摘要
本研究对热反应制备天然鸡肉香精的配方进行了优化,研究了硫胺素(VB1)、鸡脂、HVP(水解植物蛋白)和非含硫氨基酸对产物风味的影响,确定了各配料的最佳添加量:硫胺素3.37g,鸡脂3g,HVP粉4g,甘氨酸:丙氨酸(摩尔比)=1:2,非含硫氨基酸:半胱氨酸(摩尔比)=1:1。利用HS-SPME法,通过GC-MS对煮鸡汤和美拉德反应产物的风味成分进行了分析比较。煮鸡汤中鉴定出31种挥发性成分。美拉德热反应产物中鉴定出56种挥发性成分,主要涵盖了醇类、醛类、酮类、酯类、呋喃、噻唑、吡嗪、吡咯、吡啶、芳香族、烷烃、烯烃、醚等共13类以上的化合物,其中有17种挥发性成分与煮鸡汤中的挥发性成分相同;壬醛、2-戊基呋喃、4-甲基-5-羟乙基噻唑等一些具有肉香和鸡肉特征香气的挥发性成分也被检出。
The optimization for chicken-like flavor formula by Maillard Reaction was made in this study. The effects of the addition of VB 1, chicken fat, HVP and amino acids containing no sulfur element were determined. The result showed that 3.37 g VB1, 3 g chicken fat, 4 g HVP, Gly：Ala （Moore ratio）= 1：2, （Gly ＋ Ala）：cysteine （Moore ratio） = l：l were the optimal additions. Flavor compositions studying of cooked chicken meat and Maillard Reaction product was carried out under a SPME （solid phase microextraction）-GC/MS system. 31 volatiles were identified in the cooked chicken meat, and 56 volatiles in the Maillard Reaction product, respectively. The latter product contained 11 alcohols, 7 aldehydes, 4 kentones, 6 esters, 6 furan, 5 thiazole, 2 pyrazine, and 3 pyrrole, where 17 volatiles in the studied Maillard Reaction product were the same as the cooked chicken meat. In addition, some character volatiles of chicken meat-like flavor and meat-mike flavor were analyzed, which were nonanal, lactone, furan-l-2-penthyl, and 4-methyl-5-thiazole ethanol.
出处
《肉类研究》
2009年第1期40-47,共8页
Meat Research
