温控氧化鸡脂对脂肪酸组成及鸡肉香基风味的影响  

Effect of Temperature on Fatty Acid Profiles of Oxidized Chicken Fat and Flavors of Chicken Fat-Maillard Reaction Products

作　　者：肖作兵[1] 吴旻玲 牛云蔚[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院

出　　处：《中国食品学报》2016年第9期144-150,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以不同氧化温度（60～180℃）处理浓香鸡油，采用气相色谱一质谱联用技术（GC-MS）分析氧化鸡脂中的脂肪酸组成。将不同氧化温度处理的浓香鸡油进行鸡脂一美拉德反应，通过描述性感官评价及GC-MS分析其香气。结合主成分分析（PCA）得出温控氧化鸡脂对脂肪酸组成影响显著。当氧化温度100℃时，鸡脂一美拉德反应产物的风味较佳。Chicken fat was heated with different temperature （60-180℃） and Gas chromatography-mass spectrometry （GC-MS） was used to analysis the fatty acid profiles of oxidized chicken fat. Chicken fat-maillard reaction products were called chicken base, which were produced with different oxidized temperature of chicken fat. Descriptive sensory analysis, GC-MS and principle component analysis （PCA） were adopted for flavor analysis. The results showed that fatty acid pro- files were influenced by oxidized temperature significantly and 100 ℃ was recommend for chicken fat oxidization and the chicken fat-maillard reaction products had savory flavor.

关 键 词：温度 脂肪酸 美拉德 GC-MS PCA 

分 类 号：TS264.3[轻工技术与工程—发酵工程]