学术
摘 要:
本文对四川风鸭加工过程中的呈味物质进行了初步探讨，从而研究风鸭呈味物质的形成机理。结果表明：脂肪氧化和蛋白质分解是形成风鸭风味的主要途径，游离脂肪酸和游离氨基酸是构成风鸭风味的重要前体物质。四川风鸭主要呈味物质的形成在“腌制”到“风干6天”这段时期。四川风鸭呈弱酸性。风鸭的风味物质中，脂肪氧化产物主要以羰基类物质形式存在。油酸、棕榈酸、亚油酸、谷氨酸、天门冬氨酸、精氨酸是风鸭风味的主要呈味物质。[著者文摘]
文章出处:
《肉类研究》-2006年5期 -35-40页
栏目信息:
Primary Discussion on the Flavour Formation Mechanism of Sichuan Air Drying Duck
Yu Hua, Wang Wei
Abstract:
In this paper, the flavour material and it＇ s formation mechanism of the air drying duck in the processing course were prilimary discussed.The results showed that fat oxidation and proteolysis was a main path to form air drying duck＇ s flavour. The free fatty acid and the free amino acid were an important forebody material which formed the air drying duck＇s flavour.The formarion period of air drying duck＇s flavour was mainly from ＂curing time ＂ to ＂air drying for 6 days＂ .The main product of fat oxidation was carbonyl compound.Oleic acid, palmitic acid, linoleic acid, Glu,Asp and Arg were main flavour material of air drying duck.[著者文摘]
Key words:
Sichuan air drying duck; flavour material; formation mechanism
基金资助:
四川省教育厅重点项目（项目号：2003A202）
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