沟帮子烧鸡加工过程中的滋味及风味物质变化
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摘要
为探究沟帮子烧鸡加工过程中主要呈味物质及主体风味物质的变化规律,采用高效液相色谱、氨基酸分析仪以及顶空固相微萃取-气相色谱-质谱联用技术检测沟帮子烧鸡油炸及煮制过程中滋味及风味物质的含量变化。结果表明:沟帮子烧鸡加工过程中的主要滋味来源为游离氨基酸中的谷氨酸和风味核苷酸5’-肌苷酸;主体风味物质为正己醛、庚醛、癸醛、壬醛和苯甲醛;煮制工艺是形成烧鸡风味的主要过程。
In order to explore the changes in the main taste and flavor substances during the processing of Goubangzi roast chicken, high performance liquid chromatography, an amino acid analyzer and solid-phase microextraction combined with gas chromatography-mass spectrometry were used to quantify the taste and flavor substances of Gongbangzi roast chicken during frying and boiling. The results showed that glutamic acid and flavor nucleotide 5'-inosine acid were the main taste substances during the processing of roast chicken; the main flavor substances were n-hexanal, heptaldehyde, furfural, furfural and benzaldehyde. The flavor of roast chicken was formed mainly during the boiling process.
In order to explore the changes in the main taste and flavor substances during the processing of Goubangzi roast chicken, high performance liquid chromatography, an amino acid analyzer and solid-phase microextraction combined with gas chromatography-mass spectrometry were used to quantify the taste and flavor substances of Gongbangzi roast chicken during frying and boiling. The results showed that glutamic acid and flavor nucleotide 5'-inosine acid were the main taste substances during the processing of roast chicken; the main flavor substances were n-hexanal, heptaldehyde, furfural, furfural and benzaldehyde. The flavor of roast chicken was formed mainly during the boiling process.
引文
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[30]张红燕,李晔,袁贝,等.金枪鱼油冬化前后脂肪酸含量和主体风味的解析[J].核农学报,2017,31(2):314-324.DOI:10.11869/j.issn.100-8551.2017.02.0314.
[2]康怀彬,徐幸莲,张敏,等.烧鸡综合保鲜技术研究[J].食品科学,2006,27(10):556-558.
[3]刘源,徐幸莲,王锡昌,等.不同加工对鸭肉滋味成分的作用研究[J].食品科学,2008,29(3):127-130.
[4]丁浩宸,阮东娜,江银梅,等.高值海水鱼糜熟制后挥发性风味的分析及对比[J].食品与发酵工业,2015,41(8):163-169.DOI:10.13995/j.cnki.11-1802/ts.201508031.
[5]吴锁连.传统肉制品(烧鸡)加工特性研究[D].洛阳:河南科技大学,2009:6-9.
[6]MACLEOD G.Scientific and technological basis of meat flavours[J].Developments in Food Flavours,1986,128:191-231.
[7]N I S H I M U R A T,K ATO H.Ta s t e o f f r e e a m i n o a c i d s a n d peptides[J].Food Reviews International,1988,4(2):175-194.DOI:10.1080/87559128809540828.
[8]党亚丽.金华火腿和巴马火腿风味的研究[D].无锡:江南大学,2009:22-44.
[9]任西营.食品风味分析技术研究进展[J].中国食品添加剂,2014(7):173-178.DOI:10.3969/j.issn.1006-2513.2014.07.023.
[10]XU Changhua,CHEN Guosheng,XIONG Zhenhai,et al.Applications of solid-phase microextraction in food analysis[J].Trac-Trends in Analytical Chemistry,2016,80:12-29.DOI:10.1016/S0021-9673(00)00309-5.
[11]陶正清,刘登勇,周光宏,等.盐水鸭工业化加工过程中主要滋味物质的测定及呈味作用评价[J].核农学报,2014(4):632-639.DOI:10.11869/j.issn.100-8551.2014.04.0632.
[12]LIU Yuan,XU Xinglian,ZHOU Guanghong.Changes in taste compounds of duck during processing[J].Food Chemistry,2007,102(1):22-26.DOI:10.1016/j.foodchem.2006.03.034.
[13]DAI Yan,CHANG Haijun,CAO Shuxia,et al.Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment[J].Journal of Food Science,2011,76(5):C674-C679.DOI:10.1111/j.1750-3841.2011.02162.x.
[14]MOTTRAM D S.Flavor formation in meat and meat products:a review[J].Food Chemistry,1998,62:415-424.DOI:10.1016/S0308-8146(98)00076-4.
[15]吴锁连,康怀彬.烧鸡加工过程中滋味成分变化的研究[J].食品工业科技,2012,33(19):109-111.DOI:10.13386/j.issn1002-0306.2012.19.037.
[16]ZHANG Y,PAN Z,VENKITASAMY C,et al.Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal[J].LWT-Food Science and Technology,2015,62(2):1154-1161.DOI:10.1016/j.lwt.2015.02.003.
[17]章建浩,周光宏,朱健辉,等.金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性[J].南京农业大学学报,2004,27(4):96-100.DOI:10.13929/j.1003-3289.201702047.
[18]叶藻,谢晶,邱伟强,等.常温与冷藏条件下不同阶段鸡肉呈味核苷酸及游离氨基酸含量的变化[J].食品工业科技,2015,36(24):301-305.DOI:10.13386/j.issn1002-0306.2015.24.057.
[19]ZHANG M,CHEN X,HAYAT K,et al.Characterization of odoractive compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots[J].Food Research International,2018,109(7):72-81.DOI:10.1016/j.foodres.2018.04.036.
[20]罗桂芬,孙世铎,陈继兰,等.肉类风味物质:肌苷酸[J].中国家禽,2004,26(3):41-43.DOI:10.13929/j.1003-3289.201702047.
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[22]VAN BA H,AMNA T,HWANG I.Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems[J].Meat Science,2013,94(4):480-488.DOI:10.1016/j.meatsci.2013.04.029.
[23]林翔云.香料香精辞典[M].北京:化学工业出版社,2007:2-8.
[24]刘登勇,谢伟,徐幸莲.盐水鸭卤水中的挥发性物质及其风味特性分析[J].食品研究与开发,2011,32(4):118-121.DOI:10.13929/j.1003-3289.201702047.
[25]刘登勇,吴金城,王继业,等.沟帮子熏鸡主体风味成分分析[J].食品工业科技,2018,39(7):237-242.DOI:10.13386/j.issn1002-0306.2018.07.042.
[26]刘孟健.香辛料风味成分及微生物群落对烧鸡食用品质的影响[D].郑州:河南工业大学,2014:21-35.
[27]TOLDRáF,FLORES M.The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham[J].Critical Reviews in Food Science and Nutrition,1998,38(4):331-352.DOI:10.1080/10408699891274237.
[28]张逸君,郑福平,张玉玉,等.MAE-SAFE-GC-MS法分析道口烧鸡挥发性成分[J].食品科学,2014,35(22):130-134.DOI:10.7506/spkx1002-6630-201422024.
[29]刘丽微,白卫东,钱敏.2,4-癸二烯醛在肉味香精中作用机制的研究进展[J].香料香精化妆品,2011(6):33-36.DOI:10.3969/j.issn.1000-4475.2011.06.009.
[30]张红燕,李晔,袁贝,等.金枪鱼油冬化前后脂肪酸含量和主体风味的解析[J].核农学报,2017,31(2):314-324.DOI:10.11869/j.issn.100-8551.2017.02.0314.