| 摘要: |
| 【目的】 探讨辐照对盐水鸭风味的影响。【方法】 以采用传统工艺生产的盐水鸭为研究对象，辐照后于室温下贮藏，随机抽取辐照后0和10 d的盐水鸭各3只，取其股二头肌作为样品进行风味成分检测。【结果】 在辐照前及辐照后0和10 d的盐水鸭肉中分别检测到42，60和57种风味化合物，这些成分可归类为：含硫化合物，醇类、羧酸类、烃类化合物，酮类化合物，酯类化合物，醛类化合物，含氮化合物和呋喃类化合物。【结论】 盐水鸭辐照后，烃类化合物增加最多，其次是醛类和酮类化合物。 |
| 关键词: 盐水鸭 辐照 风味成分 |
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| 基金项目:国家农业科技成果转化项目（2008GB2C100111） |
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| Components and changes in flavor compounds of water-boiled salted duck pre-and post-irradiation |
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| Abstract: |
| 【Objective】 The objective was to investigate the effect of irradiation on water-boiled salted ducks flavor.【Method】 Water-boiled salted ducks were processed based on a traditional processing technology.Three ducks were selected randomly after irradiated and stored at room temperature for 0 day and 10 days respectively and their biceps femoris were detected for flavor components.【Result】 Analysis of flavor compounds showed that there were 42 compounds before irradiation,60 on day 0 after irradiation and 57 on day 10 after irradiation.The flavor compounds were clustered in the following chemical families: sulphur compounds, alcohols,carboxylic acids,hydrocarbon compounds,ketones,esters,aldehydes,nitrogenous compounds and furans. 【Conclusion】 After irradiation of water-boiled salted ducks,hydrocarbon compounds increased the most,then aldehydes and ketones. |
| Key words: water-boiled salted duck irradiation flavor compounds |
