摘要
以鸭胸肉为研究对象,采用正交试验设计法优化其烤制工艺,获得蒸烤箱烤制最佳工艺参数,进一步研究最佳工艺参数下烤鸭的质地和风味的变化情况。结果表明:烤制温度170℃、烤制时间15 min、湿度75%条件下制作的烤鸭感官品质最高,各因素对烤制的影响从高到低依次为烤制时间、烤制温度和烤制湿度。随着烤制时间的延长,烤鸭的质量损失率从45.57%上升到56.66%;烤鸭的硬度、咀嚼性分别从3457.87 g和1467.71 m J上升到5317.29 g和2340.28 m J。风味物质经电子鼻检测,氮氧化物和烷类响应值最高;GC-MS结果表明鸭肉中的芳香族、醇类、酯类相对总量随着烤制时间的延长呈先升后降的趋势。
This study optimized the roasting process for duck breast meat using an orthogonal experimental design to determine the optimal parameters.The changes in texture and flavor of roasted duck under these optimal conditions were further investigated.The results indicated that the roasted duck achieved the highest sensory quality at 170℃for 15 min with 75%humidity.The factors affecting the roasting process in descending order of influence were:roasting time,temperature and humidity.As the roasting time extended,the mass loss rate increased from 45.57%to 56.66%,while the hardness and chewiness increased from 3457.87 g to 5317.29 g,and from1467.71 mJ to 2340.28 mJ,respectively.Electronic nose analysis revealed that nitrogen oxides and hydrocarbons exhibited the highest response values.GC-MS results showed that the total relative content of aromatic compounds,alcohols,and esters in the duck meat initially increased and then decreased with prolonged roasting time.
作者
董芝杰
DONG Zhijie(Culinary Science and Technology Department,Jiangsu College of Tourism,Yangzhou,Jiangsu 225000,China)
出处
《美食研究》
北大核心
2025年第4期57-63,I0003,共8页
Journal of Researches on Dietetic Science and Culture
基金
江苏高校哲学社会科学研究重大项目(2025SJZDSZ005)
江苏省教育科学规划课题(C/2023/02/35)。
关键词
鸭肉
蒸烤箱
烤制工艺
质构特性
风味物质
duck meat
steam oven
roasting process
texture characteristics
flavor compounds
