高温风干对风鸭品质及脂质氧化的影响  

Effect of high-temperature air-drying on quality and lipid oxidation of dry-cured duck

作　　者：郇延军[1] 陈妹[1] 钟玉虎[1] 栾亚[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第15期91-96,共6页Science and Technology of Food Industry

基　　金：国家自然基金资助项目(31071569)

摘　　要：通过对高温风干和低温风干鸭胸肉理化指标、TBARS及产品感官品质、挥发性风味物质的比较,研究高温风干工艺对风鸭品质特性及脂质氧化的影响。结果显示:高温风干可以显著加速风鸭水分散失、Aw下降及盐分积累速度(p<0.05),显著促进a*值下降(p<0.05),对质构影响不显著;高温风干组TBARS值极显著高于对照组(p<0.01),温度对脂质氧化速率影响极显著;挥发性风味物质中醛类物质含量(达54.85%和67.1%)显著高于原料,己醛、壬醛、3-甲基正丁醛和戊醛是醛类物质的主体成分,是形成风鸭风味品质的一类重要物质;高温风干生成更多的酸、酮类物质可能是脂质过氧化产生酸败味的重要成分。By analyzing the differences in physicochemical indices, TBARS, sensory quality and volatile flavor compounds between high-temperature and low-temperature air-drying ripened dry-cured duck, the potential effect of high-temperature air-drying processing on the quality characteristics and Lipid oxidation were studied. The results showed that high-temperature air-drying significantly（p 〈 0.05）accelerated the decline of moisture, Aw and accumulation of salt,and also showed significant effect in a＊ value （p 〈 0.05）, but not in texture.TBARS value of high-temperature air-drying group were extremely higher than that in control group （p 〈 0.0] ）, temperature showed extremely significant effect on lipid oxidation. Aldehydes in high-temperature and low- temperature air- drying ripened dry- cured duck increased significantly （54.85% and 67.1%, respectively）. Hexanal,nonanal, 3-methyl butanal and pentanal were the major component, which were the most important volative compounds for the flavor quality.High-temperature air-drying ripening produced more acids and ketones, and may be corrected with lipid Deroxidation and rancid flavor.

关 键 词：风鸭 高温风干 硫代巴比妥酸值 挥发性风味物质 品质特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]