鸡肉香精最适风味前体PLSR分析与研究  

Analysis and Study of the Desirable Precursor of the Chicken Flavor Based on PLSR

作　　者：何小燕[1] 田洪磊[1] 詹萍[1,2] 王晓玲 杨富彬[1] 雷银凤 宁孔卵 马友梅 

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]泰昆帕戈郎食品有限责任公司,新疆乌鲁木齐830000

出　　处：《现代食品科技》2016年第10期268-275,共8页Modern Food Science and Technology

基　　金：国家自然基金项目(31460408);乌鲁木齐高新技术产业开发区创新基金项目(CXJJ2014004);石河子大学结对子项目(SDJDZ201517);中国博士后面上基金项目

摘　　要：本实验以新疆泰昆鸡肉加工副产物资源鸡脂为原料,通过酶解和调控氧化技术分别制备酶解、氧化和3种不同复合酶解-氧化处理的鸡脂样品,并以此为前体制备鸡肉香精。描述性感官分析、电子鼻和GC-MS分别对上述香精样本进行比较分析。结果表明:由不同处理获得的鸡脂为前体所制备的热反应产物其在鸡肉风味感官属性的呈现和香气组成上均存在显著差异,温和酶解-氧化(底物浓度50%、酶活200 U/g、酶解时间2 h,氧化时间2 h、温度100℃、空气量0.6 L/min)制备出的鸡肉香精更接近于天然鸡肉味。最后利用PLSR对其感官属性与挥发性化合物进行相关性分析。辛醛、(E)-2,4-癸二烯醛、烯丙基正戊基甲醇等与香气强度呈正相关;仿真度与2-十一烯醛呈正相关,肉味与2-十一烯醛、4-乙基环己醇、壬酸等呈正相关;烧烤味与苯甲醛、香叶基丙酮、2,4-二叔丁基苯酚呈正相关。Chicken fat-a poultry by product from processing Xinjiang Taikun chicken - was used as the raw material in this experiment, and enzymatic hydrolysis and controlled thermal oxidation were adopted to prepare enzymatic hydrolyzed chicken fat samples （CFS）, oxidized CFS, and three other CFSs using three different combinations of enzymatic hydrolysis and controlled thermal oxidation. The prepared CFSs were used as the precursors for the preparation of Maillard chicken flavors （MCFs）. These MCFs were compared by descriptive sensory analysis （DSA）, electronic nose （E-nose）, and gas chromatography-mass spectrometry （GC-MS）. The results demonstrated that the MCFs prepared from the CFSs obtained from different treatments showed significant differences in sensory attributes and flavor composition. The MCF prepared using an enzymatic hydrolysis-mild thermal oxidation method （substrate concentration： 50%, enzymatic activity： 200 U/g chicken fat, reaction time： two hours, oxidation time： two hours, oxidation temperature： 100 ℃, flow of air： 0.6 L/min） possessed a flavor very close to the natural chicken flavor. Finally, partial least squares regression （PLSR） was used to analyze the correlation between sensory attributes and volatile compounds of MCFs. The results revealed that octanal, （E,E）-2,4-decadienal, and allyl n-amyl carbinol, amongst others, were positively correlated with aroma intensity; the simulation degree was positively associated with 2-undecenal; meat flavor was also correlated to 2-undecenal, 4-ethylcyclohexanol, and nonanoic acid; barbecue flavor was correlated to benzaldehyde, geranyl acetone, and 2,4-di-tert-butylphenol.

关 键 词：鸡脂 氧化 酶解 气相色谱质谱 偏最小二乘回归 

分 类 号：TS264.3[轻工技术与工程—发酵工程]