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.
引文
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