风鸭风味品质与脂质氧化相关性研究（可编辑）.doc

风鸭风味品质与脂质氧化相关性研究  风鸭风味品质与脂质氧化相关性研究# 陈妹，郇延军，钟玉虎，栾亚** （江南大学食品学院，江苏 无锡 214122） 5 10 15 20 25 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 中图分类号：TS251.1 Study on the correlation of lipid oxidation and flavor quality of dry-cured duck CHEN Mei, HUAN Yanjun, ZHONG Yuhu, LUAN Ya School of Food Science,Jiangnan University, JiangSu WuXi 214122 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 30 0 引言 风鸭是我国具有悠久历史的传统腌腊肉制品，目前其传统加工存在低温风干设备落后， 生产周期长，脂质氧化严重，产品标准化程度低等问题，阻碍了其工业化生产进程。风味是 食品最重要的质量指标，肉品的风味包括香味和滋味，香味主要来源于醛、酮、羧酸、醇和 35 40 含硫杂环等挥发性风味物质，而滋味主要来源于游离氨基酸、小肽、盐和风味核苷酸等物质 [1] 时间短，其蛋白质水解强度不强[3]，对风鸭产品而言，脂质氧化是风味形成更重要的途径。 本实验以白鸭为原料，经过腌制和控温控湿送风现代化风干工艺制作风鸭，通过对风鸭 加工过程中脂质氧化、挥发性风味物质变化分析，结合感官评定探究脂质氧化与风味品质变 化的相关性，旨在为风鸭工业化生产中的风味品质调控和技术改进提供部分理论支撑。 基金项目：国家自然基金资助项目 作者简介：陈妹，（1986-），女，硕士在读，农产品