摘要
【目的】探讨辐照对盐水鸭风味的影响。【方法】以采用传统工艺生产的盐水鸭为研究对象,辐照后于室温下贮藏,随机抽取辐照后0和10 d的盐水鸭各3只,取其股二头肌作为样品进行风味成分检测。【结果】在辐照前及辐照后0和10 d的盐水鸭肉中分别检测到42,60和57种风味化合物,这些成分可归类为:含硫化合物,醇类、羧酸类、烃类化合物,酮类化合物,酯类化合物,醛类化合物,含氮化合物和呋喃类化合物。【结论】盐水鸭辐照后,烃类化合物增加最多,其次是醛类和酮类化合物。
[Objective] The objective was to investigal：e the effect of irradiation on water-boiled salted ducks flavor. [Method] Water-boiled salted ducks were processed based on a traditional processing technology. Three ducks were selected randomly after irradiated and stored at room temperature for 0 day and 10 days respectively and their biceps femoris were detected for flavor components. [Result] Analysis of flavor compounds showed that there were 42 compounds before irradiation,60 on day 0 after irradiation and 57 on day 10 after irradiation. The flavor compounds were clustered in the following chemical families： sulphur compounds, alcohols, carboxylic acids, hydrocarbon compounds, ketones, esters, aldehydes, nitrogenous compounds and furans. [Conclusion] After irradiation of water-boiled salted ducks, hydrocarbon com- pounds increased the most, then aldehydes and ketones.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2009年第9期229-234,共6页
Journal of Northwest A&F University(Natural Science Edition)
基金
国家农业科技成果转化项目(2008GB2C100111)
关键词
盐水鸭
辐照
风味成分
water-boiled salted duck
irradiation
flavor compounds
