即热型预制黑椒鸡柳加工过程中挥发性风味演化研究  

Study on the mechanism of volatile flavor change during the processing of ready-to-hot pre-made black pepper chicken fillet

作　　者：魏登 王明月[1] 李凤林 李美善 李鲤[1,2] 卢忠魁 WEI Deng;WANG Ming-Yue;LI Feng-Lin;LI Mei-Shan;LI Li;LU Zhong-Kui(College of Food Engineering,Jilin Institute of Agricultural Science and Technology,Jilin 132101,China;Jilin Brewing Technology Innocation Center,Jilin 132101,China;Jilin Institute of Agricultural Science and Technology“National Food and Nutrition Education Demonstration Base”,Jilin 132101,China;Jilin Province Grain Deep Processing School Enterprise Joint Technology Innovation Laboratory,Jilin 132101,China)

机构地区：[1]吉林农业科技学院食品工程学院,吉林132101 [2]吉林省酿造技术科技创新中心,吉林132101 [3]吉林农业科技学院“国家食物与营养教育示范基地”,吉林132101 [4]吉林省谷物精深加工校企联合技术创新实验室,吉林132101

出　　处：《食品安全质量检测学报》2023年第17期166-175,共10页Journal of Food Safety and Quality

基　　金：2023年度吉林省科技厅农业领域重点研发项目(20230202062NC);烹饪科学四川省高等学校重点实验室开放基金项目(PRKX2020Z15);2023年度吉林省教育厅产业化培育项目(JJKH20231157CYH);“吉林农业科技学院食品科学与工程校级重点学科”与“营养与健康食品科技团队”联合资助项目。

摘　　要：目的探究即热型预制黑椒鸡柳在加工过程中挥发性风味的动态演化过程。方法利用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)检测标准化加工条件下预制鸡柳在不同加工阶段样品中挥发性化合物的差异性变化。结果GC-IMS定性结果表明:在预制加工的4个关键环节样品中共检测出97种主要挥发性风味化合物。归一化处理结果表明预制鸡柳中主要香气贡献物质为醇类、酮类、醛类、酯类、烯类、酸类化合物,其相对含量占总体挥发性风味化合物含量的85.62%,且在加工的不同阶段其挥发性化合物有显著变化差异。结论GC-IMS技术有效区分出了预制鸡柳在不同加工阶段挥发性风味物质的差异性,全面揭示了挥发性风味物质的动态演化过程,对即热型预制鸡柳加工中挥发性风味控制提供了理论依据。Objective To investigate the dynamic evolution of volatile flavor during the processing of instant pre-made black pepper chicken fillet.Methods Gas chromatography-ion mobility spectrometry(GC-IMS)was used to detect the differential changes in volatile compounds in pre-made chicken fillet samples at different processing stages under standardized processing conditions.Results The qualitative results of GC-IMS showed that a total of 97 main volatile flavor compounds were detected in the 4 key stages of pre processing samples.The normalization treatment results showed that the main aroma contributing substances in the pre-made chicken fillet were alcohols,ketones,aldehydes,esters,olefins,and acids,with a total flavor contribution rate of 85.62%.There were significant differences in volatile compounds during different stages of processing.Conclusion The GC-IMS technology effectively distinguishes the differences in volatile flavor compounds in prefabricated chicken fillet during different processing stages,comprehensively revealing the dynamic evolution process of volatile flavor compounds,and providing a theoretical basis for controlling volatile flavor in hot pre-made black pepper chicken fillet processing.

关 键 词：预制黑椒鸡柳 挥发性有机物 动态演化 差异性分析 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程] O657[轻工技术与工程—食品科学与工程]