Wang Ji, Che Jing, Wang Xu-Song, Qin Lei, Huang Xu-Hui
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem X. 2024 Nov 22;24:102033. doi: 10.1016/j.fochx.2024.102033. eCollection 2024 Dec 30.
The levels of flavor compounds and hazardous compounds are important indicators for evaluating high-temperature roasted food. In this paper, the effect of tea pre-marination on non-volatile compounds, volatile compounds, and hazardous compounds in roasted chicken. The results showed that the total content of key umami non-volatile compounds in roasted chicken marinated with green tea, white tea, and black tea increased by 17.43 % to 100.11 %. The content of alkenes, alcohols, aldehydes, and ketones in high-temperature roasted chicken marinated with oolong tea and yellow tea was increased. Different teas had varying inhibitory effects on hazardous compounds in high-temperature roasted chicken, while green tea exhibited the highest inhibition efficacy. The inhibition rates of green tea for ACY, 5-HMF, HCAs, and PAHs were 72.12 %, 69.87 %, 92.49 %, and 14.92 %, respectively. Flavonoids in tea may play an important role in the flavor enhancement and hazardous compounds inhibition of high-temperature roasted chicken.
风味化合物和有害化合物的含量是评估高温烘焙食品的重要指标。本文研究了茶叶预腌制对烤鸡肉中非挥发性化合物、挥发性化合物和有害化合物的影响。结果表明，用绿茶、白茶和红茶腌制的烤鸡肉中关键鲜味非挥发性化合物的总含量增加了17.43%至100.11%。用乌龙茶和黄茶腌制的高温烤鸡肉中烯烃、醇类、醛类和酮类的含量增加。不同的茶叶对高温烤鸡肉中的有害化合物有不同的抑制作用，其中绿茶的抑制效果最高。绿茶对ACY、5-HMF、HCAs和PAHs的抑制率分别为72.12%、69.87%、92.49%和14.92%。茶叶中的黄酮类化合物可能在高温烤鸡肉的风味增强和有害化合物抑制方面发挥重要作用。
