泡椒鹅肉工艺优化及挥发性风味物质的构成

Processing optimization and volatile flavor compounds of goose meat with pickled peppers

摘要: 以鹅肉为原料,通过正交实验研究了泡椒鹅肉加工工艺的优化,并采用固相微萃取(SPME)和气质联用(GCMS)技术检测分析泡椒鹅肉中挥发性风味物质。结果表明,泡椒鹅肉的最佳配方及工艺为:泡椒添加量20%,食盐添加量为3%,香辛料添加量6%,煮制8min,泡制36h,在此条件下生产的泡椒鹅肉具有良好的感官品质;从泡椒鹅肉中鉴定出了62种挥发性物质,其中烃类24种、醛类17种、酯类8种、酮类4种、醇类4种、醚类3种、酚类2种。

Abstract: The optimal processing of goose meat with pickled peppers was investigated through orthogonal test and volatile compounds in goose meat were determined through solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) . Results indicated that the optimal formula and processing of goose meat with pickled peppers was 20% pickled peppers, 3% salt, 6% spices, by cooking for 8min and by soaking for 36h. Under this condition, the sensory assessment of this product was very good. A total of 62 volatile compounds were identified in goose meat with pickled peppers, including 24 hydrocarbons, 17 aldehydes, 8 esters, 4 ketones, 4 alcohols, 3 ethers, 2 phenols.