氮化合物(3种)、杂环化合物(2种)。烘烤能增加鸭肉中的烃类、醇类、酸类、醛类、酯类、呋喃类以及含硫化合物的含量,对产品的风味有重要贡献。复卤后冷藏能增加鸭肉中的烃类物质、醛类物质、酸类物质、含硫化合物和杂环化合物的含量,且有利于提高产品的色泽。
The conventional processing procedure of water boiled salted dusk was modified by supplementing either cooling at 4 ℃ for 12 h or roasting 45 ℃ for 30 min following brine salting.Headspace solid phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the volatile flavor composition of water boiled salted dusk products obtained using three different processing procedures.Results showed that a total of 93 compounds were identified in all three products,including hydrocarbons（24）,ketones（13）,alcohols（15）,aldehydes（24）,acids（5）,esters（1）,furans（3）,sulfur-containing compounds（3）,nitrogen-containing compounds（3） and heterocyclic compounds（2）.Roasting resulted in a signifi-cant increase in the respective relative contents of hydrocarbons,alcohols,acids,aldehydes,esters,furans and sulfur-containing compounds of water boiled salted dusk and made a great contribution to product flavor.Cooling resulted in a significant increase in the respective relative contents of hydrocarbons,aldehydes,acids,sulfur-containing compounds and heterocyclic compounds and helped enhance product color.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期110-115,共6页
Food Science
关键词
盐水鸭
挥发性风味物质
烘烤
冷藏
water boiled salted duck
volatile flavor compounds
roasting
cooling
作者简介
谢伟（1985-），女，硕士研究生，研究方向为肉品加工与质量控制。E-mail：xie_85@163．com
通信作者：徐幸莲（1962-），女，教授，博士，研究方向为肉品加工与质量控制。E-mail：xlxu@njau．edu．cn
