市售鸭肝酱品质特性分析及其评价模型构建

Analysis of Quality Characteristics of Commercially Available Duck Liver Paste and Construction of Its Evaluation Model

摘要:

对4种品牌的鸭肝酱进行品质分析，测定其色泽、pH、硫代巴比妥酸反应物（Thiobar Bituric Acid Reactive Substance, TBARS）、乳化稳定性、热稳定性、游离脂肪酸（Free Fatty Acids, FFA）和感官品质，并通过主成分分析法建立品质评价模型。结果表明，猪油、鸭油和奶油提高了LF和LH鸭肝酱的亮度值（L*），分别为64.36和63.31。红酒和亚硝酸钠显著提高MA鸭肝酱的红度值（a*）至10.41（P<0.05），并降低脂肪氧化程度，TBARS值为3.5 mg MDA/kg。MA鸭肝酱的乳化稳定性和热稳定性显著优于LF、LH鸭肝酱（P<0.05），分别为90.47%、86.26%。在17种FFA中，JN、MA鸭肝酱的FFA含量显著高于LF、LH鸭肝酱（P<0.05），MA鸭肝酱的多不饱和脂肪酸（Polyunsaturated Fatty Acids, PUFA）含量（7.94 mg/g）最高，感官评分（4.2）也最高。通过主成分分析法构建的品质评价模型为F=（0.64F1+0.3F2）/0.94，MA鸭肝酱综合得分最高，为10.92，JN鸭肝酱次之，为10.45。关键品质指标包括质地、气味、a*值、饱和脂肪酸（Saturated Fatty Acids, SFA）含量。主成分分析法可有效评价鸭肝酱品质，上述结果为后续仪器测定结合感官分析鸭肝酱品质提供参考。

Abstract:

The quality analysis of four brands of duck liver paste was carried out to determine the color, pH, thiobar bituric acid reactive substance (TBARS), emulsion stability, thermal stability, free fatty acids (FFA) and sensory qualities. A quality evaluation model was established by principal component analysis. The results showed that lard, duck fat, and cream increased the lightness (L*) of the LF and LH duck liver pastes to 64.36 and 63.31, respectively. Red wine and sodium nitrite significantly increased the redness (a*) of the MA duck liver paste to 10.41 (P<0.05), and reduced the degree of fat oxidation, with a TBARS value of 3.5 mg MDA/kg. The emulsion stability and thermal stability of MA duck liver paste were significantly better (P<0.05) than those of LF and LH duck liver paste (90.47% and 86.26%, respectively). Among the 17 kinds of FFAs, the FFA contents of the JN and MA duck liver pastes were significantly higher than those of the LF and LH duck liver pastes (P<0.05). The MA duck liver paste had the highest content of polyunsaturated fatty acids (PUFA) (7.94 mg/g) and the highest sensory score (4.2). The quality evaluation model constructed by the principal component analysis was F=(0.64F1+0.3F2)/0.94, and the MA duck liver paste had the highest comprehensive score (10.92), followed by the JN duck liver paste (10.45). The key quality indicators included texture, odor, a* and saturated fatty acids (SFA) content. The principal component analysis method could effectively evaluate the quality of duck liver paste, and the above results provide a reference for subsequent instrumental determination combined with sensory analysis of duck liver paste quality.