唐道邦,黄彬,黄金枝,李淦基,曾繁东,张凤英

• 1:广东省农业科学院蚕业与农产品加工研究所
• 2:裕丰食品加工(梅州)有限公司

摘要(Abstract)：

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱法(GC-MS)检测不同处理组的盐水鸡肉中风味物质,分析不同卤制温度、时间对盐水鸡肉挥发性风味物质含量的影响,确定风味最佳的卤制工艺条件。结果表明同一卤水卤制温度为80℃,总峰面积大小顺序为:50min>30min>10min>40min>20min>0min;卤水卤制时间为30min,总峰面积大小顺序为80℃>85℃>75℃>90℃;相同卤制温度(80℃)和时间(30min),卤水卤制的盐水鸡肉风味物质的种类和总峰面积明显高于清水卤制的;说明盐水鸡肉风味最佳的卤制条件为卤水中卤制温度80℃、卤制时间30min。

关键词(KeyWords)： 盐水鸡;气质联用;卤制;风味物质

Abstract:

Keywords:

基金项目(Foundation): 广东省科技专项(2010A020104002,2011A080803011,2012B040500058)

作者(Author): 唐道邦,黄彬,黄金枝,李淦基,曾繁东,张凤英

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