摘要
鸭肉熟制品在冷藏后再次加热会产生WOF(warmed-over flavor)异味,为对异味进行抑制,在鸭肉加工的过程中添加还原性的葡萄糖和鸭肉中的蛋白质产生具有抗氧化性的美拉德反应产物,研究添加不同量的葡萄糖和不同的加工保持时间对WOF异味抑制效果的影响,采用气相色谱-质谱联用法测定鸭肉熟制品中己醛的相对含量,以己醛的相对含量作为衡量WOF异味程度的指标,并结合感官评价进行综合分析。结果表明:在鸭肉制品加工的过程中添加葡萄糖有抑制WOF异味的作用,且随着葡萄糖添加量的增加抑制作用效果增加,加工保持时间对WOF异味的抑制效果也会产生影响,随着保持时间的延长抑制效果增加。随着葡萄糖添加量的增加及保持时间的延长会对鸭肉熟制品的口感和色泽产生不良影响,因此在加工中需进行综合分析。
In this study, dextrose, a reducing sugar, was added before braising of duck meat to form Maillard reactions product with antioxidant activity from the reducing sugar and proteins in duck meat so as to inhibit the formation of warmed-over flavor （WOF） during heating atter cold storage of cooked duck meat. The inhibitory effects of different levels of dextrose addition and braising time on WOF of cooked duck meat were investigated by GC-MS determination of hexanal content in combination with sensory evaluation. The results showed that the WOF of cooked duck meat could be inhibited by adding dextrose during braising and that the inhibitory effect was positively dependent on the level of dextrose addition. The same results were observed for braising time. However, increasing level of dextrose addition and prolonged braising time had unfavorable effect on the taste and color of cooked duck meat. Thus, both parameters need to be comprehensively considered in practice.
出处
《肉类研究》
2012年第1期10-13,共4页
Meat Research
基金
安徽省科技攻关重大项目(08010301080)
关键词
鸭肉熟制品:WOF异味
葡萄糖
保持时间
气相色谱-质谱法
感官评价
cooked duck meat
warmed-over flavor
dextrose
braising time
gas chromatography-mass spectrometry （GC-MS）
sensory evaluation
