盐水鸭加工过程中滋味成分变化研究  

Changes in taste compounds of marinated duck during processing

作　　者：刘源[1] 徐幸莲[2] 王锡昌[1] 周光宏[2] 

机构地区：[1]上海水产大学食品学院,上海200090 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,南京210095

出　　处：《农业工程技术（农产品加工）》2007年第7期32-35,共4页Agriculture Engineering Technology

基　　金：农业部"948"项目(2006-G35);上海市重点学科建设项目(T1102)。

摘　　要：该文采用高效液相色谱和氨基酸自动分析仪研究了盐水鸭加工过程中的滋味成分变化。盐水鸭加工过程中大部分小肽含量具有减少的趋势。在煮制前的加工中,游离氨基酸含量增加而风味核苷酸含量减少,煮制过程中两者的含量均显著减少。干腌后鸭肉含盐量最高,但经其后工序加工后含量降为适宜食用的3%左右。重要的滋味成分盐水鸭含量均高于对照鸭肉。风味核苷酸和鲜味氨基酸对盐水鸭的滋味具有重要贡献。盐水鸭加工过程中复卤工艺对鸭肉滋味成分作用显著,是构成盐水鸭美味的原因之一。　Taste compounds of traditional Chinese marinated duck during processing,i.e. free amino acids,peptides and nucleotides,were analyzed using amino acid auto analyzer and high performance liquid chromatography. Most of small peptides had a decreased tendency during the processing of marinated duck. The changes tendency between free amino acids and flavor nucleotides was inverse before boiling,which the free amino acids increased while flavor nucleotides decreased. During boiling,both free amino acids and flavor nucleotides decreased significantly. Dry-cured duck contain the highest level of salt,and salt was decreased to the fitting level of about 3%. Result showed that important taste compounds in marinated duck were higher than in control duck. Flavor nucleotides and umami amino acids were contributed significantly to the savory of marinated duck. The special processes before the boiling,especially for brining,produced an increase effect on the taste compounds,which could be the reason for the savory of marinated duck.

关 键 词：盐水鸭 滋味成分 游离氨基酸 小肽 核苷酸 

分 类 号：TS272.59[农业科学—茶叶生产加工]