FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 168-172.doi: 10.7506/spkx1002-6630-201311037

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Effect of Enzymatic Hydrolysis of Chicken Fat on the Formation of Characteristic Flavor Precursors

SONG Shi-qing,YUAN Lin,ZHANG Xiao-ming,LIU Fang    

  1. 1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;
    2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Received:2012-02-17 Revised:2013-04-22 Online:2013-06-15 Published:2013-06-03

Abstract:

The effects of enzymatic hydrolysis and enzymatic hydrolysis coupled with mild controlled oxidization on
lipid oxidation in chicken were studied. Chemical index analysis, descriptive sensory analysis and SPME/GC-MS analysis
were used to comparatively evaluate lipid oxidation in chicken through enzymatic hydrolysis and enzymatic hydrolysis
coupled with controlled oxidization. Peroxide value (POV) of chicken fat was significantly increased through oxidization
after enzymatic hydrolysis. Quantitative sensory analysis showed that species-specific characteristics of chicken were more
prominent in chicken subjected to enzymatic hydrolysis coupled with controlled oxidized fat. Furthermore, SPME/GCMS
analysis proved that the oxidized chicken fat had POV of 52.36 meq/kg and AV of 34.06 mg KOH/g by enzymatic
hydrolysis coupled with mild control oxidation at the medium level of characteristic flavour precursor.

Key words: chicken fat, enzymatic hydrolysis, typical flavour precursor, Maillard reaction

CLC Number: