摘要
以鸭肉为原料,采用GC-MS考查了不同浓度的绿茶腌制液和不同腌制时间对鸭肉脱脂过程中挥发性风味物质的影响。研究表明,质量浓度为75 mg/mL的绿茶腌制液对鸭肉腌制90 min后再加热脱脂,既能防止过氧化,又能最大程度地优化挥发性风味物质。
In this paper,the effects of different concentrations of green tea marinating liquid and different pickling time on the volatile flavor of duck meat during defatting were studied by GC-MS.The research showed that the duck was cured with 75 mg/mL green tea marinating liquid for 90 min and then heated and defatted,which could not only prevent peroxidation,but also optimize the volatile flavor substances to the greatest extent.
作者
白玉荣
魏玲
李婷婷
张宏蕊
王武
BAI Yurong;WEI Ling;LI Tingting;ZHANG Hongrui;WANG Wu(School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230009,China)
出处
《农产品加工》
2023年第2期14-17,21,共5页
Farm Products Processing
基金
安徽省科技攻关计划项目(1501031101)
安徽省重点研发计划项目“低盐优质板鸭加工关键技术研究及产业化示范”(1804a07020132)。
关键词
绿茶腌制液
鸭肉
挥发性风味物质
green tea marinating liquid
duck
volatile flavor compounds
