FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (18): 216-222.doi: 10.7506/spkx1002-6630-20190119-223

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Effects of Different Sterilization Methods on Fatty Acid Composition and Volatile Flavor Profile of Braised Goose in Brown Sauce

ZHOU Huijian,YUAN Jingyao, ZHU Dan, LI Cong, CHEN Chunmei, LIU Rui, WU Mangang, GE Qingfeng, YU Hai,   

  1. (1. School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;2. State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Foods Co.Ltd., Nanjing 211806, China;3. Huaiyang Cuisine Industrialization Engineering Center of Jiangsu Province, Yangzhou 225127, China)
  • Online:2019-09-25 Published:2019-09-23

Abstract: The purpose of this paper is to investigate the effects of three different sterilization methods of electron beam (0, 3, 6, 9 and 12 kGy), 60Co-γ ray (0, 3, 6, 9 and 12 kGy), and heat treatment (105 and 121 ℃) on thiobarbituric acid reactive substances (TBARS) value, fatty acid composition and volatile flavor profile of vacuum-packed braised goose in brown sauce. The results showed that high-dose electron beam, 60Co-γ ray and high-temperature treatments could promote lipid oxidation of braised goose in brown sauce. Among them, 9 kGy 60Co-γ ray treatment possessed the most significant effect on the TBARS value (P < 0.05). The contents of saturated fatty acids and monounsaturated fatty acids significantly increased along with increasing electron beam and 60Co-γ ray dose. The content of saturated fatty acids was significantly higher in the sample sterilized at 105 ℃ than at 121 ℃ (P < 0.05), while the reverse was found for the content of monounsaturated fatty acids (P < 0.05). The content of polyunsaturated fatty acids significantly decreased as the dose of electron beam and 60Co-γ ray irradiation increased (P < 0.05), and it was significantly higher in the sample treated at 105 ℃ than at 121 ℃ (P < 0.05). The electronic nose analysis indicated no significant difference in volatile flavor profile among the 3 kGy electron beam, 3 kGy 60Co-γ ray, 105 ℃ and control groups. Therefore, our data suggested that low-dose electron beam, 60Co-γ ray irradiation (< 6 kGy) and 105 ℃ treatments have slight effects on the fatty acid composition and volatile flavor profile and are thus promising candidates for the sterilization of braised goose in brown sauce.

Key words: braised goose in brown sauce, different sterilization methods, fatty acid, volatile flavor profile, electronic nose

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