食品工业科技2009，Vol.30Issue(11)：118-121,4.
可微波冷冻预油炸鸡肉的风味物质研究
Changes of aroma profile during the manufacturing and cooking of microwavable pre-fried chicken
摘要
Abstract
Simultaneous distillation extraction (SDE) and solid-phase micro extraction (SPME) coupled with GC-MS were used to extract aroma components of fried chicken, and 45 and 57 compounds were identified by SDE and SPME respectively. Therefore, SPME was applied to study the changes of aroma profile during the manufacturing and cooking of microwavable pre-fried chicken strings.Total of 110 compounds were identified during the processing, in which 36,48,46, and 57 compounds were detected in raw samples, curing samples, pre-fried samples,and microwave-heating samples.Our results showed that processing changed the species and ratio of main aroma compounds, and lipid oxidation and decomposition had promoting effect of the formation of characteristic flavor in chicken. Furthermore, Maillard reaction during the pre-frying process and cooking by microwave played important role in the formation of roast aroma and overall volatile profile.关键词
风味/微波/预油炸/固相微萃取Key words
aroma/ microwavable/ pre-fried/ solid- phase micro extraction (SPME)分类
轻工纺织引用本文复制引用
马文睿,赵建新,严青,范大明,陈卫,张灏..可微波冷冻预油炸鸡肉的风味物质研究[J].食品工业科技,2009,30(11):118-121,4.基金项目
国家科技支撑计划(2008BAD91B03) （2008BAD91B03）
国家科技部农业科技成果转化资金项目(2008GB28200083). （2008GB28200083）
