啤酒对红烧老鹅品质的影响
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摘要
为探究啤酒对红烧老鹅品质的影响,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*值和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);添加啤酒后鹅肉中的挥发性风味物质增加6种酯类(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)。
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 are analyzed using colorimeter and texture analyzer,the effects of beer on the volatile flavor compounds of braised old geese are analyzed by headspacesolid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results show that the a*and b*values of goose meat are significantly higher than those of the control group(p<0.05),but there is no significant difference in L*value.Compared with the control group,the adhesion,tackiness and elasticity of beer-added goose meat are significantly lower than those of the control group(p<0.05),the hardness and chewiness have no significant change(p>0.05),the volatile flavor compounds in beer-added goose meat increase by 6kinds of esters(ethyl caprylate,isoamyl acetate,ethyl hexanoate,ethyl caprylate,ethyl acetate and phenethyl acetate),2alcohols(ethanol,furfuryl alcohol)and 1alkene(ocimene).The moisture content and pH value of goose meat added with beer are significantly lower than those of the control group(p<0.05),while the crude fat content and cooking loss rate do not change significantly(p>0.05).
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 are analyzed using colorimeter and texture analyzer,the effects of beer on the volatile flavor compounds of braised old geese are analyzed by headspacesolid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results show that the a*and b*values of goose meat are significantly higher than those of the control group(p<0.05),but there is no significant difference in L*value.Compared with the control group,the adhesion,tackiness and elasticity of beer-added goose meat are significantly lower than those of the control group(p<0.05),the hardness and chewiness have no significant change(p>0.05),the volatile flavor compounds in beer-added goose meat increase by 6kinds of esters(ethyl caprylate,isoamyl acetate,ethyl hexanoate,ethyl caprylate,ethyl acetate and phenethyl acetate),2alcohols(ethanol,furfuryl alcohol)and 1alkene(ocimene).The moisture content and pH value of goose meat added with beer are significantly lower than those of the control group(p<0.05),while the crude fat content and cooking loss rate do not change significantly(p>0.05).
引文
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[2]汤高奇,田洁,王娟,等.响应曲面法优化酱香啤酒鸭脖制作工艺[J].食品研究与开发,2016,37(23):104-108.
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[14]王祎娟,余小领,李学斌,等.pH值、NaCl浓度和加热温度对猪肉匀浆物凝胶质构特性的影响[J].食品与发酵工业,2011,37(12):183-188.
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[19]季晓东,楚晓珉,武千钧.啤酒的抗氧化功能与健康[J].酿酒科技,2001(6):66-67.
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[21]Stangelo A J,Vercellotti J R,Legendre M G,et al.Chemical and instrumental analyses of warmed-over flavor in beef[J].Journal of Food Science,1987,52(5):1163-1168.
[22]Xie J C,Sun B G,Wang S B.Aromatic constituents from Chinese traditional smoke-cured bacon of mini-pig[J].Food Science&Technology International,2008,14(4):329-340.
[23]Lotfy S N,Fadel H H M,El-Ghorab A H,et al.Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating[J].Food Chemistry,2015,18(7):7.
[24]王晶,赵海峰.啤酒老化过程中糠基乙醚的形成途径及合成动力学[J].啤酒科技,2007(6):66-69.
[25]孙宝国.食用调香术[M].北京:化学工业出版社,2010.
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[27]Theron L,Tournayre P,Kondjoyan N,et al.Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham[J].Meat Science,2010,85(3):453-460.
[28]Narváez R,Gallardo C.Analysis of volatile compounds from Iberian hams:a review[J].Grasas Y Aceites,2012,63(4):432-454.
[29]Zhu L,Hu Z,Gamez G,et al.Simultaneous sampling of volatile and non-volatile analytes in beer for fast fingerprinting by extractive electrospray ionization mass spectrometry[J].Analytical&Bioanalytical Chemistry,2010,398(1):405-413.
[30]钟成,杨攀飞,刘伶普,等.啤酒发酵过程对重要醇酯影响的研究[J].酿酒科技,2015(4):7-12.
[31]吕微,付有利,李家辉,等.酯类物质含量对啤酒风味影响的研究[J].食品科技,2007,32(8):101-103.
[32]张福捐,张磊.法国白兰地特征风味组分癸酸乙酯的催化合成[J].酿酒科技,2007(11):17-18.
[33]刘国声,周银珍,刘胜利.啤酒花的香气成分[J].食品科学,1987,8(4):27-29.
[34]刘玉梅,王利平,白珊珊,等.高α-酸型马可波罗啤酒花挥发性成分的研究[J].新疆大学学报(自然科学版),2015,32(4):392-398.
[2]汤高奇,田洁,王娟,等.响应曲面法优化酱香啤酒鸭脖制作工艺[J].食品研究与开发,2016,37(23):104-108.
[3]苗清霞,赵军武,陈鹏涛,等.一种啤酒肠的制作工艺研究[J].肉类工业,2017(4):1-3.
[4]吴亮亮,罗瑞明,孔丰,等.蒸煮时间对滩羊肉蒸煮损失、嫩度及水分分布的影响[J].食品与机械,2016(4):19-23.
[5]顾伟钢,张进杰,姚燕佳,等.红烧肉制作过程中脂肪氧化和脂肪酸组成的变化[J].食品科学,2011,32(17):76-80.
[6]赵越,姜启兴,许艳顺,等.包装方式对红烧肉方便菜肴制品保鲜品质的影响[J].食品科技,2017(6):47-53.
[7]Hayes J E,Canonico I,Allen P.Effects of organic tomato pulp powder and nitrite level on the physicochemical,textural and sensory properties of pork luncheon roll[J].Meat Science,2013,95(3):755-762.
[8]Chen W S,Liu D C,Chen M T.The effect of roasting temperature on the formation of volatile compounds in Chinese-style pork jerky[J].Asian Australasian Journal of Animal Sciences,2002,15(3):427-431.
[9]何朝飞,冉玥,曾林芳,等.柠檬果皮香气成分的GC-MS分析[J].食品科学,2013,34(6):175-179.
[10]麻战红,王兴宇,曹忠鑫.pH值对啤酒质量的影响[J].啤酒科技,2012(5):27.
[11]刘汉军,罗欣.啤酒鸡腿加工的研究[J].食品与药品,2000(4):8.
[12]韩小丽,陈敏,励建荣,等.色差计在酱油着色性能研究中的应用[J].食品与发酵工业,2009(7):87-90.
[13]赵春青,彭增起.pH和多聚磷酸盐对不同类型鸡肉热诱导凝胶保水性的影响[J].食品工业科技,2002,23(8):25-27.
[14]王祎娟,余小领,李学斌,等.pH值、NaCl浓度和加热温度对猪肉匀浆物凝胶质构特性的影响[J].食品与发酵工业,2011,37(12):183-188.
[15]Hofmann T,Schieberle P.Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques[J].Journal of Agricultural&Food Chemistry,1995,43(8):2187-2194.
[16]Muriel E,Antequera T,Petron M J,et al.Volatile compounds in Iberian dry-cured loin[J].Meat Science,2004,68(3):391.
[17]Forss D A.Odor and flavor compounds from lipids[J].Progress in the Chemistry of Fats&Other Lipids,1972,13(4):177.
[18]Shen Y Y,Liu C F,Qi L I.Preliminary study on oxidation and anti-oxidation level between draft beer and pasteurized beer[J].Journal of Food Science&Biotechnology,2013(13):37-45.
[19]季晓东,楚晓珉,武千钧.啤酒的抗氧化功能与健康[J].酿酒科技,2001(6):66-67.
[20]Lorenzo J M,Donminguez R.Cooking losses,lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure[J].Flavour&Fragrance Journal,2014,29(4):240-248.
[21]Stangelo A J,Vercellotti J R,Legendre M G,et al.Chemical and instrumental analyses of warmed-over flavor in beef[J].Journal of Food Science,1987,52(5):1163-1168.
[22]Xie J C,Sun B G,Wang S B.Aromatic constituents from Chinese traditional smoke-cured bacon of mini-pig[J].Food Science&Technology International,2008,14(4):329-340.
[23]Lotfy S N,Fadel H H M,El-Ghorab A H,et al.Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating[J].Food Chemistry,2015,18(7):7.
[24]王晶,赵海峰.啤酒老化过程中糠基乙醚的形成途径及合成动力学[J].啤酒科技,2007(6):66-69.
[25]孙宝国.食用调香术[M].北京:化学工业出版社,2010.
[26]O'Sullivan M G,Byrne D V,Jensen M T,et al.A comparison of warmed-over flavour in pork by sensory analysis,GC/MS and the electronic nose[J].Meat Science,2003,65(3):1125-1138.
[27]Theron L,Tournayre P,Kondjoyan N,et al.Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham[J].Meat Science,2010,85(3):453-460.
[28]Narváez R,Gallardo C.Analysis of volatile compounds from Iberian hams:a review[J].Grasas Y Aceites,2012,63(4):432-454.
[29]Zhu L,Hu Z,Gamez G,et al.Simultaneous sampling of volatile and non-volatile analytes in beer for fast fingerprinting by extractive electrospray ionization mass spectrometry[J].Analytical&Bioanalytical Chemistry,2010,398(1):405-413.
[30]钟成,杨攀飞,刘伶普,等.啤酒发酵过程对重要醇酯影响的研究[J].酿酒科技,2015(4):7-12.
[31]吕微,付有利,李家辉,等.酯类物质含量对啤酒风味影响的研究[J].食品科技,2007,32(8):101-103.
[32]张福捐,张磊.法国白兰地特征风味组分癸酸乙酯的催化合成[J].酿酒科技,2007(11):17-18.
[33]刘国声,周银珍,刘胜利.啤酒花的香气成分[J].食品科学,1987,8(4):27-29.
[34]刘玉梅,王利平,白珊珊,等.高α-酸型马可波罗啤酒花挥发性成分的研究[J].新疆大学学报(自然科学版),2015,32(4):392-398.