鹅油热氧化与美拉德反应制备鹅肉香精
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摘要
研究了脂肪氧化在成品鹅肉味香精中的应用及不同条件对热反应产物的影响,通过感官评价结合气-质谱联用分析各氧化鹅脂的热反应产物及其关键香气成分。经统计分析,确定鹅肉香精的优化配方是:氧化鹅油3 g、L-半胱氨酸0.5 g、葡萄糖3 g、木糖1.5 g、维生素B11 g、水10 g。用此配方可制得具有明显鹅肉气味特征的香精。采用固相微萃取-气-质谱联用法检测出鹅肉香精中有43种挥发性氧化产物,其中相对含量较高的化合物有4-甲基-5-羟乙基噻唑(33.94%)、乙酰丙酸(26.91%)、异戊酸(8.35%)、乙基麦芽酚(4.59%)等,这些化合物对鹅肉特征香味形成具有重要贡献。
The application of the lipid oxidation in the flavor of goose thermal reaction products and the effects of different conditions on the finished product were studied in this paper. Combined sensory evaluation with gas chromatography mass spectrometry(GC-MS) thermal reaction products and key aroma components of the oxidized fat goose were analyzed. Through the statistical analysis the optimal formula of goose meat essence was determined: the oxidized goose oil3 g, L-cysteine 0.5 g, glucose 3 g, xylose 1.5 g, vitamin B11 g, water 10 g. Goose essence with obvious characteristics of flavor and smell was obtained. 43 kinds of volatile oxidation products among goose flavor were detected using SPME-GCMS, in which the compounds of high content are 4-methyl-5-hydroxyethylthiazole(33.94%), levulinic acid(26.91%),isovaleric acid(8.35%), and ethyl maltol(4.59%), etc., which had an important contribution to the characteristic flavor of goose.
The application of the lipid oxidation in the flavor of goose thermal reaction products and the effects of different conditions on the finished product were studied in this paper. Combined sensory evaluation with gas chromatography mass spectrometry(GC-MS) thermal reaction products and key aroma components of the oxidized fat goose were analyzed. Through the statistical analysis the optimal formula of goose meat essence was determined: the oxidized goose oil3 g, L-cysteine 0.5 g, glucose 3 g, xylose 1.5 g, vitamin B11 g, water 10 g. Goose essence with obvious characteristics of flavor and smell was obtained. 43 kinds of volatile oxidation products among goose flavor were detected using SPME-GCMS, in which the compounds of high content are 4-methyl-5-hydroxyethylthiazole(33.94%), levulinic acid(26.91%),isovaleric acid(8.35%), and ethyl maltol(4.59%), etc., which had an important contribution to the characteristic flavor of goose.
引文
[1]安广杰,袁京,李学红,等.美拉德反应法制备鸡肉味香精[J].中国调味品, 2010, 35(10):77-80.
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[11]徐开生.复合调味料的新市场——休闲食品产业[J].中国酿造, 2013, 32(4):169-172.
[12] SONG S, ZHANG X, XIAO Z. et al. Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression[J].Journal of Chromatography, 2012, 1254:115-124.
[13] SCHREURS N M, TAVENDALE M H, LANE G A, et al. The effect of supplementation of a white clover or perennial ryegrass diet with grape seed extract on indole and skatole metabolism and the sensory characteristics of lamb[J]. Journal of the Science of Food and Agriculture, 2007, 87(6):1030-1041.
[14] O'SULLIVAN M G, CRUZ-ROMERO M, KERRY J P, et al. Carbon dioxide flavour taint in modified atmosphere packed beef steaks[J]. LWT-Food Science and Technology, 2011, 44(10):2193-2198.
[15] VASILEV D, VUKOVIC I, SAICIC S, et al.Ripening of dry cured pork in vacuum packaging.Part 2. Effect on TBARS-number, flavour and outlook[J]. Fleischwirtschaft, 2007, 87(10):106-108.
[2]白卫东,钱敏,蔡培钿,等.脂肪氧化在鸡肉昧香精中的应用研究[J].中国调味品, 2008, 33(12):53-56.
[3]王淑慧,潘道东,曹锦轩,等.鸭脂氧化及其挥发性香气成分气相色谱-质谱分析[J].食品科学,2014, 35(2):205-208.
[4]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.
[5]孙佳.利用脂肪控制氧化制备新型肉味香精的研究[D].上海:华东理工大学, 2008.
[6]蔡文韬,夏延斌.肉类香精风味形成机理及其研究进展[J].中国酿造, 2010, 214(1):9-12.
[7]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, 96.
[8]岑泳延,曾庆孝.葡萄糖和木糖对热反应鸡肉香精风味影响的研究[J].广州食品工业科技, 2003, 19(3):7-9.
[9]欧阳杰,武彦文.肉类香精的感官评价[J].香料香精化妆品, 2003(6):32-35.
[10]蔡培钿,白卫东,钱敏.美拉德反应在肉味香精中的研究进展[J].中国酿造, 2009, 206(5):7-10.
[11]徐开生.复合调味料的新市场——休闲食品产业[J].中国酿造, 2013, 32(4):169-172.
[12] SONG S, ZHANG X, XIAO Z. et al. Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression[J].Journal of Chromatography, 2012, 1254:115-124.
[13] SCHREURS N M, TAVENDALE M H, LANE G A, et al. The effect of supplementation of a white clover or perennial ryegrass diet with grape seed extract on indole and skatole metabolism and the sensory characteristics of lamb[J]. Journal of the Science of Food and Agriculture, 2007, 87(6):1030-1041.
[14] O'SULLIVAN M G, CRUZ-ROMERO M, KERRY J P, et al. Carbon dioxide flavour taint in modified atmosphere packed beef steaks[J]. LWT-Food Science and Technology, 2011, 44(10):2193-2198.
[15] VASILEV D, VUKOVIC I, SAICIC S, et al.Ripening of dry cured pork in vacuum packaging.Part 2. Effect on TBARS-number, flavour and outlook[J]. Fleischwirtschaft, 2007, 87(10):106-108.