| Title: | A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken |
| Author(s): | Wei X; Wang C; Zhang C; Li X; Wang J; Li H; Tang C; |
| Address: | "Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: A combination of quantitative marinating and Maillard reaction was investigated by adding d-xylose, l-cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box-Behnken center design was applied to the optimized added contents. The optimized contents were d-xylose (1-5 per thousand), l-cysteine (1-5 per thousand) and thiamine (1-3 per thousand). RESULTS: Analysis of variance indicated that a second-order polynomial equation could predict the experimental data well (R(2) = 0.94), and sensory evaluation scores were significantly affected by the added amount of d-xylose, l-cysteine and thiamine. The optimal conditions that maximized the sensory evaluation score of Chinese marinated chicken were found to be 4.96 per thousand d-xylose, 2.28 per thousand l-cysteine and 2.66 per thousand thiamine (w/w). Given these optimal conditions, a number of meat-like flavor compounds such as 2-pentyl-furan, benzothiazole and 4-methyl-5-thiazoleethanol were identified by gas chromatographic-mass spectrometric analysis. CONCLUSION: Our results suggested that a combination of quantitative marinating and Maillard reaction might be a promising method to enhance the volatile flavor, especially meat-like flavor, of Chinese marinated chicken. (c) 2016 Society of Chemical Industry" |
| Keywords: | Animals Beijing Benzothiazoles/analysis/chemistry Chickens Condiments/*analysis Cysteine/chemistry Flavoring Agents/*chemistry *Food Quality Furans/analysis/chemistry Humans Maillard Reaction Meat/*analysis Molecular Structure Salts/chemistry Sensation St; |
| Notes: | "MedlineWei, Xiuli Wang, Chunqing Zhang, Chunhui Li, Xia Wang, Jinzhi Li, Hai Tang, Chunhong eng Comparative Study England 2016/05/18 J Sci Food Agric. 2017 Feb; 97(3):823-831. doi: 10.1002/jsfa.7803. Epub 2016 Jun 15" |
