| 腌制及烤制时间对蜜汁烤鸭腿风味物质的影响 |
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| 引用本文： | 罗佳峰,孙震,何俊,孙杨赢,曹锦轩,党亚丽,卢连水,潘道东. 腌制及烤制时间对蜜汁烤鸭腿风味物质的影响[J]. 食品科学, 2021, 42(18): 191-198. DOI: 10.7506/spkx1002-6630-20200902-020 |
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| 作者姓名： | 罗佳峰 孙震 何俊 孙杨赢 曹锦轩 党亚丽 卢连水 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.宁波大学食品与药学学院,浙江 宁波 315800;3.河北东风养殖公司,河北 沧州 061000） |
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| 基金项目： | 宁波市公益性项目（2019C10017;202002N3076）;国家水禽产业技术体系肉类加工岗位科学家基金项目（CARS-42-25） |
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| 摘 要： | 利用电子舌、高效液相色谱、氨基酸自动分析仪、顶空固相微萃取-气相色谱-质谱联用技术对不同加工阶段(腌制和烤制阶段)烤鸭腿样品的主要滋味物质和挥发性风味物质进行检测分析.结果表明:蜜汁烤鸭腿中关键滋味物质主要为呈鲜物质的5'-肌苷酸、5'-腺苷-磷酸、天冬氨酸及谷氨酸;共鉴定出61种挥发性化合物,其中关键挥发性风味物质为...
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| 关 键 词： | 蜜汁烤鸭腿 加工过程 滋味 挥发性风味物质 电子舌 |
Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg |
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| LUO Jiafeng,SUN Zhen,HE Jun,SUN Yangying,CAO Jinxuan,DANG Yali,LU Lianshui,PAN Daodong. Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg[J]. Food Science, 2021, 42(18): 191-198. DOI: 10.7506/spkx1002-6630-20200902-020 |
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| Authors: | LUO Jiafeng SUN Zhen HE Jun SUN Yangying CAO Jinxuan DANG Yali LU Lianshui PAN Daodong |
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| Affiliation: | (1. Key Laboratory of Animal Products Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315800, China;2. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China;3. Hebei Dongfeng Breeding Company, Cangzhou 061000, China) |
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| Abstract: | The major taste compounds and volatile flavor compounds in samples of honey-roasted duck legs at different stages (curing and roasting) during processing were analyzed and identi?ed by electronic tongue, high performance liquid chromatography (HPLC), amino acid analyzer and headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the key taste compounds in the product were 5’-inosine acid, 5’-adenosine phosphate, aspartic acid and glutamic acid. A total of 61 volatile flavor compounds were identified. Among them, seven aldehydes, two esters, one alcohol and one heterocyclic compound were determined as the key volatile flavor compounds. During the curing stage, the contents of 5’-inosine acid, 5’-adenosine phosphate, aspartic acid and glutamate decreased significantly, and the number of volatile flavor compounds increased from 29 to 40. During the roasting stage, the contents of 5’-inosine, 5’-adenosine phosphate and aspartic acid increased significantly, and the number of volatile flavor compounds increased from 40 to 50, mainly including aldehydes and esters. The contents of volatile flavor compounds increased sharply at the middle stage of roasting, and then decreased significantly at the late stage. To sum up, the curing and middle-late roasting stages are the critical periods for the formation of the flavor of honey-roasted duck legs. |
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| Keywords: | honey-roasted duck legs processing stages taste volatile flavor compounds electronic?tongue, |
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