酸甜鸭脖加工工艺优化及挥发性物质的检测

Processing Technology Optimization and Volatile Flavor Compounds Detection of Sweet and Sour Duck Neck

以鸭脖作为原料,辅以八角、辣椒、酱油等开发风味独特的健康肉制品。通过单因素实验探究了腌制时间、料液比、甜味剂和复合有机酸的添加量对产品品质的影响。确定了腌制时间为2h,料液比范围1∶1.5~1∶2.5,甜味剂的添加范围4%~6%,复合有机酸的添加范围2%~4%;通过正交实验等优化酸甜鸭脖的加工工艺,酸甜鸭脖的理想加工条件为料液比1∶2.5、复合有机酸3%、甜味剂6%;采用顶空固相微萃取(headspace solid-phase micro-extraction,HS-SPME)和气质联用(chromatography-mass spectrometry,GC-MS)技术检测分析加酸鸭脖和不加酸鸭脖的挥发性物质组成,从酸甜鸭脖和不加酸鸭脖中共检测出醛类、酮类、烃类、醇类、酯类、杂环类共46种主要风味物质,酸甜鸭脖的挥发性风味物质更加丰富。

A type of healthy meat with unique flavor is prepared with duck neck as raw material and has several nutritious ingredients including star anise, chili and soy sauce. Single factor experiments are designed to study the effects of curing time, ratio of solid to liquid, sweetener and complex organic acid on the quality of products. It is confirmed that the curing time is 2 h, the ratio of solid to liquid is in the range of 1 ： 1.5-1 ： 2. 5, the additive amount of sweetener is in the range of 4%-6%, the additive amount of complex organic acid is in the range of 2%-4%. Through orthogonal experiments, the results indicate that the optimal processing conditions of sweet and sour duck neck are as follows： the ratio of solid to liquid is 1 ： 2. 5, complex organic acid is 3%, sweetener is 6%. At the same time, the volatile compounds of duck neck adding acid and without acid are detected through headspace solid-phase micro-extraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）. A total of 46 main volatile flavor compounds are detected in sweet and sour duck neck and the duck neck without acid including aldehydes, ketones, hydrocarbons, alcohols and esters, etc.. Sweet and sour duck neck has more volatile flavor compounds.