鴨肉制品揮發(fā)性風(fēng)味物質(zhì)研究及產(chǎn)品開發(fā).pdf

1、合肥工業(yè)大學(xué)碩士學(xué)位論文鴨肉制品揮發(fā)性風(fēng)味物質(zhì)研究及產(chǎn)品開發(fā)姓名：沈君臣申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：王武20100401StudyontheVolatileFlavorofDuckProductsandProductDevelopmentAbstractMeatflavorcompoundsareofieoftheessentialfoodflavorcompoundsthathadbeenstudied，includin

2、gflavorcompounds，flavorenhancingmaterialsandvolatileflavorcompoundsEspecially，thevolatileflavorcompoundsasoneofmoststandardsofthemeatqualityhavebeenthedirectionofmeatflavorBasingontheoptimizationtotheextractconditionsoft

3、heHSSPME，theobjectiveofthisstudyonthefactors(reactiontime，reactiontemperature，pH，spice)wastoinvestigatetheeffectstothecontentsofvolatilecompoundswiththeHS—SPME—GC—MS；Theobjectiveofthestudyonthefactors(reactiontime，reacti

4、ontemperature，pH，spice)wastoinvestigatethesignificanteffecttothesensoryqualityofthespiceduckandthefactorsweretobeoptimizedbytheorthogonalexperimenttoimprovethesauceduckprocessingformula；Bytheexperimentalstudies，ithasbeen

5、provedthatteapolyphenolshavetheimportanteffecttovolatilecompoundsoftheduckmeatprodcutsTheresultsshowthat：thebestpicklingcondition：thepicklingtimeis60h；ThemosteffectiveconditionsofMallardreactionwhichproducestheflavorcomp

6、ounds：thetemperatureis100℃，thetimeis70min，thevalueofpHis5；theamountofpepperis35％，theamountofpepperis2％，theamountofcuringsaltis2％，theconcentrationofpapainsolutionisO005％，theamountofpapainsolutioniS2％；The78kindsofvolatilef

7、lavorcompoundsintheduckproductareidentifiedintheoptimium，includingaldehydes，esters，alcohols，acids，ketones，etc；theresultsofstudyonantioxidant(polyphenols)showthatthehigherconcentration：010％Keyword：Spicyduck；HSSPME；Detecti