大蒜粉对鸭肉午餐肉品质的影响  

Effect of Garlic Powder on Duck Luncheon Meat Quality

作　　者：欧阳灿 白辰雨 顾泽鹏 曾珍[2] 刘韫滔[2] OUYANG Can;BAI Chenyu;GU Zepeng;ZENG Zhen;LIU Yuntao(College of Culinary Science,Sichuan Tourism University,Chengdu 610100,China;College of Food Science,Sichuan Agricultural University,Yaan 625014,China)

机构地区：[1]四川旅游学院烹饪学院,四川成都610100 [2]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2024年第11期56-63,共8页Science and Technology of Food Industry

基　　金：四川省科技厅项目(2020YFN0151)。

摘　　要：为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,并结合模糊数学感官评价对鸭肉午餐肉品质进行综合分析。研究结果显示,添加了蒜粉的鸭肉午餐肉与未添加蒜粉午餐肉气味间有较大差异。随着蒜粉添加量的增加,鸭肉午餐肉的各项质构指标和色度的L值均呈现先升高后降低的趋势,其中蒜粉添加量为4%时,各指标达到峰值。同时午餐肉色度的a值均降低,b值整体显著升高(P<0.05),此外午餐肉中的不易流动水含量呈现先增加后减小的趋势,在蒜粉添加量为6%时达到峰值。蒜粉对午餐肉的水分分布有一定的影响。结合模糊数学感官评价结果表明当蒜粉添加量为4%时,鸭肉午餐肉品质最佳。综上,添加4%的大蒜粉能够改善鸭肉午餐肉的质构特性和风味品质,可提高午餐肉的营养和经济价值。In order to study the effect of garlic powder on the quality of duck luncheon meat and obtain the best quality products.0%,2%,4%,6%or 8%garlic powder was added into the production of luncheon meat.The quality of duck luncheon meat were measured by electronic nose,texture instrument,color difference analyzer and LF-NMR.Meanwhile,fuzzy mathematics sensory evaluation was used to comprehensively analyze the quality of duck luncheon meat.The results showed that there was a significant difference in the odor between duck luncheon meat with and without garlic powder added.With the increase of garlic powder addition,the various texture indicators and the L of duck luncheon meat showed a trend of first increasing and then decreasing,specially all indicators reached their peak when the amount of garlic powder added was 4%.At the same time,the a of luncheon meat color decreased,while b significantly increased overall(P<0.05).In addition,the content of non flowing water in luncheon meat showed a trend of first increasing and then decreasing,and reached the peak when the amount of garlic powder added was 6%.Garlic powder had a certain impact on the water distribution of luncheon meat.Based on fuzzy mathematics sensory evaluation results,the best addition of garlic powder was 4%.In conclusion,adding 4%garlic powder can improve the texture characteristics and flavor quality of duck luncheon meat,and improve the nutritional and economic value of luncheon meat.

关 键 词：大蒜粉 鸭肉 午餐肉 低场核磁共振 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]