CN114514986B - Method for regulating and controlling exogenous flavor of sauced duck neck - Google Patents

Method for regulating and controlling exogenous flavor of sauced duck neck Download PDF

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CN114514986B
CN114514986B CN202210172404.3A CN202210172404A CN114514986B CN 114514986 B CN114514986 B CN 114514986B CN 202210172404 A CN202210172404 A CN 202210172404A CN 114514986 B CN114514986 B CN 114514986B
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duck neck
oleic acid
flavor
sauced
water
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CN114514986A (en
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顾千辉
宋玉申
陈康文
宗子兵
徐宝才
章燎源
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Three Squirrels Nanjing Food Technology Research And Development Co ltd
Hefei University of Technology
Three Squirrels Co Ltd
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Three Squirrels Nanjing Food Technology Research And Development Co ltd
Hefei University of Technology
Three Squirrels Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract

The invention provides a method for regulating and controlling the exogenous flavor of a sauced duck neck, which comprises the steps of adding oleic acid or trans-oleic acid into the sauced duck neck, and then sterilizing at high temperature; compared with the prior art, the method provided by the invention has the advantages that the precursor substances with larger loss in the sterilization process are directionally compensated according to the change rule of the fatty acid flavor precursor of the sauced duck neck in the high-temperature sterilization process, so that the flavor is regulated and controlled; and the oleic acid or the trans-oleic acid also has an antioxidation effect, and has a better improvement effect on the duck neck quality.

Description

Method for regulating and controlling exogenous flavor of sauced duck neck
Technical Field
The invention belongs to the field of foods, and particularly relates to a method for regulating and controlling exogenous flavor of sauced duck necks.
Background
The taste of food is one of the main factors accepted by consumers. The perception of meat product aroma is reported to depend not only on the concentration of volatile compounds and the odor threshold, but also on the interaction of the compounds with other meat components; the aroma of meat is produced by the interaction of non-volatile precursors including free amino acids, peptides, reducing sugars, vitamins, nucleotides and unsaturated fatty acids during cooking. These interactions include maillard reactions between amino and carbonyl compounds, oxidation of lipids, thermal degradation of thiamine, and interactions between these pathways. Animal fat plays an important role in the formation of cooked meat flavor profile, fat is an important flavor precursor and flavor contributor, affects meat flavor and palatability, and gives unique meat flavor upon reaction with other ingredients; the traditional sauced leisure duck neck product is boiled and seasoned by spice to form unique flavor; the sauce marinated product has high water content and is easy to breed microorganisms. Commonly used antioxidants are Tea Polyphenols (TP), tocopherols, flavonoids, butyl Hydroxy Anisole (BHA), dibutyl hydroxy toluene (BHT), tertiary Butyl Hydroquinone (TBHQ) and the like. The use of synthetic antioxidants, however, has led to consumer concerns about food safety. Therefore, high temperature sterilization after vacuum packaging is indispensable for prolonging the shelf life of duck necks. The high-temperature sterilization adopts water bath or high-pressure steam with the temperature of more than 100 ℃ to sterilize, and can effectively remove botulinum, spores and the like, but the negative effects are that: (1) the appearance of unpleasant tastes and odors; (2) Myofibrillar proteins harden and shrink due to protein oxidation resulting in poor texture; (3) color change is caused by co-oxidation of the pigment.
High temperature treatment can lead to excessive lipid, protein oxidation, and chemical changes in a range of unsaturated fatty acids, free amino acids. Lipids are important flavor precursors and flavor contributors, affecting the flavor and palatability of meat. Cooked meat is susceptible to lipid oxidation, and phospholipids are the major contributors to lipid oxidation and "over-temperature flavor" formation. Moderate oxidation is beneficial to the formation of flavor during the processing of meat products. However, the packaged product has excessive lipid oxidation, and is easy to form over-temperature flavor after high-temperature sterilization, so that the flavor of the meat product is seriously affected.
Disclosure of Invention
The invention aims to provide a method for regulating and controlling the external flavor of a sauced duck neck, which aims to directionally compensate precursor substances with larger loss in the sterilization process according to the change rule of fatty acid flavor precursors of the sauced duck neck in the high-temperature sterilization process and regulate and control the flavor; and also has antioxidant effect.
The specific technical scheme of the invention is as follows:
a method for regulating and controlling the exogenous flavor of a sauced duck neck specifically comprises the following steps:
adding oleic acid or trans-oleic acid into the sauced duck neck, and sterilizing at high temperature.
The dosage ratio of the oleic acid addition amount to the sauced duck neck is 0.9-2mg/g;
the dosage ratio of the trans-oleic acid to the sauced duck neck is 0.2-0.4mg/g;
the preparation method of the sauced duck neck comprises the following steps of:
1) Scalding duck neck;
2) Adding spice into water, decocting, adding duck neck, and marinating;
3) Baking;
4) And uniformly mixing the baked duck neck with the mixed material.
The duck neck in the step 1) is fresh duck neck or frozen duck neck;
the duck neck is frozen duck neck, and is thawed by running water, the thawing time is controlled to be 2-3h, and the duck neck is fully thawed, and blood water is removed for later use.
The blanching step specifically comprises the following steps: after boiling water, adding duck neck, yeast wine with water quality of 1-2% and ginger with water quality of 1.2-1.5%, scalding for 10-15 min, taking out, cooling, and draining; the mass ratio of the duck neck to the water is 1:2;
the step 2) is specifically as follows: adding spice into water for boiling, adding the spice into the water for fully dissolving after the spice is boiled to obtain marinated soup, adding duck neck, boiling, and marinating for 50-60 min with small fire at 90-95 ℃; taking out, and cooling to room temperature in 0-4deg.C;
the spice is a commercial spice; the flavoring is salt, sugar, monosodium glutamate, etc., and is added according to the taste requirement.
The mass ratio of the duck neck to the marinating soup is 1:2.5;
and 3) uniformly spreading the duck neck in a baking oven, and baking at 45-55 ℃ for 25-30min.
And 3) after baking, cutting the duck neck into blocks. Preferably, the roasted duck neck is cut into small pieces with the length of 2-3cm for standby.
In step 4), the mixing mainly comprises: the roasted duck neck is seasoned by sugar powder accounting for 0.2 to 0.4 percent, monosodium glutamate powder accounting for 0.3 to 0.5 percent and honey accounting for 0.4 to 0.5 percent.
The high-temperature sterilization means: and (3) adding oleic acid or trans-oleic acid into the sauced duck neck, packaging, putting the packaged duck neck into a high-pressure steam sterilization pot at 121 ℃ for 10-15 min, taking out and cooling.
Compared with the prior art, the method has the advantages that the single oleic acid and the counter oleic acid are added into the sauced duck neck for the first time to regulate and control the flavor, precursor substances with larger loss in the sterilization process can be directionally compensated, and the regulation and control of the flavor can be realized; and the addition of monomer oleic acid and elaidic acid has an antioxidation effect. The invention not only can ensure the flavor of the product, but also can cooperate with high-temperature sterilization to prolong the shelf life of the product.
Drawings
FIG. 1 shows the composition of volatile flavor substances in different exogenous additive regulatory groups of sauced duck necks;
FIG. 2 shows the degree of protein oxidation in different exogenous additive regulatory groups of marinated duck necks;
FIG. 3 shows the degree of lipid oxidation in different exogenous additive regulatory groups of sauced duck necks;
a represents that the group has the highest content, b represents that the content thereof is obviously reduced on the level (p < 0.05), and c is lower in content and d is lowest in content;
FIG. 4 shows the detection of aldehydes by different exogenous additive regulatory groups;
FIG. 5 shows the alcohol detection of different exogenous additive regulatory groups;
FIG. 6 shows the detection of different exogenous additive regulatory group esters;
FIG. 7 shows the control of the group ketone detection by different exogenous additives.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described in the following in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The starting materials used in the examples described below, unless otherwise specified, are all commercially available.
Those of skill in the art, without any particular mention of the techniques or conditions, may follow the techniques or conditions described in the literature in this field or follow the product specifications.
Example 1
Firstly, preparing a sauced duck neck, which comprises the following specific steps:
(1) And (3) raw material treatment:
thawing frozen duck neck with running water for 2-3 hr, and removing blood water.
(2) Scalding:
after boiling water, adding duck neck, 1% of yeast wine and 1.2% of ginger, scalding for 10min, wherein the mass ratio of the added duck neck to the water is 1:2, taking out, cooling and draining water;
(3) Marinating:
adding water into commercial spice, boiling the spice, fully dissolving the spice, namely adding salt sugar monosodium glutamate and other seasonings after the spice is boiled, so as to obtain marinated soup, and mixing the marinated soup with duck necks according to the mass ratio: adding duck neck into marinating soup=1:2.5, boiling, and marinating with small fire at 90-95 ℃ for 60min; taking out, and cooling at 0-4deg.C.
(4) Baking:
and uniformly spreading the duck neck in an oven and baking for 25-30min at 55 ℃.
(5) Trimming and dicing:
cutting the baked duck neck into small pieces of 2-3cm for later use.
(6) Seasoning and packaging:
the duck necks after trimming and dicing are uniformly stirred with a stirring material (the stirring material mainly comprises sugar powder accounting for 0.3% of the mass of the baked duck necks, monosodium glutamate powder accounting for 0.4% of the mass of the baked duck necks and honey accounting for 0.4% of the mass of the baked duck necks); 2 blocks/bag are placed in the packaging bag.
(7) High temperature sterilization
Placing the packaged duck neck into a high-pressure steam sterilizing pot at 121deg.C for 15min. Taking out and cooling. The types and contents of fatty acids of the duck necks produced by the method are measured by high performance liquid chromatography before and after high temperature sterilization, and the results are as follows:
applicants have found that one possible way to address the flavor changes caused by autoclaving is to compensate for the flavor loss by externally adding a flavor precursor. Fatty acids are important non-volatile flavour precursors. Fatty acids oxidize to form various volatile materials including aldehydes, ketones, alcohols, and the like. The higher the ratio of polyunsaturated fatty acids to saturated fatty acids in meat, the more susceptible to oxidative damage. The sauce marinated duck necks are obtained by the variety and content change of fatty acid before and after high-temperature sterilization in table 1, and the sauce marinated duck necks are obviously changed in C18:1n9t (trans-9-octadecenoic acid methyl ester, short for trans-oleic acid) and C18:1n9c (cis-9-octadecenoic acid methyl ester, short for oleic acid) after high-temperature sterilization and are obviously related to flavor.
According to the research, the loss amount of two fatty acid monomers of C18:1n9t and C18:1n9c before and after high-temperature sterilization is used as the basis of directional regulation, namely, the fatty acid is added into duck necks according to the loss amount with about equal amount and double content. Firstly, the two fatty acids which are more in duck neck and have larger loss in the high-temperature sterilization process are important volatile flavor precursor substances, and the two fatty acids can be used as exogenous quantitative regulating substances to better regulate the flavor; secondly, the exogenous regulating substance is essentially a component of the duck neck, so that the addition of the exogenous regulating substance into a product does not have other influences on food components; third, the two fatty acid monomers are monounsaturated fatty acid, and the result shows that the two substances have the effect of relieving oxidation of protein and lipid in the practical application process, and have the antioxidant effect to a certain extent, and compared with the application of antioxidants such as chemical synthesis, the antioxidant can meet the expectations of consumers on food safety.
Table 1 fatty acid species and content changes before and after sterilizing sauce marinated duck neck
Non-bactericidal (mg/100 g) High temperature sterilization (mg/100 g)
C4:0 18.30±0.12 a 5.51±0.02 b
C6:0 12.10±1.87 a 19.21±6.77 a
C8:0 8.38±0.22 a 5.66±0.22 a
C14:0 0±0.00 b 5.51±0.00 b
C16:1 6.43±0.74 b 6.19±0.87 a
C18:1n9t 137.89±0.95 c 44.61±2.29 b
C18:1n9c 28.58±0.62 a 7.25±0.72 b
C18:2n6t 7.20±0.25 b 10.35±1.56 a
C18:2n6c 8.77±0.22 a 7.89±0.15 b
C18:3n6 3.49±0.18 ab 4.80±0.85 a
C20:3n6 12.19±2.46 a 9.99±3.85 b
C24:0 3.70±0.77 a 4.09±0.00 a
Saturated fatty acids can negatively impact product flavor; in addition, the content of the oleic acid is less than that of oleic acid and elaidic acid, and the influence of oleic acid and elaidic acid on the flavor is mainly considered.
The sauced duck neck is manufactured according to the method, and the difference is that:
1) Non-sterilizing as non-sterilized group (DN 1);
2) Performing high-temperature sterilization as a high-temperature sterilization group (DN 2);
3) After seasoning, 93mg oleic acid (mike Lin Shenghua, shanghai, china) was added per 100g duck neck, followed by high temperature sterilization (DN 3);
4) After seasoning, adding 186mg oleic acid per 100g duck neck, and performing high-temperature sterilization (DN 4);
5) After seasoning, adding 21mg of trans-oleic acid (microphone Lin Shenghua, shanghai, china) per 100g of duck neck, and performing high-temperature sterilization (DN 5);
6) After flavoring, the duck neck was retorted (DN 6) with the addition of 42mg trans oleic acid per 100g duck neck.
After the preparation according to the method, the type and content of fatty acid were tested, and the results were as follows:
the influence of different exogenous additive regulating groups on volatile flavor substances is measured, and the specific method is as follows:
materials and methods
1.1 materials and instruments
HH-4 digital display constant temperature water bath is purchased from national electric appliance Co., ltd; the electrothermal blowing drying box is purchased from Shanghai Jing Hongjingzhi laboratory equipment Co., ltd; a manual SPME sample injector, 70 μm PDMS/DVB (polydimethoxysilane/divinylbenzene) for the extraction of fiber heads, available from Supelco company, usa; TSQ8000EVO gas chromatograph-mass spectrometer, available from Thermo Fisher, inc. of America.
1.2 test methods
1.2.1 sample preparation
Crushing a sample, placing 2.0g into a 20ml headspace bottle, rapidly sealing, placing the headspace bottle into a constant temperature water bath device, inserting an aged solid-phase microextraction sampling needle into the sealed headspace bottle, pushing out an extraction head, extracting in a water bath at 50 ℃ for 1 hour, taking out, rapidly removing the extraction head, immediately inserting into a gas chromatograph sampling port, and performing thermal analysis for 2 minutes. The extraction head was aged at 250 ℃ for 5min before each extraction of the sample to reduce the memory effect.
1.2.2GC-MS analysis conditions
Gas chromatography conditions: the chromatographic column is a TG-5MS (30 m×0.25mm×0.25 μm) elastic quartz capillary column; the carrier gas is high-purity helium (purity 99.999%); the flow rate of the carrier gas is 1.2mL/min; adopting non-split sampling; the temperature of the sample inlet is 250 ℃; programming temperature: the initial temperature is maintained at 40deg.C for 2min, then at 3deg.C/min to 100deg.C for 1min, then at 5deg.C/min to 160deg.C for 1min, and then at 10deg.C/min to 280 deg.C for 1min.
Mass spectrometry conditions: the ion source is an EI source, and the transmission line temperature is as follows: 280 ℃; ion source temperature: 300 ℃; electron energy: 70eV; scan range (m/z): 33-450amu, and adopting a full scanning acquisition mode.
1.3 data processing
Qualitative analysis: the chemical composition of the volatile components of the duck neck identified by GC-MS analysis was determined by computer retrieval and analysis against standard mass spectra provided by NIST105 and Wiley7.0 mass spectrometric libraries.
Quantitative analysis: and quantitatively analyzing by using an NIST spectrum gallery workstation data processing system according to an internal standard method to obtain the content of each chemical component in the duck neck.
As shown in fig. 1, DN1 is a non-sterilized flavor blank control group, DN2 is a high-temperature sterilized flavor control group, and DN3 to DN6 are regulatory groups to which different exogenous flavor precursors are added. And 6 groups of samples are used for detecting substances such as aldehydes, alcohols, alkanes, esters, ketones, other compounds and the like.
Aldehydes are the most abundant compounds detected, and the total aldehyde content is highly correlated with the degree of lipid oxidation. As shown in FIG. 4, aldehydes mainly comprise volatile substances such as hexanal, heptanal, benzaldehyde, octanal, nonanal and hexadecal, and compared with the non-sterilized group, the sterilized group is newly added with myristyl aldehyde and hexadecal, and E-2 octanal, Z-7-hexadecenal, undecanal and laurylaldehyde are not detected in the sterilized group. And comparing the DN 3-DN 6 exogenous fatty acid addition group with a DN2 high-temperature sterilization blank control group, wherein the hexanal, octanal and hexadecal contents in the higher oleic acid addition group (DN 4) are obviously higher than those in the high-temperature sterilization blank group DN2. The exogenous addition of fatty acid has no significant effect on benzaldehyde, nonanal and decanal content, but has significant change compared with DN1 group.
The aldehyde content in the sample is obviously higher than that of a DN1 non-sterilization group and higher than that of a DN2 high-temperature sterilization non-addition group. The DN4 group has higher aldehyde content than DN3 group, and the addition of more oleic acid increases aldehyde content, which further verifies that oleic acid is a precursor of many aldehydes, DN3 and DN4 have higher significance than DN1 and DN2 groups, which indicates that high temperature sterilization promotes the degradation of oleic acid to form flavor, and exogenous addition of oleic acid has obvious contribution to flavor, and increases aldehyde content. The content of DN5 and DN6 aldehydes has no significant difference, which indicates that under the condition of high temperature sterilization, the addition amount of elaidic acid has no obvious influence on the formation of flavor, and the comparison analysis of DN1 and DN2 groups shows that the addition of elaidic acid can promote the generation of aldehydes. The addition of oleic acid and elaidic acid has a remarkable contribution to the aldehyde flavor of the sauced duck neck meat, and the loss is an ideal way to add into the product.
Alcohols are mainly produced by degrading linoleic acid in muscle by fatty oxygenase and peroxidase, and compared with the sterilization-free group, the DN2 and DN3 groups have obviously reduced alcohol content and DN4 alcohol content has obviously increased. Compared with the high-temperature sterilization no-addition group, the alcohol content of the low-amount oleic acid addition group has no significant difference from that of the control group, and when the addition amount of oleic acid is increased, the alcohol content is increased significantly. Compared with the high-temperature sterilization additive-free group, the anti-oleic acid additive group has the advantages that the content of the alcohols is obviously increased, and the contribution of the anti-oleic acid to the content of the alcohols is large. In conclusion, on the one hand, the addition of about one time of oleic acid can obviously promote the generation of alcohol substances; on the other hand, the addition of the elaidic acid in an amount approximately equal to or twice the amount of elaidic acid promotes the production of alcohols.
The alcohol substances are mainly 1-octene-3 alcohol, 2-methyl-hexadecanol, 3,7, 11-trimethyl-dodecanol, tertiary hexadecanol and 2-ethyl-dodecanol, the content change of the 1-octene-3 alcohol reflects the rancidity degree of meat quality, which is not detected in DN1, but is detected in the sterilization group. DN1 has reduced alcohol species compared to other bactericides, including geraniol, 1-butyl-cyclohexanol, 2-methyl-5-methylethyl-cyclohexanol, 1-nonanol, octadecadienol, and the like. Compared with the high-temperature sterilization additive-free group, the higher oleic acid addition amount of the different oleic acid additive groups obviously increases the contents of 2-methyl-hexadecanol, 3,7, 11-trimethyl-dodecanol, 2-octyl dodecanol, behenyl alcohol and 2-ethyl-dodecanol; compared with the high-temperature sterilization additive-free group, the content of 3,7, 11-trimethyl-dodecanol, 2-octyl dodecanol and 2-ethyl-dodecanol is obviously increased by the higher anti-oleic acid addition amount, which indicates that the content of alcohols is increased by higher monomer unsaturated fatty acid.
Esters are generally esters of acids produced by the degradation of fats or proteins with alcohols. Only decyl dodecanoate was detected in the DN1 group, at a level of 78.32. Mu.g/Kg. DN 3-4 compared to the autoclaving no addition group DN2 found that higher oleic acid addition significantly increased 1-methyl-4-1 methyl vinyl cyclohexanol acetate and methyl glutarate. DN 5-6 was compared with the non-additive group DN2 by autoclaving to find that the addition of elaidic acid increased methyl pentafluoropropionate.
The ketone compounds have higher threshold values, are far higher than other aldehyde compounds, and have positive effects on the volatile flavor of duck necks. The ketone with the highest content is 2, 3-octanedione, which is mainly present in group DN1 and is not detected after autoclaving. Compared with DN1 group, 2-heptanone, methylnonanone, 2-nonanone, 2-methyl-methylnonanone, 2,6, dimethyl-methylnonanone and 2-tridecanone are added after sterilization. The content of ketone substances in the DN1 group in the sample is highest, and the content of the DN2 group is obviously reduced after high-temperature sterilization. The content of the ketone substances in the DN 3-4 group is not significantly different from that in the DN2 group, which indicates that the addition of oleic acid does not affect the generation of ketone substances. DN 5-6 is significantly higher than DN2 group ketone content, but significantly lower than DN1 group, indicating that the addition of elaidic acid promotes ketone production more than oleic acid.
The oxidation degree of protein in the marinated duck necks is regulated and controlled by different exogenous additives:
the assay was performed by weighing 3.0g duck neck, homogenizing with 30mL phosphate buffer (20mM,pH 6.5,0.6M NaCl), and then mixing 0.2mL sample with 1mL TCA (10%) to precipitate protein. After centrifugation at 4000rpm for 10min, 0.5mL of 10mM DNPH solution (dissolved in 2.0M HCl) was added. The reaction was carried out in the dark for 1h with shaking every 15min, and 0.5ml of 20% trichloroacetic acid was added. The supernatant was centrifuged off and the excess DNPH was washed three times with 1mL ethanol in ethyl acetate (1:1, v/v). Finally, the precipitate was dissolved in 1mL of 6.0M guanidine hydrochloride, and absorbance was measured at 280 and 370nm (2.0M HCl as a blank) after 15min in a 35 water bath.
As shown in fig. 2, the protein oxidation after high-temperature sterilization is obviously increased (DN 2), the protein oxidation after adding low-content oleic acid (DN 3) and high-content oleic acid (DN 4) has obvious inhibition effect compared with DN2, and the anti-oleic acid addition groups (DN 5 and DN 6) can effectively inhibit the protein oxidation after high-temperature sterilization, wherein the protein oxidation degree of the anti-oleic acid addition group with the concentration of 42mg/100g of DN6 group can not be obviously different from that of the non-sterilization group, which indicates that the protein oxidation can be effectively inhibited after adding anti-oleic acid into sauced duck necks. Overall, the addition of oleic acid and elaidic acid both reduced the extent of protein oxidation.
The lipid oxidation degree in the sauced duck necks is regulated and controlled by different exogenous additives:
referring to national standard GB 5009.181-2016 determination of malondialdehyde in food, accurately weighing 5g of sample, cutting, placing into a conical flask, adding 50ml of 7.50% trichloroacetic acid solution (containing 0.1% EDTA), vibrating for reaction for 30min, filtering (double-layer filter paper, gauze, etc.), taking 5ml of supernatant, placing into 5ml of 2-thiobarbituric acid solution and capping, preserving heat at 90 ℃ for 40min, cooling for 1h, centrifuging at 2000rpm for 10min, taking 5ml of supernatant, adding 5ml of chloroform, shaking, standing for layering, and taking the supernatant to measure absorbance at 532nm and 600nm wavelengths respectively.
As shown in fig. 3, the lipid oxidation after high-temperature sterilization is significantly increased (DN 2), and the oleic acid addition groups (DN 3 and DN 4) and the elaidic acid addition groups (DN 5 and DN 6) can effectively inhibit the lipid oxidation after high-temperature sterilization, wherein the lipid oxidation degree of the elaidic acid addition group in the DN5 group can be not significantly different from that of the group without sterilization, and the inhibition degree of the DN6 group is optimal, which indicates that the lipid oxidation can be effectively inhibited after elaidic acid is added into the sauced duck neck. Overall, the addition of oleic acid and elaidic acid both reduced the extent of lipid oxidation.

Claims (6)

1. A method for regulating and controlling the exogenous flavor of a sauced duck neck is characterized by comprising the following steps:
adding oleic acid or trans-oleic acid into the sauced duck neck, and sterilizing at high temperature;
the dosage ratio of the oleic acid addition amount to the sauced duck neck is 0.9-2mg/g;
the dosage ratio of the trans-oleic acid to the sauced duck neck is 0.2-0.4mg/g;
the preparation method of the sauced duck neck comprises the following steps of:
1) Scalding duck neck;
2) Adding spice into water, decocting, adding duck neck, and marinating;
3) Baking;
4) Uniformly mixing the baked duck neck with a stirring material;
the high-temperature sterilization means: 121 ℃ for 10-15 min.
2. The method according to claim 1, characterized in that said blanching is in particular: after boiling, adding duck neck, yeast wine with water quality of 1-2% and ginger with water quality of 1.2-1.5%, scalding for 10-15 min, taking out, cooling, and draining.
3. The method according to claim 1 or 2, wherein in step 1), the duck neck is blanched with water, and the mass ratio of duck neck to water is 1:2.
4. the method according to claim 1 or 2, characterized in that in step 2) is specifically: adding spice into water for boiling, adding the spice into the water for fully dissolving after the spice is boiled to obtain marinated soup, adding duck neck, boiling, and marinating for 50-60 min with small fire at 90-95 ℃; taking out, and cooling to room temperature in 0-4deg.C.
5. The method of claim 4, wherein the duck neck and marinade are in a mass ratio of 1:2.5.
6. The method according to claim 1 or 2, wherein the baking in step 3) is a baking at 45-55 ℃ for 25-30min.
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