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Effects of Fat and Oxidized Fat on Water鄄soluble
Products from Thermal Reaction
YANG Zheng, 摇 ZHANG Ling,摇 DU Rongqiang,摇 WANG Meng,摇 XIE Jianchun
*
,摇 SUN Baoguo
(
School of Food Science and Chemical Engineering
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: To study the mechanism of the effect of fat oxidation on meat flavor formation, effects of oxi鄄
dized fat and unoxidized fat on water鄄soluble products of the cysteine and glucose reaction system were in鄄
vestigated by the analysis of product color, elemental analysis, and thermal degradation volatile products.
The results showed that low molecular weight compounds ( < 3 000 Da) were the major part of water鄄solu鄄
ble products, while both the compounds with molecular weight > 3 000 Da and 臆3 000 Da contributed to
the color of water鄄soluble products. With chicken fat or oxidized chicken fat included in the reaction of
cysteine and glucose, the carbonyl compounds from fat degradation would participate in the Maillard reac鄄
tion, which caused the water鄄soluble products more browned, and the elemental ratios of C / N and C / S of
the water鄄soluble products increased. Moreover, greater amount of volatiles including sulfur鄄containing
compounds, nitrogen鄄containing heterocyclic compounds, oxygen鄄containing heterocyclic compounds were
released when the water鄄soluble products were being thermally degraded, which implied that aroma pro鄄
duced from the water鄄soluble products would become stronger when they were subjected to the secondary
thermal process. Compared with the unoxidized chicken fat, the effects above were more obvious when
the oxidized chicken fat was added.
Key words
: oxidized fat; Maillard reaction; water鄄soluble products; elemental analysis; thermal degra鄄
dation
(
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卷 第
2
期
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峥等
:
氧化及未氧化脂肪对热反应水溶性产物的影响
