姜汁嫩化鸡肉干研制及其挥发性风味成分分析
|
摘要
为研究姜汁嫩化鸡肉干的最佳工艺条件,并对其挥发性风味物质进行分析。以鸡胸肉为主要原料,在单因素试验基础上,以剪切力值为指标,采用响应面法分析并优化姜汁嫩化鸡肉干的加工工艺,并采用顶空固相微萃取与气相色谱-质谱联用技术对姜汁嫩化鸡肉干中的主要挥发性风味物质进行检测和分析。结果表明:姜汁嫩化鸡肉干的最佳工艺条件为姜汁浓度50%、嫩化腌制时间2.7h、嫩化腌制温度44℃、烘制温度83℃。同时,在最佳工艺制备的姜汁嫩化鸡肉干中,检测并分析出烃类、醇类、酮类、醛类、酯类共35种挥发性风味物质。
In order to study the optimal technological conditions of dried chicken tenderized by ginger juice and the volatile flavor compounds are analyzed.Chicken breast is taken as main raw material,based on the single-factor tests,the processing technology of dried chicken tenderized by ginger juice is optimized and analyzed by response surface methodology in order to decrease the shear force value.Meanwhile,the main volatile flavor compounds are also detected and analyzed through the solid-phase micro extraction and gas chromatography-mass spectrometry.The results show that the optimal technological conditions are as follows:ginger juice concentration of 50% ,tenderization curing time of 2.7 h,tenderization curing temperature of 44℃,baking temperature of 83℃.Under such conditions,35 kinds of volatile flavor compounds are found in the dried chicken tenderized by ginger juice,including hydrocarbons,alcohols,ketones,aldehydes and esters.
In order to study the optimal technological conditions of dried chicken tenderized by ginger juice and the volatile flavor compounds are analyzed.Chicken breast is taken as main raw material,based on the single-factor tests,the processing technology of dried chicken tenderized by ginger juice is optimized and analyzed by response surface methodology in order to decrease the shear force value.Meanwhile,the main volatile flavor compounds are also detected and analyzed through the solid-phase micro extraction and gas chromatography-mass spectrometry.The results show that the optimal technological conditions are as follows:ginger juice concentration of 50% ,tenderization curing time of 2.7 h,tenderization curing temperature of 44℃,baking temperature of 83℃.Under such conditions,35 kinds of volatile flavor compounds are found in the dried chicken tenderized by ginger juice,including hydrocarbons,alcohols,ketones,aldehydes and esters.
引文
[1]杨冯.嫩化型肉干的研究进展[J].肉类研究,2008(5):44-46.
[2]Han-Sul Yang,Young-Hwa Hwang,Seon-Tea Joo,et al.The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky[J].Meat Science,2009,82(3):289-294.
[3]Zhao Changqing,Zhao Xingxiu,Lu Ziyang,et al.Production of fermented pork jerky using Lactobacillus bulgaricus[J].LWT-Food ScienceandTechnology,2016(72):377-382.
[4]汪磊,庞雪风,王国泽,等.牛肉干干燥工艺优化[J].食品工业科技,2012(9):328-329,440.
[5]Papungkorn Sangsawad,Sittiruk Roytrakul,Jirawat Yongsawatdigul.Angiotensin converting enzyme(ACE)inhibitory peptides derived from the simulated in vitro gastrointestinal digestion of cooked chicken breast[J].Journal of Functional Foods,2017(29):77-83.
[6]Sun Yangying,Pan Daodong,Guo Yuxing,et al.Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity[J].Food and Chemical Toxicology,2012,50(10):3397-3404.
[7]金惠玉,张筠,王欢欢.木瓜蛋白酶对牛肉干嫩化的影响[J].中国调味品,2013,38(8):26-29,33.
[8]黄冬香,李小华,李林,等.生姜蛋白酶的研究进展及其在食品加工中的应用[J].食品工业科技,2009(12):406-409.
[9]冯敏,唐春红.生姜蛋白酶的研究概述[J].中国食品添加剂,2008(6):58-60.
[10]Yamazaki,Kushida N,Oguchi A,et al.Response surface design and analysis[M].New York:Marcel Dekker Inc,1987:149-205.
[11]丁晔,刘敦华,雷建刚,等.不同处理羊羔肉挥发性风味物质的比较及主成分分析[J].食品与机械,2013(3):16-20,33.
[12]孙国梁,刘涛,王玉林,等.生姜蛋白酶的研究进展[J].中国食物与营养,2007(5):19-21.
[13]唐晓珍,黄雪松,王明林,等.生姜蛋白酶和生姜汁对猪肉嫩化效果的比较[J].山东农业大学学报(自然科学版),2003(1):15-18,23.
[14]林婉玲,芮汉明,周艳.五香鸡肉干的研制[J].食品工业科技,2007(10):179-181.
[15]汪莉莎,陈光静,张甫生,等.顶空固相微萃取-气相色谱-质谱联用法分析仔姜与老姜的挥发性成分[J].食品科学,2014(10):153-157.
[16]熊运海,彭小平.不同产地生姜挥发油共有成分的气-质联用及化学计量学分析[J].食品科学,2013(16):288-292.
[17]范素琴,陈鑫炳.生姜风味物质及其应用[J].粮食与油脂,2009(8):45-47.
[18]孙宝国,刘玉平,郑福平,等.肉味香精中单体香料的香味类型[J].北京工商大学学报(自然科学版),2003(1):1-8.
[2]Han-Sul Yang,Young-Hwa Hwang,Seon-Tea Joo,et al.The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky[J].Meat Science,2009,82(3):289-294.
[3]Zhao Changqing,Zhao Xingxiu,Lu Ziyang,et al.Production of fermented pork jerky using Lactobacillus bulgaricus[J].LWT-Food ScienceandTechnology,2016(72):377-382.
[4]汪磊,庞雪风,王国泽,等.牛肉干干燥工艺优化[J].食品工业科技,2012(9):328-329,440.
[5]Papungkorn Sangsawad,Sittiruk Roytrakul,Jirawat Yongsawatdigul.Angiotensin converting enzyme(ACE)inhibitory peptides derived from the simulated in vitro gastrointestinal digestion of cooked chicken breast[J].Journal of Functional Foods,2017(29):77-83.
[6]Sun Yangying,Pan Daodong,Guo Yuxing,et al.Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity[J].Food and Chemical Toxicology,2012,50(10):3397-3404.
[7]金惠玉,张筠,王欢欢.木瓜蛋白酶对牛肉干嫩化的影响[J].中国调味品,2013,38(8):26-29,33.
[8]黄冬香,李小华,李林,等.生姜蛋白酶的研究进展及其在食品加工中的应用[J].食品工业科技,2009(12):406-409.
[9]冯敏,唐春红.生姜蛋白酶的研究概述[J].中国食品添加剂,2008(6):58-60.
[10]Yamazaki,Kushida N,Oguchi A,et al.Response surface design and analysis[M].New York:Marcel Dekker Inc,1987:149-205.
[11]丁晔,刘敦华,雷建刚,等.不同处理羊羔肉挥发性风味物质的比较及主成分分析[J].食品与机械,2013(3):16-20,33.
[12]孙国梁,刘涛,王玉林,等.生姜蛋白酶的研究进展[J].中国食物与营养,2007(5):19-21.
[13]唐晓珍,黄雪松,王明林,等.生姜蛋白酶和生姜汁对猪肉嫩化效果的比较[J].山东农业大学学报(自然科学版),2003(1):15-18,23.
[14]林婉玲,芮汉明,周艳.五香鸡肉干的研制[J].食品工业科技,2007(10):179-181.
[15]汪莉莎,陈光静,张甫生,等.顶空固相微萃取-气相色谱-质谱联用法分析仔姜与老姜的挥发性成分[J].食品科学,2014(10):153-157.
[16]熊运海,彭小平.不同产地生姜挥发油共有成分的气-质联用及化学计量学分析[J].食品科学,2013(16):288-292.
[17]范素琴,陈鑫炳.生姜风味物质及其应用[J].粮食与油脂,2009(8):45-47.
[18]孙宝国,刘玉平,郑福平,等.肉味香精中单体香料的香味类型[J].北京工商大学学报(自然科学版),2003(1):1-8.