本文已被：浏览 3260次 下载 2277次
投稿时间：2022-07-19
投稿时间：2022-07-19
中文摘要: 为比较不同腌料对烤鹅肝品质特性的影响，对4种腌料（黄酒、红酒、苹果醋、蓝莓醋）腌制的烤鹅肝感官、质构、颜色、脂肪氧化程度、脂肪酸组成和化学危害物——多环芳烃（polycyclic aromatic hydrocarbons，PAHs）含量及其DPPH自由基清除活性、总酚含量进行测定。结果表明，黄酒和红酒显著提高了烤鹅肝的感官评分（P<0.05）；4种腌料都能够改善烤鹅肝的质构特性，显著改变鹅肝的咀嚼性和硬度（P<0.05）；4种腌料均含有较高总酚含量[（302.57±29.01）mg GAE/L～（458.12±35.12）mg GAE/L]，具有较强DPPH自由基清除活性[（45.78±1.41）%～（90.00±0.21）%]，其中黄酒和红酒总酚含量和DPPH自由基清除活性明显高于其他2种腌料；使用的腌料都能够显著降低脂肪氧化产物丙二醛的含量（P<0.05），减少不饱和脂肪酸的氧化，抑制多环芳烃的生成（P<0.05），其中黄酒和红酒抑制率较高，分别为49.8%和63.0%。综合评估：4种腌料中黄酒和红酒是预处理鹅肝最好的选择。
Abstract:In order to compare the influence of different marinades on the quality characteristics of roasted goose liver，the effects of four marinades（yellow rice wine，red wine，apple vinegar，and blueberry vinegar）on the sensory quality，texture，color，fat oxidation，fatty acid composition，and hazardous substances（polycyclic aromatic hydrocarbons，PAHs）of roasted goose liver were compared.In addition，the DPPH radical scavenging activities and total phenol content of the four marinades were determined.The results showed that yellow rice wine and red wine improved the sensory scores of roasted goose liver（P<0.05）.All the four marinades improved the textural characteristics of roasted goose liver，altering the chewiness and hardness（P<0.05）.The four marinades had high total phenol content[（302.57±29.01）mg GAE/L-（458.12±35.12）mg GAE/L]and strong DPPH radical scavenging activity[（45.78±1.41）%-（90.00±0.21）%].They reduced the content of malondialdehyde（P<0.05）and inhibited the oxidation of unsaturated fatty acids and the generation of PAHs.In particular，yellow rice wine and red wine showed better performance，with the inhibition rates of 49.8%and 63.0%，respectively.The overall assessment showed that yellow rice wine and red wine were the best choices among the four marinades for pretreating goose liver.
文章编号：202224006 中图分类号： 文献标志码：
基金项目:“十四五”国家重点研发计划课题(2021YFD21002)
引用文本：
津ICP备20000603号-1