啤酒对红烧老鹅品质的影响-《中国调味品》

文章信息/Info

作者:: 周惠健; 于海; 1.扬州大学食品科学与工程学院,江苏扬州 225127; 2.扬州大学旅游烹饪学院,江苏扬州 225127; 3.江苏省淮扬菜产业化工程中心，江苏扬州 225127

Author(s):: ZHOU Hui-jian1 ; ZHOU Rui-zheng1 ; WU Man-gang1 ; GE Qing-feng1 ; ZHOU Xiao-yan2; 3; YU Hai1; 3*; 1.College of Food Science and Engineering, Yangzhou Univeristy, Yangzhou 225127, China; 2.College of Tourism and Culinary Science, Yangzhou Univeristy, Yangzhou 225127, China; 3.Engineering Center of Huaiyang Cuisine Industrialization in Jiangsu Province, Yangzhou 225127, China

Keywords:: beer; braised old goose; color; texture; volatile flavor substances

摘要:: 为探究啤酒对红烧老鹅品质的影响，本研究采用色差仪和质构仪分析了啤酒对红烧老鹅色泽及质构的影响，通过顶空固相微萃取结合气相色谱-质谱联用（headspace-solid phase microextraction-gas chromatography-mass,HS-SPME-GC-MS）技术分析了啤酒对红烧老鹅挥发性风味物质的影响。结果表明：添加啤酒后对鹅肉的a*和b*值均显著高于对照组的（p<0.05），而L*值则无显著差异；与对照组相比，添加啤酒的鹅肉粘附性、胶粘性和弹性均显著低于对照组（p<0.05），硬度和咀嚼性无显著变化（p>0.05）；添加啤酒后鹅肉中挥发性风味物质增加6种酯（辛酸乙酯、乙酸异戊酯、己酸乙酯、癸酸乙酯、乙酸乙酯和乙酸苯乙酯）、2种醇类（乙醇、糠醇）和1种烯烃类（罗勒烯）。添加啤酒的鹅肉水分含量和pH值均显著性低于对照组（p<0.05），而粗脂肪含量和烹饪损失率则无显著变化（p>0.05）。

Abstract:: In order to explore the influence of beer on the quality of braised old geese, the effects of beer on the color and texture of braised old geese were analyzed using color and texture analyzers, the effects of beer on volatile flavor compounds of braised old geese were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the a* and b* values of goose meat were significantly higher than those of the control group (p<0.05), but there was no significant difference in L* value. Compared with the control group, adhesion, adhesiveness and elasticity of the goose meat with beer added had significantly lower than the control group (p<0.05), and there was no significant change in hardness and chewiness (p>0.05). After adding beer, the volatile flavor substances in goose meat increased 6 esters (ethyl octanoate, isoamyl acetate, ethyl caproate, ethyl decanoate, ethyl acetate and phenylethyl acetate), 2 alcohol s (ethanol , sterols) and 1 olefin (ocimene). The moisture content and pH value of goose meat which added with beer were significantly lower than the control group ( p<0.05), while the crude fat content and cooking loss rate did not change significantly (p>0.05).