八角茴香对卤鸡肉挥发性风味的影响及其作用机制

【作者】 孙灵霞；

【导师】 陈锦屏；

【作者基本信息】 陕西师范大学 ， 动物学， 2014， 博士

【摘要】 风味是衡量传统酱卤肉制品质量和商品价值的重要指标。八角茴香(Illicium verum)是传统酱卤肉制品加工中最常用的香辛料之一,具有独特浓烈的香气和去腥防腐作用,它的特殊功能对于酱卤肉制品风味的形成十分重要。然而,目前尚不清楚八角茴香包括其他香辛料在传统酱卤肉制品风味形成中的具体作用及其作用机制,尤其是缺乏系统的基础理论研究,难以为生产提供理论指导,这也是制约我国传统酱卤肉制品现代化工艺改造进程的重要因素。因此,研究八角茴香对卤鸡肉挥发性风味的影响及其作用机制,对于实现传统酱卤肉制品的风味控制、促进传统酱卤肉制品的标准化生产都具有重要的理论意义和实用价值。本文研究了八角茴香对卤鸡肉挥发性风味及风味前体物的影响,并研究和探讨了八角茴香对卤鸡肉挥发性风味形成的作用机制。主要研究结果如下:1.电子鼻分析结果表明八角茴香对卤鸡肉挥发性风味有影响。2.八角茴香添加后,卤鸡肉中挥发性风味物质的种类没有改变,但其含量和比例发生了变化,并新增了由八角茴香引入的一些挥发性物质。小火煮制90 min之前,空白组挥发性物质的总峰面积显著高于八角茴香组(p<0.05),之后差异不显著(p>0.05);大火煮制5min时空白组挥发性风味物质的总峰面积显著高于八角茴香组(p<0.05),大火煮制15 min和30 min时八角茴香组总峰面积显著高于空白组(p<0.05)。随着煮制时间的延长,卤鸡肉中由八角茴香引入的挥发性物质的数量和含量逐渐增加。八角茴香添加前后在卤鸡肉主体挥发性风味成分中共同存在的物质种类是醛类和醇类,且八角茴香组的主体挥发性风味成分中增加了反式茴香脑。3.八角茴香对鸡汤的风味改变较大,添加八角茴香后,鸡汤中来自八角茴香引入的挥发性物质成为其风味的主体,而来自鸡肉的挥发性风味物质的数量和含量均大幅减少。4.八角茴香对卤鸡肉和鸡汤的pH值均无显著影响(p>0.05),对卤鸡肉中还原糖含量亦无显著影响(p>0.05),但对鸡汤中还原糖含量有影响。鸡汤中还原糖含量在小火煮制60 min之前高于空白组(p<0.05),而在小火煮制90 min之后和大火不同煮制时间时均低于空白组(p<0.05)。5.八角茴香对卤鸡肉和鸡汤中游离氨基酸含量有影响,在小火煮制120 min之前八角茴香组卤鸡肉中各种游离氨基酸含量及游离氨基酸总量高于空白组,而在小火煮制至150 min和大火不同煮制时间下,八角茴香组中各种游离氨基酸含量及游离氨基酸总量低于空白组(p<0.05);添加八角茴香后,鸡汤中各种游离氨基酸含量均下降。6.八角茴香对游离脂肪酸的影响较大,尤其在煮制时间较短时对卤鸡肉中游离脂肪酸的作用更为明显。添加八角茴香后卤鸡肉中游离脂肪酸含量在小火煮制90 min之前增加,且在煮制60 min之前显著高于空白组(p<0.05)。鸡汤中多不饱和脂肪酸的相对含量在添加八角茴香后增加。八角茴香可能通过对游离脂肪酸的作用而影响卤鸡肉中挥发性风味物质的生成。7.八角茴香对亚油酸热降解产物的影响与加热时间有关。在加热时间较短(30 min以内)时,八角茴香对亚油酸的降解表现出抑制作用,随着加热时间延长,八角茴香对亚油酸的降解表现出促进作用。八角茴香对油酸的降解在加热过程中始终有促进作用。8.茴香醛、茴香脑、茴香油和八角茴香对鸡脂氧化及降解均有明显影响。添加茴香醛、茴香脑、茴香油和八角茴香后,在加热前期鸡脂的PV值和TBA值均低于空白组(p<0.05),且鸡脂氧化降解产物的含量也低于空白组;加热时间继续延长时,鸡脂的PV值和TBA值以及鸡脂氧化降解产物的含量均高于空白组(p<0.05)。因此认为,茴香醛、茴香脑、茴香油和八角茴香在加热时间较短时对鸡脂的氧化及降解起抑制作用,而在加热时间较长时对鸡脂的氧化及降解产生促进作用。9.八角茴香对卤鸡肉风味的作用方式在煮制前期主要是通过抑制游离脂肪酸的氧化降解来实现,在煮制后期除了对游离脂肪酸的作用外,主要是八角茴香中固有的挥发性物质释放并迁移到鸡肉中从而对卤鸡肉风味产生影响。更多还原

【Abstract】 Flavor as an important indicator is usually used to evaluate the quality and commercial value of the traditional pot-stewed meat product.Star anise(lllicium verum)is one of the most common spices in the processing of traditional pot-stewed meat product,and it not only has unique strong aroma but also plays the role to remove objectionable odor as well as preservative effect.It is very important to the formation of flavor of pot-stewed meat product as far as the efficacy is concerned.However,the specific effect and its mechanism of star anise including other spices are not clear and it is difficult to provide theoretical guidance for production,so modernization process and the development of pot-stewed meat product are restricted by some negative factors such as lack of basic and enough theory researches.As the result,it is very important for us to study the effect and its mechanism of star anise to the flavor on stewed chicken.The results will have theoretical significance and practical value to flavor control and promotion standardization of pot-stewed meat product.This paper studied the effect of star anise on the flavor and its precursor substance of pot-stewed chicken meat,and discussed the mechanism of volatile flavor formation on star anise for pot-stewed chicken meat.The main research results were as follows:1.Analysis results of electronic nose showed that star anise made a difference on the total volatile flavor of stewed chicken.2.After adding star anise,species of volatile flavor compounds in stewed chicken had not changed but the specific content and proportion of volatile flavor compounds had changed and at the same time,some added volatile substances were introduced by star anise such as anethole,anisaldehyde and estragole.Cooked before 90 min with low fire,peak area of volatile substances in the control group was significantly higher than the star anise group(p<0.05),and there was no significant difference later;Cooked with high fire 5 min,the total peak area of volatile substances in the control group was significantly higher than star anise group(p<0.05),and total peak area of volatile substances in the star anise group was significantly higher than the control group when cooked 15 min and 30 min.Longer duration of cooking time led to the gradual increase of the quantity and contents of volatile substances introduced by star anise.Main volatile flavor substances were aldehydes and alcohols existing together in stewed chicken after the adding of star anise and anethole as the component of main volatile flavor substances increased in the star anise group.3.There were great changes on the flavor of chicken broth by the adding of star anise,and principal part in flavor in chicken broth was mainly introduced by star anise and the quantity and contents of volatile substance in chicken broth itself were greatly reduced.4.Star anise had no significant effect on pH of stewed chicken and chicken broth(p>0.05),and also had no significant effect on reducing sugar content of stewed chicken(p>0.05),but there were some differences on reducing sugar content in chicken broth,e.g.reducing sugar content was higher in the star anise group than the control group before cooked with low fire for 60 min(p<0.05)and reducing sugar content was below the control group under the conditions of either when cooked with low fire for 60 min or cooked with high fire(p<0.05).5.Star anise had effect on free amino acid content of stewed chicken and chicken broth;various free amino acid and total amino acid were higher in the star anise group than the control group before cooked with low fire for 120 min;but there was a decrease on above-mentioned parameters in the star anise group than the control group(p<0.05)when cooked for 150 min or cooked with high fire;and after adding star anise,the contents of various free amino acid experience droped in some degree.6.Free fatty acid content changed significantly after adding star anise,and especially the effect showed obvious increase in free fatty acid content in stewed chicken when cooked for short time.Free fatty acid content increased before cooked for 90 min with low fire and adding star anise;the content in the star anise group was significantly higher than the control group before cooked for 60 min(p<0.05).The relative contents of polyunsaturated fatty acids in chicken broth increased after adding star anise.The generation of volatile flavor of stewed chicken might be affected by the mechanism through which the star anise exert influence on free fatty acid and then on volatile flavor.7.The effect of thermal degradation products of linoleic acid by star anise was connected with the duration of heating.When heating with shorter time,star anise showed inhibitory effect on oxidation degradation of linoleic acid;however,as the heating time extends,star anise showed facilitating effect on oxidation degradation of linoleic acid.8.Anisaldehydehave,anethole,anise oil as well as star anise all had a significant effect on oxidation and degradation of chicken fat.After adding the above four kinds of materials,the PV and TBA value of chicken fat were lower than in the control group in the early stage of heating(p<0.05)and the contents of chicken fat oxidation degradation products were also below the control group;With heating time extended,the PV,TBA value and the contents of chicken fat oxidation degradation products were higher than in the control group(p<0.05).As a result,the four kinds of materials played inhibitory role on chicken fat oxidation degradation when with short heating-up period but played a driving role with long heating-up period.9.The way of the role of star anise for stewed chicken flavor lied in inhibition of free fatty acid oxidation degradation in the early stage of cooking period;but in the later stage of cooking period,the way mainly lied in release of innate volatile substances in star anise and transfer into chicken other than the role of star anise acting on the free fatty acid.更多还原