Effect of Garlic Powder on Duck Luncheon Meat Quality
欧阳灿 1白辰雨 2顾泽鹏 2曾珍 2刘韫滔2
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作者信息
1. 四川旅游学院烹饪学院,四川成都 610100;四川农业大学食品学院,四川雅安 625014
2. 四川农业大学食品学院,四川雅安 625014
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摘要
为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品.将0％、2％、4％、6％、8％的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,并结合模糊数学感官评价对鸭肉午餐肉品质进行综合分析.研究结果显示,添加了蒜粉的鸭肉午餐肉与未添加蒜粉午餐肉气味间有较大差异.随着蒜粉添加量的增加,鸭肉午餐肉的各项质构指标和色度的L*值均呈现先升高后降低的趋势,其中蒜粉添加量为4％时,各指标达到峰值.同时午餐肉色度的a*值均降低,b*值整体显著升高(P＜0.05),此外午餐肉中的不易流动水含量呈现先增加后减小的趋势,在蒜粉添加量为6％时达到峰值.蒜粉对午餐肉的水分分布有一定的影响.结合模糊数学感官评价结果表明当蒜粉添加量为4％时,鸭肉午餐肉品质最佳.综上,添加4％的大蒜粉能够改善鸭肉午餐肉的质构特性和风味品质,可提高午餐肉的营养和经济价值.
Abstract
In order to study the effect of garlic powder on the quality of duck luncheon meat and obtain the best quality products.0％,2％,4％,6％or 8％garlic powder was added into the production of luncheon meat.The quality of duck luncheon meat were measured by electronic nose,texture instrument,color difference analyzer and LF-NMR.Meanwhile,fuzzy mathematics sensory evaluation was used to comprehensively analyze the quality of duck luncheon meat.The results showed that there was a significant difference in the odor between duck luncheon meat with and without garlic powder added.With the increase of garlic powder addition,the various texture indicators and the L*of duck luncheon meat showed a trend of first increasing and then decreasing,specially all indicators reached their peak when the amount of garlic powder added was 4％.At the same time,the a*of luncheon meat color decreased,while b*significantly increased overall(P＜0.05).In addition,the content of non flowing water in luncheon meat showed a trend of first increasing and then decreasing,and reached the peak when the amount of garlic powder added was 6％.Garlic powder had a certain impact on the water distribution of luncheon meat.Based on fuzzy mathematics sensory evaluation results,the best addition of garlic powder was 4％.In conclusion,adding 4％garlic powder can improve the texture characteristics and flavor quality of duck luncheon meat,and improve the nutritional and economic value of luncheon meat.
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