盐焗鸡翅在加工过程中的风味变化

Changes of Volatile Flavor Compounds in Salt-baked Chicken Wings in Processing

以肉鸡、蛋鸡鸡翅为研究对象,旨在找出两种鸡翅的挥发性特征风味及差异性。模拟盐焗鸡翅的标准化工艺及流程,采用固相微萃取法(SPME)结合气相色谱-质谱(GC-MS)联用技术,对盐焗加工过程中,肉鸡、蛋鸡鸡翅中挥发性风味物质进行定性及相对含量分析。结果表明:从蛋鸡鸡翅中鉴定出64种挥发性风味成分,从肉鸡鸡翅中鉴定出57种挥发性风味成分,有37种化合物是两者共有,其中酯、醛、杂环化合物的含量较高,酸、酚及酮含量较低。(E,E)-2,4-癸二烯醛为较重要的挥发性风味成分。

In this study, broiler and layer chicken wings to simulate the standardization of processes and process of the salt-baked chicken wings, solid phase micro extraction （SPME） combined with gas chromatography-mass spectrometry （C_,C-MS） was adopted for the qualitative and relative content determination of volatile compounds in salt-baked process- ing of broilers and laying hens wings to find out the difference between the two wings and a larger contribution to the flavor. 64 volatile compounds were identified from the layer chicken wings, while 57 volatile compounds were identified from the broiler chicken wings, however, there were 37 compounds were in common. Ester, aldehydes and heterocyclic compound took up most amounts, but the acids, phenols and ketones were lower. （E,E）-2,4-decadienal were the main flavor compounds of salt-baked chicken wings.