Cui Heping, Liu Dinghao, Xia Xue, Yu Jingyang, Hayat Khizar, Zhang Xiaoming, Ho Chi-Tang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia.
Food Funct. 2021 Mar 1;12(4):1547-1557. doi: 10.1039/d0fo02726j.
Ceramic dish cooking method (CDCM) and microwave absorption dish cooking method (MADCM) were used to obtain one-step microwave-cooked Kung Pao Chicken. Processing the optimization of recipes, steaming time and microwave time was conducted for microwave cooking methods. CDCM showed higher taste scores, better umami and sweet attributes, and better color and aroma than MADCM. The NMR and FITC fluorescence analysis results indicated that free water in chicken cooked by CDCM was lost more and tends to shift to immobilized water during the microwave heating as compared with MADCM. However, the aroma intensity by CDCM was weaker than the traditional cooking method (TCM). Electronic nose analysis also showed difference in the flavor profile from CDCM and TCM. According to the GC-MS analysis, aldehydes, the oxidation products of fats, were higher from TCM than from other cooking methods. Therefore, enzymatic hydrolyzed chicken fat at 5 g per 150 g chicken with a degree of enzymatic hydrolysis of 17.00% was used in CDCM to produce ideal fatty and meaty flavor. Both fatty and meaty flavor have increased by 52% and 60% respectively, with less off-flavor, thus, obtaining a similarity of 92% compared to TCM and with appropriate contents of volatiles such as hexanal, heptanal, (E)-2-octenal, (E)-2-decenal, (E)-2-nonenal and 2,4-decadienal.
陶瓷盘烹饪法（CDCM）和微波吸收盘烹饪法（MADCM）被用于制作一步微波烹制宫保鸡丁。针对微波烹饪方法，对食谱、蒸煮时间和微波时间进行了加工优化。与MADCM相比，CDCM的口感评分更高，鲜味和甜味属性更好，色泽和香气更佳。核磁共振（NMR）和异硫氰酸荧光素（FITC）荧光分析结果表明，与MADCM相比，用CDCM烹制的鸡肉中的自由水在微波加热过程中损失更多，且更倾向于转变为结合水。然而，CDCM的香气强度比传统烹饪方法（TCM）弱。电子鼻分析也显示了CDCM和TCM在风味特征上的差异。根据气相色谱-质谱联用（GC-MS）分析，脂肪的氧化产物醛类在TCM中的含量高于其他烹饪方法。因此，在CDCM中，每150克鸡肉使用5克酶解度为17.00%的酶解鸡肉脂肪来产生理想的脂肪香和肉香。脂肪香和肉香分别增加了52%和60%，异味更少，因此，与TCM相比相似度达到92%，并且含有适量的己醛、庚醛、（E）-2-辛烯醛、（E）-2-癸烯醛、（E）-2-壬烯醛和2,4-癸二烯醛等挥发性成分。
