风鹅现有工艺加工过程中品质的变化规律

通过对风鹅现有工艺加工过程中pH值、色泽、盐分含量、水分含量、硫代巴比妥酸还原物(thiobarbituric acidreactive substance,TBARS)值、总氮含量、非蛋白氮含量、游离氨基酸含量和游离氨基酸态氮含量等指标的测定,研究风鹅肌肉中品质变化规律及脂肪氧化和蛋白质水解可能对风味产生的影响.结果表明,盐分含量在加工过程中不断上升,水分含量不断下降；pH值和TBARS值在一定范围内波动；总氮含量、非蛋白氮含量、游离氨基酸含量、游离氨基酸态氮含量变化差异显著,风干结束后风鹅肌肉中蛋白质水解指数约为3.8％,游离氨基酸含量占非蛋白氮含量的78％以上,含量最多的游离氨基酸含量为Arg、Thr、Glu、Leu和Ala等,而增加较多的游离氨基酸含量是Asp、Leu、Tyr、Val、Ile和Lys等,大部分游离氨基酸的含量都超过其阈值很多倍,可能对风鹅的风味产生重要影响.

Variations in Quality Characteristics of Dried Cured Goose during Production

Variations in the pH, color, salt, water, TBARS, total nitrogen, non-protein amino acids, free amino acids and free amino nitrogen contents of dried cured goose during the process of production were investigated, and the potential effects of lipid oxidation and proteolysis on flavour formation were analyzed with the aim of providing theoretical evidence for quality control of dried cured goose and the improvement of its production technology. The results showed that salt content continuously ascended and water content continuously declined during the process of production, pH and TBARS value fluctuated within a certain range. Total nitrogen, non-protein nitrogen, free amino acid and free amino nitrogen contents showed a significant variation. After the end of curing, dried cured goose muscles revealed a hydrolysis index of around 3.8%. Free amino acids accounted for over 78% of the total non-protein nitrogen and the most predominant amino acids were Arg, Thr, Glu, Leu and Ala. Asp, Leu, Tyr, Va, Ile and Lys exhibited a relatively high increase. The concentrations of most of the free amino acids were several times higher than their respective thresholds. We speculated that this might make great contribution to the formation of flavor in dried cured goose.