School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Food Chem. 2021 Nov 30;363:130276. doi: 10.1016/j.foodchem.2021.130276. Epub 2021 Jun 3.
To prepared Maillard reaction products (MRPs) enriched with chicken flavor, the effects of chicken fats on peony seed-derived MRPs were evaluated. The thermal treatments, lipase enzymatic hydrolysis and lipoxygenase with subsequent mild thermal treatments were applied to oxidized chicken fats before their use in the Maillard reaction. Different oxidized chicken fats led to diverse chemical properties and varied volatile compounds. The addition of oxidized chicken fat increased the meaty of MRPs. The chicken fat promoted the Maillard reaction, which produced more oxygenated compounds; however, it reduced the sulfur compounds. Correlation analysis of the chemical properties of chicken fat and the major volatile compounds showed that by controlling the chemical properties of chicken fat, it might be possible to control the content of some volatile compounds of chicken fat and MRPs. Our data elucidated that chicken fat contributes to the development of meat flavors after oxidation and thermal treatments.
为了制备富含鸡肉风味的美拉德反应产物（MRPs），评估了鸡脂对牡丹籽油源 MRPs 的影响。在美拉德反应之前，对氧化鸡脂进行了热处理、脂肪酶酶解和脂氧合酶随后进行温和的热处理。不同氧化鸡脂导致不同的化学性质和不同的挥发性化合物。添加氧化鸡脂增加了 MRPs 的肉味。鸡脂促进了美拉德反应，产生了更多的含氧化合物；然而，它减少了硫化合物。鸡脂化学性质与主要挥发性化合物的相关性分析表明，通过控制鸡脂的化学性质，可能控制某些挥发性化合物的含量。我们的数据阐明了鸡脂在氧化和热处理后对肉味的发展有贡献。
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