【作者】 闫利萍；

【导师】 彭增起；

【作者基本信息】 南京农业大学 ， 食品科学， 2009， 硕士

【摘要】 目前,我国鸡肉制品(整鸡)绝大多数还属于中式传统肉制品,色香味俱佳；但中式传统肉制品基本上都经过高温烧烤、油炸或烟熏,产生了含量较高的苯并(a)芘和一些杂环胺类化合物等致癌物质。随着生活水平的提高,人们对食品安全性有了更高的要求。因此开发具有传统鸡肉制品的色、香、味等特点,又能保证安全的新产品有很大的迫切性。本论文应用复合蛋白酶水解技术和美拉德反应原理,开发了增香液,研究了一种新的鸡肉制品加工工艺。1、复合蛋白酶和复合风味蛋白酶水解鸡肉蛋白的研究。结果表明,鸡肉蛋白质酶解的工艺条件为：温度为56.46℃,时间为6.9h,pH值为6.06,复合蛋白酶与风味蛋白酶的比例(P：F)为1.31,加酶量为3.07%。2、运用美拉德反应机理,研究了增香液的配方及工艺条件。结果表明,制备增香液的基本反应原料及条件为：鸡肉水解液100g、丙氨酸0.9g、谷氨酸钠1.0g、木糖0.2g、麦芽糖0.4g、硫胺素1.3g、温度125℃、时间60min、pH7.5。3、研究了一种新型鸡制品加工工艺,即三段干燥法。腌制过的鸡胴体首先经常规干燥(简称干燥Ⅰ)后,用60：40浓度(增香液原液体积：蒸馏水体积)增香液喷淋两次,再升温到110℃,保持时间35min(简称干燥Ⅱ),最后升温到130℃,保持时间30min(简称干燥Ⅲ),即得新制鸡产品。经国家肉类食品质量监督检验中心检测,该产品鸡皮和鸡肉中苯并芘含量均小于1ug/kg。4、采用固相微萃取(SPME)对产物中挥发性成分进行提取,然后利用气相色谱-质谱(GC-MS)对风味成分进行分析。共检出95种挥发性化合物,其中增香液中有39种,对照鸡制品中44种,成品鸡中有52种。增香液对原料鸡最终风味有很大的影响。它使壬醛、醋酸、壬酸有一定程度的下降,同时又使棕榈酸、4-甲基-5-(β-羟乙基)噻唑有不同程度的上升,甚至促使原料鸡产生了戊醛、庚醛、反-2-庚烯醛、3-糠醛、反,反-2,4-庚二烯醛、2-十一醛、十六醛、十八醛、反-2-癸烯醛等21种风味化合物。更多还原

【Abstract】 At present, most chicken products in our country are the traditional meat products (the whole chiken products) and have both best color and flavor. However, the Chinese traditional meat products are basically roasted, fried and smoked, resulting in some carcinogenic substance such as benzopyrene (Bap) and some other heterocyclic amine compounds. With the enhancement of the living standards, the people demand food safety higher and higher. Therefore, there is great urgency of developing a new kind of chicken product with best color, flavor and safety. The objectives of this study were conducted to develop the solution of increasing aroma and to study a new processing technology of chicken product based on enzymatic hydrolysis and Maillard reaction.1. The enzymatic hydrolysis conditions of chicken meat protein were studied with Flavourzyme and Protames. The optimum conditions of enzymatic hydrolysis were: temperature 56.46℃, time 6.9h, pH 6.06, Protames/Flavourzyme (P:F)=1.31, the concentration of enzyme is 3.07%(w/w).2. The Formula of the solution of increasing aroma and its technological conditions were studied by the use of Maillard reactions. The formula and technological conditions were: hydrolyzed chicken protein 100 g, alanine 0.9 g, sodium glutamate 1.0 g, xylose 0.2 g, maltose 0.4 g, thiamin 1.3 g, temperature 125℃, time 60 min, pH 7.5.3. A new technology of chicken production, named for Three Stage Drying, was studied. Firstly the cured chicken carcass were conventionally dried (short for Drying I) and sprayed two times with 60:40 the increasing aroma solution (v/v, original solution of increasing aroma:distilled water). Secondly the chicken carcass was heated to 110℃and kept for 35 min (short for DryingⅡ). Finally it was continued to heat to 130℃and kept for 30 min(short for DryingⅢ). According to the testing results by National Meat Food Quality Supervision and Inspecion Center, Bap contents in the chicken skin and meat were both lower than 1 ug/kg. 4. The volatile components were extracted by Solid Phase Microextraction (SPME) and identified by gas chromatograph-mass spectrometry (GC-MS). Ninety-five compounds were identified. Among these compounds, there were thirty-nine found in the solution of increasing aroma, forty-four in the control chicken product and fifty-two in the chicken product. It could be observed that the solution of increasing aroma has a great effect on the flavor of the chicken product. It reduced the contents of nonanal, acetic acid and nonanoid acid while it increased the contents of palmitic acid and 4-methyl-5-thiazoleethanol.Moreover, it produced 21 volatile components, including trans,trans-2,4-heptadienal,3-furancarboxaldehyde,2-undecenal, trans-2-decenal, pentanal, heptanal, trans-2-heptenal, hexadecanal, stearadehyde and so on.更多还原