不同生产工艺对盐水鸭风味影响.pdfVIP

110 2010, Vol. 31, No. 08 食品科学 ※工艺技术 不同生产工艺对盐水鸭风味的影响 谢 伟，徐幸莲* ，周光宏 (南京农业大学 国家肉品质量安全控制工程技术研究中心，江苏南京 2 10095) 摘 要：运用顶空固相微萃取与气质联用技术，分析3 种不同工艺生产的盐水鸭肉的挥发性风味物质，进而研究 不同工艺对盐水鸭风味的影响。结果显示：共鉴定出93 种化合物，这些化合物包括烃类(24 种) 、酮类( 13 种) 、醇 类( 15 种) 、醛类(2 4 种) 、酸类(5 种) 、酯类( 1 种) 、呋喃类(3 种) 、含硫化合物(3 种) 、含氮化合物(3 种) 、杂环化 合物( 2 种) 。烘烤能增加鸭肉中的烃类、醇类、酸类、醛类、酯类、呋喃类以及含硫化合物的含量，对产品的 风味有重要贡献。复卤后冷藏能增加鸭肉中的烃类物质、醛类物质、酸类物质、含硫化合物和杂环化合物的含 量，且有利于提高产品的色泽。 关键词：盐水鸭；挥发性风味物质；烘烤；冷藏 Effects of Different Processing Procedures on Volatile Flavor Composition of Water Boiled Salted Duck XIE Wei ，XU Xing-lian * ，ZHOU Guang-hong (National Meat Quality and Safety Control Center, Nanj ing Agricultural University, Nanj ing 2 10095, China) Abstract ：The conventional processing procedure of water boiled salted dusk was modified by supplementing either cooling at 4 ℃for 12 h or roasting 45 ℃for 30 min following brine salting. Headspace solid phase microextraction combined with gas chromatography –mass spectrometry was used to analyze the volatile flavor composition of water boiled salted dusk products obtained using three different processing procedures. Results showed that a total of 93 compounds were identified in all three products, including hydrocarbon s (24), ketones ( 13), alcohols ( 15), aldehydes (24), acids (5), esters (1), furan s (3), sulfur- containing compounds (3), nitrogen-containing compounds (3) and heterocyclic compounds (2). Roasting resulted in a signifi- cant increase in the respective relative contents of hydrocarbons, alcohols, acids, aldehydes, esters, furans and sulfur-containing compounds of water boiled salted dusk and made a great contribution to product flavor. Cooling resulted in a significant increase in