高压处理对两种不同酒糟腌制鸭的风味和代谢物谱的影响。
Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes.
机构信息
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China; Department of Food Science and Technology, Ginling College, Nanjing Normal University, Nanjing 210097, China.
出版信息
Food Res Int. 2018 Mar;105:703-712. doi: 10.1016/j.foodres.2017.11.084. Epub 2017 Dec 2.
The effect of high-pressure (HP) (0.1, 150 and 300MPa, 15min) on taste profiles of vinasse-cured ducks was investigated; the metabolite profiles were determined using H NMR. HP at 150MPa increased the taste intensity of products compared with the controls, while HP at 300MPa did not further improve their taste compared with 150MPa treated samples. The metabonome of vinasse-cured ducks was dominated by 27 metabolites. HP increased amino acids, glucose, alkaloids and organic acids, but decreased inosine monophosphate and its derivatives, compared with the controls. The increments of metabolites in vinasse-dry-cured duck were higher than those in vinasse-wet-cured duck. The change of metabolites could be related to the enzyme activity, the degradations of proteins, sugars and nucleotides, and the permeation from vinasse-curing agents to duck meat. These findings suggest that 150MPa treatment was effective to improve the taste of vinasse-cured duck.
研究了高压（HP）（0.1、150 和 300MPa，15min）对酒糟腌制鸭味道特征的影响；使用 H NMR 测定了代谢物特征。与对照组相比，150MPa 的 HP 增加了产品的味道强度，而 300MPa 的 HP 与 150MPa 处理的样品相比并没有进一步改善其味道。酒糟腌制鸭的代谢组主要由 27 种代谢物组成。与对照组相比，HP 增加了氨基酸、葡萄糖、生物碱和有机酸，但降低了肌苷单磷酸及其衍生物的含量。与酒糟湿腌鸭相比，酒糟干腌鸭中代谢物的增加幅度更高。代谢物的变化可能与酶活性、蛋白质、糖和核苷酸的降解以及酒糟腌制剂向鸭肉中的渗透有关。这些发现表明，150MPa 的处理有效改善了酒糟腌制鸭的味道。
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