不同炒制方式对大盘鸡品质的影响Effect of Different Frying Methods on the Quality of Saute Spicy Chicken
赵电波,栗俊广,吴萌萌,柳红莉,白艳红
摘要(Abstract)：
以感官品质、色泽、质构、挥发性风味等为考察指标,比较研究智能炒制和传统炒制2种不同加工方式对大盘鸡食用品质的影响。结果表明,智能炒制与传统炒制大盘鸡的感官品质和质构特性差异不显著(p>0.05),L*值、a*值和b*值均显著高于传统炒制的(p<0.05),表现出更好的光亮色泽和红度;智能炒制大盘鸡、传统炒制大盘鸡分别鉴定出挥发性风味物质50种和42种,其中醛类物质含量最高,与传统炒制相比,智能炒制大盘鸡的香味物质组分较多,短链醛类、酮类、不饱和醇类、醚类、杂环类等阈值较低的化合物的种类和含量均较高,智能炒制更能保持大盘鸡的风味。
关键词(KeyWords)： 智能炒制;大盘鸡;风味;质构
基金项目(Foundation): “十三五”国家重点研发计划重点专项(2016YFD0400403);; 郑州轻工业学院博士基金项目(2014BSJJ030)
作者(Author): 赵电波,栗俊广,吴萌萌,柳红莉,白艳红
参考文献(References)：
- [1]Yun-Sang C,Ko-Eun H,Tae-Jun J,et al.Comparative study on the effects of boiling,steaming,grilling,microwaving and superheated steaming on quality characteristics of marinated chicken steak[J].Korean Journal for Food Science of Animal Resources,2016,36(1):1-7．
- [2]孙圳，韩东，张春晖，等．定量卤制鸡肉挥发性风味物质剖面分析[J]．中国农业科学，2016,49(15):3030-3045．
- [3]AIC自动烹饪机器人开创中国菜肴烹饪自动化先例[J]．伺服控制，2006(5):16-17．
- [4]栗俊广，柳红莉，相启森．鸡肉炒炖加工过程中品质的变化[J]．食品工业科技，2017(20):6-10．
- [5]Prestes R C,Silva L B,Torri A M P,et al.Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches[J].Journal of Food Science&Technology,2015,52(7):4360-4368．
- [6]Williams S K,Rodrick G E,West R L.Sodium lactate affects shelf life and consumer acceptance of fresh catfish (Ictalurus nebulosus,marmoratus)fillets under simulated retail conditions[J].Journal of Food Science,1995,60(3):636-639．
- [7]周厚源．软包装肉鸡烤翅加工过程传热传质及动力学研究[D]．广州：华南理工大学，2014．
- [8]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，2011,32(22):237-242．
- [9]Noleau I,Toulemonde B.Quantitative study of roast chicken fat[J].J Food Sci Technol,1987,2(1):37-41．
- [10]蒲丹丹，孙杰，陈海涛，等．SDE-GC-MS结合GC-O对比熟湖南腊肉和熟广东腊肉的挥发性风味成分[J]．食品科学，2015,36(24):131-136．
- [11]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，2014,35(21):291-296．
- [12]Abdulhameed A A,Yang T A,Abdulkarim A A.Kinetics of texture and colour changes in chicken sausage during superheated steam cooking[J].Polish Journal of Food&Nutrition Sciences,2016,66(3):199-209．
- [13]何香，许时婴．蒸煮鸡肉的挥发性香气成分[J]．无锡轻工大学学报，2001,20(5):497-499．
- [14]Giri A,Osako K,Ohshima T.Identification and characterisation of headspace volatiles of fish miso,a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J].Food Chemistry,2010,120(2):621-631．
- [15]Gu S,Wang X,Tao N,et al.Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J].Food Research International,2013,54(1):81-92．
- [16]Zhou X,Chong Y,Ding Y,et al.Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS,e-nose and sensory evaluation[J].Food Chemistry,2016,207:205-213．
- [17]Farag M A,Rasheed D M,Kamal I M.Volatiles and primary metabolites profiling in two Hibiscus sabdariffa (roselle)cultivars via headspace SPME-GC-MS and chemometrics[J].Food Research International,2015,78:327-335．
- [18]Acree T,Arn H.Flavornet and human odor space[DB/OL].http：//www.flavornet.org/flavornet.html,2004．
- [19]Giri A,Osako K,Okamoto A,et al.Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce,fermented soy paste and sauce products[J].Food Research International,2010,43(4):1027-1040．
- [20]鲁松涛，赵改名，李苗云，等．丁香对卤制鸡肉风味物质形成的影响[J]．农产品加工(学刊)，2011(11):20-25．
- [21]Sansone-Land A,Takeoka G R,Shoemaker C F.Volatile constituents of commercial imported and domestic blackripe table olives(Olea europaea)[J].Food Chemistry,2014,149:285-295．
- [22]徐晓兰，张宁，綦艳梅，等．天福号酱香鸡挥发性香成分的提取与分析[J]．食品科学，2012,33(16):111-116．
- [23]张玉玉，陈怡颖，孙颖，等．热反应鸡肉香精与水煮鸡肉挥发性风味成分的对比分析[J]．中国食品学报，2016(8):241-247．
- [24]戴欣玮．广式烧鸭加工过程中挥发性风味成分变化规律研究[D]．南宁：广西大学，2013．
- [25]刘偲翔，董晓敏，刘布鸣，等．松节油和松香催化深度加工合成系列精细化工产品的研究和开发---(Ⅳ)乙酸橙花酯和乙酸香叶酯的合成[J]．湖南师范大学自然科学学报，1996,19(3):34-37．
- [26]尹显洪．固体超强酸催化合成乙酸橙花酯和乙酸香叶酯[J]．精细化工，2001,18(11):641-644．
- [27]李洪玉，马相锋，张扬，等．马尾松针香气化学成分研究[J]．中华中医药杂志，2012,27(6):1681-1682.