不同卤料处理方式对卤味鹅肝挥发性风味物质的影响  

Effect of Different Spice Processing Treatments on the Volatile Flavor Components of Pot-stewed Goose Liver

作　　者：林婉玲 曾姣 郑秋纯 薛映珠 肖丽婷 刘汉旭 刘亚群[2] 罗东辉 蔡雪媛 LIN Wanling;ZENG Jiao;ZHENG Qiuchun;XUE Yingzhu;XIAO Liting;LIU Hanxu;LIU Yaqun;LUO Donghui;CAI Xueyuan(Chaozhou Branch of Guangdong Laboratory of Chemistry and Fine Chemical Engineering,Chaozhou 521011,China;School of Life Science and Food Engineering,Hanshan Normal University,Chaozhou 521041,China;School of Physics and Electronic Engineering,Hanshan Normal University,Chaozhou 521041,China;College of Food Science and Engineering,Yangjiang Campus,Guangdong Ocean University,Yangjiang 529500,China)

机构地区：[1]化学与精细化工广东省实验室潮州分中心,广东潮州521011 [2]韩山师范学院生命科学与食品工程学院,广东潮州521041 [3]韩山师范学院物理物理与电子工程学院,广东潮州521041 [4]广东海洋大学阳江校区食品科学与工程学院,广东阳江529500

出　　处：《现代食品科技》2024年第6期243-251,共9页Modern Food Science and Technology

基　　金：潮州市科技计划项目(HJL202106B001);化学与精细化工广东省实验室潮州分中心科技计划项目(HJ202202B004);2022年大学生创新创业训练项目(S202210578027,S202210578011X)。

摘　　要：普通鹅肝营养丰富,但综合利用率低,为提高鹅肝利用价值及优化卤味鹅肝的工艺,该研究以三种不同处理的香辛料对普通鹅肝进行卤制,研究处理后的香辛料对卤制鹅肝风味的影响。结果发现,粉碎的香辛料卤制30 min的鹅肝(FS)的感官评分与传统直接卤制60 min的鹅肝(WF)的接近,粉碎+球磨处理的卤料卤制的鹅肝(FS+QM)感官评价稍差;三种鹅肝共检出57种挥发性风味成分,其中WF40种,FS42种,FS+QM36种,三种鹅肝的部分挥发性成分有明显的差异。醛类、醇类和醚类是含量较高同时也是变化最显著的三类物质,其中醛类是影响风味的关键物质。PCA分析进一步表明,三种不同处理香辛料卤制鹅肝的关键风味物质明显不同。研究结果揭示卤料粒径大小对卤鹅肝的风味物质种类和含量有影响,粉碎香辛料可代替传统块状香辛料进行卤制,节约卤制时间,同时为普通鹅肝的深加工提供理论依据。Ordinary goose liver is highly nutritious,but its comprehensive utilization rate is low.Therefore,to improve the utilization value and optimize the marination process of goose liver,three different methods were used to spice ordinary goose livers,and the effects on the flavor of the pot-stewed goose livers were studied.The results showed that the sensory scores of goose livers marinated with crushed spices for 30 min(FS)were similar to those obtained for goose livers that were marinated traditionally with uncrushed spices for 60 min(WF).The sensory scores of goose livers marinated with crushed and ball-milled spices(FS+QM)were slightly worse than those obtained for WF.A total of 57 volatile flavor components were detected in the three kinds of goose livers,with 40 in WF,42 in FS,and 36 in FS+QM,and significant differences were observed for some of the volatile components in the three kinds of goose livers,with relatively high contents and the most significant changes observed for aldehydes,alcohols,and ethers.Aldehydes were the key substances affecting flavor.Principal component analysis further showed significant differences in the key flavor substances of goose livers marinated under the three different processing methods,and that the grain size of the spices affects the types and contents of the flavor substances in braised goose livers.The results of the study indicate that replacing the traditionally used whole spices saves marinating time,thus providing a theoretical basis for improved processing of ordinary goose livers.

关 键 词：卤味鹅肝 挥发性风味物质 香料 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]