不同加工阶段对符离集烧鸡风味影响研究  

Research on the Effect of Different Processing Stages on the Flavor of Fuliji Red-cooked Chicken

作　　者：浦馨源 周辉 王兆明[1,2] 周凯 王颖 蔡克周[1,2] 徐宝才[1,2] PU Xinyuan;ZHOU Hui;WANG Zhaoming;ZHOU Kai;WANG Ying;CAI Kezhou;XU Baocai(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Engineering Research Center of Bio-process,Ministry of Education,Hefei University of Technology,Hefei 230009,China;Jiangsu Yurun Meat Food Co.,Ltd.,Nanjing 211806,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]农产品生物化工教育部工程研究中心,安徽合肥230009 [3]江苏雨润肉食品有限公司,江苏南京211806

出　　处：《食品工业科技》2021年第11期89-98,共10页Science and Technology of Food Industry

基　　金：中欧食品安全合作H2020 EU-China-Safe(2017YFE0110800);“十三五”国家重点研发计划(2019YFC1605905);中央高校基本科研业务费专项资金资助(PA2020GDSK0101);安徽省科技重大专项(201903b06020004);中央高校基本科研业务费专项资金(JZ2020HGQA0150)。

摘　　要：为探究不同加工阶段对符离集烧鸡风味的影响,本研究分析了生鸡、油炸、卤煮和杀菌各加工阶段的风味(气味与滋味)特征及消长规律。结果表明:基于气相色谱-质谱法(GC-MS)结合气味活度值(Order Activity Value,OAV)法确定各加工阶段主要的挥发性物质均为醛酮类,在卤煮后出现的部分芳香类风味物质,如芳樟醇、甲基黑椒酚等,成为烧鸡主体风味物质,杀菌后挥发性风味物质的种类和含量都有所减少。电子鼻可以准确区分各加工阶段的样品。在对游离氨基酸和呈味核苷酸这两种滋味物质的检测中发现,其总含量在油炸和杀菌阶段显著降低(P<0.05)。通过滋味活度值(Taste Active Value,TAV)法可知,烧鸡的主体滋味物质为呈鲜味的肌苷酸(IMP)。利用电子舌对烧鸡加工过程中的滋味变化分析时发现,在加工过程中苦味和咸味变化明显。基于相关性分析可知,卤水除了增加烧鸡的挥发性物质,还会增强烧鸡的苦味和咸味。加工过程中烧鸡的鲜味一直较高,但是变化不明显。本研究表明卤煮阶段对符离集烧鸡风味有赋予作用,杀菌阶段对烧鸡风味有不良影响。The characteristics and changes on flavors(odor and taste)of Fuliji red-cooked chicken throughout the different processing stages were investigated in this article.Raw chicken,fried chicken,boiled chicken and sterilized chicken were analyzed through this research.According to the results,aldehydes and ketones were identified as the primary volatile compounds in each processing stage based on the GC-MS and OAV(order activity value)calculations,and some of the volatile aromatic flavors were identified as the characteristic flavor compounds in the boiled chicken,such as linalool and estragole.Meanwhile the variety and content of the volatile flavors were declined after sterilization.The E-nose could accurately distinguish the samples in different processing stages.In the measurement of two taste substances,the content of free amino acids and flavor nucleotides reduced significantly(P<0.05)during the frying and sterilizing.The TAV(taste active value)calculation indicated that the main taste compound of Fuliji red-cooked chicken was the umami taste IMP(inosine).The changes of taste profiles on the Fuliji red-cooked chicken could interpret that the bitter and salty tastes changed obviously via electronic tongue.According to the correlation analysis,brine not only gave volatile aroma,but also enhanced the bitterness and saltiness of chicken.The umami of the chicken throughout the processing always kept in high level,but there was no obvious changing.This research suggested that the positive effects on flavor of the Fuliji red-cooked chicken could be found through boiling stage and simultaneously the sterilization stage had the negative impacts.

关 键 词：符离集烧鸡 气相色谱-质谱法(GC-MS) 关键风味物质 滋味 风味 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]