市售鸭肝酱品质特性分析及其评价模型构建

Analysis of physical and chemical characteristics and quality evaluation of commercially available duck liver paté

摘要:

以乐凡希（LF）、乐航（LH）、简尼（JN）及MARTIKO（MA）4种品牌的鸭肝酱为研究对象，测定其色泽、pH、硫代巴比妥酸（thiobarbituric acid reactive substance，TBARS）、乳化稳定性、热稳定性、游离脂肪酸和感官品质，并采用主成分分析法建立市售鸭肝酱品质评价模型。结果表明，红酒、胡椒、黄原胶等原料的添加显著提高了MA鸭肝酱的感官评分。猪板油和鸭油的添加使LF和LH鸭肝酱的亮度值（L*）分别提高至64.36和63.31，而红酒和亚硝酸钠的添加则显著增加了MA鸭肝酱的红度值（a*）（P < 0.05），并有效降低其脂肪氧化程度，TBARS值为3.5 mg MDA/kg。此外，MA鸭肝酱的乳化稳定性和热稳定性显著高于LF、LH鸭肝酱（P < 0.05），为90.47%、86.26%。4种鸭肝酱中共检测出17种游离脂肪酸，棕榈酸和硬脂酸相对含量较高。JN、MA鸭肝酱的游离脂肪酸含量显著高于LF、LH鸭肝酱（P < 0.05），其中MA鸭肝酱的多不饱和脂肪酸含量显著高于其他鸭肝酱（P < 0.05），具有较高的营养价值，与MA鸭肝酱感官评分（4.2）相互印证。根据主成分分析法构建的市售鸭肝酱品质评价模型为F = (0.64F1+0.3F2) / 0.94，MA鸭肝酱的综合得分最高为10.92，且质地、气味、a*值、饱和脂肪酸含量是影响鸭肝酱品质的关键指标。

Abstract:

In this study, four commercially available duck liver paté named Lefanxi (LF), Lehang (LH), Jiani (JN), and MARTIKO (MA) were examined. Color, pH, thiobarbituric acid reactive substances (TBARS), emulsifying stability, thermal stability, free fatty acid, and sensory quality were determined. Meanwhile, a quality evaluation model for commercially available duck liver paté was established by principal component analysis. The experimental results showed that the sensory scores of MA duck liver paté were significantly improved by the addition of such ingredients as wine, pepper, and xanthan gum (P < 0.05). The Lightness (L*) of the LF and LH duck liver paté was increased to 64.36 and 63.31, respectively, by the addition of pork lard and duck fat. The redness (a*) of MA duck liver paté was significantly increased by the addition of wine and sodium nitrite(P < 0.05), and its fat oxidation degree was effectively reduced, with the TBARS value being 3.5 mg MDA/kg. In addition, the emulsifying stability and thermal stability of MA duck liver paté were found to be significantly higher than those of LF and LH duck liver sauces (P < 0.05), with the values being 90.47% and 86.26% respectively. A total of 17 free fatty acids were detected in the four commercially available duck liver paté. Among these free fatty acids, palmitic acid and stearic acid were found to have relatively higher contents. The content of free fatty acids in JN duck liver paté and MA duck liver paté was found to be significantly higher than that in LF duck liver paté and LH duck liver paté (P < 0.05). Compared to other duck liver paté, the content of polyunsaturated fatty acids in MA duck liver paté was found to be significantly higher than in other duck liver paté (P < 0.05), which is corroborated by its high sensory score of 4.2, indicating its higher nutritional value. Meanwhile, the quality evaluation model of commercially available duck liver paté constructed based on principal component analysis was F = (0.64F1+0.3F2) / 0.94, and the highest composite score of MA duck liver paté was 10.92, and texture, odour, a*-value, and saturated fatty acid content were the key indexes affecting the quality of duck liver paté.