【摘要】 以樱桃谷瘦肉鸭为原料,按传统工艺加工风鸭,分析了鸭胸肉及皮下脂肪的硫代巴比妥酸值(TBARS)、羰基双烯值、游离脂肪酸(FFA)含量在加工过程中的变化规律。结果表明,胸肉脂肪的TBARS值在于腌工艺阶段显著上升(P<0.05),在风干工艺阶段先降后升;而皮下脂肪的TBARS值持续增加,在风干最后阶段略有下降。胸肉脂肪和皮下脂肪的羰基双烯值在加工过程中均逐渐增加,最后有下降趋势。饱和脂肪酸(SSFA)和单不饱和脂肪酸(SMUFA)在加工过程中变化不大,而多不饱和脂肪酸(SPUFA)在腌制后有下降,后逐渐回升,在风干20 d达到最高。亚油酸、花生四烯酸、油酸和棕榈酸是游离脂肪酸的主体成分,不饱和脂肪酸占FFA总量的76%以上。更多还原

【Abstract】 Raw ducks （Cherry valley duck） were processed following the traditional methods.Time—re- lated concentration changes of TBARS value,carbonyl compounds and conjugated dienes,free fatty acid （FFA） in breast and subcutaneous fat during processing were assayed.The results showed that the TBARS value in breast increased significantly （P<0.05） at the stage of salting,followed by reduced and then in- creased at the stage of drying.The contents of carbonyl compounds and conjugated dienes in breast and sub- cutaneous fat increased steadily during the drying periods but with reduction at the end.The SPUFA con- tents significantly decreased after salting and increased steadily during the drying period with a highest con- tent at day 20,while SSFA and SMUFA had non—significant increase.C_18:2,C_20:4,C_18:1 and C_16:0 were dominant in concentration of FAA and more than 76% in FAA were SMUFA and SPUFA.更多还原