加入氧化鸡脂对D－阿拉伯糖/L－半胱氨酸Maillard反应生成鸡肉风味的影响  

Effect of adding oxidated chicken fat to D-Arabinose/L-Cysteine reaction system on chicken flavor

作　　者：李阳[1] 金青哲[1] 罗昌荣 王兴国[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]华宝食用香精香料(上海)有限公司,上海201821

出　　处：《食品工业科技》2008年第4期141-145,148,共6页Science and Technology of Food Industry

摘　　要：加入氧化鸡油到D-阿拉伯糖/L-半胱氨酸的Maillard反应体系中,采用固相微萃取和气质联用的方法,研究氧化鸡脂对鸡肉风味的影响。反应体系为:(1)空白(D-阿拉伯糖/L-半胱氨酸的Maillard反应),(2)加入未氧化鸡脂到Maillard反应体系,(3)加入氧化鸡脂到Maillard反应体系,(4)Maillard反应后加入氧化鸡脂,(5)Maillard反应后加入氧化鸡脂并在60℃下保持30min。结果表明,加入鸡脂参与Maillard反应可产生大量的挥发性风味物质,尤其是加入氧化鸡脂,所得到的呋喃、噻吩、酸、含硫物质和噻唑等挥发性组分的种类最多。The effect of oxidated fat on chicken flavor by adding fat to D-Arabinose/L-Cysteine reaction system was studied.Using HS-SPME＆GC-MS, involved five samples： （ 1 ） the blank（ D-Arabinose/L- Cysteine）, （2） adding unprocessed chicken fat to Maillard reaction, （3）adding oxidated chicken fat to Maillard reaction, （4） adding oxidated chicken fat after Maillard reaction, （5）adding oxidated chicken fat after Maillard reaction and keeping 60℃ for 30min. It showed that adding chicken fat, especially the oxidated one to join in Maillard reaction, could produce lots of volatile components, among which the quantities of furans, thiaphenes, acids, sulfur compounds and thiazoles were larger than the quantities in other samples.

关 键 词：鸡脂 氧化 鸡肉风味 MAILLARD反应 挥发性物质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]