不同品种鹅肉理化特性及其风味物质的比较分析

选取广东主产区五个品种鹅（狮头鹅、马岗鹅、乌鬃鹅、白鹅和阳江鹅），分别对其蛋白质、脂肪、水分、蒸煮损失率、质构等理化特性进行测定，并采用固相微萃取-气相色谱-质谱（SPME-GC-MS）法对挥发性风味物质进行测定分析。结果表明，5种鹅肉的各理化特性指标间均存在显著差异（P<0.05），74%的数据绝对值大于0.30，适宜采用主成分分析进行综合评价，通过理化特性的主成分分析提取了2个主成分表征原变量的88.48%的信息，综合排名由高到低为马岗鹅、狮头鹅、阳江鹅、白鹅、乌鬃鹅。5种蒸煮鹅肉共检出61种挥发性物质，其中醛类13种，醇类11种，烷烯烃类27种，酮类5种，芳香烃2种，酯类1种，其他类化合物2种，共有的挥发性风味物质11种。狮头鹅和乌鬃鹅的风味物质最为丰富，含量百分比分别为80.6%和73.77%；尤其己醛、壬醛、庚醛这三种风味物质分别达到46.67%和45.52%，醛类对广东品种鹅肉风味具有较大贡献。通过对不同品种鹅肉综合得分评价分析，为不同品种鹅肉深加工提供理论依据。

Comparative Analysis of Physico-chemical Properties and Flavor Substances of Meats from Different Varieties of Geese

Five varieties of geese (Shitou geese, Magang geese, Wuzong geese, White geese and Yangjiang geese) from the main production areas of Guangdong were selected, and the physicochemical properties of their meats including protein content, fat content, moisture content, cooking loss rate and texture a were determined. The volatile flavor compounds were determined and analyzed by SPME-GC-MS. The results showed significant differences (P<0.05) in the physicochemical characteristics of the five kinds of goose meats, with 74% of the absolute values higher than 0.30, indicating the suitability of using principal component analysis for comprehensive evaluation. Through the principal component analysis (PCA) of physico-chemical properties, 88.48% of the information of the original variables of two principal components was extracted, with the comprehensive ranking from high to low was: Magang geese, Shitou geese, Yangjiang geese, White geese, and Wuzong geese. A total of 61 kinds of volatile substances were detected in the five kinds of cooked goose meats, including 13 kinds of aldehydes, 11 kinds of alcohols, 27 kinds of alkenes, 5 kinds of ketones, 2 kinds of aromatic hydrocarbons, 1 kind of esters, and 2 kinds of other compounds. There were 11 kinds of volatile flavor substances in common. Shitou goose and Wuzong goose had the most abundant flavor substances, with their content percentages being 80.6% and 73.77%, respectively, in particular, the contents of three flavor substances, hexanal, nonanal and heptanal reached 46.67% and 45.52%, respectively. The aldehydes made greater contribution to the meat flavor of Guangdong goose varieties. The evaluation and analysis of the comprehensive scores of different varieties of geese provide a theoretical basis for the deep processing of meats from different goose varieties.