沟帮子烧鸡冷藏过程中脂肪氧化及挥发性物质的变化

Changes of Lipid Oxidation and the Volatile Substances of Goubangzi Roast Chicken During Chilled Storage

本文研究了沟帮子烧鸡冷藏过程中脂肪氧化和挥发性物质的变化规律。主要测定了烧鸡鸡腿肉和鸡胸肉的硫代巴比妥酸反应值(TBARS)、过氧化物值(POV)和p H值,采用固相微萃取-气相色谱-质谱联用法(SPME-GCMS)检测烧鸡中的挥发性物质,并对烧鸡进行感官评定。结果表明,随冷藏时间的增加,烧鸡鸡腿肉和鸡胸肉的TBARS值显著增加(P<0.05),POV先上升后下降,p H值则先下降后上升,挥发性风味物质如醛类、醇类、酮类不断增多,刺激性气味增强,烧鸡最终呈现出软烂、粘手、异味等感官品质。随冷藏时间增加,沟帮子烧鸡脂肪氧化程度不断加深,其产物严重影响烧鸡的感官品质。

The changes of lipid oxidation and the volatile substances of Goubangzi roast chicken during chilled stor- age were studied. The thiobarbituric acid reactive value （TBARS）, peroxide value （POV） and pH of the legs and breasts of the roast chicken were determined, respectively. The volatile substances that extracted by solid phase mi- cro-extraction （SPME） were analyzed by gas chromatography-mass spectrometry （CG-MS） and the sensory evaluation was carried out. The results indicated that the TBARS value significantly raised with the increasing of storage time （P〈0.05）. The POV value increased firstly and then decreased. The pH value first declined and then increased. The contents of the volatile compounds such as aldehydes, alcohols and ketones increased. Finally, the roast chicken presented sensory qualities, such as soft, sticky and peculiar smell. Due to the lipid oxidation of roast chicken, the shelf life of the roast chicken was only three days, the longer the storage time, the more serious the deterioration of sensory qualities. Following the increase of storage time, lipid oxidation of roast chicken was deepened, which product impacted the sensory quality of roast chicken seriously.