摘要
基于生物酶解技术使精炼鸡脂酶解后适度温和氧化,产生鸡肉特征风味前体,进而制备热反应鸡肉香精。以脂解率、脂香味与油腻味为评价指标,研究得到鸡脂酶解—温和氧化最佳条件为:鸡脂底物浓度为30%,每克鸡脂添加60 U脂肪酶,在pH 8. 0、40℃条件下酶解6 h时,获得的鸡脂脂解率高达45. 18%。气质联用-嗅闻技术分析显示:相比于天然清炖鸡汤,商用鸡脂制备的香精鸡肉特征风味不足,高温氧化鸡脂制备的香精异味明显,而酶解-温和氧化鸡脂制备的香精相似度高达98. 65%。
At present,commercial refined chicken fat and chicken protein hydrolysates are usually used as raw materials for the industrialized production of Maillard reaction chicken flavor. However,commercial refined chicken fat contains a large amount of anti-oxidant,which is hard to be oxidized by low-temperature heating. It is easy to produce off-flavor for chicken fat when heated at high temperature. In order to form enough chicken flavor precursors for Maillard reaction chicken flavor preparing,we studied the mild thermal oxidation of refined chicken fat based on enzymatic hydrolysis,which was with the lipolytic ratio,fatty and greasy taste as evaluation indexes. Under the conditions that the substrate concentration of chicken fat was 30%,pH was 8. 0 and temperature was 40℃,60 U lipases were added per 1 gram of chicken fat and reaction time was 6 hours,the lipolytic ratio was up to 45. 18%,which were the optimum conditions for the mild thermal oxidation of chicken fat. Compared with the natural chicken broth,GC-MS-O showed that the flavor made by refined chicken fat appeared less characteristic chicken meaty and fatty,and the one made by high temperature oxidation of chicken fat had obvious off-flavor. Moreover,the flavor from enzymatic hydrolysis-mild thermal oxidation of chicken fat showed the highest degree of similarity.
作者
于静洋
陈皇女
夏书芹
张晓鸣
YU Jing-yang1, CHEN Huang-nv2 ,XIA Shu-qin1 ,ZHANG Xiao-ming1(1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; 2. Market Supervision Administration of Qidong, Nantong, Jiangsu 226200, China)
出处
《食品与机械》
CSCD
北大核心
2018年第8期33-38,共6页
Food and Machinery
基金
国家重点研发计划(编号:2017YFD0400105)
关键词
鸡脂
酶解
温和氧化
鸡肉香精
chicken fat
enzymatic hydrolysis
mild thermal oxida-tion
chicken flavor
