热加工方式对鸡肉风味的影响  

Effect of Thermal Processing Method on Chicken Flavor

作　　者：王昱苏 孟兰奇 郭烨 查恩辉 WANG Yu-su;MENG Lan-qi;GUO Ye;ZHA En-hui(College of Food and Health,Jinzhou Medical University,Jinzhou 121000,China;Shaanxi Keyi Sunshine Testing Technology Service Co.,Ltd.,Xi’an 710000,China)

机构地区：[1]锦州医科大学食品与健康学院,辽宁锦州121000 [2]陕西科仪阳光检测技术服务有限公司,陕西西安710000

出　　处：《保鲜与加工》2022年第12期44-52,共9页Storage and Process

摘　　要：以鸡胸肉、鸡腿肉为原料,分别对其进行常压及高压煮制,利用电子鼻结合气相色谱-质谱联用技术(GC-MS)研究两种加工方式对鸡肉风味特征及风味物质的影响。结果表明:电子鼻的主成分分析(PCA)方法能够很好地区分不同加热方式鸡肉风味的变化;常压煮制的鸡肉共检测出61种挥发性物质,高压煮制的鸡肉共检测出57种挥发性物质,常压煮制和高压煮制的鸡肉中挥发性风味物质均以醛类为主。With chicken breast and chicken leg meat as raw materials,regular-pressure and high-pressure cooking were carried out respectively,and the influence of two processing methods on chicken flavor characteristics and flavor substances by electronic nose combined with GC-MS.The study showed that the PCA analysis method of electronic nose could well distinguish the changes of chicken flavor in different heating methods.A total of 61 volatile substances were detected in the chicken cooked at normal pressure and 57 compounds in the chicken cooked at high pressure,and aldehydes were the main volatile flavor substances in both chicken.

关 键 词：鸡肉 热加工 风味 电子鼻 GC-MS 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]