风鸭风味品质与脂质氧化相关性研究
首发时间:2012-11-28
摘要:通过对风鸭加工过程中脂质氧化和挥发性风味化合物的跟踪检测,结合感官评定指标,建立脂质氧化与风味品质的相关性。结果表明:风鸭在加工过程中脂质氧化不断加深,风味品质不断提升,挥发性醛类物质含量显著提高,成品中占总挥发性风味物质的51.96%;相关性分析和主成分分析结果显示:酸类和醛类是风鸭风味品质提升的两类重要挥发性风味物质,尤其醛类与脂质氧化显著正相关(r=0.905),其中庚醛、己醛、辛醛、壬醛和2-壬烯醛是形成风鸭风味的主体成分,脂质氧化对醛类物质积累和产品腥味、色泽、香气影响显著。
关键词: 食品科学 风鸭 脂质氧化 挥发性风味物质 感官评价
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Study on the correlation of lipid oxidation and flavor quality of dry-cured duck
Abstract:By tracking changes of the composition of volatile compounds,lipid oxidation and sensory evaluation during processing of dry-cured duck, the correlation between lipid oxidation and flavor quality was studied. The results showed that TBARS and flavor quality increased with the processing time, aldehydes increased significantly and were the dominant volative compounds in the final product(51.96%).Correlation and principal component analysis showed that aldehydes and acid compounds were the important volatiles for the improvement of flavor quality of dry-cured duck, especially aldehydes were positively correlated with lipid oxidation(r=0.905),and hexanal, heptanal, octanal, nonanal and 2-octenal were the major component for flavor of dry-cured duck, lipid oxidation had a significant effect on the accumulation of aldehydes and on smell and colour quality of dry-cured duck.
Keywords: food science dry-cured duck lipid oxidation volatile flavor compounds sensory evaluation
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