摘要
目的探究不同种类珍禽腿肉的品质差异,并评价其风味。方法选取了5种珍稀禽类(绿头鸭、雉鸡、鹧鸪、鹌鹑、鸸鹋),比较分析了其腿肉的营养成分、pH、蒸煮损失率、色泽及质构特性的差异,并通过氨基酸自动分析仪和顶空固相微萃取-气相色谱-质谱法对其游离氨基酸和挥发性风味物质进行评价。结果5种珍禽腿肉中的水分、蛋白质、脂肪含量部分存在显著差异(P<0.05)。从肉品质上来说,鹌鹑腿肉的蒸煮损失率最低为8.77%,且其硬度、胶粘性、咀嚼性较小,肉的保水性好且肉质较嫩。5种珍禽腿肉中谷氨酸和丙氨酸的味道强度值(taste active value,TAV)较高。鹧鸪腿肉的鲜味氨基酸占比(29.78%)最高,鸸鹋腿肉的甜味氨基酸占比(57.70%)最高。5种珍禽腿肉中挥发性风味物质均以醛类和烷烯烃类为主,绿头鸭腿肉的醛类物质相对含量最高,为64.39%,雉鸡腿肉的烷烯烃类物质相对含量最高为40.08%。结论5种珍禽腿肉的品质、风味各有优劣,可以针对其品质选择合适的加工方式和加工用途。
Objective To explore the quality difference of different kinds of rare poultry thigh meats,and evaluate its flavor.Methods Five kinds of rare poultry(mallard,pheasant,partridge,quail,emu)were selected to compare and analyze the nutrient composition,pH,cooking loss rate,and color and texture characteristics of their thigh meats.The free amino acids and volatile flavor substances were evaluated by automatic amino acid analyzer and headspace solid phase microextraction-gas chromatography-mass spectrometry,respectively.Results There were significant differences in the content of moisture,protein,and fat of the 5 kinds of rare poultry(P<0.05).In terms of meat quality,the cooking loss rate of quail thigh meat was the lowest at 8.77%,and its hardness,gumminess and chewiness of quail thigh meat were low,which meaned quail thigh meat had good water retention and tender meat quality.The taste active values(TAV)of glutamic acid and alanine in these rare poultry thigh meats were higher.Partridge thigh meat had the highest proportion of umami amino acids(29.78%),and emu thigh meat had the highest proportion of sweet amino acids(57.70%).The volatile flavor substances in the 5 kinds of rare poultry thigh meats were dominated by aldehydes and alkanes.The relative content of aldehydes in mallard thigh meat was the highest(64.39%),and the relative content of alkanes in pheasant thigh meat was the highest(40.08%).Conclusion The quality and flavor of the 5 kinds of rare poultry thigh meats have their own advantages and disadvantages,and suitable breeding methods and processing applications can be selected according to their quality.
作者
邹金浩
唐道邦
林耀盛
邓咏鹏
杨怀谷
程镜蓉
王旭苹
刘学铭
ZOU Jin-Hao;TANG Dao-Bang;LIN Yao-Sheng;DENG Yong-Peng;YANG Huai-Gu;CHENG Jing-Rong;WANG Xu-Ping;LIU Xue-Ming(Sericultural&Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第6期1834-1842,共9页
Journal of Food Safety and Quality
基金
广东省基础与应用基础研究基金项目(2019B1515210018)
广州市科技计划项目(201909020001)
清远市科技计划项目(2019DZX015)
广东省现代农业产业共性关键技术研发创新团队建设项目(2021KJ117)。
关键词
珍稀禽类
腿肉
品质
氨基酸
风味
rare poultry
thighs meat
quality
amino acid
flavor
