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tenantId=1146029695717560320, journalId=1279045329999892481, language=CN, title=日龄对浙东白鹅肉质特性及风味品质的影响, columnId=1282278062347764011, journalTitle=中国畜牧杂志, columnName=遗传育种, runingTitle=null, highlight=null, articleAbstract=为研究日龄对浙东白鹅肉质和风味的影响,本试验随机选取90日龄和120日龄浙东白鹅各20只(公母各半),进行肉品质、肌内脂肪含量和挥发性风味物质测定。结果显示:120日龄鹅胸肌剪切力高于90日龄(P<0.01),亮度(L*)和红度(a*)低于90日龄(P<0.05);120日龄浙东白鹅肉胸肌水分含量低于90日龄(P<0.01),肌内脂肪含量高于90日龄(P>0.05);90日龄和120日龄鹅肉中分别检测出43种和48种挥发性物质,其中醛类、酯类和醇类是主要成分,2个日龄浙东白鹅的特征性风味物质种类基本相同,但含量存在显著差异。, authors=李桂萍1,2 , 孙梅好2 , 李博宏1 , 王兆斌1 , 伏志奇1 , 毛卿庭3 , 黄芹伟3 , 陈黎1 , authorsList=李桂萍, 孙梅好, 李博宏, 王兆斌, 伏志奇, 毛卿庭, 黄芹伟, 陈黎, authorCompany=1.浙江-乌克兰家禽种质资源保护,挖掘利用联合实验室,浙江省农业科学院; 2.浙江师范大学生命科学学院; 3.嘉兴市味德丰生态农业科技发展有限公司, correspAuthors=陈黎, authorNote=李桂萍(2000-),女,江西乐平人,硕士研究生,研究方向为家禽遗传育种,E-mail:2425904812@qq.com;, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=LuXLCdyXSIRK2bP8M/4KVQ==, pdfFileSize=2183266, pdfExtLink=null, 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[16]Wang X, Jiang G, Kebreab E, et al.(1)H NMR-based metabolomics study of breast meat from Pekin and Linwu duck of different ages and relation to meat quality[J]. Food Res Int,2020, 133(7):109126. [17]Khoshoii A A, Mobini B, Rahimi E. Comparison of chicken strains:muscle fibre diameter and numbers in Pectoralis superficialis muscle[J]. Global Veterinaria, 2013, 11(1):55-58. [18]刘大鹏.肉鸭胸肌肌纤维形态与肉色的遗传分析[D].北京:中国农业科学院, 2020. [19]何宗亮,伍冠锁,郗正林,等.品种和饲养日龄对鸭肉品质和营养价值的影响[J].中国畜禽种业, 2023, 19(8):21-27. [20]白蒙,董钊绮,杨宝龙,等.饲粮类型和日龄对小体型优质肉鸭生长性能、屠宰性能和肉品质的影响[J].中国家禽,2022, 44(4):58-64. [21]Purslow P P, Warner R D, Clarke F M, et al. Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings[J]. Meat Sci, 2020, 159(1):107941. [22]钟雅静,朱少平,陈艾玲,等.亲鸽饲粮添加茶多酚对乳鸽生长性能、屠宰性能、肉品质及肌肉抗氧化能力的影响[J].中国家禽, 2021, 43(8):41-47. [23]Weng K, Huo W, Gu T, et al. Effects of marketable ages on meat quality through fiber characteristics in the goose[J]. Poult Sci, 2021, 100(2):728-737. [24]郑和洋,潘道东,孙杨赢,等.日龄对麻鸭肌内脂肪、肉质及挥发性风味的影响[J].食品工业科技, 2015, 36(17):300-304. [25]诸琼妞.海水与淡水养殖浙东白鹅肉质营养和风味的比较[J].食品工业科技, 2024, 45(12):248-253. [26]Chen X, Luo J, Lou A, et al. Duck breast muscle proteins,free fatty acids and volatile compounds as affected by curing methods[J]. Food Chem, 2021, 338(5):128138. [27]聂景贵,张宵,李栩栩,等.中国传统糟制技术及糟制品研究进展[J].中国食品学报, 2023, 23(10):379-392. [28]Chen Y, Li P, Liao L, et al. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS[J]. Food Chem, 2021, 361(28):130055. [29]刘源.鸭肉风味及其在加工过程中的变化研究[D].南京:南京农业大学, 2006. [30]Hu Y, Zhang L, Zhang H, et al. Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride[J]. LWT, 2020, 124(8):109061. [31]黄苓,孙震,曾小群,等.多食材替代亚硝酸盐对腊肉挥发性风味的影响[J].中国食品学报, 2021, 21(3):324-333. [32]张瑞,白云鹏,贾莉,等.牛至精油对平凉红牛半腱肌肉品质、脂肪酸及挥发性风味物质的影响[J].动物营养学报,2022, 34(7):4452-4463. [33]Wang F, Gao Y, Wang H, et al. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry(GC-IMS)[J].Meat Sci, 2021, 175(1):108449. [34]Zhang J, Cao J, Pei Z, et al. Volatile flavour components and the mechanisms underlying their production in golden pompano(Trachinotus blochii)fillets subjected to different drying methods:A comparative study using an electronic nose,an electronic tongue and SDE-GC-MS[J]. Food Res Int, 2019,123(9):217-225. [35]王学敬.德州扒鸡风味成分分析及其工艺优化[D].南京:南京农业大学, 2016. [36]Zhang L, Badar I H, Chen Q, et al. Changes in flavor,heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages[J].Food Control, 2022, 139(9):109104. [37]张懿,张璐,李凤,等.油炸食品中挥发性风味物质的研究进展[J].食品科技, 2024, 49(4):124-132.)
中国畜牧杂志
|遗传育种
2026
, 62
(2) :
224
-230
日龄对浙东白鹅肉质特性及风味品质的影响
全屏
李桂萍1,2 , 孙梅好2 , 李博宏1 , 王兆斌1 , 伏志奇1 , 毛卿庭3 , 黄芹伟3 , 陈黎1
作者信息
1.浙江-乌克兰家禽种质资源保护,挖掘利用联合实验室,浙江省农业科学院; 2.浙江师范大学生命科学学院; 3.嘉兴市味德丰生态农业科技发展有限公司
通讯作者:
陈黎
作者简介:
李桂萍(2000-),女,江西乐平人,硕士研究生,研究方向为家禽遗传育种,E-mail:2425904812@qq.com;
Affiliations
出版时间: 2025-12-19
doi: 10.19556/j.0258-7033.20241213-02
文章导航
为研究日龄对浙东白鹅肉质和风味的影响,本试验随机选取90日龄和120日龄浙东白鹅各20只(公母各半),进行肉品质、肌内脂肪含量和挥发性风味物质测定。结果显示:120日龄鹅胸肌剪切力高于90日龄(P<0.01),亮度(L*)和红度(a*)低于90日龄(P<0.05);120日龄浙东白鹅肉胸肌水分含量低于90日龄(P<0.01),肌内脂肪含量高于90日龄(P>0.05);90日龄和120日龄鹅肉中分别检测出43种和48种挥发性物质,其中醛类、酯类和醇类是主要成分,2个日龄浙东白鹅的特征性风味物质种类基本相同,但含量存在显著差异。
日龄
/
肉质
/
肌内脂肪
/
挥发性风味
/
浙东白鹅
李桂萍, 孙梅好, 李博宏, 王兆斌, 伏志奇, 毛卿庭, 黄芹伟, 陈黎.
日龄对浙东白鹅肉质特性及风味品质的影响.
中国畜牧杂志,
2026
, 62
(2)
: 224
-230
.
DOI: 10.19556/j.0258-7033.20241213-02
参考文献
引证文献
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doi: 10.19556/j.0258-7033.20241213-02
首发时间:2026-07-01
出版时间:2025-12-19
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2种不同金属材料的力学参数
科 Family 属数 Number of genus 种数 Number of species 占总种数比例 Percentage of total species (%) 属 Genus 种数 Number of species 占总种数比例 Percentage of total species (%) 鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78 小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39 多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39 红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87 小菇属 Mycena 11 5.26 光柄菇属 Pluteus 5 2.39 红菇属 Russula 17 8.13 栓菌属 Trametes 5 2.39
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