炖煮温度对干燕窝质构和风味的影响

Effect of different processing temperature on texture profile and flavor of the edible bird's nest

目的:研究炖煮温度对干燕窝质构和风味的影响。方法:以干燕窝为主要原料,利用物性分析仪对不同炖煮温度的燕窝进行全质构分析,利用气相电子鼻检测分析仪和固相微萃取-气相色谱-质谱分析(SPME-GC-MS)方法对不同炖煮温度下的燕窝进行挥发性成分测定。结果:随着炖煮温度的升高,熟制燕窝的黏附性显著下降(P<0.01),回复性显著升高(P<0.05)。GC-MS从熟化后的燕窝中检出有效风味物质12种,其中醇类3种、醛类2种、酯类2种、酮类3种、酸类1种、醚类1种,分别占95,105,115℃熟制燕窝总检出物质的6.23%,49.34%,54.85%。结论:炖煮温度影响燕窝口感以及加工后的总体气味轮廓,熟制温度升高趋向于加强蛋清风味。95℃的样品中挥发性物质以酸类为主,105℃的样品以醇类为主,115℃的样品以酮类、醇类为主。

Objective:This study aimed to investigate the effects of different processing temperature on texture profile and flavor of dried edible bird's nest.Methods:With dried edible bird's nest as the main raw material,the texture profile analysis of edible bird's nest at different processing temperature was carried out by physical property analyzer.The volatile components of edible bird's nest at different processing temperature were determined by electronic nose and solid phase microextraction gas chromatography-mass spectrometry(SPME-GC-MS).Results:It was found that the adhesion of cooked edible bird's nest decreased significantly(P<0.01),but its resilience increased significantly(P<0.05)with the increase of temperature.12 kinds of effective flavor substances were detected in the cooked edible bird's nest by SPME-GC-MS,including:3 alcohols,2 aldehydes,2 esters,3 ketones,1 acid,and 1 ether,accounting for 6.23%,49.34%,and 54.85%of the total detected substances in the cooked edible bird's nest at 95℃,105℃and 115℃,respectively.Conclusion:Different processing temperature affects the taste of edible bird's nest and the overall odor profile after processing.Moreover,higher cooking temperature tends to make the egg white-like flavor stronger.The volatile substances in the bird's nest stew at 95℃are mainly acids,the bird's nest cooked at 105℃mainly produces alcohols,and the edible bird's nest cooked at 115℃mainly produces ketones and alcohols.