可微波冷冻预油炸鸡肉的风味物质研究  

Changes of aroma profile during the manufacturing and cooking of microwavable pre-fried chicken

作　　者：马文睿[1] 赵建新[1] 严青[1] 范大明[1] 陈卫[1] 张灏[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2009年第11期118-121,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2008BAD91B03);国家科技部农业科技成果转化资金项目(2008GB2B200083)

摘　　要：采用同时蒸馏萃取法(SDE)和固相微萃取法(SPME)与气谱-质谱联用(GC-MS)结合提取并检测鸡肉在腌制、油炸和微波复热过程中风味物质的变化规律。从实验结果的重复性和检测化合物数量两个方面分析,SPME法检出风味物质化合物57种,SDE法为45种,SPME法测得的风味物质数量多于SDE法,故对SPME法进行后续实验。实验得出鸡肉加工过程的挥发性风味物质总计为110种,其中原肉中检测出36种,腌制后检测出48种,油炸后检测出46种,微波后为57种。加工过程部分改变了主要风味物质的种类和比例,美拉德反应对于鸡肉烧烤香味起决定性的作用,脂质氧化降解对鸡肉特征风味的形成起到促进作用,油炸加工和微波二次烹饪对鸡肉整体香味构成具有重要的作用。Simultaneous distillation extraction （SDE） and solid-phase micro extraction （SPME） coupled with GC-MS were used to extract aroma components of fried chicken,and 45 and 57 compounds were identified by SDE and SPME respectively.Therefore,SPME was applied to study the changes of aroma profile during the manufacturing and cooking of microwavable pre-fried chicken strings.Total of 110 compounds were identified during the processing,in which 36,48,46,and 57 compounds were detected in raw samples,curing samples,pre-fried samples, and microwave-heating samples.Our results showed that processing changed the species and ratio of main aroma compounds, and lipid oxidation and decomposition had promoting effect of the formation of characteristic flavor in chicken. Furthermore, Maillard reaction during the pre-frying process and cooking by microwave played important role in the formation of roast aroma and overall volatile profile.

关 键 词：风味 微波 预油炸 固相微萃取 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]