鸡脂的酶解对鸡肉风味前体物形成的影响  

Effect of Enzymatic Hydrolysis of Chicken Fat on the Formation of Characteristic Flavor Precursors

作　　者：宋诗清[1] 袁霖[2] 张晓鸣[2] 刘芳[2] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2013年第11期168-172,共5页Food Science

基　　金：国家自然科学基金青年基金项目(31201415)

摘　　要：研究鸡脂肪酶解及酶解-温和加热控制氧化两种方法对鸡脂氧化规律的影响。采用化学指标分析、感官分析和固相微萃取/气相色谱-质谱(SPME/GC-MS)分析技术分别对酶解鸡脂和酶解-温和加热控制氧化鸡脂进行分析比较。化学指标分析结果表明:酶解后的鸡脂再经过氧化,其过氧化值显著增加;感官分析结果表明:与单独采用酶解、高温氧化处理的鸡脂比较,酶解-温和加热控制氧化鸡脂参与热反应后提供的鸡脂香味特征风味突出,肉香味圆润持久,异味降低明显;SPME/GC-MS分析结果表明:采用此方法制备的氧化脂肪(过氧化值(POV)52.36meq/kg、酸值(AV)34.06mg KOH/g)形成的鸡肉风味前体物含量适中,是赋予热加工鸡肉风味的最合适风味前体物。The effects of enzymatic hydrolysis and enzymatic hydrolysis coupled with mild controlled oxidization on lipid oxidation in chicken were studied. Chemical index analysis, descriptive sensory analysis and SPME/GC-MS analysis were used to comparatively evaluate lipid oxidation in chicken through enzymatic hydrolysis and enzymatic hydrolysis coupled with controlled oxidization. Peroxide value （POV） of chicken fat was significantly increased through oxidization after enzymatic hydrolysis. Quantitative sensory analysis showed that species-specific characteristics of chicken were more prominent in chicken subjected to enzymatic hydrolysis coupled with controlled oxidized fat. Furthermore, SPME/GC- MS analysis proved that the oxidized chicken fat had POV of 52.36 meq/kg and AV of 34.06 mg KOH/g by enzymatic hydrolysis coupled with mild control oxidation at the medium level of characteristic flavour precursor.

关 键 词：鸡脂 酶解 特征风味前体 美拉德反应 

分 类 号：TS202.3[轻工技术与工程—食品科学]