家鸽炖煮过程中营养物质及特征风味形成规律  

Study on formation of nutrients and characteristic flavors during stewing process of domestic pigeons

作　　者：郑月 高茜茜 曹梦楠 王鑫 刘登勇 ZHENG Yue;GAO Qianqian;CAO Mengnan;WANG Xin;LIU Dengyong(College of Food Science and Technology,Bohai University,National Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品与发酵工业》2023年第10期199-205,共7页Food and Fermentation Industries

基　　金：渤海大学博士启动(0517bs044);渤海大学青年培育项目(05015/0522xn059)。

摘　　要：为研究鸽汤营养及特征风味物质的释放规律,对不同加热时间(1、2、3 h)处理下的鸽汤营养物质及风味物质进行鉴定及对比分析。通过高效液相色谱和气相色谱-质谱联用方法鉴定主要风味物质及含量,结合电子鼻、电子舌结果评估鸽汤特征风味物质形成规律。随着煮制时间的延长,鸽汤中蛋白、脂肪以及总糖含量显著增加(P<0.05),煮制3 h时达到最大;电子舌结果表明鲜味和咸味为鸽汤的主要滋味特征;鲜味代表物质核苷酸的含量在煮制3 h时达到最大;GC-MS检测出鸽汤中共有67种挥发性化合物,包括醇类、烷烯烃类、醛类、酮类、酯类等,其中煮制1 h的鸽汤中挥发性化合物有17种,煮制2 h的鸽汤有36种,煮制3 h的鸽汤有34种。鸽汤中醛类和酮类物质的相对含量先增加后减少,煮制2 h的鸽汤挥发性风味物质中醛类和酮类物质的相对含量最高,戊醛、己醛、庚醛以及壬醛是鸽汤中的主要挥发性风味物质。不同煮制时间显著影响鸽汤中营养物质的含量,醛类物质是鸽汤中的主要挥发性风味物质,研究结果可以为开发营养全面的鸽汤风味煲及后续确定关键风味物质形成机制提供理论参考。To study the release rule of nutrients and characteristic flavor substances of pigeon soup,the nutrients and flavor substances of pigeon soup under different heating time(1 h,2 h,and 3 h)were identified and compared.The main flavor substances and contents were identified by high-performance liquid chromatography and gas chromatography-mass spectrometry(GC-MS),and the sensory evaluation was carried out in combination with the results of electronic nose and electronic tongue to evaluate the formation law of characteristic flavor substances of pigeon soup.With the extension of cooking time,the contents of protein,fat,and total sugar in pigeon soup increased significantly(P<0.05),and reached a maximum after 3 h of cooking.The electronic tongue results showed that umami and saltiness were the main taste characteristics of pigeon soup,and the content of nucleotides represented by umami reached the maximum when boiling for 3 h.GC-MS detected a total of 67 volatile compounds in pigeon soup,including alcohols,alkanes,aldehydes,ketones,esters,etc.,including 17 volatile compounds in pigeon soup cooked for 1 h,36 kinds of pigeon soup cooked for 2 h,and 34 kinds of pigeon soup cooked for 3 h.The relative content of aldehydes and ketones in pigeon soup first increased and then decreased,and the relative content of aldehydes and ketones in the volatile flavor substances of pigeon soup cooked for 2 h was the highest,and valeraldehyde,hexanal,heptaldehyde,and nonanal were the main volatile flavor substances in pigeon soup.Different cooking times significantly affected the content of nutrients in pigeon soup,and aldehydes were the main volatile flavor substances in pigeon soup,and the results could provide a theoretical reference for the development of nutritionally comprehensive pigeon soup flavor pots and the subsequent determination of the formation mechanism of key flavor substances.

关 键 词：鸽汤 营养物质 感官分析 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]