热杀菌条件对酱卤鸭脖品质的影响

为探究不同热杀菌条件对酱卤鸭脖品质的影响，采用氨基酸分析仪、高效液相色谱仪、电子鼻和电子舌等分析3 种热杀菌条件（90 ℃、15 min，90 ℃、30 min和121 ℃、15 min）和未杀菌酱卤鸭脖的品质指标变化。结果表明：随热杀菌温度或时间的增加，酱卤鸭脖中蛋白质、脂肪、硫胺素和氯化钠含量均减少，而高温杀菌（121 ℃、15 min）组含量显著减少（P＜0.05）；感官评价结果显示，高温杀菌减少鸭脖的肉香味并产生异味，鲜味和咸味评分显著降低（P＜0.05）；电子鼻对未杀菌组和90 ℃、15 min组区分能力较弱，对其余处理组均能有效区分；电子舌结合呈味核苷酸和氨基酸分析可知，热杀菌条件对鸭脖的鲜味和咸味影响显著（P＜0.05），而引起鲜味改变的主要滋味物质是谷氨酸、5’-鸟苷酸和5’-肌苷酸。低温长时杀菌对酱卤鸭脖品质有积极作用，而高温热杀菌对鸭脖品质易产生不良影响。

Effect of Different Thermal Sterilization Conditions on Quality of Sauced Duck Neck

In order to explore the effects of different thermal sterilization conditions on the quality of sauced duck neck, the quality characteristics of sauced duck neck subjected to one of three heat treatment conditions (90 ℃/15 min, 90 ℃/30 min or 121 ℃/15 min) or not subjected to heat sterilization were evaluated using an amino acid analyzer, high performance liquid chromatography, an electronic nose and an electronic tongue, etc. The results showed the contents of protein, fat, thiamine and salt in sauced duck neck decreased with the increase in sterilization temperature or time, while these parameters decreased significantly upon high-temperature sterilization (121 ℃/15 min) (P < 0.05). Sensory evaluation showed that high-temperature sterilization reduced the meaty aroma, produced off-odor, and lowered the umami and saltiness scores significantly (P < 0.05). The electronic nose effectively distinguished all treatment groups except the unsterilized group and the 90 ℃/15 min group. Collectively, the electronic tongue data and flavor nucleotide and amino acid analysis showed that thermal sterilization conditions had a significant effect on the umami and saltiness of sauced duck neck (P < 0.05), and the main taste substances causing the change of the umami taste were glutamate, 5’-guanosine acid and 5’-inosine acid. Finally, we conclude that low-temperature and long-time sterilization has a positive effect on the quality of sauced duck neck, while high-temperature sterilization has an unfavorable effect on it.