符离集烧鸡加工过程中挥发性风味成分变化研究

Study on the changes of volatile compounds of Fuliji red-cooked chicken during processing

通过对中国著名的传统肉制品符离集烧鸡5种不同加工阶段下的挥发性风味组分进行比较,以期找到符离集烧鸡中特有的存在显著差异的挥发性风味组分,为其加工工艺的改进提供有效的科学依据。采用电子鼻(E-nose)和顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)2种技术研究符离集烧鸡5个加工阶段的挥发性风味成分变化。电子鼻结果显示,不同加工阶段的样品气味差异明显,能被很好地区分,其鉴别指数DI值为79。采用气相色谱-质谱联用(GC-MS)共鉴定得到12大类100种挥发性化合物,包括17种醇类、5种酚类、18种醛类、10种酮类、8种酸类、4种酯类、5种烷烃类、2种芳香烃类、17种烯烃类、8种含氧化合物、3种含氮化合物和3种含硫化合物;在5种不同加工阶段的样品(生鸡、油炸鸡、卤制鸡、真空包装鸡和成品符离集烧鸡)中分别鉴定出35、41、55、88和67种风味化合物。5种样品中,醛、酮、醇、烃类以及含氧化合物的含量均占总量的绝大部分,而酸、酯以及含氮和含硫化合物含量较低。油炸和卤制是符离集烧鸡气味形成最主要的加工阶段,硫化物和羰基化合物是主要的风味贡献物质。脂肪氧化降解、美拉德反应以及Strecker降解是符离集烧鸡风味形成的重要反应。

Fuliji red-cooked chicken is famous traditional meat products in China. In order to find the characteristics and significantly different volatile compounds in Fuliji red-cooked chicken compared with those in other meat products,and then provide scientific dates to improve the processing technique,the types and relative quantities of volatile compounds in Fuliji red-cooked chicken were comparaed in five processing phases. Electronic nose（ E-nose） and head space solid phase microextraction and gas chromatography-mass spectrometry（ HSSPME-GC-MS） were performed to detect the changes of volatile compounds in Fuliji red-cooked chicken during five processing phases. E-nose results showed that the odor could be distinguished well in five processing phases. The discriminate index（ DI） of E-nose was 79. As a result of gas chromatography-mass spectrometry（ GC-MS） experiment,totally 100 volatiles,which could be divided into12 classes,were identified,including alcohol（ 17 kinds）,phenol（ 5 kinds）,aldehyde（ 18 kinds）,ketone（ 10 kinds）,acids（ 8 kinds）,esters（ 4 kinds）,alkanes（ 5 kinds）,aromatic hydrocarbon（ 2 kinds）,alkene（ 17 kinds）,O-containing compounds（ 8 kinds）,N-containing compounds（ 3 kinds）,and S-containing compounds（ 3 kinds）. 35,41,55,88 and 67 kinds of volatile compounds were identified in raw chicken,fried chicken,marinated chicken,vacuum packed chicken and Fuliji red-cooked chicken respectively.Aldehyde,ketone,alcohol and O-containing compounds were the most amounts of the identified volatile compounds. However the contents of acid,ester,N-containing compounds and S-containing compounds were lower. Fried and marinated techniques were the main processing procedure during the volatile compounds formation of Fuliji red-cooked chicken. The results showed also that sulfide and carbonyl compounds were significantly contributed to Fuliji red-cooked chicken flavor. Fat oxidation,Maillard reaction and Strecker degradation were important reaction for flavor formation in Fuliji red-cooked chiken.