啤酒对红烧老鹅品质的影响  

Effect of Beer on the Quality of Braised Old Geese

作　　者：周惠健 周瑞铮 吴满刚[1] 葛庆丰[1] 周晓燕[2,3] 于海 Hui-jian;ZHOU Rui-zheng;WU Man-gang;GE Qing-feng;ZHOU Xiao-yan;YU Hai(College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China;Engineering Center of Huaiyang Cuisine Industrialization in Jiangsu Province, Yangzhou 225127, China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]扬州大学旅游烹饪学院,江苏扬州225127 [3]江苏省淮扬菜产业化工程中心,江苏扬州225127

出　　处：《中国调味品》2019年第1期20-25,31,共7页China Condiment

基　　金："十三五"国家重点研发计划重点专项(2016YFD0401501);江苏省农业科技自主创新项目(CX(16)1007);扬州市科技计划项目(YZ2016057);扬州市科技计划项目(YZ2016047)

摘　　要：为探究啤酒对红烧老鹅品质的影响,采用色差仪和质构仪分析了啤酒对红烧老鹅色泽及质构的影响,通过顶空固相微萃取结合气相色谱-质谱联用(headspace-solid phase microextraction-gas chromatography-mass,HS-SPME-GC-MS)技术分析了啤酒对红烧老鹅挥发性风味物质的影响。结果表明:添加啤酒后对鹅肉的a*值和b*值均显著高于对照组的(p<0.05),而L*值则无显著差异;与对照组相比,添加啤酒的鹅肉粘附性、胶粘性和弹性均显著低于对照组(p<0.05),硬度和咀嚼性无显著变化(p>0.05);添加啤酒后鹅肉中的挥发性风味物质增加6种酯类(辛酸乙酯、乙酸异戊酯、己酸乙酯、癸酸乙酯、乙酸乙酯和乙酸苯乙酯)、2种醇类(乙醇、糠醇)和1种烯烃类(罗勒烯)。添加啤酒的鹅肉水分含量和pH值均显著低于对照组(p<0.05),而粗脂肪含量和烹饪损失率则无显著变化(p>0.05)。In order to explore the influence of beer on the quality of braised old geese, the effects of beer on the color and texture of braised old geese are analyzed using colorimeter and texture analyzer,the effects of beer on the volatile flavor compounds of braised old geese are analyzed by headspace- solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).The results show that the a and b values of goose meat are significantly higher than those of the control group (p<0.05), but there is no significant difference in L value.Compared with the control group, the adhesion, tackiness and elasticity of beer-added goose meat are significantly lower than those of the control group (p<0.05), the hardness and chewiness have no significant change (p>0.05),the volatile flavor compounds in beer-added goose meat increase by 6 kinds of esters (ethyl caprylate, isoamyl acetate, ethyl hexanoate, ethyl caprylate, ethyl acetate and phenethyl acetate), 2 alcohols (ethanol, furfuryl alcohol) and 1 alkene (ocimene).The moisture content and pH value of goose meat added with beer are significantly lower than those of the control group (p<0.05), while the crude fat content and cooking loss rate do not change significantly (p>0.05).

关 键 词：啤酒 红烧老鹅 色泽 质构 挥发性风味物质 

分 类 号：TS262.5[轻工技术与工程—发酵工程]