食品与发酵工业 >

2022 , Vol. 48 >Issue 17: 198 - 206

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029562

研究报告

美拉德反应制备鸡肉风味基料工艺优化及呈味特性分析

  • 侯钰柯 ,
  • 蒋宇飞 ,
  • 康明丽 ,
  • 李凌云 ,
  • 韩敏义 ,
  • 徐幸莲
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  • 1(南京农业大学 食品科技学院,江苏 南京,210095)
    2(农业部肉品加工重点实验室 江苏省肉类生产与加工质量安全控制协同创新中心,江苏 南京,210095)
    3(温氏食品集团股份有限公司,广东 云浮,527400)
    4(河北科技大学 食品与生物学院,河北 石家庄,050018)
第一作者:硕士研究生(韩敏义副研究员为通信作者,E-mail:myhan@njau.edu.cn)

收稿日期: 2021-10-11

  修回日期: 2021-11-16

  网络出版日期: 2022-10-01

基金资助

兵团重点领域科技攻关项目(2022AB001);国家重点研发计划项目(2019YFC1606200);温氏股份科技重大专项(WENS-2020-1-ZDZX-007);国家自然科学基金项目(31571854)

收起

Optimization of Maillard reaction for the preparation of chicken flavor base material and the analysis of its flavor

  • HOU Yuke ,
  • JIANG Yufei ,
  • KANG Mingli ,
  • LI Lingyun ,
  • HAN Minyi ,
  • XU Xinglian
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  • 1(College of Food Technology, Nanjing Agricultural University, Nanjing 210095, China)
    2(Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
    3(Wens Food Group Co.Ltd., Yunfu 527400, China)
    4(Hebei University of Science and Technology, College of Food Science and Biology, Shijiazhuang 050018, China)

Received date: 2021-10-11

  Revised date: 2021-11-16

  Online published: 2022-10-01

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摘要

为提高鸡骨架利用率以及制备鸡肉风味基料,以鸡骨架酶解液为原料,通过单因素试验结合Friedman排序检验法和响应曲面优化结合模糊数学感官评价法,探究鸡骨架酶解液美拉德反应的最佳条件,用电子鼻和电子舌测定反应前后的气味和滋味,用高效液相色谱测定氨基酸含量,气相-离子迁移谱测定挥发性物质的含量并进行分析。结果表明,鸡骨架酶解液美拉德反应的最佳条件是pH 6、温度100 ℃,时间60 min。由电子鼻和电子舌测定结果可知,经过美拉德反应,削弱了酶解液的苦味,降低了胺类等不愉快的气味,丰富了整体风味。对氨基酸含量分析显示,酪氨酸、赖氨酸和异亮氨酸含量明显降低,说明这几种氨基酸是参与美拉德反应的主要氨基酸。对酶解液和美拉德反应产物进行挥发性风味物质检测,发现醇类、醛类和酮类物质是产生风味的主要物质。该研究可以为工业上研发高品质的肉味调味基料提供一定参考。

关键词： 美拉德反应; Friedman排序检验法; 模糊数学感官评价; 电子鼻; 电子舌; 氨基酸; 气相-离子迁移谱

本文引用格式

侯钰柯 , 蒋宇飞 , 康明丽 , 李凌云 , 韩敏义 , 徐幸莲 . 美拉德反应制备鸡肉风味基料工艺优化及呈味特性分析[J]. 食品与发酵工业, 2022 , 48(17) : 198 -206 . DOI: 10.13995/j.cnki.11-1802/ts.029562

Abstract

To efficiently utilize the chicken skeleton and prepare chicken flavor ingredients, the chicken skeleton enzymolysis product was used as raw material. Through the single factor experiment combined with Friedman sorting tests and response surface optimization in combination with sensory evaluation method of fuzzy mathematics, Maillard reaction of enzymolysis liquid from the chicken skeleton in the optimum condition were explored, and the taste and smell before and after the reaction were determined by electronic nose and electronic tongue. The contents of amino acids were measured by HPLC, and volatile substances were estimated by gas chromatography-ion mobility spectroscopy (GC-IMS). The results showed that the optimal conditions of Maillard reaction were pH 6 at 100 ℃ for 60 min. According to the results of electronic nose and electronic tongue, the bitterness of enzymatic hydrolysate was weakened, the unpleasant smells such as amines were reduced, and the overall flavor was enriched after the Maillard reaction. The results of the analysis of amino acid content revealed that the contents of tyrosine, lysine and isoleucine decreased significantly, which indicating that these amino acids were the main amino acids involved in the Maillard reaction. Volatile flavor substances were detected in enzymolysis solution and Maillard reaction products (MRPs), and it was found that alcohols, aldehydes and ketones were the main components of flavor. The present investigation could provide some reference for developing high-quality meat flavoring base material in the industry.

Key words： Maillard reaction; Friedman sorting test; fuzzy mathematical sensory evaluation; electronic nose; electronic tongue; amino acid; GC-IMS

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