College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 211200, PR China.
Food Chem. 2022 Dec 15;397:133833. doi: 10.1016/j.foodchem.2022.133833. Epub 2022 Aug 2.
Reports on meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients are limited. To select a suitable Muscovy duck ingredient for the NWSD processing, six kinds of NWSD products were produced using female (65, 70, and 75 days) and male (75, 80, and 85 days) Muscovy duck ingredients. The meat quality, volatile organic compounds (VOCs), smell and taste were investigated by using colorimeter, texture analyzer, headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS), electronic nose (E-nose), electronic tongue (E-tongue), etc. Results exhibited that 32 iconic VOCs were obtained by using partial least squares discrimination analysis (PLS-DA), principal component analysis (PCA), and variable importance projection (VIP) methods. 80-day-old male Muscovy duck showed moderate moisture and protein content, good meat texture and bright color, diverse iconic VOCs and clear differentiation, making it the preferred ingredient for NWSD processing.
有关不同番鸭原料生产的南京盐水鸭（Nanjing water boiled salted duck，NWSD）的肉质和风味评价的报道有限。为了选择适合生产南京盐水鸭的番鸭原料，本研究使用 65、70 和 75 日龄的母番鸭以及 75、80 和 85 日龄的公番鸭分别生产了 6 种南京盐水鸭产品。通过使用色差仪、质构仪、顶空-气相色谱-离子迁移谱（headspace-gas chromatography-ion mobility spectroscopy，HS-GC-IMS）、电子鼻（electronic nose，E-nose）和电子舌（electronic tongue，E-tongue）等方法，对其肉质、挥发性有机化合物（volatile organic compounds，VOCs）、气味和味道进行了研究。结果表明，通过偏最小二乘判别分析（partial least squares discrimination analysis，PLS-DA）、主成分分析（principal component analysis，PCA）和变量重要性投影（variable importance projection，VIP）方法，共获得了 32 种标志性 VOCs。80 日龄的公番鸭具有适中的水分和蛋白质含量、良好的肉质和鲜艳的颜色、多样的标志性 VOCs 和明显的差异，是生产南京盐水鸭的首选原料。
