不同加热方法对盐水鹅食用品质的影响
|
摘要
为了获得更好的盐水鹅产品的加热方式,本实验以浙东盐水鹅为原料,比较了三种加热方法(微波、蒸、煮)对盐水鹅产品品质的影响,通过测定产品的物理化学性质(水分含量、pH、剪切力、色差),并运用气相色谱-质谱联用(GC-MS)对产品的脂肪酸和挥发性风味物质进行分析。结果表明,微波处理显著(p<0.05)降低产品的水分含量,仅为44.35%,煮制的盐水鹅水分含量最高,为68.62%,蒸制的盐水鹅剪切力值最小,为14.54 N,嫩度最好。煮制和微波处理所得产品的pH没有显著差异。就L~*值而言,经煮制后均最高,高达50.39,蒸制和微波加热过程会较完整地保留鹅肉表面的光泽。同时,蒸制的盐水鹅风味最好,煮制的次之,微波的最低,蒸制的盐水鹅挥发性物质种类最多,达到42种,烃类和酯类含量相对较高,而经煮制的盐水鹅产品中醇类和醛类较多。经煮制处理的盐水鹅不饱和脂肪酸和单不饱和脂肪酸含量最高,分别为71.02%和52.13%;微波处理产品的饱和脂肪酸和多不饱和脂肪酸的含量最高,分别为30.86%和19.93%。综合来看,煮制条件下盐水鹅具有良好的感官品质和更好的营养价值,这些结果为盐水鹅产品加热方式提供了一定的依据。
In order to obtain a better heating method for salted goose products,the effects of three heating methods(microwave,steaming,boiling)on the quality of salted goose products were compared by using Zhedong salted goose as raw materials,and the physical and chemical properties of the products,including moisture content,pH,shear force,and color,were determined as well. Meanwhile,analysis of fatty acids and volatile flavors of the products were measured by gas chromatography-mass spectrometry(GC-MS). The results showed that the microwave treatment significantly reduced the moisture content of the product(p<0.05),which was only 44.35%. The water content of the cooked salted goose was up to 68.62%,and the steamed salted goose had the minimum shear force value of 14.54 N with the best tenderness. There was no significant difference in the pH of the products obtained by cooking and microwave treatment. In terms of L~* value,the highest value was 50.39 after cooking,and the steaming and microwave heating process will completely preserve the surface color of salted goose. At the same time,steamed salted goose have the best flavor,up to 42 species volatile components,with hydrocarbons and esters are relatively high,followed by boiling and microwave treatments,while boiled salted goose products have more alcohols and aldehydes. The content of unsaturated fatty acids and monounsaturated fatty acids in salted goose with boiling treatment was up to 71.02% and 52.13%,respectively. The content of saturated fatty acids and polyunsaturated fatty acids in microwave treatment products was the highest,which were 30.86% and 19.93%,respectively. On the whole,salted goose has good sensory quality and better nutritional value under boiling treatment. These results provide a basis for the heating method of salted goose products.
In order to obtain a better heating method for salted goose products,the effects of three heating methods(microwave,steaming,boiling)on the quality of salted goose products were compared by using Zhedong salted goose as raw materials,and the physical and chemical properties of the products,including moisture content,pH,shear force,and color,were determined as well. Meanwhile,analysis of fatty acids and volatile flavors of the products were measured by gas chromatography-mass spectrometry(GC-MS). The results showed that the microwave treatment significantly reduced the moisture content of the product(p<0.05),which was only 44.35%. The water content of the cooked salted goose was up to 68.62%,and the steamed salted goose had the minimum shear force value of 14.54 N with the best tenderness. There was no significant difference in the pH of the products obtained by cooking and microwave treatment. In terms of L~* value,the highest value was 50.39 after cooking,and the steaming and microwave heating process will completely preserve the surface color of salted goose. At the same time,steamed salted goose have the best flavor,up to 42 species volatile components,with hydrocarbons and esters are relatively high,followed by boiling and microwave treatments,while boiled salted goose products have more alcohols and aldehydes. The content of unsaturated fatty acids and monounsaturated fatty acids in salted goose with boiling treatment was up to 71.02% and 52.13%,respectively. The content of saturated fatty acids and polyunsaturated fatty acids in microwave treatment products was the highest,which were 30.86% and 19.93%,respectively. On the whole,salted goose has good sensory quality and better nutritional value under boiling treatment. These results provide a basis for the heating method of salted goose products.
引文
[1]李冉.淮扬名菜盐水鹅的质量安全现状及建议[J].食品安全管理,2017(15):17.
[2]刘爱英,陈小平.鸭肉加工技术应解决的问题[J].扬州大学烹饪学报,2007,24(3):59-61.
[3]陈志炎,任俊.酱鹅加工工艺优化[J].江苏农业科学,2013,41(12):274-276.
[4]章杰,彭新书.卤制对鹅肉理化性质及营养成分的影响[J].食品工业科技,2016,37(23):347-350.
[5]吴兵,张立彦.加热对三黄鸡腿肉特性的影响研究[J].食品工业科技,2011,32(5):108-112.
[6]苏伟,陈旭,易重任,等.不同加热温度对三穗鸭肉品质的影响[J].广东农业科学,2013(12):125-129.
[7]高海燕,张瑞瑶,贾甜,等.不同嫩化方法对鹅肉品质的影响[J].食品科学,2017,38(7):182-186.
[8]郑晓,潘道东,曹锦轩,等.不同日龄浙东白鹅氨基酸及脂肪酸组成与含量分析[J].食品科学,2013,34(12):140-142.
[9]苏钰亭,尹涛,赵思明,等.蒸煮模式和大米品种对米饭蛋白质消化特性的影响[J].食品科学,2014,35(3):100-105.
[10]Christensen L,Ertbjerg P,Aaslyng M D,et al.Effect of prolonged heat treatment from 48 ℃ to 63 ℃ on toughness,cooking loss and color of pork[J].Meat Science,2011,88(2):280-285.
[11]董晗,张牧晗,诸永志,等.不同加热温度对兔肉肉质的影响[J].江西农业学报,2012,24(5):167-169.
[12]高海燕,张瑞瑶,贾甜,等.不同嫩化方法对鹅肉品质的影响[J].食品科学,2017,38(7):182-186.
[13]刘国庆,张黎利,宗凯,等.冷鲜猪肉货架期品质测定及主要致腐微生物预报[J].食品科学,2009,30(18):394-399.
[14]达迪拉·买买提,李芳,张文,等.不同加热条件对羊肉嫩度的影响研究[J].食品科技,2016,41(5):98-103.
[15]高海燕,马汉军,曾洁,等.不同嫩化方法对鹅肉色泽的影响[J].食品科学,2015,36(13):74-78.
[16]张小涛.鹅肉ROS形成对宰后caspase介导细胞骨架蛋白降解的影响[D].宁波:宁波大学,2013:25-26.
[17]张进杰,顾伟钢,吕兵兵,等.杨梅果渣提取物在鲜、熟猪肉中抗菌和抗氧化作用研究[J].中国食品学报,2011,11(5):100-107.
[18]Lorenzo J M,Domínguez R.Cooking losses,lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure[J].Flavor and Fragrance Journal,2014,29:240-248.
[19]Monica F.Correlations of sensory and volatile compounds of Spanish ‘Serrano’ dry-cured ham as a function of two processing times[J].Journal of Agricultural and Food Chemistry,1997,45:2178-2186.
[20]Maggi F,Papa F,Cristalli G,et al.Characterisation of the mushroom-like flavour of Melittis melissophyllum L.subsp melissophyllum by headspace solid-phase microextraction(HS-SPEM)coupled with gas chromatography(GC-FID)and gas chromatography-mass spectrometry(GC-MS)[J].Food Chemistry,2010,123(4):983-992.
[21]赵改名.肌肉蛋白水解酶在金华火腿加工过程中作用的研究[D].南京:南京农业大学,2004:164.
[22]Gu S Q,Wang X C,Tao N P,et al.Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J].Food Research International,2013,54(1):81-92.
[23]Mottram D S.Flavour formation meat and meat products:a review[J].Food Chemistry,1998,62(4):415-424.
[24]步婷婷,徐大伦,杨文鸽,等.虾籽酱发酵工艺条件的优化及其挥发性风味成分研究[J].核农学报,2016,30(1):110-119.
[25]Andres A I,Cava R,Ruiz J.Monitoring volatile compounds during dry-cured ham ripening by solid-phase micro extraction coupled to a new direct-extraction device[J].Journal ofChromatography A,2002,963(1-2):83-88.
[26]罗章,马美湖,孙术国,等.不同加热处理对牦牛肉风味组成和质构特性的影响[J].食品科学,2012,33(15):148-154.
[27]范婷婷,郑福平,张逸君,等.不同蒸制时间条件下鸡胸肉挥发性成分比较[J].食品科学,2014,35(22):115-120.
[28]章银良,庞丹洋,蔡亚玲.不同盐浓度对鹅肉中挥发性风味成分的影响[J].肉类工业,2016(10):28-34.
[29]刘三凤,林树茂,舒希凡,等.江西鹅鸭地方品种肌肉脂肪酸组成的测定与分析[J].江西农业大学学报,1999,21(4):572-574.
[30]江新业,宋焕禄.部分家禽肉肌内脂肪及脂肪酸含量的测定与分析[J].无锡轻工大学学报,2004,23(5):26-28,33.
[31]Duckett S K,Wagner D G.Effect of cooking on the fatty acid composition of beef intramuscular lipid[J].Journal of Food Composition and Analysis,1998(11):357-362.
[32]Yoshida H,Hirooka N,Kajimoto G.Microwave energy effects on quality of some seed oils[J].Journal of Food Science,1990,55(5):1412-1416.
[2]刘爱英,陈小平.鸭肉加工技术应解决的问题[J].扬州大学烹饪学报,2007,24(3):59-61.
[3]陈志炎,任俊.酱鹅加工工艺优化[J].江苏农业科学,2013,41(12):274-276.
[4]章杰,彭新书.卤制对鹅肉理化性质及营养成分的影响[J].食品工业科技,2016,37(23):347-350.
[5]吴兵,张立彦.加热对三黄鸡腿肉特性的影响研究[J].食品工业科技,2011,32(5):108-112.
[6]苏伟,陈旭,易重任,等.不同加热温度对三穗鸭肉品质的影响[J].广东农业科学,2013(12):125-129.
[7]高海燕,张瑞瑶,贾甜,等.不同嫩化方法对鹅肉品质的影响[J].食品科学,2017,38(7):182-186.
[8]郑晓,潘道东,曹锦轩,等.不同日龄浙东白鹅氨基酸及脂肪酸组成与含量分析[J].食品科学,2013,34(12):140-142.
[9]苏钰亭,尹涛,赵思明,等.蒸煮模式和大米品种对米饭蛋白质消化特性的影响[J].食品科学,2014,35(3):100-105.
[10]Christensen L,Ertbjerg P,Aaslyng M D,et al.Effect of prolonged heat treatment from 48 ℃ to 63 ℃ on toughness,cooking loss and color of pork[J].Meat Science,2011,88(2):280-285.
[11]董晗,张牧晗,诸永志,等.不同加热温度对兔肉肉质的影响[J].江西农业学报,2012,24(5):167-169.
[12]高海燕,张瑞瑶,贾甜,等.不同嫩化方法对鹅肉品质的影响[J].食品科学,2017,38(7):182-186.
[13]刘国庆,张黎利,宗凯,等.冷鲜猪肉货架期品质测定及主要致腐微生物预报[J].食品科学,2009,30(18):394-399.
[14]达迪拉·买买提,李芳,张文,等.不同加热条件对羊肉嫩度的影响研究[J].食品科技,2016,41(5):98-103.
[15]高海燕,马汉军,曾洁,等.不同嫩化方法对鹅肉色泽的影响[J].食品科学,2015,36(13):74-78.
[16]张小涛.鹅肉ROS形成对宰后caspase介导细胞骨架蛋白降解的影响[D].宁波:宁波大学,2013:25-26.
[17]张进杰,顾伟钢,吕兵兵,等.杨梅果渣提取物在鲜、熟猪肉中抗菌和抗氧化作用研究[J].中国食品学报,2011,11(5):100-107.
[18]Lorenzo J M,Domínguez R.Cooking losses,lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure[J].Flavor and Fragrance Journal,2014,29:240-248.
[19]Monica F.Correlations of sensory and volatile compounds of Spanish ‘Serrano’ dry-cured ham as a function of two processing times[J].Journal of Agricultural and Food Chemistry,1997,45:2178-2186.
[20]Maggi F,Papa F,Cristalli G,et al.Characterisation of the mushroom-like flavour of Melittis melissophyllum L.subsp melissophyllum by headspace solid-phase microextraction(HS-SPEM)coupled with gas chromatography(GC-FID)and gas chromatography-mass spectrometry(GC-MS)[J].Food Chemistry,2010,123(4):983-992.
[21]赵改名.肌肉蛋白水解酶在金华火腿加工过程中作用的研究[D].南京:南京农业大学,2004:164.
[22]Gu S Q,Wang X C,Tao N P,et al.Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J].Food Research International,2013,54(1):81-92.
[23]Mottram D S.Flavour formation meat and meat products:a review[J].Food Chemistry,1998,62(4):415-424.
[24]步婷婷,徐大伦,杨文鸽,等.虾籽酱发酵工艺条件的优化及其挥发性风味成分研究[J].核农学报,2016,30(1):110-119.
[25]Andres A I,Cava R,Ruiz J.Monitoring volatile compounds during dry-cured ham ripening by solid-phase micro extraction coupled to a new direct-extraction device[J].Journal ofChromatography A,2002,963(1-2):83-88.
[26]罗章,马美湖,孙术国,等.不同加热处理对牦牛肉风味组成和质构特性的影响[J].食品科学,2012,33(15):148-154.
[27]范婷婷,郑福平,张逸君,等.不同蒸制时间条件下鸡胸肉挥发性成分比较[J].食品科学,2014,35(22):115-120.
[28]章银良,庞丹洋,蔡亚玲.不同盐浓度对鹅肉中挥发性风味成分的影响[J].肉类工业,2016(10):28-34.
[29]刘三凤,林树茂,舒希凡,等.江西鹅鸭地方品种肌肉脂肪酸组成的测定与分析[J].江西农业大学学报,1999,21(4):572-574.
[30]江新业,宋焕禄.部分家禽肉肌内脂肪及脂肪酸含量的测定与分析[J].无锡轻工大学学报,2004,23(5):26-28,33.
[31]Duckett S K,Wagner D G.Effect of cooking on the fatty acid composition of beef intramuscular lipid[J].Journal of Food Composition and Analysis,1998(11):357-362.
[32]Yoshida H,Hirooka N,Kajimoto G.Microwave energy effects on quality of some seed oils[J].Journal of Food Science,1990,55(5):1412-1416.