摘要
通过对高温风干和低温风干鸭胸肉理化指标、TBARS及产品感官品质、挥发性风味物质的比较,研究高温风干工艺对风鸭品质特性及脂质氧化的影响。结果显示:高温风干可以显著加速风鸭水分散失、Aw下降及盐分积累速度(p<0.05),显著促进a*值下降(p<0.05),对质构影响不显著;高温风干组TBARS值极显著高于对照组(p<0.01),温度对脂质氧化速率影响极显著;挥发性风味物质中醛类物质含量(达54.85%和67.1%)显著高于原料,己醛、壬醛、3-甲基正丁醛和戊醛是醛类物质的主体成分,是形成风鸭风味品质的一类重要物质;高温风干生成更多的酸、酮类物质可能是脂质过氧化产生酸败味的重要成分。
By analyzing the differences in physicochemical indices, TBARS, sensory quality and volatile flavor compounds between high-temperature and low-temperature air-drying ripened dry-cured duck, the potential effect of high-temperature air-drying processing on the quality characteristics and Lipid oxidation were studied. The results showed that high-temperature air-drying significantly(p 〈 0.05)accelerated the decline of moisture, Aw and accumulation of salt,and also showed significant effect in a* value (p 〈 0.05), but not in texture.TBARS value of high-temperature air-drying group were extremely higher than that in control group (p 〈 0.0] ), temperature showed extremely significant effect on lipid oxidation. Aldehydes in high-temperature and low- temperature air- drying ripened dry- cured duck increased significantly (54.85% and 67.1%, respectively). Hexanal,nonanal, 3-methyl butanal and pentanal were the major component, which were the most important volative compounds for the flavor quality.High-temperature air-drying ripening produced more acids and ketones, and may be corrected with lipid Deroxidation and rancid flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第15期91-96,共6页
Science and Technology of Food Industry
基金
国家自然基金资助项目(31071569)
关键词
风鸭
高温风干
硫代巴比妥酸值
挥发性风味物质
品质特性
dry - cured duck
high - temperature air - drying
TBARS
volatile flavor compounds
qualitycharacteristics