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

• 成分分析 • 上一篇    下一篇

杀菌方式对红烧老鹅脂肪酸组成和挥发性风味的影响

周惠健,袁静瑶,朱丹,李聪,陈春梅,刘瑞,吴满刚,葛庆丰,于海   

  1. (1.扬州大学食品科学与工程学院,江苏?扬州 225127;2.江苏雨润肉食品有限公司,肉品加工与质量控制国家重点实验室,江苏?南京 211806;3.江苏省淮扬菜产业化工程中心,江苏?扬州 225127)
  • 出版日期:2019-09-25 发布日期:2019-09-23
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401501);国家重点实验室开放基金项目(YR2018005); 江苏省农业科技自主创新项目(CX(16)1007);扬州市科技计划项目(YZ2016057;YZ2016047); 扬州大学中青年学术带头人资助项目

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

摘要: 比较研究电子束(0、3、6、9、12?kGy)、60Co-γ射线(0、3、6、9、12?kGy)、105、121?℃杀菌处理对真空包装红烧老鹅脂肪氧化硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、脂肪酸含量及挥发性风味的影响。结果表明:高剂量的电子束、60Co-γ射线及高温处理可加速红烧老鹅肉脂质的氧化,9?kGy剂量的60Co-γ射线对红烧老鹅TBARS值的影响最为显著(P<0.05);饱和脂肪酸和单不饱和脂肪酸的含量随电子束、60Co-γ射线辐照剂量的增加而显著增加(P<0.05),105?℃杀菌组饱和脂肪酸含量显著高于121?℃杀菌组(P<0.05),而105?℃杀菌组单不饱和脂肪含量显著低于121?℃杀菌组(P<0.05);多不饱和脂肪酸的含量则随电子束、60Co-γ射线辐照剂量的增加而显著减少(P<0.05),105?℃杀菌组多不饱和脂肪酸含量显著高于121?℃杀菌组(P<0.05);电子鼻检测挥发性风味变化,表明3?kGy的电子束和60Co-γ射线、105?℃及空白组的风味差异较小。因此,低剂量电子束或60Co-γ射线辐照(<6?kGy)和105?℃处理对红烧老鹅肉脂肪酸组成和挥发性风味的影响较小,可为红烧老鹅产品选择不同的杀菌方式提供可行性依据。

关键词: 红烧老鹅, 杀菌方式, 脂肪酸, 挥发性风味, 电子鼻

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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