摘要
研究了微波复热和烤箱复热2种方式对烤全羊食用品质及挥发性风味物质影响。结果表明:与对照组相比,复热处理降低了烤全羊的p H值和色差(L*值、a*值和b*值),增加了水分含量。经GC-MS检测分析,共得出45种挥发风味物质,其中包括醇类3种、醛类9种、酮类1种、芳香类14种、酯类4种、酚类3种、烃类4种、其他7种。复热方式增加了烤全羊挥发性风味物质的组成,其中烤箱复热方式可以增加醛类化合物种类。醛类化合物与其他种类化合物相比阈值较低,对风味贡献较大,嗅感强烈。因此,烤箱复热烤全羊产生风味物质最多,且风味浓郁。
This paper studied eating quality and the volatile flavor substances of roast whole lamb through microwave and oven reheating. Results： Reheating reduced the value of p H and colour（L＊, a＊, b＊）, but increased moisture content compared with control group. A total of 45 volatile flavor compounds were identified by GC-MS, including 3 phenolic compounds, 1 ketones, 9 aldehydes, 3 alcohols, 14 aromatics, 4 esters, 4 hydro carbons and 7 others. The way of reheating increased volatile flavor compounds. The way of oven reheating could increase aldehydes compounds. The threshold of aldehydes was lower than other compounds, but they had larger contribution to the flavor and strong sense of smell. Therefore roast whole lamb by oven reheating produced much more volatile flavor compounds and rich flavor.
出处
《食品科技》
CAS
北大核心
2017年第6期124-127,共4页
Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2014BAD04B00)
关键词
烤全羊
风味物质
复热
微波
烤箱
roast whole lamb
volatile flavor compounds
reheating
microwave
oven
作者简介
刘雅娜（1989-），女，硕士，讲师，主要从事畜产品加工技术的研究工作。
