以鸭蛋和鸡蛋为原料,在全蛋液中加入抗氧化剂或金属离子螯合剂后热处理制得全蛋凝胶,采用感官评价和顶空固相微萃取-气相色谱-质谱联用技术比较不同添加剂对全蛋凝胶风味及质构特性的影响。感官评价结果表明,抗氧化剂和金属离子螯合剂均抑制全蛋凝胶的蛋腥味。气相色谱-质谱结果表明,维生素C(VC)、丁基羟基茴香醚(butyl hydroxy anisd,BHA)和柠檬酸钠的添加使醛类、酮类和醇类等风味物质的峰面积下降明显,且BHA和柠檬酸钠抑制了正辛醛、反-2-癸烯醛、酮β-紫罗兰酮和反-2-壬烯-1-醇等关键性风味化合物的生成。进一步对全蛋凝胶的质构特性进行研究,发现抗氧化剂和金属离子螯合剂的添加提高全蛋凝胶的硬度、弹性、胶着性和咀嚼性,其中维生素E(VE)影响效果显著。该研究为蛋制品的加工提供理论依据。
In order to clarify the effects of antioxidants and metal ion chelating agents on flavor and texture characteristics of egg products, this study investigated heat-induced whole duck and chicken egg gels after adding antioxidants and ion chelating agents individually. The results of sensory evaluation showed that both antioxidants and metal ion chelators inhibited off-flavors of the gels. Moreover, GC-MS showed that VC, BHA and sodium citrate significantly decreased the total peak areas of flavor substances, such as aldehydes, ketones and alcohols etc. Furthermore, BHA and sodium citrate inhibited the formation of key flavor compounds, such as octanal, 3-heptylacrolein, 4-(2,6,6-trimethyl-1-cyclohexenyl)-3-buten-2-one, and trans-2-nonen-1-ol. Besides, the hardness, elasticity, adhesiveness and chewiness of duck and chicken egg gels increased by antioxidants and metal ion chelating agents, with VE had significant effects in particular. Therefore, this study provides fundamental reference for processing egg products.
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