Effects of Pre-treatment Methods on Quality Attributes and Flavor of Pigeon Soup

LI Liubing; LIN Tingting; ZENG Xiaofang; ZHAO Wenhong; DONG Hao; LIU Qiaoyu; CHEN Haiguang; CHEN Weibo

doi:10.13386/j.issn1002-0306.2020070250

Volume 42 Issue 11

May 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(11): 15-22. > DOI: 10.13386/j.issn1002-0306.2020070250

LI Liubing, LIN Tingting, ZENG Xiaofang, et al. Effects of Pre-treatment Methods on Quality Attributes and Flavor of Pigeon Soup[J]. Science and Technology of Food Industry, 2021, 42(11): 15−22. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020070250.

Citation:

PDF (9281 KB)

Effects of Pre-treatment Methods on Quality Attributes and Flavor of Pigeon Soup

1.
Guangdong Maoming Agriculture & Forestry Techical College, Maoming 525000, China
2.
College of Food Science and Technology,Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
3.
Meizhou Jinlv Modern Agriculture Development Co., Ltd., Meizhou 514500, China

More Information

Received Date: July 21, 2020
Available Online: April 08, 2021

Graphical Abstract

Abstract

Abstract

In order to clarify the effect of different pretreatment methods on the quality and flavor characteristics of pigeon soup, the protein dissolution rate, free amino acid nitrogen, soluble solids and purines of pigeon soup after microwave, ultrasonic, high pressure, colloidal milling, high pressure + colloidal milling treatments were measured. Gas chromatography-mass spectrometry (GC-MS) and gas phase-ion mobility spectroscopy (GC-IMS) techniques were used to detect the flavor substances of pigeon soup. According to the flavor fingerprint and combined with flavor substance analysis heat map, the difference between different pigeon soups difference was explored. The results showed that the protein dissolution rate, free amino acid nitrogen and soluble solid content of the pre-treatment groups were higher than the control group. Sensory evaluation showed that the taste and aroma of the different pretreatment groups and the control group were not significantly different. A total of 70 kinds of volatile flavor substances were detected in pigeon soup, 30 kinds in the control group, with a total content of 815.57 μg/L; 22 kinds in the microwave treatment group, with a total content of 736.60 μg/L; 24 kinds in the ultrasonic treatment group, with a total content of 803.34 μg/L; 28 kinds in the high-pressure treatment group, with a total content of 394.96 μg/L; 31 kinds in the colloid mill treatment group, with a total content of 913.73 μg/L; 29 kinds in the high-pressure + colloidal grinding compound treatment group, with a total content of 1171.14 μg/L, and the total content of volatile flavor substances in the high pressure + colloid mill treatment group was the highest. After pre-treatment, the content of aldehydes in pigeon soup increased significantly(P<0.05), and the high-pressure + colloidal mill group had the highest content. The pigeon soup after pretreatment had better flavor and nutritional value.

FullText(HTML)

References (30)

References

[1]	淮亚红, 郭艳峰, 张延杰, 等. 石岐鸽不同部位营养成分分析及评价[J]. 江苏农业科学,2019,47(23):246−248.
[2]	单达聪, 王铮, 黄建国, 等. 乳鸽早期生长及鸽乳营养水平的研究进展[J]. 动物营养学报,2019,31(3):8−13.
[3]	常玲玲, 汤青萍, 王晴, 等. 欧洲肉鸽与其他畜禽肉品质及主要营养成分比较分析[J]. 食品安全质量检测学报,2017,8(6):2035−2040. doi: 10.3969/j.issn.2095-0381.2017.06.016
[4]	韩忠, 蔡梦洁, 成军虎, 等. 微波对天麻鱼头汤营养和安全性影响[J]. 现代食品科技,2018,34(2):125−127.
[5]	张宝珣. 不同处理对秦川牛肉品质影响的研究[D]. 杨凌: 西北农林科技大学, 2008.
[6]	Zeng X, Liu J, Dong H, et al. Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC-MS, GC×GC-TOF MS and GC-IMS[J]. International Journal of Food Science & Technology,2020,55(2):1−8.
[7]	姚文生, 蔡莹暄, 刘登勇, 等. 不同材料熏制鸡腿肉挥发性物质GC- IMS指纹图谱分析[J]. 食品科学技术学报,2019,37(6):37−38. doi: 10.3969/j.issn.2095-6002.2019.06.006
[8]	Gong H, Shi Z, Yang Z, et al. Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC-MS detection[J]. Food Science and Human Wellness,2017,3(6):137−146.
[9]	Cumeras R, Figueras E, Davis C E, et al. Review on ion mobility spectrometry (part 1: currentinstrumentation)[J]. The Analyst,2015,140(5):1376−1390. doi: 10.1039/C4AN01100G
[10]	Lin Q, Li R Q, Cao G, et al. Direct differentiation of herbal medicine for volatile components by a multicapil lary column with ion mobility spectrometry method[J]. Journal of Separation Science,2015,38(18):3205−3208. doi: 10.1002/jssc.201500402
[11]	中华人民共和国卫生部. GB5009.5-2016食品中蛋白质的测定[M]. 1 版. 北京: 中国标准出版社, 2010.
[12]	王永华. 食品分析[M]. 第二版. 北京: 中国轻工业出版社, 2010.
[13]	中华人民共和国农业部. NY/T 2637-2014水果和蔬菜可溶性固形物含量的测定折射仪法[M]. 1 版. 北京: 中国标准出版社, 2014.
[14]	Rong S, Zou L, Zhang Y, et al. Determination of purine contents in different parts of pork and beef by high performance liquid chromatography[J]. Food Chemistry,2015,170:303−307. doi: 10.1016/j.foodchem.2014.08.059
[15]	吴晨燕, 马俪珍, 周伟, 等. 发酵时间和发酵剂种类对牛肉调味料风味的影响[J]. 肉类研究,2019(9):42−47.
[16]	朱琳芳, 夏文水, 姜启兴, 等. 熬煮工艺对鳙鱼汤成分的影响研究[J]. 食品与机械,2012,28(4):15−18. doi: 10.3969/j.issn.1003-5788.2012.04.005
[17]	马俪珍, 文旭娟, 梁鹏. 羊骨不同前处理条件对骨渣及骨汤中有效成分的影响[J]. 天津农学院学报,2006,13(4):1−6. doi: 10.3969/j.issn.1008-5394.2006.04.001
[18]	Xu L U, Yu-fei H, Ye-ming C. Effect of processing conditions on the dissolution rate of walnut protein[J]. Journal of Anhui Agricultural Sciences,2000,21(6):42−44.
[19]	Ketnawa S, Liceaga A M. Effect of microwave treatments on antioxidant activity and antigenicity of fish frame protein hydrolysates[J]. Food and Bioprocess Technology,2016,10(3):1−10.
[20]	黄佳露, 王凤丽, 刘若男, 等. 基于智能燃气灶的乌鸡汤炖制方式的工艺分析[J]. 现代食品科技,2020,36(9):251−259.
[21]	Zheng M, Huang Y, Ji J. Effects of breeds, tissues and genders on purine contents in pork and the relationships between purine content and other meat quality traits[J]. Meat Science,2018,143:81−86. doi: 10.1016/j.meatsci.2018.04.022
[22]	赵勇, 邱祥国. 烹制对鸡汤灭菌作用及营养物质浸出的试验观察[J]. 美食研究,2005,22(2):44−47. doi: 10.3969/j.issn.1009-4717.2005.02.010
[23]	臧明伍, 张凯华, 王守伟, 等. 基于SPME-GC-O-MS的清真酱牛肉加工过程中挥发性风味成分变化分析[J]. 食品科学,2016,37(12):117−121. doi: 10.7506/spkx1002-6630-201612020
[24]	王瑞花, 姜万舟, 汪倩, 等. 烹制方法对猪肉脂质氧化和挥发性风味物质的作用研究[J]. 现代食品科技,2016(1):175−182.
[25]	Danehy J P. Maillard reactions: Non-enzymatic browning in food systems with special reference to the development of flavor[J]. Advances in Food Research, 1986, 30: 72-138.
[26]	朱新武. 鸡肉美拉德肽的制备及其呈味研究[D]. 广州: 仲恺农业工程学院, 2015.
[27]	宋泽, 徐晓东, 许锐, 等. 不同部位牛肉炖煮风味特征分析[J]. 食品科学,2019,40(4):206−214. doi: 10.7506/spkx1002-6630-20180104-050
[28]	吕广英, 丁玉琴, 孔进喜, 等. 加工方式对鱼骨汤营养和风味的影响[J]. 华中农业大学学报,2013,32(2):123−127. doi: 10.3969/j.issn.1000-2421.2013.02.021
[29]	Jun Qi, Deng-yong Liu,Cuang-hong Zhou et al. Characteristic flavor of traditional soup made by stewing chinese yellow-feather chickens[J]. Journal of Food Science,2017,82(9):2031−2040. doi: 10.1111/1750-3841.13801
[30]	Hui G, Zhen Y, Zhi-jia S, et al. Effect of different cooking times on volatile flavor components in Beijing spiced beef[J]. Food Science and Human Wellness,2017,38(10):183−190.

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	余秋雨，岳子燕，刘佳利，和郁春，朱迎春. 加热温度、pH和离子强度对金针菇乳状液稳定性的影响. 食品工业科技. 2025(08): 131-139 . 本站查看
2.	王其可，李小林，肖尧，商晓阳，刘文明，赵佳琪，郭锦棠. 复合乳化剂作用下抗温耐盐丁苯胶乳的制备及性能评价. 钻井液与完井液. 2024(01): 112-118 .
3.	徐亦青，詹伟，牛军，王冶，卞丹. 大豆分离蛋白-蔗糖酯对不同油脂制备的乳液稳定性的影响. 食品工业科技. 2024(08): 110-118 . 本站查看