鸡脂肪最佳风味调控与风味物质分析

Analysis and Control of Preferable Flavor in Chicken Fat's Heated Oxidation

在高温条件下氧化鸡脂肪,对不同时间的氧化脂肪做感官评价发现,鸡脂肪的物理、化学性质和氧化的风味感有很密切的联系。试验结果表明,鸡脂肪氧化产生最佳风味感的时间为10 h,此时脂肪黏度最大,测得羰基值为24.7 mmol/kg,过氧化值为2.15 mmol/kg,酸价为2.5 mgKOH/kg;用气相色谱分析其饱和脂肪酸占总量的39.31%,不饱和脂肪酸占60.69%;用液相色谱方法分析最佳氧化时间下的脂肪族醛类物质,发现呈现香味的主要脂肪族醛类之一是2,4-癸二烯醛,并定量分析出含量为5.946 mg/kg。

If the chicken fat was continuously heated in cooking temperature,the oxidation was controlled by the four standards including viscosity,AV,POV and CV.The relationship between the four standards and the fat＇s flavor sensory was confirmed and chicken fat had the best flavor heating time.The results showed that the best flavor heating time was 10 h for the chicken fat.At this point the fat had it＇s maximum viscosity,carbonyl value was 24.7mmol/kg,peroxide value was 2.15 mmol/kg and acid value was 2.5 mgKOH/kg;its saturated fatty acids accounted for 39.31% in total and unsaturated fatty acids accounted for 60.69% as determined by gas chromatographic analysis.The liquid chromatography method was adopted to analyze aliphatic serial aldehyde matters under the optimum oxidation time and it was found that flavor was mainly from 2,4-decadiene aldehyde in the aliphatic series.Moreover,quantitative analysis had been carried out to find that its content was 5.946 mg/kg.