Fat Oxidation And Maillard Reaction To Prepare Chicken Flavor Spices

Meat flavor mainly contains two types: basic meat fragrance and characteristic fragrance, whileanimal fat plays an extremely important role in the formation of characteristic meat flavor.Degradation products from Lipid oxidation contains many volatile flavoring substances, such asaldehydes, ketones, carboxylic acids and so on, and also takes part in the Maillard reaction to form thecharacteristic aroma of meat.The research includs three parts.The first part is about lipid oxidation. Made soybean lipoxygenase in the laboratory andinvestigated the methods of making soybean lipoxygenase, and studied the general characteristics ofthe soybean lipoxygenase briefly. The activity of lipoxygenase made is5.77×107u/10g flour. Thenfactors about reaction time, temperature, pH of buffer, concentration of chicken fat, air flow rate wereinvestigated. Eventually, the optimal conditions are: reaction temperature10℃, reaction time5h,the pH value9, substrate concentration225g/L reaction liquid, air flow rate0.2m3/h. Under thiscircumstance, P.V is180mmol/Kg fat.In the second part, enzymatic catalytic hydrolysis of chicken fat was studied. By choosingsuitable lipase, used hydrolysis rate as measure index, enzyme hydrolysis process was studied fromfive aspects including adding quantity, reaction temperature, pH, substrate concentration and reactiontime. By response surface experiments, determined the optimal hydrolysis conditions: reaction time of24h, adding amount of125u/g reaction solution, reaction temperature of50℃, the pH value of6.5,the substrate concentration was45%.In this condition, the biggest hydrolysis rate was73.31%The last part is about the making process of chicken fat oxidation products-Maillard reactionflavor spices and chicken fat hydrolysis products-Maillard reaction flavor spices. Homemade beeryeast enzymolysis liquid serves as thermal source of amino acids. By choosing sensory evaluation asmeasure index, the making conditions of Maillard reaction have been worked out. The optimalconditions for Lipid oxidation products-Maillard reaction are reaction temperature of100℃, thereaction time of1h,40g enzymolysis liquid additives, chicken fat oxidation product5g additives.Chicken fat hydrolysis products-Maillard reaction’s optimal conditions are reaction temperature100℃, the reaction time1h, enzymolysis liquid additives40g, hydrolysis products4g. The meat flavoris more harmonious and full with conditions above.Chicken fat oxidation-Maillard reaction products were identified36kinds of compounds byGC-MS, mainly including furfural, nonyl aldehyde,(E, E)2,4-sebacic acid,2-methyl-3-furanmercaptan and other volatile flavor substances. Chicken fat hydrolysis products-Maillard reactionproducts were identified35kinds of compounds,including furfural, nonyl aldehyde, myristicin,decanoic acid, capric acid, vinyl furan and other flavoring substances.