低温风干工艺下酱鸭加工过程中品质特性变化规律研究

为改善酱鸭的质地、色泽和风味,本试验在传统酱鸭加工工艺的基础上,引入低温风干工艺制备酱鸭,并研究其加工过程中理化特性(水分含量、色泽、剪切力值、质构特性)和挥发性风味成分的变化。结果表明,在加工过程中,酱鸭水分含量从76.55%降至58.27%(P0.05);与原料肉相比,L~*值在风干6 h显著降低,a~*值在腌制和风干结束下降,b~*值和咀嚼性在酱制阶段增加,杀菌阶段下降,硬度在酱制阶段升高,而弹性和内聚性均在杀菌阶段降低;与风干24 h相比,胶着性在杀菌阶段降低(P0.05),剪切力值先升高后下降。酱鸭挥发性风味成分分析显示,酱鸭成品有70种挥发性风味成分,主要为萜烯类、醛类、呋喃类、酮类、烃类和醇类;其中,莰烯、己醛和2-戊基呋喃是酱鸭成品主要的特征风味成分,分别占总相对含量的16.51%、10.44%和11.88%。本试验结果为低温风干工艺下酱鸭品质变化特征的研究提供了一定的理论依据。

The Dynamic Changes of Quality Characteristics During the Processing of Sauced Duck of Low-temperature Air-drying

To improve the texture,colour and flavor of sauced duck,sauced duck was processed by adding low-temperature air-drying based on the traditional sauced duck during the processing in the experiment.The dynamic changes of physico-chemical properties (moisture contents,colour parameters,shear forces and texture properties) and volatile flavor components were investigated during the sauced duck processing.The results showed that the moisture contents of sauced duck decreased from 76.50％ to 58.27％ during the processing (P ＜ 0.05).Compared with raw meat,L* values decreased significantly at the 6 h of air-drying and a* values decreased after marinating and air-drying.B* values and chewing increased at the stage of saucing,then decreased during sterilizing.And hardness increased after saucing.However,the springiness and cohesiveness decreased at sterilizing.Gumminess showed a marked decrease at sterilizing compared with the 24 h of air-drying (P ＜ 0.05).The shear forces increased from raw meat to saucing,then decreased.70 volatile flavor components were identified at the final sauced duck including terpenes,aldehydes,furans,ketones,hydrocarbons and alcohols.Among them,camphene (16.51％),hexanal (10.44％) and 2-pentylfuran (11.88％) were the primary volatile flavor compounds in sauced duck.These experimental results provided a theoretical basis for the study of changes of quality characteristics of sauced duck of low-temperature air-drying.