日龄对盐水鹅挥发性风味成分和脂肪酸的影响

以不同日龄盐水鹅腿肉为原料,采用气相色谱-质谱联用仪(gas chromatography-mass spectrometer,GC-MS)对鹅腿样进行挥发性风味成分和脂肪酸检测。结果表明,随日龄增长,盐水鹅挥发性风味成分中醛类、酯类、酸类、酮类、苯类、醚类化合物相对含量上升,萜烯烃类和呋喃类化合物相对含量下降;不饱和脂肪酸、多不饱和脂肪酸、必需脂肪酸的相对含量和多不饱和脂肪酸/饱和脂肪酸值(Polyunsaturated fatty acids/Saturated fatty acids,P/S值)降低;日龄为150d盐水鹅挥发性风味成分和脂肪酸种类均最高。选择150d日龄扬州大白鹅能够同时保证盐水鹅的风味和营养。

Effect of age on volatile flavor and fatty acid of salted goose

The differences of volatile flavor components and fatty acid composition between salted goose at 75, 150 and 300 days old were compared and analyzed to provide theoretical basis for selecting the best slaughtering period in the production of Yangzhou salted goose. The volatile flavor and fatty acid of the leg samples were determined by gas chromatography-mass spectrometer (GC-MS) using saltwater goose leg meat as raw material at different days old. The relative contents of aldehydes, esters, acids, ketones, benzene and ethers in volatile flavor substances of salted goose increased, while the relative contents of terpene hydrocarbons and furans decreased with the increasing of age. The relative contents of unsaturated fatty acids, polyunsaturated fatty acids, essential fatty acids and polyunsaturated fatty acids/saturated fatty acids (P/S) were decreased with the increasing of age, and the volatile flavor substances and fatty acids were the highest in 150 day salted goose. Yangzhou White Goose at 150 days old can guarantee the flavor and nutrition of the salted goose simultaneously.