不同加工对鸭肉滋味成分的作用研究  

Effect of Different Processes on Taste Compounds of Duck Meat

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,江苏南京210095

出　　处：《食品科学》2008年第3期127-130,共4页Food Science

基　　金：国家科技支撑计划项目(2006BAD05A03);上海市重点学科建设项目(T1102);上海高校优秀青年教师科研专项基金项目(2006-16013)

摘　　要：采用高效液相色谱和氨基酸自动分析仪分析比较了不同加工鸭肉的滋味成分。结果表明,鲜味氨基酸Asp和Glu、甜味氨基酸Ala以及风味核苷酸对鸭肉制品的滋味贡献显著,盐水鸭的特殊加工工艺以及烤制加工使鸭肉制品具有较高的非挥发性滋味成分含量。盐水鸭和烤鸭较高鲜味氨基酸和甜味氨基酸含量、小肽含量以及风味核苷酸5'-IMP和5'-GMP含量是其滋味鲜美的原因所在。Taste compounds of different processed duck meats were analyzed by high performance liquid chromatography （HPLC） and amino acid auto-analyzer. Results indicated that flavor amino acids including umami amino acid Asp and Gin, sweet amino acid Ala and flavor nucleotides well contributed to the taste of duck meat product. The special processes of water-boiled salted duck and the roasting of roasted duck promoted their products to obtain more non-volatile taste compounds than those of water-boiled duck. The higher contents of flavor amino acids, little peptides and flavor nucleotides in water-boiled salted duck and roasted duck could contribute to their flavors.

关 键 词：鸭肉 加工 滋味成分 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]