【作者】 谢伟；

【导师】 徐幸莲；

【作者基本信息】 南京农业大学 ， 食品科学， 2009， 硕士

【摘要】 盐水鸭是我国传统的低温肉制品,产品鸭皮白肉嫩、肥而不腻、香鲜味美,具有香、酥、嫩的特点,深受广大消费者的喜爱。复卤采用的卤水对产品的风味影响较大,目前按其使用时间的长短分为新卤和老卤。新卤由多种香辛料按特定比例配制而成,本身滋味鲜美,随着不断地卤制各种原料以及配料的反复投入,原料中的可溶性物质越来越多的溶解在卤汁中,积淀成鲜美醇厚的“老卤”。老卤年份越长,香味越浓,对所制产品的影响也越好。至今对卤水的风味成分鲜有报道。传统的盐水鸭要求“熟盐搓、老卤复、吹得干、煮得足”。现代工业化生产则对传统的工艺进行了继承和改造。干腌、复卤、烘干、煮制是盐水鸭生产的主要工序。目前盐水鸭的加工方法主要区别是在复卤后进行不同的操作,一是复卤后采用低温烘干、一是复卤后进行冷藏,一是复卤后直接进行煮制。本课题主要研究了盐水鸭生产所用的两种卤水的差异以及卤水和三种不同工艺对盐水鸭风味的影响,为盐水鸭的标准化生产、传统工艺改进、工艺参数的优化提供理论依据。具体研究内容和结果如下：1盐水鸭生产中卤水的基本成分和风味成分本试验研究了配制的新卤和多年使用的老卤的基本成分以及风味成分。结果显示,老卤中的基本成分,如粗蛋白、脂肪含量均高于新卤。老卤游离氨基酸含量为17.99mg/100g,明显高于新卤(P<0.05),其游离氨基酸含量仅5.07mg/100g。尤其是风味氨基酸包括天门冬氨酸和谷氨酸,由于其阈值相对较低,对卤水及产品的滋味有重要的贡献。甜味氨基酸和苦味氨基酸是新卤和老卤主要的氨基酸成分。异亮氨酸、苯丙氨酸、精氨酸和核苷酸来自于老卤复卤时的鸭肉。在两种卤水中共鉴定出79种挥发性化合物,主要包括烃类(20种)、芳香族化合物(8种)、酮类(6种)、醇类(13种)、醛类(12种)、酯类(3种)、呋喃类(1种)、杂环化合物(4种)含氮化合物(2种)。在新卤中检测到的挥发性风味物质主要是醛类、醇类和烃类化合物,老卤中主要是醛类、芳香族化合物和杂环化合物。老卤中酮类、醛类、呋喃类、芳香族化合物、杂环化合物和含氮化合物含量均高于新卤,尤其是一些阈值较低、可能对产品总体风味具有重要贡献的醛类物质,如肉桂醛、苯甲醛、己醛、3-甲基丁醛、糠醛等均明显高于新卤(P<0.05)。老卤中的杂环和含氮化合物由于其阈值相对较低,也可能对卤水及盐水鸭的特征风味具有较大贡献。2卤水对盐水鸭风味的影响本试验以樱桃谷瘦肉鸭为原料,采用两种卤水对盐水鸭按照传统方法进行加工,分析比较了两种卤水生产的鸭肉中基本成分、滋味成分和挥发性风味成分含量。结果显示：卤水对鸭肉的基本成分影响不显著,复卤加工有利于提高鸭肉中游离氨基酸的含量,老卤盐水鸭中绝大多数的游离氨基酸含量均高于新卤盐水鸭。谷氨酸、丙氨酸、赖氨酸、亮氨酸和精氨酸是盐水鸭肉的主要氨基酸。卤水与鸭肉中的游离氨基酸相互作用增加了鸭肉中的游离氨基酸含量,对鸭肉的滋味有重要贡献。老卤盐水鸭中绝大多数的核苷酸及其降解产物含量均分别高于新卤盐水鸭。两种卤水复卤后鸭肉和成品鸭肉中挥发性风味物质主要都是醛类、醇类、酮类。老卤盐水鸭中烃类、芳香族化合物、酮类、醛类、呋喃类和含氮化合物、含硫化合物均高于新卤盐水鸭,这些物质大部分都是脂肪氧化降解产物,可能是形成盐水鸭风味的重要物质。通过感官评定与各成分的综合分析,老卤盐水鸭的色泽,多汁性、香味、滋味等都优于新卤盐水鸭,同时综合印象较好。3不同工艺对盐水鸭风味的影响本试验以樱桃谷瘦肉鸭为原料,研究了不同生产工艺对盐水鸭风味的影响。三种工艺的差异主要是复卤后的操作,低温烘干,冷藏和直接煮制是复卤后的三种工艺。结果显示：复卤后冷藏能明显增加鸭肉的脂肪含量(P<0.05),烘干与冷藏均能增加鸭肉的pH值和氯化钠含量。煮制后烘干组盐水鸭的脂肪、pH值、氯化钠含量均最高。烘干能增加鸭肉中鲜味氨基酸和甜味氨基酸的含量,且能提高鸭肉中的核苷酸含量,有利于产品的滋味。冷藏能增加鸭肉中苦味氨基酸的含量并降低甜味氨基酸的含量,对产品滋味不利。烘干组盐水鸭中绝大多数游离氨基酸和核苷酸含量均高于直接煮制组,赋予盐水鸭独特的滋味。烘干能增加鸭肉中的烃类物质、醇类物质、醛类物质、酸类物质、酯类物质、呋喃类物质以及含硫化合物的含量,尤其能增加鸭肉中的丙醛、戊醛、己醛、庚醛、辛醛、壬醛、(E,E)-2,4-庚二烯醛、苯甲醛等物质的含量,烘干组盐水鸭肉中含氮化合物的含量明显高于其他两组(P<0.05)。这些风味物质赋予盐水鸭独特的风味。冷藏能增加鸭肉中的烃类物质、醛类物质、酸类物质、含硫化合物和杂环化合物的含量,冷藏组盐水鸭中烃类物质、酮类物质、酯类物质的含量最高。通过感官评定与各成分的综合分析,烘干组盐水鸭的多汁性、香味、滋味等都优于其它两组,综合印象最好。更多还原

【Abstract】 Water boiled salted duck was one of the few low temperature cooked meat products in traditional Chinese featured meat products. It was famous for its delicate processing, savory, and tender flavor. Brining was one of the most important processing which made a great contribution to the flavor of ducks. In China, the brine used in brining was classified by its using time and frequency. The fresh brine was made up of many spices in particular proportion, so it had a palatable taste. With brining many materials and adding enough spices, more and more soluble materials dissolved in brine, the brine were more and more delicious. When the brine was used for many years, it became aged brine. The longer time the brine was used, the stronger flavor it was and its contribution to duck meat was better too. However, to our knowledge, little study has so far been reported regarding brine of water boiled salted duck. Salting, brining, drying and boiling were the main four processes, which made a great contributiong to the flavor of ducks. At present, the different processing method after brining were the main differences in techniques of water boiled salted duck. Drying with low temperature, cooling and boiling directly were the main three methods after brining.The aim of this research is to study the differences of two kinds of brines and study the effects of flavor in water boiled duck with the two kinds of brines and three different processing methods, so as to provide a theory basis for studying and accommodating the flavor, improving the processing technology, optimizing the parameters of water boiled salted duck. The contents and results are as follows:1Study on basic compounds and flavor compounds of brineThe basic compounds and flavor compounds in fresh brine and aged brine were studied in this part. The results showed that the basic compounds such as protein and fat of aged brine were more than these of fresh brine. The total free amino acids of aged brine was17.99mg/100g, significantly greater than fresh brine which was only5.07mg/100g (P<0.05). The flavor amino acids(including aspartic acid, glutamic acids), because of its relatively low threshaged, made a great contribution to the taste of brine and product. Sweet and bitter components were the main free amino acids of fresh brine and aged brine. Isoleucine, phenylalanine, arginine and nucleotides were mainly from the soluble ingredients of duck meats. When for the volatile falvor vompounds,79kinds of compounds were identified in these two kinds of brine including hydrocarbons(20kinds), aromatic hydrocarbons(8kinds), ketones(6kinds), alcohols(13kinds), aldehydes(12kinds), esters(3kinds), furans(1kinds), heterocyclic compounds (4kinds) and N-containing compounds(2kinds). Aldehydes, alcohols and hydrocarbons were the main compounds in fresh brine, while aldehydes, aromatic hydrocarbons and heterocyclic compounds were the main compounds in aged brine.The ketones, aldehydes, furans, aromatic hydrocarbons, heterocyclic and N-containing compounds in aged brine were more than in fresh brine. The aldehydes, such as cinnamaldehyde, benzaldehyde, hexanal,3-methy butanal and furfural as well as the heterocyclic and N-containing compounds which had a lower threshole value, maybe play an important role to the flavor of brine and duck meat.2Effect of brine aging on flavor compounds of water boiled salted duckRaw ducks (Cherry valley duck) were processed following the traditional methods, except brining with the two kinds of brine.The basic compounds, taste compounds and volatile flavor compounds in duck meats were analyzed. The results showed that basic compounds of water boiled salted duck meat were not affected significantly by the brine but brining could increase the content of free amino acids in duck meat. The vast majority of free amino acids in water boiled salted duck meat of aged brine were more than that of fresh brine. Glutamic acid, alanine, lysine, leucine and arginine were the most abundant free amino acids in water boiled salted duck meat. Synergistic effect of free amino acids in brine and duck meat increased the content of them in duck meat, which contributed to the taste of water boiled salted duck meat. A number of nucleotides and their degradation products in duck meat of aged brine were more than that of fresh brine, which could be one of the reasons contributing to the delicious taste of duck meat. Aldehyde, alcohols, ketones were the main compounds in duck meat of the two kinds of brine.Water boiled salted duck meat of aged brine had more hydrocarbons, aromatic hydrocarbons, ketones, aldehydes, furans, N-and S-containing compounds than duck meat of fresh brine.Most of these compounds were degradation products of fat oxidation, may be the important flavor source of duck meat. Through the sensory evaluation and comprehensive analysis of some compounds, water boiled salted duck meat of aged brine had better colour, juiciness, aroma and taste than duck meat of fresh brine, also had a better comprehensive impression.3Effect of different processing techniques on flavor compounds of water boiled salted duckRaw ducks (Cherry valley duck) were processed following three different methods. The differences of the methods were the process after brining. Drying with low temperature, cooling and boiling directly were the main three methods after brining. The results showed that cooling after brining could significantly increase the content of fat of duck meat (P<0.05), drying and cooling could increase the pH value and salt content. After boiling, duck meat of drying group had the highest fat and salt content and the pH value. Drying could increase the content of MSG-like component, sweet component and nucleotides of duck meats which was good for its taste, while cooling could increase the content of bitter component of duck meat and decreased sweet component which was bad for its taste.Drying could increase the content of hydrocarbons, alcohols, acids, aldehydes, esters, furans and S-containing compounds of duck meat, especially the content of propanal, pentanal, hexanal, heptanal, octanal, nonanal,(E,E)-2,4-heptadiene, benzaldehyde. N-containing compounds in water boiled salted duck meat of drying group were more than the other groups (P<0.05). These compounds could play important roles for the specific flavor of water boiled salted duck.Cooling could increase the content of hydrocarbons, aldehydes, acids, S-containing compounds and heterocyclic compounds of ducks meats. Content of hydrocarbons, ketones, esters were the highest in water boiled salted duck meats of cooling group.Through the sensory evaluation and comprehensive analysis of some compounds, water boiled salted duck meat of drying group was superior to the other two groups in juiciness, aroma and taste, and had the best impression.更多还原