肉类研究Issue(1)：10-13,4.
葡萄糖添加量和卤制时间对鸭肉熟制品中WOF（warmed—over flavor）异味调控效果的影响
Effect of Dextrose Level and Braising Time on Warmed-Over Flavor of Cooked Duck Meat
摘要
Abstract
In this study, dextrose, a reducing sugar, was added before braising of duck meat to form Maillard reactions product with antioxidant activity from the reducing sugar and proteins in duck meat so as to inhibit the formation of warmed-over flavor （WOF） during heating atter cold storage of cooked duck meat. The inhibitory effects of different levels of dextrose addition and braising time on WOF of cooked duck meat were investigated by GC-MS determination of hexanal content in combination with sensory evaluation. The results showed that the WOF of cooked duck meat could be inhibited by adding dextrose during braising and that the inhibitory effect was positively dependent on the level of dextrose addition. The same results were observed for braising time. However, increasing level of dextrose addition and prolonged braising time had unfavorable effect on the taste and color of cooked duck meat. Thus, both parameters need to be comprehensively considered in practice.关键词
鸭肉熟制品：WOF异味/葡萄糖/保持时间/气相色谱-质谱法/感官评价Key words
cooked duck meat/warmed-over flavor/dextrose/braising time/gas chromatography-mass spectrometry (GC-MS)/sensory evaluation分类
轻工纺织引用本文复制引用
任志伟,吴巧,陈煌莉,王武..葡萄糖添加量和卤制时间对鸭肉熟制品中WOF（warmed—over flavor）异味调控效果的影响[J].肉类研究,2012,(1):10-13,4.基金项目
安徽省科技攻关重大项目 （）
