盐焗工艺对盐焗鸡翅挥发性风味物质的影响  

Effect of Different Processing Methods on Volatile Flavor Compounds in Salt-Baked Chicken Wings

作　　者：赵冰[1] 任琳[1] 李家鹏[1] 陈文华[1] 赵燕[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2012年第11期6-11,共6页Meat Research

基　　金：国家公益性行业(质检)科研专项(201110209)

摘　　要：以盐焗鸡翅为研究对象,研究传统盐焗工艺和现代水焗工艺对盐焗鸡翅挥发性风味物质的影响。盐焗鸡翅的挥发性风味物质采用GC-MS检测,比较两种盐焗工艺产品挥发性风味物质的差别。结果表明:两种盐焗鸡翅挥发性风味物质的种类和相对含量都不相同,传统盐焗工艺的鸡翅共检测出86种挥发性风味物质,其中醛类12种,相对含量为5.74%;酮类7种,相对含量为0.40%,而现代水焗工艺的产品检测出93种挥发性风味物质,其中醛类15种,相对含量为12.94%;酮类8种,相对含量为1.33%。The effect of traditional salt baking and modern direct cooking on volatile flavor compounds in salt-baked chicken wings was examined with the aim of providing references for improving the quality of salt-baked chicken wings. The composition of volatile flavor compounds in salt-baked chicken wings made by both methods was analyzed by GC-MS. Both kinds of salt-baked chicken wings indicated differences in the kinds and amounts of volatile flavor compounds. A total of 86 volatile compounds were identified in traditional salt-baked chicken wings, including 12 aldehydes and 7 ketones, which together accounted for 5.74% and 0.40% of the identified compounds, whereas 93 volatile compounds were identified in directly cooked chicken wings, including 15 aldehydes and 8 ketones, which together accounted for 12.94% and 1.33%, respectively.

关 键 词：盐焗鸡翅 挥发性风味物质 气相色谱-质谱 羰基类化合物 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]