日龄对麻鸭肌内脂肪、肉质及挥发性风味的影响  

Effects of age on intramuscular fat,meat quality and volatile flavor compounds in sheldrake

作　　者：郑和洋 潘道东[1,2] 孙杨赢[1] 曹锦轩[1] 曾小群[1] 

机构地区：[1]宁波大学海洋学院食品科学与工程系,浙江宁波315211 [2]南京师范大学食品科学与营养系,江苏南京210097

出　　处：《食品工业科技》2015年第17期300-304,311,共6页Science and Technology of Food Industry

基　　金：湖州市重大项目(2014ZD1003);宁波市创新团队(2012B82017);国家水禽产业体系(CARS-43-17);浙江省重大专项(2012C12016-1);宁波市科技局创新基金(2013C910017)

摘　　要：通过测定不同日龄麻鸭的肌内脂肪含量,蒸煮损失、剪切力、失水率、肉色等肉品质指标,研究日龄对肌内脂肪和鸭肉品质的影响,同时采用顶空固相微萃取气质联用技术分析不同日龄麻鸭的挥发性风味成分。结果表明,不同日龄麻鸭肌内脂肪含量差异显著(p<0.05),且随日龄的增加而增加。日龄对蒸煮损失、剪切力、失水率和b*(黄度)有显著影响(p<0.05),随着日龄增加,蒸煮损失减小,剪切力变大,b*(黄度)变大。在不同日龄麻鸭挥发性成分的研究中发现,45日龄、180日龄、360日龄分别检测出28种、35种、33种挥发性物质,其中醇类、醛类和酮类是主要成分。不同日龄麻鸭的特征性风味物质种类基本相同,含量有显著差异,这可能是造成不同日龄鸭肉风味差异的主要原因。In this study,intramuscular fat and meat quality in sheldrake with different ages were investigated by examining intramuscular fat content,cooking loss,shear force,driage and fleshcolor of sheldrake breast meat.Volatile flavor compounds in sheldrake with different ages were identified by using headspace solid phase microextraction combined with gas chromatography- mass spectrometry.The results showed that intramuscular fat content increased significantly with age increasing（P〈0.05）. Significant differences in cooking loss,shear force value,driage and b＊（ Yellow） existed among different age groups（P〈0.05）.With the age increasing,the cooking loss and the shear force value decreased,while the b＊（ Yellow） increased.Analysis of flavor compounds showed there were 28 compounds in 45 d,35 compounds in 180 d and 33 compounds in 360 d,of which alcohols,aldehydes and ketones were the main compounds. Hexanal 3- hydroxy- 2- butanone,1- penten- 3- ol. dimethyl sulfide and carbon disulfide constituted the characteristic flavor,the flavor kinds were similar in different ages,but the contents of them were significantly different.It might be the main reason for the differences of duck flavor with different ages.

关 键 词：日龄 肌内脂肪含量 肉质 挥发性风味物质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]