真空低温蒸煮鸭胸肉的水分迁移及风味物质变化规律

Changes of water migration and flavor compoundsof duck breast with sous-vide cooking

为探究鸭胸肉在真空低温蒸煮过程中水分迁移及挥发性风味物质的变化规律,分别将鸭胸肉的中心温度加热至60、65、70、75、80℃,并以100℃加热的鸭胸肉为空白对照,测定不同中心温度下鸭胸肉的水分自由度及挥发性风味物质。结果表明:真空低温蒸煮鸭胸肉烹饪失水率较低,不易流动水占比和感官评分较高。从鸭胸肉中共检出59种挥发性风味物质,低温组中的挥发性风味成分的种类及含量均远高于对照组。利用气味活性值筛选出20种特征挥发性风味物质,对20种特征风味物质进行主成分分析,得到真空低温蒸煮鸭胸肉风味强度评价模型为:F=0.49F_1+0.24F_2+0.13F_3,模型特征性风味强度评价结果与感官评分相关系数为0.89(P<0.05),该模型可应用于真空低温蒸煮鸭胸肉的风味评价。

In order to investigate the changes of water migration and flavor compounds of duck breast during the of sous-vide cooking process,the core temperature of the duck breast was heated to 60,65,70,75,and 80℃,respectively,with duck breast heated to 100℃as the control group,then the freedom degree of water and volatile compounds at different center temperatures were determined.The results showed that duck breast with sous-vide cooking had a lower water loss rate and higher percentage of proportion of non-flowing water and sensory scores.A total of 59 flavor compounds were detected in duck breast,and the types and contents of flavor compounds in the low-temperature group were much higher than those in the control group.Twenty characteristic flavor compounds were screened using the relative odor activity value.The principal component analysis based on 20 characteristic flavor compounds yielded a flavor intensity evaluation model for duck breast with sous-vide cooking as F=0.49F 1+0.24F 2+0.13F 3,and the correlation coefficient between the model characteristic flavor intensity evaluation results and sensory scores was 0.89(P<0.05).The model can be applied to the flavor evaluation of duck breast with sous-vide cooking.