期刊论文

中文

食品科技

1005-9989

2020

45

12

114-121

10.13684/j.cnki.spkj.2020.12.018

国家星火计划项目（2015GA760017）；

本校为第一机构

该研究分析比较了Z型北京鸭与樱桃谷鸭2种鸭坯鸭胸的常规理化成分、食用品质、总氨基酸与游离氨基酸组成及含量、脂肪酸组成及含量的差异,讨论了氨基酸和脂肪酸对鸭肉及鸭产品滋味和风味形成的潜在贡献,为探索采用樱桃谷鸭鸭坯制作类似北京烤鸭产品特有风味和加工工艺奠定数据基础.结果表明:樱桃谷鸭鸭胸肉脂肪含量显著低于Z型北京鸭(P＜0.05),其水分、蛋白质及灰分含量均与Z型北京鸭无显著性差异(P＞0.05);2种鸭胸肉必需氨基酸与总氨基酸之比相近,均是理想的肌肉蛋白质,其重要的呈味游离氨基酸均依次为丙氨酸、谷氨酸、组氨酸和缬氨酸,表现出特征性的甜滋味;樱桃谷鸭鸭胸不饱和脂肪酸种类及含量...

The differences of the conventional physicochemical components,eating quality,composition and content of total amino acid,free amino acids and fatty acids of Z-type Beijing duck and Cherry valley duck breast were analyzed and compared.The potential contribution and formation of flavor can provide inspiration for exploring the unique flavor and processing technology of Beijing duck products made from Cherry valley duck semifinished product.The results showed that the fat content of Cherry valley duck breast was significantly lower than that of Z-type Beijing duck (P0.05).The two duck breast mea...