美拉德反应制备鸡肉风味基料的工艺条件优化

为探究美拉德反应条件对鸡肉风味调味料品质的影响,本试验以鸡胸肉蛋白酶解液为研究对象,采用模糊数学感官评价和气相色谱-离子迁移谱联用技术(GC-IMS)研究还原糖添加量、反应温度、反应时间和pH值4个热反应条件对鸡肉风味基料感官品质和挥发性有机物(VOCs)的影响。结果表明,添加3%木糖的鸡胸肉蛋白酶解液(pH值7),在101.1℃下反应86 min可获得一种感官性状好、风味佳的鸡肉风味基料,且该制品VOCs丰度高,与市售罐头鸡汤风味相似度较高。本研究为低值鸡肉制品的深度开发提供了一定的理论参考。

Optimization of Processing Conditions for Chicken Flavor Base by Maillard Reaction

In order to explore the effect of Maillard reaction conditions on the quality of chicken flavor seasonings, chicken breast meat proteolysis was used as the research material. Fuzzy mathematical sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) were used to investigate the effects of the four thermal reaction conditions which were the amount, reaction temperature, reaction time and pH value on the sensory quality and volatile flavor compounds (VOCs) of chicken flavor base. The results showed that a chicken flavor base with good sensory properties and good flavor can be obtained using the chicken breast proteolysis solution (pH value 7) added with 3% xylose reacted at 101.1℃ for 86 min. The product has high VOCs abundance. And the flavor similarity with the commercially available canned chicken soup is relatively high. This research provides a experimental reference for the development of low-value chicken products.