周惠健,周瑞铮,吴满刚,葛庆丰,周晓燕,于海

• 1:扬州大学食品科学与工程学院
• 2:扬州大学旅游烹饪学院
• 3:江苏省淮扬菜产业化工程中心

摘要(Abstract)：

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)。

关键词(KeyWords)： 啤酒;红烧老鹅;色泽;质构;挥发性风味物质

Abstract:

Keywords:

基金项目(Foundation): “十三五”国家重点研发计划重点专项(2016YFD0401501);; 江苏省农业科技自主创新项目(CX(16)1007);; 扬州市科技计划项目(YZ2016057);扬州市科技计划项目(YZ2016047)

作者(Author): 周惠健,周瑞铮,吴满刚,葛庆丰,周晓燕,于海

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