电子鼻结合GC-MS检测鸡肉蛋白酶对鸡肉风味的影响

采用PEG2000/(NH4)₂SO₄双水相体系萃取鸡肉内源性蛋白酶,并结合电子鼻和GC-MS检测蛋白酶处理前后肉品风味的变化情况。结果表明:当PEG2000质量百分浓度为32%,(NH₄)₂SO₄质量百分浓度为32%,pH为6.5,鸡肉蛋白酶的萃取率最高达到83.48%。用此条件下提取的蛋白酶处理鸡肉,采用电子鼻能够很好的区分处理前后鸡肉样品中挥发性风味物的变化。GC-MS共检测出66种挥发性成分,主要包括醛类、烃类、芳香族类、含硫化合物、有机酸以及醇和酯类挥发性物质,处理组醛类、芳香族类、含硫化合物相对含量明显高于空白组。综上结果表明鸡肉蛋白酶可以很好的增强鸡肉风味。

Effect of Chicken Protease on Chicken Flavor by Electronic Nose Combined with GC-MS Detection

Experiments using PEG2000/(NH₄)₂SO₄ aqueous two-phase system extraction chicken endogenous protease,combined with electronic nose and GC-MS detection of protease before and after the meat flavor changes. The results showed that when the mass fraction of PEG2000 32%,mass fraction of(NH₄)₂SO₄ 32%,pH6.5,the extraction rate of chicken protease reached 83.48%. With this condition extraction of protease treatment of chicken.The use of electronic nose could be very good to distinguish between the changes in the volatile matter in the chicken samples before and after treatment. 66 kinds of volatile components were detected by GC-MS,mainly including aldehydes,hydrocarbons,aromatics,sulfur compounds,organic acids,alcohols and esters volatile substances,the relative contents of aldehydes,aromatics and sulfur compounds in the blank group were significantly higher than those in the blank group. To sum up,the result shows that chicken proteinase could greatly increase chicken flavor.