制备鸡肉香精用的鸡脂酶解—温和氧化条件研究
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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.
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.
引文
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[2]SONG Huan-lu,XIA Ling-jun.Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef[J].Flavour and Fragrance Journal,2008,23(3):185-193.
[3]孙宝国,谢建春,梁梦兰.一种脂肪控制氧化制备肉味香精前体物的方法:中国,CN102246946A[P].2011-07-25.
[4]肖作兵,杨斌,王婷婷.脂肪控制氧化制备鸡肉香精前体物的工艺研究[J].食品工业,2008(1):41-43.
[5]陈海燕,李忠水,童跃进,等.鸡油氧化制备热反应鸡肉味香精的工业条件研究[J].福建师范大学学报:自然科学版,2010,26(6):78-84.
[6]李阳,金青哲,罗昌荣,等.加入氧化鸡脂对D-阿拉伯糖/L-半胱氨酸Maillard反应生成鸡肉风味的影响[J].食品工业科技,2008(4):141-145.
[7]刘树兴,朱莉莉,张书猛.氧化鸡脂肪制备鸡肉香精前体物的研究[J].油脂化学,2012,37(2):38-42.
[8]颜伟强,唐彬婧.脂肪降解及其产物在美拉德反应中应用的研究[J].食品科学,2006,27(3):272-274.
[9]易余艳,倪莉.反应原料对热反应鸡肉香精基料风味的影响[J].海峡科学,2010(10):33-35.
[10]孙敬,杨二刚.热反应制备天然鸡肉香精配方的改进及其风味成分的研究[J].肉类研究,2009(1):40-47.
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[12]史孝霞.牛脂酶解-温和加热氧化形成特征风味前体的研究[D].无锡:江南大学,2013.
[13]王璋,许时婴,汤坚.食品化学[M].北京:中国轻工业出版社,2007.
[14]NILSANG S L S,LERTSIRI S,SUPHANTHARIKA M,et al.Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases[J].Journal of Food Engineering,2005,70(4):571-578.
[15]何经纬,王之盛,曾有均.温度和时间对酶水解豆粕效果的影响[J].饲料工业杂志,2007,28(2):20-22.
[16]谢建春,孙宝国,汤渤,等.鸡脂控制氧化-热反应制备鸡肉香精[J].精细化工,2006,23(2):141-144.
[17]VERNIN G,PARKANYI C.Mechanisms of formation heterocyclic compounds in maillard and pyrolysis reactions[M].New York:Halsted Press,1982:151-207.
[2]SONG Huan-lu,XIA Ling-jun.Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef[J].Flavour and Fragrance Journal,2008,23(3):185-193.
[3]孙宝国,谢建春,梁梦兰.一种脂肪控制氧化制备肉味香精前体物的方法:中国,CN102246946A[P].2011-07-25.
[4]肖作兵,杨斌,王婷婷.脂肪控制氧化制备鸡肉香精前体物的工艺研究[J].食品工业,2008(1):41-43.
[5]陈海燕,李忠水,童跃进,等.鸡油氧化制备热反应鸡肉味香精的工业条件研究[J].福建师范大学学报:自然科学版,2010,26(6):78-84.
[6]李阳,金青哲,罗昌荣,等.加入氧化鸡脂对D-阿拉伯糖/L-半胱氨酸Maillard反应生成鸡肉风味的影响[J].食品工业科技,2008(4):141-145.
[7]刘树兴,朱莉莉,张书猛.氧化鸡脂肪制备鸡肉香精前体物的研究[J].油脂化学,2012,37(2):38-42.
[8]颜伟强,唐彬婧.脂肪降解及其产物在美拉德反应中应用的研究[J].食品科学,2006,27(3):272-274.
[9]易余艳,倪莉.反应原料对热反应鸡肉香精基料风味的影响[J].海峡科学,2010(10):33-35.
[10]孙敬,杨二刚.热反应制备天然鸡肉香精配方的改进及其风味成分的研究[J].肉类研究,2009(1):40-47.
[11]International Organisation for Standardisation.ISO 8586-1:1993Sensory analysis;general guidance for the selection,training and monitoring of assessors;part 1:selected assessors[S].Geneva:International Organisation for Standardisation,1993:2-5.
[12]史孝霞.牛脂酶解-温和加热氧化形成特征风味前体的研究[D].无锡:江南大学,2013.
[13]王璋,许时婴,汤坚.食品化学[M].北京:中国轻工业出版社,2007.
[14]NILSANG S L S,LERTSIRI S,SUPHANTHARIKA M,et al.Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases[J].Journal of Food Engineering,2005,70(4):571-578.
[15]何经纬,王之盛,曾有均.温度和时间对酶水解豆粕效果的影响[J].饲料工业杂志,2007,28(2):20-22.
[16]谢建春,孙宝国,汤渤,等.鸡脂控制氧化-热反应制备鸡肉香精[J].精细化工,2006,23(2):141-144.
[17]VERNIN G,PARKANYI C.Mechanisms of formation heterocyclic compounds in maillard and pyrolysis reactions[M].New York:Halsted Press,1982:151-207.