安徽农业科学2017，Vol.45Issue(14)：68-72,82,6.
鸭肉脱脂加工工艺研究及挥发性风味物质分析
The Processing Technology Study and Volatile Flavor Compounds Analysis of Duck Meat Degreasing
摘要
Abstract
[Objective] To develop a new type duck meat that was low sebum content, rich flavor and healthy.[Method] Using duck meat as raw material, the process optimization of duck meat degreasing and sauce halogen was conducted using single factor method and orthogonal test, combined with sensory evaluation index and TBARS value.Volatile compounds of duck meat were determined by HS-SPME and GC-MS.[Result] Single factor experiments showed that lipid oxidation value higher or lower were not conducive to the sensory score of duck meat.The orthogonal results showed that when the concentration of green tea pickling liquid was 75 mg/mL, degreasing temperature was 120 ℃, degreasing time was 40 min, sauce halogen was 90 min,the duck meat had the best color, shape and taste.Under these condition, the TBARS was 4.72 mg/kg.The volatile flavor components of duck meat had 41 species, including aldehydes, alcohols, ketones, olefins, esters, ethers , sulfur-containing compounds and pyran , which came from duck fat oxidation products and spices volatile flavor components.[Concludion] The study provide reference for the promotion of duck meat flavor.关键词
鸭肉/脱脂工艺/TBARS/感官/风味Key words
Duck meat/Degreasing process/TBARS/Sensory/Flavor分类
轻工纺织引用本文复制引用
魏玲,王武,张宏蕊,姚秀香,童红甘..鸭肉脱脂加工工艺研究及挥发性风味物质分析[J].安徽农业科学,2017,45(14):68-72,82,6.基金项目
安徽省科技攻关计划项目(1501031101). （1501031101）
