发生沉淀凝集的鸡骨酶解物严重影响鸡肉特征香气的形成
本文以感官评定、气相色谱质谱联用等方法分析发生沉淀凝集的鸡骨酶解物对鸡肉香精特征风味的影响
张晓鸣
鸡骨酶解物中类蛋白形成对美拉德反应制备鸡肉香精品质的影响及改善[EB/OL]
北京：中国科技论文在线
一定浓度的类蛋白会使鸡骨酶解物发生沉淀凝集
然而高浓度的鸡骨在一定酶解条件下会产生类蛋白
） 摘要： 以鸡骨酶解物为原料制备热反应鸡肉香精
when the plastein is increased to a certain extent, the sediment of hydrolysates begins to aggregate, which hinders lipid oxidative degradation in Maillard reaction
The paper studied the effect of sediment of hydrolysates on the chicken characteristic flavor formation by sensory evaluation and GC-MS, and based on the content of plastein and water in the sediment, the effect of some factors on the forming degree of plastein was studied, such as type of enzyme, substrate concentration, pH, temperature, time and so on
Results showed that when the concentration of plastein was over 12
34% (w/w), the sediment of hydrolysates began to aggregate, and weakened the chicken characteristic flavor seriously
When the substrate concentration was 20% (w/w), pH was 7
0, temperature was 55 ℃, chicken bone was hydrolyzed for 3
5 hours by P&F enzyme, the plastein could be controlled and the sediment could be avoided aggregating
Thereby obtained an homogeneous chicken-bone hydrolysates which could provide enough HAP for rich chicken essence
Keywords： Maillard reaction; Chicken-bone hydrolysates; Plastein; Aggregate sediment; Flavor 下载PDF阅读器 PDF全文下载： 修改稿 1（ 0 ） 初稿 （ 22 ） 作者简介： 于静洋(1989-),女,主要研究方向:食品化学 通信联系人： 张晓鸣(1965-),男,教授,主要研究方向:食品化学 【收录情况】 中国科技论文在线： 于静洋
