鸭肉脯加工工艺优化及挥发性风味物质检测 |
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引用本文: | 任志伟,王武,吴巧,张静. 鸭肉脯加工工艺优化及挥发性风味物质检测[J]. 肉类工业, 2011, 0(11) |
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作者姓名: | 任志伟 王武 吴巧 张静 |
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作者单位: | 合肥工业大学生物与食品工程学院,安徽合肥,230009 |
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基金项目: | 安徽省科技攻关重大项目(08010301080) |
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摘 要: | 以鸭肉为原料,研究鸭肉脯的最优加工工艺,并采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)技术检测分析鸭肉脯中挥发性风味物质的组成,结果表明,鸭肉脯的最优加工条件为:食盐添加量1.5%,白糖添加量4%,大豆粉添加量6%,辣椒粉添加量2.5%,在此条件下加工出的鸭肉脯具有良好的感官评价,从鸭肉脯中共检测出醛类、酮类、烃类、醇类、酯类、杂环类共36种主要风味物质。
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关 键 词: | 鸭肉脯 加工工艺 气质联用 挥发性风味物质 |
Optimal processing technology and volatile flavor compounds of dried duck meat slice |
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Abstract: | The optimal processing technology of dried duck meat slice was investigated and volatile compounds in duck meat slice were determined through headspace solid-phase micro-extraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS).Results indicated that the optimal processing technology of dried duck meat slice was 1.5% salt,4% sugar,6% soybean flour and 2.5% paprika.Under this condition,the sensory assessment of this product was very good,and 36 kinds of main volatile flavor compounds including alde... |
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Keywords: | dried duck meat slice processing technology gas chromatography-mass spectrometry volatile flavor compounds |
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