冯宇隆 , 谢明 , 黄苇 , 唐静 , 闻治国 , 侯水生 . 鸭肉的风味及其形成的研究[J]. 动物营养学报, 2013 , 25(7) : 1406 -1411 . DOI: 10.3969/j.issn.1006-267x.2013.07.002

[1] BRAINE A.Update on the duck market in 2011-2012[J].TeMA-Techniques et Marches Avicoles,2012(23):15-19.

[2] LIU Y,XU X L,WANG X C,et al.Effect of different processes on taste compounds of duck meat[J].Food Science,2008,29(3):127-130.

[3] LIU Y,XU X L,ZHOU G H.Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques[J].International Journal of Food Science and Technology,2007,42(5):543-550.

[4] DALEY C A,ABBOTT A,DOYLE P S,et al.A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef[J].Nutrition Journal,2010,9(10):10-21.

[5] 李建军,文杰,陈继兰.禽肉风味的影响因素[J].国外畜牧科技,2002,29(1):27-29.

[6] POTOKAR M C,SKRLEP M.Factors in pig production that impact the quality of dry-cured ham:a review[J].Animal,2012,6(2):327-338.

[7] 张晶晶,王锡昌,刘源,等.共轭亚油酸对樱桃谷鸭肉挥发性风味成分的影响[J].江苏农业学报,2010,26(5):1064-1069.

[8] 姚勇芳.肉类风味及其影响因素[J].肉类工业,2001(1):40-41.

[9] GRAHAM S F,KENNEDY T,CHEVALLIER O,et al.The application of NMR to study changes in polar metabolite concentrations in beef longissimus dorsi stored for different periods post mortem[J].Metabolomics,2010,6(3):395-404.

[10] SONCIN S,CHIESA L M,CANTONI C,et al.Preliminary study of the volatile fraction in the raw meat of pork,duck and goose[J].Journal of Food Composition and Analysis,2007,20(5):436-439.

[11] 杨烨,冯玉兰,李忠荣,等.性别和营养水平对福建河田鸡风味前体物质含量的影响[J].畜牧兽医学报,2006,37(3):242-249.

[12] MOTTRAM D S.Flavour formation in meat and meat products:a review[J].Food Chemistry,1998,62(4):415-424.

[13] MADRUGA M S,ELMORE J S,ORUNA CONCHA M J,et al.Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat[J].Food Chemistry,2010,123(2):513-520.

[14] YE M H,CHEN J L,ZHAO G P,et al.Correlation between polymorphisms in ADSL and GARS-AIRS-GART genes with inosine 5'-monophosphate (IMP) contents in Beijing-you chickens[J].British Poultry Science,2010,51(5):609-613.

[15] 刘哲,吴建平.羊肉风味的影响因素及研究现状[J].中国畜牧兽医,2005,32(1):28-30.

[16] 李建军,文杰,陈继兰,等.品种和日龄对鸡肉滋味呈味物及香味前体物含量的影响[J].畜牧兽医学报,2003,34(6):548-553.

[17] BAUCHART C,REMOND D,CHAMBON C,et al.Small peptides (<5 kDa) found in ready-to-eat beef meat[J].Meat Science,2006,74(4):658-666.

[18] KOUTSIDIS G,ELMORE J S,ORUNA CONCHA M J,et al.Water-soluble precursors of beef flavour:Ⅰ.Effect of diet and breed[J].Meat Science,2008,79(1):124-130.

[19] HOCQUETTE J F,GONDRET F,BAEZA E,et al.Intramuscular fat content in meat-producing animals:development,genetic and nutritional control,and identification of putative markers[J].Animal,2010,4(2):303-319.

[20] 刘源,徐幸莲,王锡昌,等.脂肪对鸭肉风味作用研究[J].中国食品学报,2009,9(1):95-99.

[21] COBOS A,VEIGA A,DIAZ O.Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos)[J].Food Chemistry,2000,68(1):77-79.

[22] 江新业,宋焕禄.部分家禽肉肌内脂肪及脂肪酸含量的测定与分析[J].无锡轻工大学学报,2004,23(5):26-28.

[23] ELMORE J S,MOTTRAM D S.The role of lipid in the flavour of cooked beef[J].Developments in Food Science,2006,43:375-378.

[24] GUILLEN M D,SALMERONY J,CASAS C.Volatile and less volatile components in Spanish smoked sausage studied by spme and GC/MS.Role of the casing in the smoking process //48th international congress of meat science and technology.Rome:,2002:812-813.

[25] 廖劲松,齐军茹.脂质对肉类风味的作用[J].中国食品添加剂,2002(6):52-55.

[26] 冯大炎,周运友.Maillard反应与Strecker降解及其对食品风味与食品营养的影响[J].安徽师大学报:自然科学版,1993,16(2):79-84.

[27] 刘源,周光宏,徐幸莲.顶空固相微萃取气质联用检测鸭肉挥发性风味成分[J].江苏农业学报,2005,21(2):131-136.

[28] LIU Y,XU X L,ZHOU G H.Changes in taste compounds of duck during processing[J].Food Chemistry,2007,102(1):22-26.

[29] BARUTH S,TERNES W.Volatile compounds of three types of roasted waterfowl (duck,mallard and goose) and of roasted duck marinated in orange juice[J].Archiv Fur Geflugelkunde,2011,75(3):204-214.

[30] LESIMPLE S,TORRES L,MITJAVILA S,et al.Volatile compounds in processed duck fillet[J].Journal of Food Science,1995,60(3):615-618.

[31] JIANG X Y,SONG H L,HUA Y B.Comparison of the primary odorants of Beijing ducks with that of cherry valley ducks[J].Food and Fermentation Industries,2004,30(1):21-24.

[32] CHEN G J,SONG H L,MA C W.Aroma-active compounds of Beijing roast duck[J].Flavour and Fragrance Journal,2009,24(4):186-191.

[33] 刘源.鸭肉风味及其在加工过程中的变化研究.博士学位论文.南京:南京农业大学,2006.

[34] 张音,夏彦斌,罗凤莲.固相微萃取-气质联用检测鸭汤中挥发性风味成分[J].食品科学,2012,33(6):225-231.

[35] 陈鑫炳,范素琴.羊肉风味的研究[J].肉类工业,2010(9):36-39.

[36] WU C M,LIOU S E.Volatile components of water-boiled duck meat and cantonese style roasted duck[J].Journal of Agricultural and Food Chemistry,1992,40(5):838-841.