氧化鸡油通过Maillard反应生成鸡肉风味物质的研究  

Effect of Chicken Oil Oxidization Combining with Maillard Reaction on Chicken Flavorings

作　　者：成坚[1,2] 刘晓艳[2] 

机构地区：[1]广东工业大学博士后流动站,广州510090 [2]仲恺农业技术学院食品科学系

出　　处：《食品与发酵工业》2005年第6期40-42,共3页Food and Fermentation Industries

基　　金：广东省高教厅资助项目(No.0154).;广东省星火计划资助项目(No.2002C20404).;广东省农业攻关计划项目(No.2003B21306).;国家星火计划项目(No.2004EA780019)资助

摘　　要：鸡肉风味成分主要由鸡脂香、肉香和鲜甜味组成。文中就鸡脂肪氧化结合Maillard反应生成鸡肉风味物质等方面对鸡肉风味的影响进行研究,并对工艺条件进行优化。结果表明,鸡油过氧化结合美拉德反应产生的肉味可以显著提升鸡肉的风味:当pH6.5,添加木糖10g/L,氨基乙酸15g/L,半胱氨酸4g/L,在鸡油过氧化值为8mg/kg,反应温度100℃,反应90min可以获得最佳效果。The flavorings of chicken are composed of odors of fat and meat, and sweetness taste. Chicken oil oxidization combining with Maillard reaction to improve chicken flavor was studied. It shown that the chicken flavorings can be produced by chicken oil oxidization combined with Maillard reaction. The best flavor of chicken oil can be produced at xylose(10 g/L), amino acid of Gly(15 g/L), cysteine(4 g/L), the reaction conditions were controlled under pH 6.5, 100℃, 90min and POV of chicken reaced to 8 mg/kg.

关 键 词：MAILLARD 风味物质 反应生成 鸡肉 鸡油 美拉德反应 风味成分 脂肪氧化 工艺条件 氨基乙酸 半胱氨酸 过氧化值 反应温度 甜味 肉香 木糖 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]