Food and Fermentation Industries >

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

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

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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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

Cite this article

HOU Yuke , JIANG Yufei , KANG Mingli , LI Lingyun , HAN Minyi , XU Xinglian . Optimization of Maillard reaction for the preparation of chicken flavor base material and the analysis of its flavor[J]. Food and Fermentation Industries, 2022 , 48(17) : 198 -206 . DOI: 10.13995/j.cnki.11-1802/ts.029562

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