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

红烧乳鸽预制菜工艺优化及品质分析

胡新华 ¹ ,
李宇泉 ¹ ,
陈冠铭 ¹ ,
蔡雪梅 ² ,
钱敏 ¹ ,
赵文红 ^{1

,

,} ,
刘晓艳 ¹ ,
白卫东 ¹

1. 仲恺农业工程学院轻工食品学院, 广东广州 510225;
2. 四川旅游学院食品营养与健康四川省高等学校重点实验室, 四川成都 610100

作者简介: 胡新华(2000—),男,云南省云县人,仲恺农业工程学院硕士研究生,主要研究方向为食品化学。E-mail:huxinhua1314@yeah.net;

通讯作者: 赵文红,848060091@qq.com

基金项目: 广东省重点建设学科科研能力提升项目(2025ZDJS004)
食品营养与健康四川省高等学校重点实验室开放基金项目(FN25Y04)
广东省教育厅特色创新项目(2022KTSCX056)
中图分类号: TS251.6

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

CLC number: TS251.6

摘要: 【目的】探究红烧乳鸽预制菜最佳制作工艺并分析其品质特征。【方法】选用冰鲜乳鸽制作红烧乳鸽预制菜,以感官评分和质构特性为指标,通过单因素试验和响应面试验优化其制作工艺,并分析成品的滋味与香气特征。【结果】红烧乳鸽预制菜的最佳制作工艺为食盐添加量1.4%、腌制时间3 h、卤煮温度90 ℃和卤煮时间15 min,在此条件下,红烧乳鸽预制菜感官评分为93分。红烧乳鸽预制菜成品中共检出17种游离氨基酸,其中谷氨酸(TAV=3.07)对红烧乳鸽预制菜鲜味有直接贡献;共鉴定出22种关键挥发性风味成分,以醛类、萜烯类及酯类为主导,其中正己醛、莰烯和正己酸乙烯酯的OAV较高,分别为380.009、82.798和77.598,共同形成了红烧乳鸽预制菜清新、辛香与肉香协调融合的整体香气特征。【结论】优化后的制作工艺赋予红烧乳鸽预制菜优良的感官品质、突出的鲜味及丰富的香气层次,可应用于其标准化生产与风味品质调控。
- 红烧乳鸽 /
- 预制菜 /
- 工艺优化 /
- 滋味 /
- 香气
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

红烧乳鸽预制菜工艺优化及品质分析

作者简介: 胡新华(2000—),男,云南省云县人,仲恺农业工程学院硕士研究生,主要研究方向为食品化学。E-mail:huxinhua1314@yeah.net;

通讯作者: 赵文红,848060091@qq.com

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

Corresponding author: Zhao Wenhong, 848060091@qq.com

计量

通讯作者: 陈斌, bchen63@163.com

红烧乳鸽预制菜工艺优化及品质分析

作者简介:胡新华(2000—),男,云南省云县人,仲恺农业工程学院硕士研究生,主要研究方向为食品化学。E-mail:huxinhua1314@yeah.net

通讯作者: 赵文红, 848060091@qq.com

English Abstract

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

Corresponding author: Zhao Wenhong, 848060091@qq.com

目录

红烧乳鸽预制菜工艺优化及品质分析

作者简介: 胡新华(2000—),男,云南省云县人,仲恺农业工程学院硕士研究生,主要研究方向为食品化学。E-mail:huxinhua1314@yeah.net;

通讯作者: 赵文红,848060091@qq.com

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

Corresponding author: Zhao Wenhong, 848060091@qq.com

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通讯作者: 陈斌, bchen63@163.com

红烧乳鸽预制菜工艺优化及品质分析

作者简介:胡新华(2000—),男,云南省云县人,仲恺农业工程学院硕士研究生,主要研究方向为食品化学。E-mail:huxinhua1314@yeah.net

通讯作者: 赵文红, 848060091@qq.com

English Abstract

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

Corresponding author: Zhao Wenhong, 848060091@qq.com

目录