鸭肉脯加工工艺优化及挥发性风味物质检测  

Optimal processing technology and volatile flavor compounds of dried duck meat slice

作　　者：任志伟[1] 王武[1] 吴巧[1] 张静[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《肉类工业》2011年第11期16-20,共5页Meat Industry

基　　金：安徽省科技攻关重大项目(08010301080)

摘　　要：以鸭肉为原料,研究鸭肉脯的最优加工工艺,并采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)技术检测分析鸭肉脯中挥发性风味物质的组成,结果表明,鸭肉脯的最优加工条件为:食盐添加量1.5%,白糖添加量4%,大豆粉添加量6%,辣椒粉添加量2.5%,在此条件下加工出的鸭肉脯具有良好的感官评价,从鸭肉脯中共检测出醛类、酮类、烃类、醇类、酯类、杂环类共36种主要风味物质。The optimal processing technology of dried duck meat slice was investigated and volatile compounds in duck meat slice were determined through headspace solid -phase micro -extraction （HS - SPME） and gas chromatography -mass spectrometry （GC -MS）. Results indicated that the optimal pro- cessing technology of dried duck meat slice was 1.5% salt, 4% sugar, 6% soybean flour and 2.5% paprika. Under this condition, the sensory assessment of this product was very good, and 36 kinds of main volatile flavor compounds including aldehydes, ketones, hydrocarbon, alcohols, esters and heterocyclic compounds were totally identified in dried duck meat slice.

关 键 词：鸭肉脯 加工工艺 气质联用 挥发性风味物质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]