红烧乳鸽预制菜工艺优化及品质分析

胡新华; 李宇泉; 陈冠铭; 蔡雪梅; 钱敏; 赵文红; 刘晓艳; 白卫东

doi:10.12187/2026.05.006

October 2026

Article Contents

Hu Xinhua, Li Yuquan, Chen Guanming, et al. Optimization of processing technology and quality analysis of braised squab prepared dishes[J]. Journal of Light Industry, 2026, 41(5): 59-71. doi: 10.12187/2026.05.006

Citation: Hu Xinhua, Li Yuquan, Chen Guanming, et al. Optimization of processing technology and quality analysis of braised squab prepared dishes[J]. Journal of Light Industry, 2026, 41(5): 59-71. doi: 10.12187/2026.05.006 shu

Optimization of processing technology and quality analysis of braised squab prepared dishes

1. College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
2. Food Nutrition and Health Key Laboratory of Sichuan Universities, Sichuan Tourism University, Chengdu 610100, China

Corresponding author: Zhao Wenhong, 848060091@qq.com
Received Date: 2026-01-08
Accepted Date: 2026-05-06

Abstract

【Objective】This study aimed to optimize the processing conditions of braised squab prepared dishes and analyze their quality characteristics.【Methods】Chilled squabs were used to prepare braised squab prepared dishes. With sensory evaluation scores and texture properties as indicators, the processing conditions were optimized by single-factor experiments and response surface methodology, and the taste and aroma characteristics of the final product were analyzed.【Results】The optimal processing conditions for braised squab prepared dishes were determined as follows: salt addition amount, 1.4%; marination time, 3 h; braising temperature, 90 ℃; and braising time, 15 min. Under these conditions, a sensory evaluation score of 93 was obtained. A total of 17 free amino acids were detected in the final product, among which glutamic acid (TAV = 3.07) contributed directly to the umami taste of braised squab prepared dishes. In addition, 22 key volatile flavor compounds were identified, with aldehydes, terpenes, and esters being the predominant classes. Among them, hexanal, camphene, and vinyl hexanoate exhibited relatively high OAVs of 380.009, 82.798, and 77.598, respectively, which together formed an overall aroma profile characterized by a harmonious integration of fresh, spicy, and meaty notes.【Conclusion】The optimized processing conditions endowed the braised squab prepared dishes with desirable sensory quality, prominent umami taste, and a rich aroma profile, indicating their potential for application in standardized production and flavor quality control.
- braised squab,
- prepared dishes,
- process optimization,
- taste,
- aroma
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沈阳化工大学材料科学与工程学院沈阳 110142

Optimization of processing technology and quality analysis of braised squab prepared dishes

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