微波杀菌对卤鹅挥发性风味成分的影响研究

为了探讨微波杀菌技术对卤鹅挥发性香气成分的影响,采用固相微萃取-气质联用技术研究了微波杀菌前后卤鹅挥发性风味化合物的变化情况。结果显示:微波杀菌前共检出38种主要挥发性风味化合物,杀菌后检出40种。其中醛类、酮类、烷烃类、烯烃类、芳香烃、酯类、醇类、羧酸和醚是卤鹅主要的挥发性风味成分,其中醛类化合物的含量最高。微波杀菌后醛类种类减少了1种,总含量减少了9.5%;酮类种类增加了1种,相对含量减少0.78%;芳香烃类种类增加1种,总含量增加了5.74%;羧酸类种类增加1种,总含量增加了4.14%;其它类化合物种类不变,含量变化小于1%;微波杀菌增加了卤鹅肉的特征风味化合物种类,对卤鹅风味改善起积极作用。 

Effects of microwave sterilization on volatile flavor compounds of spiced goose meat

The effect of microwave sterilization on volatile flavor compounds of spiced goose meat was investigated by solid phase micro-extraction combined with gas chromatography-mass spectrometry. The results showed that, 38 and 40 volatile flavor compounds were detected respectively before and after the microwave sterilization. Among which, aldehydes, ketones, alkanes, alkene, arenes, esters, alcohols, acids and ethers, and aldehydes were the main constituents of spiced goose volatile flavor compounds, and aldehydes with the highest content. The total content of aldehydes reduced 9.5% and ketones reduced0.78%, then arenes increased 5.74%, acids increased 4.14%.The species number of aldehydes reduced 1 then ketones, arenes and acids increased 1 respectively.Species and the total content of other volatile flavor compounds have no significant changes.Microwave sterilization make the species numbers of volatile flavor compounds increased, and have positive effects on flavor improvement of spiced goose.