| 杀菌方式对红烧老鹅脂肪酸组成和挥发性风味的影响 |
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| 引用本文： | 周惠健,袁静瑶,朱丹,李聪,陈春梅,刘瑞,吴满刚,葛庆丰,于海. 杀菌方式对红烧老鹅脂肪酸组成和挥发性风味的影响[J]. 食品科学, 2019, 40(18): 216-222. DOI: 10.7506/spkx1002-6630-20190119-223 |
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| 作者姓名： | 周惠健 袁静瑶 朱丹 李聪 陈春梅 刘瑞 吴满刚 葛庆丰 于海 |
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| 作者单位： | （1.扬州大学食品科学与工程学院，江苏?扬州 225127；2.江苏雨润肉食品有限公司，肉品加工与质量控制国家重点实验室，江苏?南京 211806；3.江苏省淮扬菜产业化工程中心，江苏?扬州 225127） |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2016YFD0401501）；国家重点实验室开放基金项目（YR2018005）；江苏省农业科技自主创新项目（CX(16)1007）；扬州市科技计划项目（YZ2016057；YZ2016047）；扬州大学中青年学术带头人资助项目 |
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| 摘 要： | 比较研究电子束（0、3、6、9、12?kGy）、60Co-γ射线（0、3、6、9、12?kGy）、105、121?℃杀菌处理对真空包装红烧老鹅脂肪氧化硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARS）值、脂肪酸含量及挥发性风味的影响。结果表明：高剂量的电子束、60Co-γ射线及高温处理可加速红烧老鹅肉脂质的氧化，9?kGy剂量的60Co-γ射线对红烧老鹅TBARS值的影响最为显著（P＜0.05）；饱和脂肪酸和单不饱和脂肪酸的含量随电子束、60Co-γ射线辐照剂量的增加而显著增加（P＜0.05），105?℃杀菌组饱和脂肪酸含量显著高于121?℃杀菌组（P＜0.05），而105?℃杀菌组单不饱和脂肪含量显著低于121?℃杀菌组（P＜0.05）；多不饱和脂肪酸的含量则随电子束、60Co-γ射线辐照剂量的增加而显著减少（P＜0.05），105?℃杀菌组多不饱和脂肪酸含量显著高于121?℃杀菌组（P＜0.05）；电子鼻检测挥发性风味变化，表明3?kGy的电子束和60Co-γ射线、105?℃及空白组的风味差异较小。因此，低剂量电子束或60Co-γ射线辐照（＜6?kGy）和105?℃处理对红烧老鹅肉脂肪酸组成和挥发性风味的影响较小，可为红烧老鹅产品选择不同的杀菌方式提供可行性依据。
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| 关 键 词： | 红烧老鹅 杀菌方式 脂肪酸 挥发性风味 电子鼻 |
Effects of Different Sterilization Methods on Fatty Acid Composition and Volatile Flavor Profile of Braised Goose in Brown Sauce |
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| ZHOU Huijian,YUAN Jingyao,ZHU Dan,LI Cong,CHEN Chunmei,LIU Rui,WU Mangang,GE Qingfeng,YU Hai. Effects of Different Sterilization Methods on Fatty Acid Composition and Volatile Flavor Profile of Braised Goose in Brown Sauce[J]. Food Science, 2019, 40(18): 216-222. DOI: 10.7506/spkx1002-6630-20190119-223 |
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| Authors: | ZHOU Huijian YUAN Jingyao ZHU Dan LI Cong CHEN Chunmei LIU Rui WU Mangang GE Qingfeng YU Hai |
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| Affiliation: | (1. School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;2. State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Foods Co.Ltd., Nanjing 211806, China;3. Huaiyang Cuisine Industrialization Engineering Center of Jiangsu Province, Yangzhou 225127, China) |
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| Abstract: | The purpose of this paper is to investigate the effects of three different sterilization methods of electron beam (0, 3, 6, 9 and 12 kGy), 60Co-γ ray (0, 3, 6, 9 and 12 kGy), and heat treatment (105 and 121 ℃) on thiobarbituric acid reactive substances (TBARS) value, fatty acid composition and volatile flavor profile of vacuum-packed braised goose in brown sauce. The results showed that high-dose electron beam, 60Co-γ ray and high-temperature treatments could promote lipid oxidation of braised goose in brown sauce. Among them, 9 kGy 60Co-γ ray treatment possessed the most significant effect on the TBARS value (P < 0.05). The contents of saturated fatty acids and monounsaturated fatty acids significantly increased along with increasing electron beam and 60Co-γ ray dose. The content of saturated fatty acids was significantly higher in the sample sterilized at 105 ℃ than at 121 ℃ (P < 0.05), while the reverse was found for the content of monounsaturated fatty acids (P < 0.05). The content of polyunsaturated fatty acids significantly decreased as the dose of electron beam and 60Co-γ ray irradiation increased (P < 0.05), and it was significantly higher in the sample treated at 105 ℃ than at 121 ℃ (P < 0.05). The electronic nose analysis indicated no significant difference in volatile flavor profile among the 3 kGy electron beam, 3 kGy 60Co-γ ray, 105 ℃ and control groups. Therefore, our data suggested that low-dose electron beam, 60Co-γ ray irradiation (< 6 kGy) and 105 ℃ treatments have slight effects on the fatty acid composition and volatile flavor profile and are thus promising candidates for the sterilization of braised goose in brown sauce. |
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| Keywords: | braised goose in brown sauce different sterilization methods fatty acid volatile flavor profile electronic nose |
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