肌内脂质参与形成板鸭风味的模拟体系研究

Study on model system of intramuscular lipids induced flavor of dry-cured duck

初步研究了肌内脂质参与形成板鸭风味的模拟体系。通过模拟体系中肌内脂质的去除与否或是否添加磷脂酶,比较风干(依据板鸭加工的风干条件)后腊香味的产生的强弱。结果表明,肌内脂质特别是磷脂对板鸭腊香味产生的作用很大。

Model system of intramuscular lipids induced flavor of dry-cured duck was preliminary studied. By choosing the method whether wiped off intramuscular lipids or added phospholipases, strong flavor and weak flavor were compared by air-drying （according to air-drying condition of dry-cured duck）. The results displayed the action of intramuscular lipids especially phospholipids induced flavor of dry-cured duck was great.