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Method for distinguishing chicken base

A technology of fragrance base and chicken, applied in the field of detection and analysis, can solve the problems of reducing the workload of flavor analysis, comprehensive reflection of the overall flavor characteristics of chicken fragrance base, etc., and achieve a comprehensive effect of distinguishing results

Inactive Publication Date: 2014-12-24
SHANGHAI INSTITUTE OF TECHNOLOGY
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Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a method for distinguishing chicken flavor bases, which solves the problem that headspace gas chromatography-mass spectrometry cannot determine the overall flavor characteristics of chicken flavor bases. The technical problem of comprehensive reflection effectively solves the influence of individual differences of sensory evaluators and the threshold value of aroma substances on flavor analysis, reduces the uncertainty and instability of evaluation results, and reduces the workload of flavor analysis

Method used

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  • Method for distinguishing chicken base

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Embodiment 1

[0030] A method utilizing headspace gas chromatography-mass spectrometry in combination with PCA-HCA and sensory evaluation to distinguish chicken flavor bases, specifically comprising the following steps:

[0031] (1) Preparation of chicken flavor base samples:

[0032] Take commercially available fresh chicken breast (1 parts by weight), deionized water 3 (parts by weight), compound protease (0.3% parts by weight), pH 6.5, 50 ° C water bath, stirring speed 800 rpm , enzymatic hydrolysis for 3 hours, inactivating enzyme in a water bath at 100°C for 10 minutes, cooling to obtain chicken enzymatic hydrolyzate; chicken enzymatic hydrolyzate (39 parts by weight), deionized water (13 parts by weight), glucose (1 part by weight) , xylose (0.5 parts by weight), cysteine ​​salt (1 part by weight), glycine (0.5 parts by weight), alanine (0.5 parts by weight), thiamine (1 part by weight), Salt (3 parts by weight) and monosodium glutamate (0.5 parts by weight) were reacted i...

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Abstract

The invention discloses a method for distinguishing chicken base. The method comprises the following steps: firstly preparing the chicken base by adopting chicken protein enzymatic hydrolysate through maillard reaction, acquiring and analyzing volatile flavor matters in the chicken base by utilizing a headspace gas chromatography-mass spectrometer, distinguishing the chicken base by virtue of PCA-HCA (main component-clustering analysis), and distinguishing the chicken base in a sense organ evaluation method. The method for distinguishing the chicken base is comprehensive, reasonable and capable of effectively distinguishing the chicken base.

Description

technical field [0001] The invention belongs to the field of detection and analysis, and in particular relates to a method for distinguishing chicken fragrance bases. Background technique [0002] Chicken enzymatic hydrolyzate is rich in free amino acids and peptides, both of which participate in the Maillard reaction and are important flavor precursors. The preparation of the chicken flavor base in the present invention is a flavor substance obtained through the Maillard reaction of reducing sugars, amino acids and peptides, and the degradation reaction of thiamine. [0003] There are many kinds of volatile components in chicken, mainly including nitrogen-containing compounds, sulfur-containing compounds, and carbonyl compounds. Among them, 2-furfuryl mercaptan, 2-methyl-3-mercaptofuran, bis(2-methyl-3-furyl) disulfide, etc. are important chicken flavor compounds. The traditional flavor exploration of meat products mainly relies on two ways (1) subjective evaluati...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 肖作兵吴旻玲牛云蔚
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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