The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat

文献类型： 外文期刊

第一作者： Zhan, Huan

作者： Zhan, Huan;Jiang, Yanfang;Xu, Maosen;Cao, Dingyun;Lu, Wutong;Xin, Wenjing;Shen, Qingshan;Diao, Yuduan

作者机构：

关键词： Amadori rearrangement products; Enzymatically hydrolyzed-oxidized chicken fat; Maillard reaction; Lipid oxidation; Maillard-lipid interaction

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 218 卷

页码：

收录情况： SCI

摘要： Meat flavor production faces challenges of flavor instability from volatile Maillard reaction products (MRPs) and off-flavors from excessive high-temperature lipid oxidation (>140 degrees C). To address this, Maillard-lipid interaction system was established via the mixture containing Amadori rearrangement product, 2-threityl-thiazolidine-4-carboxylic acid and amino acids, named MRIs, and enzymatically hydrolyzed-oxidized chicken fat (EHOC) to elucidate their interaction mechanism and develop optimized chicken meat flavor. General analysis towards the flavor compounds derived from the MRIs suggested that higher temperature at 120 degrees C was more favorable for meat flavor formation. The regulation of oxidation parameters revealed that thermal treatment at 80 degrees C with air flow rate of 30 L/h for 1.5 h was the optimum parameter for EHOC and they regulated the concentrations of the flavor compound rather than caused changes in flavor formation mechanisms. The constructed Maillard-lipid interaction system improved the overall flavor profile via amplifying the formation of 2-acteylthiazole, generating long-chain alkyl substitution such as 2-hexanoylthiophene and 2-propanoylthiophene, and embellish the flavor profile. This low temperature EHOC enabling precise flavor control at 80 degrees C, avoiding off-flavor caused by excessive oxidation, moreover, the synergy redirected reaction networks: lipid aldehydes suppressed furan formation but enabled new heterocycles. This study provides further insights into stabilizing flavor precursors and precisely controlling oxidation, enabling sustainable industrial meat flavor production.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序