食品工业科技2024，Vol.45Issue(12)：92-100,9.DOI:10.13386/j.issn1002-0306.2023080085
不同提取工艺对鸡油理化性质与挥发性风味物质的影响
Effects of Different Extraction Processes on the Physicochemical Properties and Volatile Flavor Compounds of Chicken Oil
摘要
Abstract
To investigate the effects of different extraction processes on the physicochemical properties and volatile flavor compounds of chicken oil.This study used three different extraction processes,namely dry,wet and microwave to extract chicken oil.The physicochemical properties of chicken oil extracted by different processes were comprehensively compared.At the same time,the volatile substance composition was determined by headspace gas chromatography-mass spectrometry,and the key volatile flavor component composition differences in chicken oil extracted by different processes were established by combining relative odor activity values,principal component analysis,and cluster analysis.The results showed that the chicken oil cooked by dry method had the lowest brightness,a redder and yellower color,and a lower content of malondialdehyde.Wet cooking chicken oil had the highest brightness,a greenish or yellowish color,and a lower acid value.The chicken oil cooked by microwave had a slightly darker brightness,lighter yellow and red,higher extraction rate,better oxidation stability,and shorter cooking time.A total of 49 volatile flavor compounds were identified in chicken oil samples extracted using different extraction methods.Among them,39,41,and 44 volatile flavor compounds were extracted from chicken oil using dry,wet,and micro wave methods,respectively,with a total of 30 volatile flavor compounds.By combining ROAV and PCA,(E,E)-2,4-heptadienal,1-octen-3-ol,hexanal,(E)-2-deceenal,1-pentanol,octanal,(E,E)-2,4-decadienal,and 3-methylbutanal were identified as the main characteristic flavor compounds of chicken oil.The characteristic flavor substances extracted from chicken oil by microwave method had a high content and a variety of types.This study indicated that microwave technology had the advantages of relatively short time consumption,high yield,good oxidation stability and high content with variety of characteristic flavor substances in chicken oil,making it a worthwhile approach for further research and exploration of chicken oil extraction.关键词
鸡油/微波熬制/理化性质/挥发性风味/气味活度值/主成分分析Key words
chicken oil/microwave-assisted extraction/physical and chemical properties/volatile flavor/odor activity value/principal component analysis分类
轻工纺织引用本文复制引用
姜涛,邹烨,于纹婧,马晶晶,杨静,徐为民,杨彪,王道营..不同提取工艺对鸡油理化性质与挥发性风味物质的影响[J].食品工业科技,2024,45(12):92-100,9.基金项目
国家现代农业(肉鸡)产业技术体系建设专项(CARS-41) （肉鸡）
江苏省农业科技自主创新资金项目(CX(22)2044). （CX(22）
