Issue 04
Turn off MathJax
Article Contents
LIANG Jing-jing, CAO Chang-chun, WANG Meng, HOU Li, XIE Jian-chun, ZHENG Fu-ping, SUN Bao-guo. Analysis of stewing chicken breast flavor using the extraction of SDE combined with SAFE[J]. Science and Technology of Food Industry, 2016, (04): 57-67. doi: 10.13386/j.issn1002-0306.2016.04.003
Citation: LIANG Jing-jing, CAO Chang-chun, WANG Meng, HOU Li, XIE Jian-chun, ZHENG Fu-ping, SUN Bao-guo. Analysis of stewing chicken breast flavor using the extraction of SDE combined with SAFE[J]. Science and Technology of Food Industry, 2016, (04): 57-67. doi: 10.13386/j.issn1002-0306.2016.04.003

Analysis of stewing chicken breast flavor using the extraction of SDE combined with SAFE

doi: 10.13386/j.issn1002-0306.2016.04.003
  • Received Date: 2015-07-17
  • Volatile flavor constituents from cooking chicken breast were analyzed to provide some guidance for the preparation of related meat flavorings. Simultaneous distillation and solvent extraction(SDE) was applied when the chicken breast was boiled as stewing, and then solvent-assisted flavor evaporation( SAFE) was applied to extract the residue broth. A total of 151 volatiles were identified by gas chromatography and mass spectrometry( GC- MS), including 5 sulfur compounds, 7 nitrogen- containing heterocyclic compounds, 10oxygen-containing heterocyclic compounds,97 aliphatic compounds,29 aromatic compounds,and 3 terpenoids,among which the percentage of the aliphatic compounds ranked the greatest. By aroma extract dilution analysis(AEDA) of gas chromatography and olfactometry(GC-O),90 olfactory regions were found and 79 of them were identified. Those of higher flavor dilution factors(FD≥2~(10)) were 3-methional,bis(2-methyl-3-furyl)disulfide,2-furfurylthiol,4-methylthio-2-butanone,2-acetyl-1-pyrroline,(E,E)-2,4-decadienal,(E,E)-2,4-nonadienal,γ-decalactone,2,3-pentanedione,coumarin,etc,suggesting that they contributed much more to the cooking chicken flavor and would be used potentially in the preparation of cooking chicken flavorings.
  • loading
  • [1]
    Mottram D S.Flavour formation in meatand meat products:a review[J].Food Chemistry,1998,62(4):415-424.
    [2]
    Xie J,Sun B,Wang S.Aromatic constituents from Chinese traditional smoke-cured bacon of Mini-pig[J].Food Science and Technology International,2008,14(4):329-340.
    [3]
    Farkas P,Sadecka J,Kovac M,et al.Key odourants of pressurecooked hen meat[J].Food Chemistry,1997,60(4):617-621.
    [4]
    Gasser U,Grosch W.Primary odorants of chicken broth[J].Zeitschrift für Lebensmittel-Untersuchung und Forschung,1990,190(1):3-8.
    [5]
    Takakura Y,Mizushima M,Hayashi K,et al.Characterization of the key aroma compounds in chicken soup stock using aroma extract dilution analysis[J].Food Science&Technology International Tokyo,2014,20(1):109-113.
    [6]
    谢建春.现代香味分析技术与应用[M].北京:中国标准出版社,2008:70-73.
    [7]
    江新业,宋焕禄.鸡肉香味成分研究新进展[J].北京工商大学学报:自然科学版,2005(3):16-21.
    [8]
    范婷婷,郑福平,张逸君,等.不同蒸制时间条件下鸡胸肉挥发性成分比较[J].食品科学,2014,35(22):115-120.
    [9]
    段艳,郑福平,杨梦云,等.ASE-SAFE/GC-MS/GC-O法分析德州扒鸡风味化合物[J].中国食品学报,2014(4):222-230.
    [10]
    Jayasena D D,Ahn D U,Nam K C,et al.Flavour chemistry of chicken meat:a review[J].Asian-Australasian Journal of Animal Sciences,2013,26(5):732-742.
    [11]
    Mottram D S,Edwards R A.The role of triglycerides and phospholipids in the aroma of cooked beef[J].Journal of the Science of Food&Agriculture,1983,34(5):517-522.
    [12]
    Shi H,Ho C T.The flavour of poultry meat in Flavor of Meat&Meat Products[M].Shahidi F ed Chapman&Hall,1994:52-70.
    [13]
    徐晓兰,陈海涛,綦艳梅,等.SDE-GC-MS分析胡同坊北京酱鸡的挥发性风味成分[J].食品科学,2011(22):237-242.
    [14]
    陈怡颖,郭贝贝,章慧莺,等.新疆大盘鸡挥发性风味成分的GC-MS分析[J].食品工业科技,2014(21):291-296.
    [15]
    Xie J,Sun B,Zheng F,et al.Volatile flavor constituents in roasted pork of Mini-pig[J].Food Chemistry,2008,109(3):506-514.
    [16]
    Fleming-Jones M E.Volatile organic compounds in foods:a five year study[J].Journal of Agricultural&Food Chemistry,2003,51(27):8120-8127.
    [17]
    Aliani M,Farmer L J.Precursors of chicken flavor.II.Identification of key flavor precursors using sensory methods[J].Journal of Agricultural&Food Chemistry,2005,53(16):6455-6462.
    [18]
    江新业,宋焕禄,夏玲君.GC-O/GC-MS法鉴定北京烤鸭中的香味活性化合物[J].中国食品学报,2008,8(4):160-164.
    [19]
    Noleau I,Toulemonde B.Quantitative study of roast chicken fat[J].Food Science and Technology,1987,20(1):7-41.
    [20]
    Ma Q L,Hamid N,Bekhit A E D,et al.Optimization of headspace solid phase microextraction(HS-SPME)for gas chromatography mass spectrometry(GC-MS)analysis of aroma compounds in cooked beef using response surface methodology[J].Microchemical Journal,2013,111(14):16-24.
    [21]
    王春青,李学科,张春晖,等.不同品种鸡肉蒸煮挥发性风味成分比较研究[J].现代食品科技,2015,31(1):208-215.
    [22]
    Madruga M S,Elmore J S,Dodson A T,et al.Volatile flavour profile of goat meat extracted by three widely used techniques[J].Food Chemistry,2009,115(3):1081-1087.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (106) PDF downloads(487) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return