鸡骨蛋白水解物美拉德反应产物的微胶囊化:肉类调味化合物的保留和保存

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Rebeka Correia de Souza Cunha , Viviane Maria de Sousa Fontes , Eike Guilherme Torres de Souza , Gezaildo Santos Silva , Layane Rosa da Silva , Mercia de Sousa Galvão , Izabela Dutra Alvim , Angela Matilde da Silva Alves , Maria Teresa Bertoldo Pacheco , Felipe Lopes Brum , Sandro Marden Torres , Marta Suely Madruga , Valéria Paula Rodrigues Minim , Taliana Kênia Alencar Bezerra
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引用次数: 0

摘要

美拉德反应是食品中的一种自然过程,被广泛用于副产品中,以开发肉用香精。然而,很少有研究关注于保护产生的挥发性化合物。本研究研究了鸡骨水解液在pH 4和6下的美拉德反应,然后进行喷雾干燥包封,以评估挥发性保留、保存和感官特性。鉴定出45种挥发性化合物,pH值 6显示出较高的挥发性特征。pH值 6的调味料表明醛和呋喃的形成,包括己醛、庚醛、苯乙醛、壬醛和2-戊基呋喃,这些都是熟鸡特有香气的组成部分。对微胶囊香料的感官特性进行了评估,接受度低于对照组,但不同载体浓度的挥发性特征没有显著差异(p <; 0.05)。本研究首次从鸡骨水解物中开发出粉末状调味料,具有良好的保香性,可用于食品工业。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds
The Maillard reaction is a natural process in foods and widely used in by-products to develop meat flavors. However, few research has focused on protecting the volatile compounds generated. This study investigated the Maillard reaction in chicken bone hydrolysate at pH 4 and 6, followed by spray drying encapsulation to assess volatile retention, preservation, and sensory properties. Forty-five volatile compounds were identified, with pH 6 showing a higher volatile profile. The pH 6 flavoring demonstrated the formation of aldehydes and furans, including hexanal, heptanal, benzeneacetaldehyde, nonanal, and 2-pentyl furan, which contributed to the characteristic aroma of cooked chicken. Microencapsulated flavorings were evaluated for sensory properties, with lower acceptance than the control, but no significant differences (p < 0.05) in volatile profiles across carrier concentrations. This study is the first to develop a powdered flavoring from chicken bone hydrolysate, demonstrating good aromatic retention and making it viable for food industry applications.
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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