Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation...Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation to carbonyls such as aldehydes and ketones. The fatty acids in chicken fat mainly comprise palmitic acid, oleic acid and linoleic acid. After being heated at 120 ~C for 3 h, the degraded carbonyls of chicken fat were reacted with cysteine, alanine, glycine and thiamine to form a chicken-like flavoring. The key aromatic components of the flavoring were identified by GC-MS. In the overall volatile profile, 22 kinds of compound were detected, among which 2-furanmethanol was formed by the Maillard reaction, 1-（2-furanyl）-ethanone by cyclization and 2,4,6-trimethyl-l,3,5-trithiane by the Strecker degradation of cysteine. Dihydro-2-methyl-3（2H）-furanone, dihydro-2-methyl- 3（2H）-thiophenone, 2-acetyl-lH-pyrroline and 4-methyl-5-thiazoleethanol were the degradation products of thiamine. The prepared chicken flavoring was added to comminuted chicken product （CCP）. GC-MS analysis and sensory evaluation showed that the flavor and odor of the CCP were greatly enhanced.展开更多
常温粉碎废弃电路板易产生许多问题,如冲击热解、有害气体产生和较低的粉碎效率等,本文设计并建立了实验室液氮低温冷冻粉碎系统,研究了不同温度、不同冷冻时间对破碎产品累积产率、颗粒表面形态和性质、解离度以及粉碎效果综合指标的影...常温粉碎废弃电路板易产生许多问题,如冲击热解、有害气体产生和较低的粉碎效率等,本文设计并建立了实验室液氮低温冷冻粉碎系统,研究了不同温度、不同冷冻时间对破碎产品累积产率、颗粒表面形态和性质、解离度以及粉碎效果综合指标的影响.结果表明,低温冷冻使线路板表现出脆性,在预冷温度为-120℃,冷冻时间为5 m in时,可以获得较多细粒级产品、较平滑的颗粒表面和较高的解离度.展开更多
文摘Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation to carbonyls such as aldehydes and ketones. The fatty acids in chicken fat mainly comprise palmitic acid, oleic acid and linoleic acid. After being heated at 120 ~C for 3 h, the degraded carbonyls of chicken fat were reacted with cysteine, alanine, glycine and thiamine to form a chicken-like flavoring. The key aromatic components of the flavoring were identified by GC-MS. In the overall volatile profile, 22 kinds of compound were detected, among which 2-furanmethanol was formed by the Maillard reaction, 1-（2-furanyl）-ethanone by cyclization and 2,4,6-trimethyl-l,3,5-trithiane by the Strecker degradation of cysteine. Dihydro-2-methyl-3（2H）-furanone, dihydro-2-methyl- 3（2H）-thiophenone, 2-acetyl-lH-pyrroline and 4-methyl-5-thiazoleethanol were the degradation products of thiamine. The prepared chicken flavoring was added to comminuted chicken product （CCP）. GC-MS analysis and sensory evaluation showed that the flavor and odor of the CCP were greatly enhanced.
文摘常温粉碎废弃电路板易产生许多问题,如冲击热解、有害气体产生和较低的粉碎效率等,本文设计并建立了实验室液氮低温冷冻粉碎系统,研究了不同温度、不同冷冻时间对破碎产品累积产率、颗粒表面形态和性质、解离度以及粉碎效果综合指标的影响.结果表明,低温冷冻使线路板表现出脆性,在预冷温度为-120℃,冷冻时间为5 m in时,可以获得较多细粒级产品、较平滑的颗粒表面和较高的解离度.
