不同盐浓度对鹅肉中挥发性风味成分的影响

Effect of different salt concentration on volatile flavor compounds of goose

以鹅肉为原料,研究不同的盐水浓度对鹅肉中挥发性风味成分的影响,找出鹅肉的最优腌制浓度和特征风味成分。用同时蒸馏萃取的方式提取鹅肉中的挥发性风味成分,然后采用气质联用仪进行分析。研究发现,鹅肉中的挥发性风味成分主要为醛类、烃类、酸类、酯类、醇类等。其中贡献最大的是醛类物质,在腌制液浓度为7%时,醛类物质的含量达到56.51%,并且在浓度为7%时,挥发性风味成分的种类最高,达到194种,在其它腌制浓度下,随着腌制浓度的升高,挥发性风味成分的种类逐渐降低。因此,在工业化生产时选择7%的腌制浓度,可以最大程度的保留鹅肉的风味成分。另外还可以推断出鹅肉可能的特征风味成分为2-癸烯醛、壬醛、2,4-癸二烯醛、十五醛、十六醛等。

Goose was taken as raw material and effect of different saline concentration on volatile flavor compounds of goose was studied to find out the optimum curing concentration and typical volatile flavor compounds. The volatile flavor compounds of goose were extracted through simultaneous distillation extraction（ SDE） and then were analyzed by gas chromatography- mass spectrometry（ GC- MS）. The research found： the main volatile flavor compounds of goose were aldehydes,hydrocarbons,acids,esters,alcohols and so on. The biggest contribution among them was aldehyde materials. When the curing concentration was 7%,the content of aldehyde materials was up to 56. 51%,and when the concentration was 7%,the kinds of volatile flavor compounds were most and up to 194. In other curing concentration,with the rising of curing concentration,the kinds of volatile flavor compounds gradually reduced. Therefore the curing concentration at 7% was chosen to retain goose flavor components at the greatest extent in the industrialized prod uction. Moreover the possible characteristic flavor components in goose might be deduced and there were 2- decenal,nonanal,2,4- heptadienal,pentadecanal and hexadecanal and so on.