不同脱腥方法对鸡肝风味物质的影响  

Effects of Different Deodorization Methods on Volatile Flavor Compounds in Chicken Liver

作　　者：刘泽祺 江伟烽 邓湙曈 梁芷芊 陈柏熙 谭荣杰 吴绍宗 曾宪军 郑华[1,3] LIU Zeqi;JIANG Weifeng;DENG Yitong;LIANG Zhiqian;CHEN Baixi;TAN Rongjie;WU Shaozong;ZENG Xianjun;ZHENG Hua(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangzhou Kwangfeng Industrial Co.,Ltd.,Guangzhou 510450,China;National Local Joint Engineering Center for Precision Processing and Safety Control of Livestock and Poultry Products,Guangzhou 510450,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广州市江丰实业股份公司,广东广州510450 [3]畜禽产品精准加工与安全控制国家地方联合工程中心,广东广州510450

出　　处：《食品工业科技》2022年第13期258-266,共9页Science and Technology of Food Industry

基　　金：2022年广东省现代农业产业技术体系创新团队建设项目(2022KJ128);畜禽产品精准加工与安全控制国家地方联合工程研究中心(发改高技【2016】2203号)。

摘　　要：为研究不同脱腥方法鸡肝中风味物质的变化,采用感官评定、电子鼻与顶空固相微萃取-气质联用(headspacesolid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术,分析了不同脱腥方法的生熟鸡肝样品的挥发性风味物质。结果表明:姜酒浸泡、β-环状糊精包埋和酵母发酵均能显著降低生样品腥味值(P<0.05);电子鼻响应值雷达图显示,组成鸡肝整体气味主要是硫化物、芳香成分和醇、醛酮类物质,姜酒浸泡能改变鸡肝原本的气味轮廓,且采用主成分分析(PCA)能较好区分各样品;HS-SPME-GC-MS共检出了124种挥发性风味物质,经姜酒浸泡和酵母发酵后,鸡肝中醛类物质含量均明显降低,多种致腥物质含量均明显下降。鸡肝熟化后,苯甲醛构成了鸡肝的主体风味,姜酒浸泡组中的乙醇含量明显高于对照组和酵母发酵组,是鸡肝熟化后保持较好风味的因素。研究表明,姜酒浸泡和酵母发酵能较好地改善鸡肝风味。To investigate the changes of flavor compounds of chicken liver by different deodorization methods, the volatile flavor compounds of raw and cooked chicken liver samples were analyzed by sensory evaluation, electronic nose and headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS). The results showed that deodorization methods of ginger juice/alcohol immersion, β-cyclodextrin embedding and yeast fermentation could significantly reduce the odor value(P<0.05). The radar chart of electronic nose response value showed that the overall odor of chicken liver was mainly sulfide, aromatic components, alcohols, aldehydes and ketones. Deodorization by immersing liver into ginger juice/alcohol could change the original flavor contour of chicken liver, and principal component analysis(PCA) could better distinguish each sample. A total of 124 volatile flavor compounds were detected by HS-SPME-GC-MS.After deodorization process of ginger juice/alcohol immersion and yeast fermentation, the contents of aldehydes and many odorous compounds in chicken liver decreased significantly. After the chicken liver was cooked, benzaldehyde was the main flavor of chicken liver. The ethanol content in ginger juice/alcohol immersion group was obviously higher than that of control group and yeast fermentation group, which was the factor to maintain good flavor after cooking. The paper suggested that ginger juice/alcohol immersion and yeast fermentation could better improve the flavor of chicken liver.

关 键 词：鸡肝 脱腥 电子鼻 顶空固相微萃取-气质联用 风味物质分析 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]