摘要
按传统生产工艺生产南京板鸭,分别在原料、干腌、湿腌、排坯、风干5 d、风干10 d和风干15 d等7个工艺段随机取6只板鸭的股二头肌作为样品进行风味成分检测。结果显示:在原料、干腌、湿腌和排坯阶段的鸭肉中分别检测到33、68、18和31种风味化合物;在风干5 d、10 d和15 d的鸭肉中分别检测到43、57和54种风味化合物。这些成分可归类为:含硫类、胺类、醇类、羧酸类、烃类、酮类、酯类、醛类、醚类、含氮类和呋喃类化合物。在南京板鸭成品的风味成分中,醛类、醇类、烃类和酮类分别占化合物总数的37.78%、26.93%、18.39%和11.72%。主成分分析显示,第一主成分主要由2种醛、1种羧酸和1种醇组成,第二主成分主要由2种醛、1种酮和1种烯组成。第一和第二主成分总计解释了南京板鸭风味成分变化总方差的85.0%。
Nanjing dry-cured ducks were processed based on a traditional processing technology. Samples of Biceps femoris were taken from 6 ducks randomly at each of the key stages of production, i.e. , green duck, end of dry-cured, end of marinated, end of piled, 5 days of air-drying, 10 days of air-drying, 15 days of air-drying. Analysis of flavor compounds showed that, there were 33 compounds at green duck, 68 at the end of dry-salting, 18 at end of marinated, 31 at end of piled, 43 at 5 days of air-drying, 57 at 10 days of air-drying and 54 at 15 days of air-drying. The flavor compounds were clustered in the following chemical families： sulphur compounds, amine compounds, alcohols, carboxylic acids, hydrocarbon compounds, ketones, esters, aldehydes, aethers, nitrogenous compounds and furans. In the flavor substances of the final product of Nanjing dry-cured duck, the contents of aldehydes, alcohols, hydrocarbon compounds and ketones were 37.78%, 26.93%, 18.39% and 11.72% of all, respectively. The first principal components were consisting of 2 aldehydes, 1 carboxylic acids and 1 alcohols, the second were consisting of 2 aldehydes, 1 ketones and 1 hydrocarbon compounds and some other flavor compounds. The two principal components explained 85.0% of the total variance of the flavors in Nanjing dry-cured duck.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2007年第1期109-115,共7页
Journal of Nanjing Agricultural University
基金
国家863计划资助项目(2002AA248031)
国家"十五"肉品专项资助项目(2001BA501A24)
关键词
南京板鸭
加工过程
风味成分
Nanjing dry-cured duck
processing
flavor compounds
