[1]熊国远,刘源,高韶婷,等.符离集烧鸡加工过程中挥发性风味成分变化研究[J].南京农业大学学报,2014,37(6):103-110.[doi:10.7685/j.issn.1000-2030.2014.06.015]
 XIONG Guoyuan,LIU Yuan,GAO Shaoting,et al.Study on the changes of volatile compounds of Fuliji red-cooked chicken during processing[J].Journal of Nanjing Agricultural University,2014,37(6):103-110.[doi:10.7685/j.issn.1000-2030.2014.06.015]
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符离集烧鸡加工过程中挥发性风味成分变化研究()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
37卷
期数:
2014年6期
页码:
103-110
栏目:
出版日期:
2014-11-17

文章信息/Info

Title:
Study on the changes of volatile compounds of Fuliji red-cooked chicken during processing
作者:
熊国远13 刘源2 高韶婷2 许月英13 章薇13 吴浩2
1. 安徽省农业科学院畜牧兽医研究所, 安徽 合肥 230031;
2. 上海海洋大学食品学院, 上海 201306;
3. 安徽省冷鲜肉加工与质量安全控制工程技术研究中心, 安徽 阜阳 236032
Author(s):
XIONG Guoyuan13 LIU Yuan2 GAO Shaoting2 XU Yueying13 ZHANG Wei13 WU Hao2
1. Animal Husbandry and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China;
2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
3. Anhui Chilled-Fresh Meat Process and Quality Control Engineering Technology Research Center, Fuyang 236032, China
关键词:
符离集烧鸡挥发性化合物电子鼻气相色谱-质谱联用(GC-MS)
Keywords:
Fuliji red-cooked chickenvolatile compoundelectronic nose(E-nose)gas chromatography-mass spectrometry(GC-MS)
分类号:
TS201.2
DOI:
10.7685/j.issn.1000-2030.2014.06.015
摘要:
通过对中国著名的传统肉制品符离集烧鸡5种不同加工阶段下的挥发性风味组分进行比较,以期找到符离集烧鸡中特有的存在显著差异的挥发性风味组分,为其加工工艺的改进提供有效的科学依据。采用电子鼻(E-nose)和顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)2种技术研究符离集烧鸡5个加工阶段的挥发性风味成分变化。电子鼻结果显示,不同加工阶段的样品气味差异明显,能被很好地区分,其鉴别指数DI值为79。采用气相色谱-质谱联用(GC-MS)共鉴定得到12大类100种挥发性化合物,包括17种醇类、5种酚类、18种醛类、10种酮类、8种酸类、4种酯类、5种烷烃类、2种芳香烃类、17种烯烃类、8种含氧化合物、3种含氮化合物和3种含硫化合物;在5种不同加工阶段的样品(生鸡、油炸鸡、卤制鸡、真空包装鸡和成品符离集烧鸡)中分别鉴定出35、41、55、88和67种风味化合物。5种样品中,醛、酮、醇、烃类以及含氧化合物的含量均占总量的绝大部分,而酸、酯以及含氮和含硫化合物含量较低。油炸和卤制是符离集烧鸡气味形成最主要的加工阶段,硫化物和羰基化合物是主要的风味贡献物质。脂肪氧化降解、美拉德反应以及Strecker降解是符离集烧鸡风味形成的重要反应。
Abstract:
Fuliji red-cooked chicken is famous traditional meat products in China. In order to find the characteristics and significantly different volatile compounds in Fuliji red-cooked chicken compared with those in other meat products,and then provide scientific dates to improve the processing technique,the types and relative quantities of volatile compounds in Fuliji red-cooked chicken were comparaed in five processing phases. Electronic nose(E-nose)and head space solid phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS)were performed to detect the changes of volatile compounds in Fuliji red-cooked chicken during five processing phases. E-nose results showed that the odor could be distinguished well in five processing phases. The discriminate index(DI)of E-nose was 79. As a result of gas chromatography-mass spectrometry(GC-MS)experiment,totally 100 volatiles,which could be divided into 12 classes,were identified,including alcohol(17 kinds),phenol(5 kinds),aldehyde(18 kinds),ketone(10 kinds),acids(8 kinds),esters(4 kinds),alkanes(5 kinds),aromatic hydrocarbon(2 kinds),alkene(17 kinds),O-containing compounds(8 kinds),N-containing compounds(3 kinds),and S-containing compounds(3 kinds). 35,41,55,88 and 67 kinds of volatile compounds were identified in raw chicken,fried chicken,marinated chicken,vacuum packed chicken and Fuliji red-cooked chicken respectively. Aldehyde,ketone,alcohol and O-containing compounds were the most amounts of the identified volatile compounds. However the contents of acid,ester,N-containing compounds and S-containing compounds were lower. Fried and marinated techniques were the main processing procedure during the volatile compounds formation of Fuliji red-cooked chicken. The results showed also that sulfide and carbonyl compounds were significantly contributed to Fuliji red-cooked chicken flavor. Fat oxidation,Maillard reaction and Strecker degradation were important reaction for flavor formation in Fuliji red-cooked chiken.

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备注/Memo

备注/Memo:
收稿日期:2014-4-18。
基金项目:科技部富民强县科技专项(1104a0303062);安徽省冷鲜肉工程中心专项(201206G01035);国家科技支撑计划项目(2014BAD04B07);安徽省家禽产业技术体系项目(AHCYTX-10)
作者简介:熊国远,博士,副研究员,研究方向为畜产品加工与质量控制,E-mail:guoyuanx979@sina.com。
更新日期/Last Update: 1900-01-01