Chu Beibei, Zhang Chao, Song Yushen, Zhou Hui, Chen Xingguang, Gu Qianhui
Engineering Research Center of Bio-Process, Ministry of Education, Hefei 230601, China.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Foods. 2025 Sep 8;14(17):3136. doi: 10.3390/foods14173136.
This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced the content of unsaturated fatty acids (e.g., oleic acid C18:1n9c) in sauced duck necks. This was accompanied by elevated thiobarbituric acid reactive substances (max 0.86 mg/100 g) and peroxide values (max 1.13 g/100 g), indicating intensified lipid oxidation. Through PLS-DA, six key differential free fatty acids distinguishing the sterilization treatment groups were identified: cis-9-tetradecadecarbonate, methyl tridecarbonate, cis-10-17-cetenoic acid, antioleic acid, cis-13-docosaenoic acid methyl ester, and lauric acid. The primary volatile flavor compounds in sauced duck necks were identified as alkenes and ethers. Post-sterilization alterations in volatile flavor profiles primarily resulted from compositional changes in alkenes, esters, and ethers within the total volatile compounds. Moreover, it was demonstrated that sterilization temperature exerted a significantly greater impact on the quality of sauced duck necks than sterilization duration. Following organoleptic evaluation, samples subjected to low-temperature prolonged sterilization (90 °C for 30 min) exhibited the highest aroma scores, establishing this protocol as the optimal thermal sterilization condition. This study is of great significance for selecting thermal sterilization conditions and maintaining meat flavor.
本研究旨在探讨热杀菌对酱鸭脖挥发性风味的影响。研究表明，热杀菌显著降低了酱鸭脖中不饱和脂肪酸（如油酸C18:1n9c）的含量。与此同时，硫代巴比妥酸反应物（最高0.86毫克/100克）和过氧化值（最高1.13克/100克）升高，表明脂质氧化加剧。通过偏最小二乘法判别分析（PLS-DA），确定了区分杀菌处理组的六种关键差异游离脂肪酸：顺-9-十四碳酸、十三碳酸甲酯、顺-10-17-十六碳烯酸、反油酸、顺-13-二十二碳烯酸甲酯和月桂酸。酱鸭脖中的主要挥发性风味化合物被鉴定为烯烃和醚类。杀菌后挥发性风味特征的变化主要源于总挥发性化合物中烯烃、酯类和醚类的组成变化。此外，研究表明杀菌温度对酱鸭脖品质的影响远大于杀菌时间。经过感官评价，低温长时间杀菌（90℃ 30分钟）的样品香气得分最高，确定该方案为最佳热杀菌条件。本研究对于选择热杀菌条件和保持肉香味具有重要意义。
