HS-SPME-GC-MS技术结合电子鼻分析热处理对南京盐水鸭高温蒸煮味的影响  

Effect of Heat Treatment on the Warmed-Over Flavor of Nanjing Water-Boiled Salted Duck Detected by HS-SPME-GC-MS Technology and Electronic Nose

作　　者：吴世豪 黄天然 黄明[1] WU ShiHao;HUANG TianRan;HUANG Ming(College of Food Science and Technology/Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Nanjing 210095;Nanjing Huangjiaoshou Food Science and Technology Co.,Ltd./National R&D Center for Poultry Processing/Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology,Nanjing 211225)

机构地区：[1]南京农业大学食品科技学院/肉品加工与质量控制教育部重点实验室,南京210095 [2]南京黄教授食品科技有限公司/国家禽肉加工技术研发专业中心/江苏省畜禽产品加工工程技术研究中心,南京211225

出　　处：《中国农业科学》2023年第17期3435-3451,共17页Scientia Agricultura Sinica

基　　金：江苏省农业科技自主创新资金项目(CX(22)3194);南京市科技计划项目(“一区一中心”联动专项项目)(202212003)。

摘　　要：【目的】以南京盐水鸭为研究对象,通过风味检测技术研究热处理对其高温蒸煮味(warmed-over flavor,WOF)产生的影响,并对其高温蒸煮味的主要成分进行分析,填补南京盐水鸭高温蒸煮味相关研究的空白,为禽类加工方向的异味控制提供一定的科学依据。【方法】选用12只樱桃谷鸭鸭腿为原料,经过清洗、干腌、湿腌、凉胚、煮制后制作成南京盐水鸭,待其冷却后利用高温蒸煮袋进行真空包装,随机分成4组。其中一组作为对照组不作热处理,另外3组则分别作不同温度的热处理,探究在不同热处理条件下(80℃50 min、100℃30 min和121℃15 min)盐水鸭挥发性气味物质的种类及含量的变化,利用HS-SPME-GC-MS结合电子鼻与感官评价,通过聚类分析、PLS-DA分析研究热处理对南京盐水鸭蒸煮味形成的影响。【结果】不同热处理条件下南京盐水鸭的挥发性风味物质种类及含量均有所差异。感官评定的结果显示121℃处理组的高温蒸煮味最重,然后是100℃、80℃热处理组,其中未进行热处理的盐水鸭风味最好。GC-MS的结果显示,4个组共检出78种风味化合物,主要包括醛类、酮类、烃类、醇类和含氮含硫及苯系物。对这78种风味物质进行OAV分析,发现其中共有22种OAV>1的活性气味物质,对22种活性气味物质进行聚类分析,结果显示戊醛、2-庚酮、癸醛、十二醛、辛醛、己醛、庚醛、壬醛、2,5-辛二酮、1-辛烯-3-醇和2-戊基呋喃在121℃处理组含量最高。对22种气味物质进行OPLS-DA分析,结果显示壬醛、辛醛、戊醛、1-辛烯-3-醇和2-戊基呋喃的VIP>1,且其在121℃处理组中含量最高(P<0.05)。【结论】121℃高温热处理能够显著促进盐水鸭中脂质的氧化降解,使代表性香气物质含量显著下降,代表性异味物质含量显著上升,挥发性风味物质中的壬醛、辛醛、戊醛、1-辛烯-3-醇和2-戊基呋喃是南京盐水鸭高温蒸煮味的�【Objective】By using flavor detection technology,the effect of heat treatment on Nanjing water-boiled salted duck’s warmed-over flavor(WOF)was investigated,and the main components of warmed-over flavor were identified.The study could fill the gap in research on warmed-over flavor of Nanjing water-boiled salted duck,as well as provide a basis for controlling the odor associated with poultry processing.【Method】The raw materials for the Nanjing water-boiled salted duck were 12 cherry valley duck legs,washed,dry pickled,wet pickled,cooled,and boiled.The samples were vacuum packed in high-temperature retort pouches and randomly divided into four groups after cooling.In order to examine the changes in volatile odor substances in water-boiled salted ducks after heat treatment,one group was used as a control without heat treatment,and the other three groups were heated at different temperatures(80℃50 min,100℃30 min,and 121℃15 min).By using HS-SPME-GC-MS in combination with electronic nose and sensory evaluation,the effect of heat treatment on Nanjing water-boiled salted duck's warmed-over flavor was studied by cluster analysis and PLS-DA.【Result】Under different heat treatment conditions,Nanjing water-boiled salted duck contained different volatile flavor substances.Sensory evaluation showed that the highest warmed-over flavor was found in the 121℃heat treatment group,followed by 100℃and 80℃group,and the best flavor was found in water-boiled salted duck without heat treatment.A total of 78 flavor compounds were detected in the four groups,mainly including aldehydes,ketones,hydrocarbons,alcohols,nitrogenous sulfur,and benzene.These 78 flavor substances were analyzed for OAV,and 22 active odors were detected with OAV>1,among these 22 active odor substances,cluster analysis showed that Valeraldehyde,2-Heptanone,Decanal,Dodecanal,Octanal,Hexanal,Heptanal,Nonanal,2,5-Octanedione,1-Octen-3-ol and 2-Pentylfuran were the most abundant in the 121℃group.Nonanal,Octanal,Valeraldehyde,1-Octen-3-ol,and 2-Pen

关 键 词：南京盐水鸭 热处理 高温蒸煮味 挥发性化合物 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]