不同卤制方法对白鹅腿肉品质及挥发性风味成分的影响

以四川白鹅腿肉为原料,研究定量卤制、传统老汤卤制和白煮对其品质及挥发性风味成分的影响。感官品质分析结果表明,定量卤制鹅肉的感官评定得分高于传统卤制和白煮鹅肉;质构分析结果表明,定量卤制和传统卤制鹅肉剪切力和系水力均较白煮鹅肉有很大的提高,其中定量卤制效果最好。通过气相色谱-质谱联用(GC-MS)分析鹅肉的挥发性成分发现,定量卤制鹅肉中共鉴定出挥发性风味化合物61种,老卤鹅腿肉中共56种,白煮鹅腿肉中仅30种。在定量卤制鹅腿肉中,烃类、醇类、酮类、酯类和醚类成分的相对含量较老卤和白煮鹅腿肉高,而在老卤和白煮鹅腿肉中醛类成分的相对含量较高。定量卤制能够很好的保留香辛料的风味,以及鹅腿肉本身特征风味,使产品整体香味更加丰富浓郁,提高了香辛料的利用率和产品风味。

Effects of different bittern process on volatile flavor compounds of white goose thigh

The effects of quantitative bittern,traditional bittern and boiling on the quality and volatile flavor compounds in Sichuan white goose thigh were studied. The sensory quality scores of the quantitative bittern goose meat were higher than that of the traditional bittern and boiling goose meat. Texture analysis showed that the shearing force and water holding capacity of quantitative bittern and traditional bittern goose meat were highly improved than that of the boiling goose meat. The volatile flavor compounds for different spiced processes were determined by using solid phase micro-extraction combined with gas chromatography-mass spectrometry. Sixty-one volatile flavor compounds were detected in quantitative bittern goose thigh,56 in traditional bittern goose thigh and 30 in boiling goose thigh. The relative contents of hydrocarbons,alcohols,ketones,esters and ethers in quantitative bittern goose thigh were higher than that of traditional bittern and boiling goose thigh,but the relative contents of aldehydes in traditional bittern and boiling goose thigh were higher than that of quantitative bittern goose thigh. The results indicated that quantitative bittern kept the volatile flavor compounds of the spices better,and combined with the nature flavor of the goose itself,made the products taste more flavors. Compared to the traditional bittern and boiling process,the quantitative bittern process could improve the utilization of spices and the flavor of the products.