中国食品学报2017，Vol.17Issue(8)：229-238,10.DOI:10.16429/j.1009-7848.2017.08.031
氧化及未氧化鸡脂对热反应肉味香精风味形成的影响
Effect of Oxidized and Non-Oxidized Chicken Fat on the Formation of Meat Flavor in a Thermal Reaction Flavoring Preparation System
摘要
Abstract
The effect of oxidized and non-oxidized fat on the formation of meat flavor in a thermal reaction flavoring preparation system were studied.Using chicken fat as a representative,volatiles from two kinds of thermal reaction systems,hydrolyzed chicken protein with or without oxidized (or non-oxidized) chicken fat,and hydrolyzed chicken protein containing cysteine and glucose with or without oxidized (or non-oxidized) chicken fat,were comparatively analyzed by solid phase micro-extraction (SPME) in combination with gas chromatography and mass spectrometry (GC-MS).It proved that the inclusion of oxidized or non-oxidized chicken fat caused the total amount of the volatile flavor compounds increased,the amount of the thiol compounds were decreased,the amount of some heterocyclic compounds were increased,and a heterocyclic compound of 2,5-dipropylthiophene and a large number of aliphatic aldehydes,alcohols,acids,and lactones emerged.Compared with non-oxidized fat,the effect of the oxidized fat was stronger.With cysteine and reducing sugars added in the hydrolyzed chicken protein,the interaction of lipid oxidation and degradation with Maillard reaction was increased.In comparison with previous studies using the model reaction of ‘cysteine-reducing sugar’ on the effect of oxidized and non-oxidized fat on the formation of meat flavor,for the meat flavorings preparation system the interaction of lipid oxidization and degradation with the Maillard reaction of cysteine and glucose was attenuated due to the presence of hydrolyzed animal protein,leading to the amount of thiols such as 2-methyl-3-furanthiol and 2-fuffurylthiol,which are important meaty flavor compounds,being less reduced.关键词
热反应香精/美拉德反应/鸡脂调控氧化/鸡肉蛋白酶解物/肉香味Key words
thermal reaction flavorings/Maillard reaction/controlled-oxidized chicken fat/hydrolyzed chicken protein/meat flavor引用本文复制引用
张玲,甄大卫,范梦蝶,赵梦瑶,赵健,肖群飞,王天泽,谢建春..氧化及未氧化鸡脂对热反应肉味香精风味形成的影响[J].中国食品学报,2017,17(8):229-238,10.基金项目
科技部重点研发计划项目(2017YFD0400100)北京市自然科学基金面上项目(6172004) （2017YFD0400100）
国家自然科学基金项目(31371838,31671895,31171755) （31371838,31671895,31171755）
