氧化鸡肉脂肪制备肉味香精前体物质的研究

PREPARATION OF MEAT FLAVOR PRECURSORS FROM CHICKEN FAT BY OXIDIZATION

研究以鸡肉脂肪为主要原料制备肉味香精的前体物质,通过单因素和正交试验确定氧化反应的最佳反应条件.结果表明氧化鸡肉脂肪的最佳条件是:氧化温度为120℃,氧化时间为3h,VE的添加量为1.0%,不添加水和NaCl.在最优条件下进行氧化试验,得到产物的酸值和过氧化值分别为1.472 mg/g和193.51 mmol/kg,感官评价值为4.905,具有典型特征的鸡肉香气.

A chicken flavor precursor was prepared from chicken fat by oxidation,and the optimum reaction conditions were determined by single factor and orthogonal experiments. The results showed that the optimum oxidation conditions were as follows： oxidation temperature 120 ℃,oxidation time 3 hours,and VE dosage1.0%,no water and no NaCl. Under the optimum conditions,the acid value,peroxide value,and sensory score of the product were 1.472 mg/g,193.51 mmol/kg and 4.905,respectively; and the product had a typical chicken flavor.