市售预制老鸭汤食用品质分析及其评价模型构建

Analysis of Physical and Chemical Characteristics and Quality Evaluation of Commercially Available Old Duck Soup

摘要:

老鸭汤兼具传统风味与食用便捷性，在预制菜市场中具有较高的经济价值。然而，当前对其品质的评价仍缺乏多维度的技术支持，尚未建立系统的评价标准。本研究选取WJ、WH、SC三个品牌的市售老鸭汤样品，综合运用色度仪、电子舌、电子鼻、质构仪及气相色谱-质谱联用（Gas chromatography–mass spectrometry，GC-MS）等技术，系统分析其在色泽、滋味、风味、质构特性及挥发性物质组成方面的差异，并结合相关性与主成分分析构建老鸭汤的食用品质综合评价模型。色差结果显示，WH（22.58）和SC（22.12）的黄度（b*值）显著高于WJ（19.39）。电子舌结果显示，WH在鲜味响应值上最高（7.09）。质构结果显示，SC中鸭肉的硬度（7136.64 g）和咀嚼性（2709.66 g）最高。GC-MS结合气味活性值（Odorant activity value, OAV）结果显示，气味贡献值最高的化合物是甲基庚烯酮和反式-2,4-癸二烯醛。感官评价结果显示，WH得分为78.67分，显著高于其他两组（P＜0.05）。相关性分析结合主成分分析结果表明，色泽、口感、醛类化合物、咸味和弹性等是影响老鸭汤食用品质的核心指标。基于此构建的综合评价方程F=0.50 F1+0.50 F2计算结果显示WH综合分值（0.55）最高。本研究构建的综合评价体系有效简化了检测指标，为工业化生产提供了便捷与高效的品质评价方法。

Abstract:

Old duck soup combines traditional flavor with consumption convenience and holds high economic value in the ready-to-eat food market. However, its quality evaluation still lacks multidimensional technical support, and a systematic assessment standard has not yet been established. In this study, commercial old duck soup samples from three brands (WJ, WH, and SC) were analyzed using a colorimeter, electronic tongue, electronic nose, texture analyzer, and gas chromatography–mass spectrometry (GC–MS) to systematically investigate differences in color, taste, flavor, texture characteristics, and volatile compound composition. Correlation and principal component analyses were further applied to construct a comprehensive evaluation model for the edible quality of old duck soup. The color difference results showed that the yellowness (b* value) of WH (22.58) and SC (22.12) was significantly higher than that of WJ (19.39). Electronic tongue analysis indicated that WH exhibited the highest umami response value (7.09). Texture analysis revealed that the duck meat in SC had the greatest hardness (7136.64 g) and chewiness (2709.66 g). GC–MS combined with odor activity value (OAV) analysis showed that 2-methyl-3-hepten-2-one and trans-2,4-decadienal were the major odor-active compounds contributing to aroma. Sensory evaluation demonstrated that WH achieved the highest score (78.67), significantly exceeding the other two groups (P<0.05). Correlation and principal component analyses indicated that color, mouthfeel, aldehyde compounds, saltiness, and elasticity were the key indicators influencing the edible quality of old duck soup. Based on these findings, a comprehensive evaluation equation (F= 0.50F? +0.50F?) was established, with the calculated overall score of WH (0.55) being the highest. The comprehensive evaluation system established in this study effectively simplified the detection indices and provided a convenient and efficient quality assessment method for industrial production.