不同二次杀菌处理的南京盐水鸭产品风味变化及感官特性  

Study on volatile compounds and sensory analysis of Nanjing marined boiled salted ducks during different post production heat treatments

作　　者：戴妍[1] 常海军[2] 郇兴建[1] 翟亚楠[1] 雷云[1] 刘登勇[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京210095 [2]重庆工商大学环境与生物工程学院,重庆400067

出　　处：《南京农业大学学报》2011年第5期122-128,共7页Journal of Nanjing Agricultural University

基　　金：国家公益性行业科研专项(200903012);科技部国际科技合作计划项目(2009DFA31770)

摘　　要：采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)分析技术研究5组不同二次杀菌处理(对照组、99℃组、108℃组、微波组和121℃组)盐水鸭产品的挥发性风味变化,同时对5组鸭肉进行了感官评定试验。结果显示:鸭肉中共鉴定出76种主要风味化合物,包括3种酸类、14种酮类、20种醛类、11种醇类、5种酯类、7种烷烃类、1种呋喃类、11种含硫含氮及苯系物、4种烯烃;对照组、99℃组和108℃组分别鉴定出57、56、59种风味化合物,远高于微波组(51种)和121℃组(52种);对照组鸭肉主要挥发性化合物峰累计相对百分含量(87.27%)高于二次杀菌99℃组(83.27%)、108℃组(81.6%)、微波组(84.06%)和121℃组(84.33%)。与微波组和121℃组相比,108℃组感官评定得分较高,此组鸭肉更为接近盐水鸭原有风味。The changes in volatile compounds of traditional Chinese Nanjing marined salted ducks during different post production heat treatments groups（Control,99 ℃,108 ℃,Microwave,121 ℃）were analyzed by headspace solid phase microextraction（HS-SPME）combined with GC-MS,and we also carried out sensory analysis in these ducks.Results indicated that total mainly 76 volatile compounds were identified,including acids（3 kinds）,ketones（14 kinds）,aldehydes（20 kinds）,alcohols（11 kinds）,esters（5 kinds）,alkanes（7 kinds）,furans（1 kind）,N-,S-,benzene-containing compounds（11 kinds）and alkenes（4 kinds）in duck meat.57,56,and 59 kinds of volatile compounds were identified in control group ducks and post production heat treatment at 99 ℃ and 108 ℃ respectively,and higher than in microwave（51 kinds）and 121 ℃（52 kinds）heat treatment group.Control group ducks had the higher relative contents of total peak from major volatile compounds（87.27%）compared with other post production heat treatment groups（99 ℃,83.27%;108 ℃,81.6%;microwave,84.06% and 121 ℃,84.33%）.Compared with microwave and 121 ℃ group ducks,108 ℃ group had higher score in the sensory analysis.From these results,we could conclude that the flavour of post production heat treatment groups（108 ℃）was more similar to the control group.

关 键 词：盐水鸭 二次杀菌处理 风味化合物 

分 类 号：TS201.2[轻工技术与工程—食品科学]