Position: Home > Articles > Primary Discussion on the Flavour Formation Mechanism of Sichuan Air Drying Duck
MEAT RESEARCH
2006
(5)
35-40
四川风鸭呈味物质形成机理初探
作 者：
余华;王卫
单 位：
成都大学生物工程系
关键词：
四川风鸭;呈味物质;形成机理
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。
译 名：
Primary Discussion on the Flavour Formation Mechanism of Sichuan Air Drying Duck
作 者：
Yu Hua,Wang Wei
关键词：
Sichuan air drying duck; flavour material; formation mechanism
摘 要：
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 proteoly- sis 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 forma- tion 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.
相似文章
-
四川风鸭微生物区系的初步研究 [刘霞, 张文学, 岳元媛, 王卫, 余华] 食品工业科技 2007 (7) 82-84+87
