| 三种香辛料水提物腌制对烤鸭腿脂质氧化和挥发性风味物质的影响 |
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| 引用本文： | 孙震, 黄苓, 赵金, 吴振, 何俊, 潘道东. 三种香辛料水提物腌制对烤鸭腿脂质氧化和挥发性风味物质的影响[J]. 食品工业科技, 2019, 40(23): 24-30. DOI: 10.13386/j.issn1002-0306.2019.23.004 |
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| 作者姓名： | 孙震 黄苓 赵金 吴振 何俊 潘道东 |
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| 作者单位： | 1. 宁波大学浙江省动物蛋白食品精深加工技术重点实验室, 浙江宁波 315800;2. 南京师范大学食品科学与营养系, 江苏南京 210097 |
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| 基金项目： | 宁波市公益性项目(2019C10017)。国家水禽产业技术体系岗位科学家基金(CARS-42-25)浙江省重点研发计划(2019C02085) |
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| 摘 要： | 为研究不同浓度的(0.05%,0.1%)香叶(X0.05组、X0.1组)、高良姜(J0.05组、J0.1组)、花椒水提物(H0.05组、H0.1组)腌制对烤鸭腿挥发性风味物质和脂质氧化的影响,利用顶空固相微萃取-气质联用技术结合感官评价及相对气味活度值(Relative Odor Activity Value,ROAV)分析,并测定烤鸭腿中硫代巴比妥酸值(Thiobarbituric Acid Reactive Substances,TBARS)来评价其脂肪氧化程度。结果表明:与对照组(未添加香辛料水提物)相比,各香辛料水提物组的感官评分均无显著性差异;对照组烤鸭腿中的关键挥发性成分为1-辛烯-3-醇、己酸乙烯酯、壬醛、己醛、癸醛、辛醛。0.05%的香叶、高良姜、花椒水提物腌制能够较好地保持烤鸭腿中关键挥发性成分的种类和ROAV,0.1%的香叶、高良姜、花椒水提物腌制能够显著降低烤鸭腿中己醛、癸醛的ROAV,显著增加2-甲基丁酸甲酯的ROAV (P<0.05),而对关键挥发性成分的种类无明显影响;此外,各香辛料水提物组的TBARS值均显著降低(P<0.05)。总之,香叶、高良姜、花椒水提物腌制既能够有效抑制烤鸭腿中的脂质氧化,又不会对烤鸭腿的整体香味产生明显影响,这为香叶、高良姜、花椒水提物在烤鸭腿中的应用提供了一定的理论依据。
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| 关 键 词： | 香叶水提物 高良姜水提物 花椒水提物 烤鸭腿 脂质氧化 挥发性风味物质 |
| 收稿时间： | 2019-03-04 |
Effects of Marinating of Three Spice Water Extracts on Lipid Oxidation and Volatile Flavor Substances in Roasted Duck Legs |
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| SUN Zhen, HUANG Ling, ZHAO Jin, WU Zhen, HE Jun, PAN Dao-dong. Effects of Marinating of Three Spice Water Extracts on Lipid Oxidation and Volatile Flavor Substances in Roasted Duck Legs[J]. Science and Technology of Food Industry, 2019, 40(23): 24-30. DOI: 10.13386/j.issn1002-0306.2019.23.004 |
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| Authors: | SUN Zhen HUANG Ling ZHAO Jin WU Zhen HE Jun PAN Dao-dong |
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| Affiliation: | 1. Key Laboratory of Animal Products Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315800, China;2. Food Science & Nutrition Department of Nanjing Normal University, Nanjing 210097, China |
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| Abstract: | Headspace solid phase microextraction-gas chromatography-mass spectroscopy and combined with sensory evaluation were used to investigate the effect of different concentrations of(0.05%,0.1%)bay leaf(X0.05 group,X0.1 group),galangal(J0.05 group,J0.1 group),pepper water extract(H0.05 group,H0.1 group)on volatile flavor substances and lipid oxidation of the roast duck legs. Both relative odor activity value(ROAV)and Thiobarbituric Acid Reactive Substances(TBARS)value were obtained to evaluate the degree of fat oxidation in the roast duck leg. It was found that there was no significant difference in the sensory scores of the water extracts of each spice. The key volatile components in the roast duck leg of the control group were 1-octene-3-ol,vinyl hexanoate,furfural,hexanal,furfural,octanal. 0.05% bay leaf,galangal,and pepper water had a higher control on the key volatile components and ROAV of roast duck leg,and 0.1% bay leaf,galangal,and pepper water extracts could significantly reduce the ROAV of hexanal,furfural and significantly increase the ROAV of 2-Methybutyic acid methyl easter(P<0.05),but there was no significant effect on the numbers of key volatile components.In addition,the TBARS values of the water extracts of each spice were significantly reduced(P<0.05). It revealed that the marinating of bay leaf,galangal,and pepper water extracts could effectively inhibit lipid oxidation in roast duck legs without significantly affecting the overall flavor of roast duck legs. Meanwhile,this data provides some evidence of the application of bay leaf,galangal and pepper water extracts in roast duck legs. |
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| Keywords: | bay leaf water extracts galangal water extracts pepper water extract roast duck leg lipid oxidation volatile flavoring |
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