A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken
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- 作者：Xiuli Wei ; Chunqing Wang ; Chunhui Zhang ; Xia Li ; Jinzhi Wang ; Hai Li and Chunhong Tang
- 刊名：Journal of the Science of Food and Agriculture
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：97
- 期：3
- 页码：823-831
- 全文大小：500K
- ISSN：1097-0010
文摘
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‰), l-cysteine (1–5‰) and thiamine (1–3‰).