Abstract
The volatile flavor compounds in the duck meat of Guizhou Sansui in different processing stages were identified and classified by gas chromatography mass spectrometry combined with headspace solid phase microextraction （HS-SPME-GC-MS）. The results showed that SPME could be an effective tool of volatiles’ absorption of them and 59, 57, 56, 58, and 78 compounds were identified from the meat of the raw ,pre-cooking, pickling, and fried ducks, and the finished products respectively, most of which were aldehydes, hydrocarbons and terpenoids. The content change of aldehydes was increased and then decreased, and reaching the maximum in pre-cooking step. The contents of alkanes and olefins in the raw duck meat were higher, whereas they were lower in the pre-boiled, marinated, deep-fried and other processes, and the kinds of alkanes and olefins had a significant difference. Terpenoids were not detected in the raw, pre-cooked, pickled and fried duck meat, but it was found highly in the finished products, mainly from the seasonings. The contents of alcohols, ketones, sulfur, nitrogen and other compounds and types were relatively few, but had a significant contribution to its flavor.
Publication Date
1-28-2018
First Page
199
Last Page
204
DOI
10.13652/j.issn.1003-5788.2018.01.040
Recommended Citation
Qin, ZHANG; Jun, WANGXiu; and Duo, TIAN
(2018)
"Change of the component of flavor in the processing of Sansui plasma duck,"
Food and Machinery: Vol. 34:
Iss.
1, Article 40.
DOI: 10.13652/j.issn.1003-5788.2018.01.040
Available at:
https://www.ifoodmm.cn/journal/vol34/iss1/40
References
[1] 肖智, 孟立霞. 贵州“三穗鸭”产业化路径及产业发展对策研究(1)[J]. 中国林副特产, 2014 (3): 90-94.
[2] 顾永江, 陶宇航, 何明才, 等. 三穗鸭品种特性概述及产业发展现状与对策[J]. 上海畜牧兽医通讯, 2013 (6): 44-45.
[3] 吴文通, 吴小玉. 以三穗鸭制作血浆鸭的方法： 中国， 102823881A[P]. 2012-12-19.
[4] JIN Guo-feng, HE Li-chao, WANG Qing-ling, et al. Pulsed pressure assisted brining of porcine mea[J]. Innovative Food Science & Emerging Technologies, 2014, 22(4): 76-80.
[5] 罗青雯, 刘成国, 周辉, 等. 真空腌制与传统腌制加工过程中腊肉的品质变化[J]. 食品与机械, 2015, 31(2): 56-62.
[6] 张爽. 高压对鸭胸肉腌渍速度与品质影响研究[D]. 合肥: 合肥工业大学, 2009: 19-22.
[7] 苏春山, 王银龙, 闵连吉, 等. 肉制品加工技术经验交流(之九): 油炸制品[J]. 食品科学, 1982, 3(7): 36-42.
[8] 齐颖. 油炸肉制品加工过程中多环芳烃的形成及控制研究[D]. 天津科技大学, 2015: 16-18.
[9] 张海彬. 风味卤鸭的加工工艺研究[D]. 重庆： 西南大学, 2008: 14-17.
[10] LIU Yuan, XU Xing-lian, ZHOU Guang-hong. Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques[J]. International Journal of Food Science & Technology, 2010, 42(5): 543-550.
[11] 张晶晶, 王锡昌, 刘源, 等. 共轭亚油酸对樱桃谷鸭肉挥发性风味成分的影响[J]. 江苏农业学报, 2010, 26(5): 1 064-1 069.
[12] 梁晶晶, 曹长春, 王蒙, 等. 采用SDE结合SAFE分析炖煮鸡胸肉产生的风味物质[J]. 食品工业科技, 2016, 37(4): 57-66.
[13] 叶永丽, 赫欣睿, 陈士恩, 等. 气相色谱及其联用技术在肉品检测中的应用进展[J]. 食品与机械, 2015， 31(6): 242-245.
[14] BARUTH S, TERNES W. Volatile compounds of three types of roasted waterfowl (duck, mallard and goose) and of roasted duck marinated in orange juice[J]. Archiv Fur Geflugelkunde, 2011, 75(3): 204-214.
[15] 苏伟, 武昌会, 母应春, 等. 三穗鸭挥发性风味成分研究[J]. 食品研究与开发, 2012, 33(10): 107-110.
[16] 王锡昌, 陈俊卿. 顶空固相微萃取与气质联用法分析鲢肉中风味成分[J]. 上海海洋大学学报, 2005, 14(2): 1 761-1 780.
[17] 袁华根, 高峰, 徐骏, 等. 鸡肉挥发性风味化合物分析[J]. 江西农业学报, 2006, 18(5): 139-141.
[18] 刘源, 周光宏, 徐幸莲, 等. 顶空固相微萃取气质联用检测鸭肉挥发性风味成分[J]. 江苏农业学报, 2005, 21(2): 131-136.
[19] 朱建军, 王晓宇, 胡萍, 等. 黔式腊肉加工过程中挥发性风味物质的变化[J]. 食品与机械, 2013， 29(4): 20-23.
[20] 张晶晶, 王锡昌, 刘源, 等. 共轭亚油酸对樱桃谷鸭肉挥发性风味成分的影响[J]. 江苏农业学报, 2010, 26(5): 1 064-1 069.
[21] 谢伟, 刘登勇, 徐幸莲, 等. 不同卤水复卤对盐水鸭风味的影响[J]. 江苏农业学报, 2010, 26(3): 664-666.
[22] 孙圳, 韩东, 张春晖, 等. 定量卤制鸡肉挥发性风味物质剖面分析[J]. 中国农业科学, 2016, 49(15): 3 030-3 045.
[23] 周恒量, 胡玉娇, 李诚, 等. 风味泡鹅肉挥发性风味物质GC-MS 检测中的HS—SPME萃取工艺优化[J]. 食品与机械, 2016， 32(3): 82-87.