辣椒油树脂乳液在卤鸭脖中的应用研究  

The application of chili oil resin emulsion in brined Duck Necks

作　　者：曾昱 陈季旺 王欣欣[1] 王柳清 张鹏 杨海琦 田宏伟 ZENG Yu;CHEN Jiwang;WANG Xinxin;WANG Liuqing;ZHANG Peng;YANG Haiqi;TIAN Hongwei(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Zhouheiya Food Industrial Park Co.,Ltd.,Wuhan 430000,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉轻工大学农产品加工与转化湖北省重点实验室,武汉430023 [3]湖北周黑鸭食品工业园有限公司,武汉430000

出　　处：《武汉轻工大学学报》2024年第5期41-49,共9页Journal of Wuhan Polytechnic University

基　　金：武汉市科技特派员“产学研”专项项目(编号:2023110201030661).

摘　　要：采用制备的辣椒油树脂乳液和公司提供的卤水卤制鸭脖,以及HPLC、GC-IMS等测定pH值、折光率、色度、辣度和挥发性有机化合物,分析辣椒油树脂乳液与公司卤水的差异。通过测定色度、水分含量、水分活度、辣度、质构和挥发性有机化合物,分析辣椒油树脂乳液卤鸭脖和公司卤水卤鸭脖的品质差异,探究循环卤制对辣椒油树脂乳液及卤鸭脖品质变化的影响。结果显示:辣椒油树脂乳液与公司卤水的pH值无明显差异,折光率、色度和辣椒素含量均显著高于公司卤水(p<0.05);辣椒油树脂乳液卤鸭脖的色度、硬度、咀嚼性、辣度和感官评分均显著高于公司卤鸭脖(p<0.05);辣椒油树脂乳液卤鸭脖的水分含量、水分活度、弹性跟公司卤鸭脖无显著差异。随着卤制次数的增多,辣椒油树脂乳液的pH值、折光率、色度、辣椒素含量和感官评分均显著降低(p<0.05);卤鸭脖的色度、硬度、咀嚼性和辣度均显著降低(p<0.05),水分含量、水分活度和弹性无显著变化。卤水及卤鸭脖中检测出的醛类、酮类、醇类、醚类、酸类、酯类、吡嗪类等挥发性有机化合物共计41种,其中酯类16种、醇类4种、醛类4种、酚类2种、酮类5种、醚类2种、酸类3种和其他类5种。辣椒油树脂乳液中挥发性有机化合物多于某公司卤水;辣椒油树脂乳液卤鸭脖中醛类物质多于某公司卤鸭脖,整体风味更佳;循环卤制后,辣椒油树脂乳液及卤鸭脖的挥发性有机化合物组成类似。这些结果表明:辣椒油树脂乳液及其卤鸭脖整体品质优于公司卤水及公司卤鸭脖;循环卤制会降低辣椒油树脂乳液及其卤鸭脖的品质。The duck necks were brined using the prepared emulsion with chili oil resin and a company's brine,and HPLC and GC-IMS were used to determine the pH value,refractive index,color,spiciness and volatile organic compounds and the differences between the emulsion with chili oil resin to the company's brine were also analyzed;the quality differences between duck necks brined using the emulsion with chili oil resin and a company's brine were analyzed via determining the color,moisture content,water activity,spiciness,textural properties and volatile organic compounds and the effects of brining cycles on the quality changes of the emulsion with chili oil resin and brined duck necks were explored.The results showed that there was no significant difference in pH value between the emulsion with chili oil resin and the company brine,and the refractive index,color,and capsaicin content were significantly higher than that of company brine(p<0.05);the color,hardness,chewiness and spiciness of brined duck necks with the chili oil resin emulsion were significantly higher than that of the company(p<0.05);the moisture content,water activity and elasticity were insignificant differences(p>0.05).As the number of brining cycles increased,the pH value,refractive index,color and capsaicin content of the emulsion with chili oil resin decreased significantly(p<0.05),while the moisture content,water activity and resilient of brined duck necks changed not significantly(p>0.05).There were 41 volatile organic compounds found in the brine and brined duck necks,including 16 esters,4 alcohols,4 aldehydes,2 phenols,5 ketones,2 ethers,3 acids and 5 other categories.The volatile organic compounds in the emulsion with chili oil resin were more than in a company's brine;the aldehydes in the brined duck necks with chili oil resin emulsion were more than in a company's brined duck necks,which had a better overall flavor.After brining cyclic,the volatile organic compounds of the emulsion with chili oil resin were similar to the brined duck necks.These r

关 键 词：辣椒油树脂 乳液 卤鸭脖 品质 挥发性有机化合物 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]