氧化猪脂制备肉味香精前体物质的研究

Preparation of meat flavor precursors from pork fat by oxidization

以猪脂为主要原料制备肉味香精前体物质,通过单因素实验和正交实验确定氧化反应的最佳条件。得到的氧化猪脂最佳反应条件是:氧化温度130℃,氧化时间3 h,VE添加量1.0%,不添加水和NaCl。在最佳反应条件下进行氧化实验,得到氧化猪脂的酸值(KOH)和过氧化值分别为1.549 mg/g和207.4 mmol/kg,肉味香精前体物质的感官评价分值为4.925。

The meat flavor precursors from pork fat by oxidization was studied. The optimal oxidization conditions were determined by single factor experiment and orthogonal experiment as follows： oxidization temperature 130 ℃, oxidization time 3 h, VE dosage 1.0% ,without water or NaCl. Under these conditions, the acid value and peroxide value of the oxidized pork fat were 1. 549 mgKOH/g and 207.4 mmol/kg respectively, and the sensory evaluation score of the meat flavor precursors was 4. 925.