啤酒对红烧老鹅品质的影响

为探究啤酒对红烧老鹅品质的影响,采用色差仪和质构仪分析了啤酒对红烧老鹅色泽及质构的影响,通过顶空固相微萃取结合气相色谱-质谱联用(headspace-solid phase microextraction-gas chromatography-mass,HS-SPME-GC-MS)技术分析了啤酒对红烧老鹅挥发性风味物质的影响。结果表明:添加啤酒后对鹅肉的a*值和b*值均显著高于对照组的(p<0.05),而L*值则无显著差异;与对照组相比,添加啤酒的鹅肉粘附性、胶粘性和弹性均显著低于对照组(p<0.05),硬度和咀嚼性无显著变化(p>0.05);添加啤酒后鹅肉中的挥发性风味物质增加6种酯类(辛酸乙酯、乙酸异戊酯、己酸乙酯、癸酸乙酯、乙酸乙酯和乙酸苯乙酯)、2种醇类(乙醇、糠醇)和1种烯烃类(罗勒烯)。添加啤酒的鹅肉水分含量和pH值均显著低于对照组(p<0.05),而粗脂肪含量和烹饪损失率则无显著变化(p>0.05)。

Effect of Beer on the Quality of Braised Old Geese

In order to explore the influence of beer on the quality of braised old geese, the effects of beer on the color and texture of braised old geese are analyzed using colorimeter and texture analyzer,the effects of beer on the volatile flavor compounds of braised old geese are analyzed by headspace- solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).The results show that the a and b values of goose meat are significantly higher than those of the control group (p<0.05), but there is no significant difference in L value.Compared with the control group, the adhesion, tackiness and elasticity of beer-added goose meat are significantly lower than those of the control group (p<0.05), the hardness and chewiness have no significant change (p>0.05),the volatile flavor compounds in beer-added goose meat increase by 6 kinds of esters (ethyl caprylate, isoamyl acetate, ethyl hexanoate, ethyl caprylate, ethyl acetate and phenethyl acetate), 2 alcohols (ethanol, furfuryl alcohol) and 1 alkene (ocimene).The moisture content and pH value of goose meat added with beer are significantly lower than those of the control group (p<0.05), while the crude fat content and cooking loss rate do not change significantly (p>0.05).