氧化及未氧化脂肪对半胱氨酸-核糖体系热反应肉香味形成的影响

Effect of Oxidized and non-Oxidized Fat on the System Meat Flavor for Cysteine and Ribose

以鸡脂作脂肪原料,氧化脂肪用控制氧化工艺制备。通过固相微萃取/气-质联机对比分析半胱氨酸-核糖、半胱氨酸-核糖-氧化脂肪、半胱氨酸-核糖-未氧化脂肪、单纯氧化脂肪、未氧化脂肪等5种热反应产物的挥发性组成,发现氧化或未氧化脂肪均可调控Maillard反应对半胱氨酸-核糖体系的肉香味产生影响,表现为热反应产物的挥发性肉香成分含量增加,含硫化合物含量降低,出现Maillard反应与脂质降解相互作用成分及大量脂质降解成分。与未氧化脂肪相比,氧化脂肪对Maillard反应的调控作用更为显著。在半胱氨酸-核糖体系中加入氧化脂肪时,热反应产物挥发性组成更趋于较佳的肉香风味,具有浓郁、协调、特征肉香味突出的优点。

The oxidized fat was prepared from chicken fat in a controled oxidizing technology. Volatiles of five thermal reaction products including cysteine-ribose, cysteine-ribose-oxidized fat, cysteine ribose-non oxidized fat, oxidized fat alone and non-oxidized fat alone were comparatively analyzed by solid phase microex traction （SPME） in combination with gas chromatography and mass spectrometry （GC-MS）. It proved that meat flavor in cysteine-ribose system was modified by either non-oxidized or oxidized fat. The total number and relative peak areas of volatile flavors in cysteine-ribose-fat （non oxidized or oxidized） system were higher and sulfurs were reduced, flavors from the interaction of Maillard reaction and fat decomposition appeared. However, in view of volatile profile, the effect of oxidized fat on Maillard reaction was more prominent than that of non-oxidized fat, which potentially could result in an optimal meat flavor with strong, harmony and species-specific characteristics.