鸭肉脱脂加工工艺研究及挥发性风味物质分析  

The Processing Technology Study and Volatile Flavor Compounds Analysis of Duck Meat Degreasing

作　　者：魏玲[1] 王武[1] 张宏蕊[1] 姚秀香 童红甘 

机构地区：[1]合肥工业大学,安徽合肥230000

出　　处：《安徽农业科学》2017年第14期68-72,82,共6页Journal of Anhui Agricultural Sciences

基　　金：安徽省科技攻关计划项目(1501031101)

摘　　要：[目的]通研发一种皮脂含量低、风味独特浓郁、健康的新型鸭肉产品。[方法]以鸭肉为原料,以TBARS值表示脂质氧化状态,采用单因素试验正交试验,结合感官评价方法优化鸭肉脱脂、酱卤加工工艺,并采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱法(GC-MS)的分析手段,检测酱卤脱脂鸭肉挥发性风味物质的主要组成成分。[结果]单因素试验结果表明,脂肪氧化值较高或较低均不利于鸭肉感官评分;正交试验结果表明,在绿茶腌制液浓度75 mg/m L、脱脂温度120℃、脱脂时间40 min、酱卤时间90 min时,色泽、形态、口感较佳,具有浓郁的鸭肉酱卤香味,此时TBARS值为4.72 mg/kg。最优工艺的酱卤脱脂鸭肉香气物质组成成分为41种,包括醛类、醇类、酮类、烯烃类、酯类、醚类、含硫化合物以及吡喃类,主要来自于鸭肉脂肪氧化、降解产物以及香辛料的香气组成成分。[结论]该研究可为鸭肉制品风味的提升提供参考。[ Objective ] To develop a new type duck meat that was low sebum content, rich flavor and healthy. [ Method] Using duck meat as raw material, the process optimization of duck meat degreasing and sauce halogen was conducted using single factor method and orthogonal test, combined with sensory evaluation index and TBARS value. Volatile compounds of duck meat were determined by HS-SPME and GC-MS. [ Result] Single factor experiments showed that lipid oxidation value higher or lower were not conducive to the sensory score of duck meat. The orthogonal results showed that when the concentration of green tea pickling liquid was 75 mg/mL, degreasing temperature was 120 ~C, degrea- sing time was 40 rain, sauce halogen was 90 rain,the duck meat had the best color, shape and taste. Under these condition, the TBARS was 4.72 mg/kg. The volatile flavor components of duck meat had 41 species, including aldehydes, alcohols, ketones, olefins, esters, ethers , sulfur-containing compounds and pyran , which came from duck fat oxidation products and spices volatile flavor components. [ Concludion ] The study provide reference for the promotion of duck meat flavor.

关 键 词：鸭肉 脱脂工艺 TBARS 感官 风味 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]