生产过程中不同腌制盐含量的干制鹅的脂解-氧化和挥发性风味化合物研究。
Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.
机构信息
Department of Material Science and Engineering, Ningbo University, Ningbo 315211, China.
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
出版信息
Food Chem. 2016 Jan 1;190:33-40. doi: 10.1016/j.foodchem.2015.05.048. Epub 2015 May 14.
The effect of dry-curing salt content (4% low salt (LS), 8% high salt (HS)) on lipolysis, lipid oxidation and volatile compounds in dry-cured goose was investigated in our study. The activities of acid lipase and neutral lipase increased during dry-curing, while phospholipase reached its maximum at the end of marinating. Lipoxygenase (LOX) and thiobarbituric acid reactive substances (TBARS) values increased during dry-curing and marinating then decreased during dry-ripening. Total free fatty acids (TFFA) increased at dry-curing and dry-ripening points and decreased during marinating. Total peak area of lipids derived volatile compounds (TPALDVC) and total peak area increased during entire stages. Compared to LS, HS group has higher lipolytic and LOX activities, TBARS, TFFA, unsaturated fatty acids and TPALDVC. The higher TPALDVC in HS could be attributed to higher lipid hydrolysis and oxidation during processing.
本研究探讨了干腌盐含量（4%低盐（LS）、8%高盐（HS））对鹅肉脂解、脂质氧化和挥发性化合物的影响。在干腌过程中，酸性脂肪酶和中性脂肪酶的活性增加，而磷脂酶在腌制结束时达到最大值。脂肪氧合酶（LOX）和硫代巴比妥酸反应物质（TBARS）值在干腌和腌制过程中增加，然后在干熟过程中减少。总游离脂肪酸（TFFA）在干腌和干熟阶段增加，在腌制阶段减少。衍生脂类挥发性化合物的总峰面积（TPALDVC）和总峰面积在整个阶段都增加。与 LS 相比，HS 组具有更高的脂解和 LOX 活性、TBARS、TFFA、不饱和脂肪酸和 TPALDVC。HS 中更高的 TPALDVC 可能归因于加工过程中更高的脂肪水解和氧化。
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