反应时间对牛肉、牛骨美拉德反应产物风味品质的影响  

Effect of Reaction Time on the Flavor Quality of Maillard Reaction Products from Beef Meat and Bone Hydrolysates

作　　者：李迎楠[1] 刘文营[1] 张顺亮[1] 李家鹏[1] 陈文华[1] 曲超[1] 艾婷[1] 成晓瑜[1] 

机构地区：[1]北京食品科学研究院中国肉类食品综合研究中心国家肉类加工工程技术研究中心,北京100068

出　　处：《肉类研究》2016年第5期1-5,共5页Meat Research

基　　金："十二五"国家科技支撑计划项目(2012BAD28B09)

摘　　要：以牛肉、牛骨等为研究对象,分析不同反应时间对美拉德反应产物风味品质的影响。结果表明:反应时间不同,美拉德反应产物中挥发性风味物质种类及相对含量均存在明显差异,反应时间为30、45、60、75、90 min条件下分别检测出42、40、43、43、41种挥发性风味物质。反应温度为105℃,反应时间为60 min时,美拉德反应产物中挥发性风味物质含量高达92.95%,具有特征风味的醛、酮类化合物的含量为47.38%。运用电子鼻分析可知,不同反应时间美拉德反应产物的主成分之间有显著性差异,利用主成分分析可以很好地区分不同反应时间下的美拉德反应产物。所得到的美拉德反应产物肉香味浓郁,回味悠长。This study was concerned with the effect of reaction time on the generation of flavor compounds from the Maillard reaction of beef meat and bone hydrolysates. The composition and relative contents of volatile compounds in the Maillard reaction products at different reaction times were significantly different. A total of 42, 40, 43, 43 and 41 volatile compounds were detected upon reaction for 30, 45, 60, 75 and 90 min, respectively. The reaction at 105 ℃ for 60 min yielded as high as 92.95% volatile flavor compounds in the products with aldehyde and ketone responsible for the characteristic flavor together accounting for 47.38%. Electronic nose analysis showed significant differences in major volatile components among the reaction products at different reaction times, which could be clearly discriminated from each other by principal component analysis. The Maillard reaction products had a strong meat flavor with a long lingering aftertaste.

关 键 词：牛肉 牛骨 美拉德反应 反应时间 挥发风味物质 电子鼻 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]