杜 江¹，王 斌¹，屈明成¹，程成鹏²，邹 滢¹，李洪军^2*

（1.聚慧食品科技（重庆）有限公司，重庆 401147；2.西南大学食品学院，重庆 400715）

摘要：鸡骨油在餐饮烹饪菜肴风味形成中具有重要作用。鸡骨油在高温瞬时烹饪加热过程中，经过一系列复杂的化学反应，其中脂肪酸组成及相对含量的变化对鸡脂香和鸡肉感形成有重要影响。因此本文主要对高温瞬时烹饪热处理工艺前后的鸡骨油中脂肪酸组成及结构变化进行分析研究。结果显示，鸡骨油在高温瞬时烹饪热处理工艺前后脂肪酸的组成发生了极大的变化，以中长链脂肪酸变化为主；主要集中在C₁₆～C₂₀的脂肪酸分子，其中含量大且变化较明显的主要是四个脂肪酸：C_16∶0、C_18∶0、C_18∶1n9c和C_18∶2n6c，前三种脂肪酸含量均增大，第四种脂肪酸含量降低明显。脂肪酸含量较小的主要是小于C₁₆和大于C₂₀的脂肪酸。鸡骨油在结构上主要呈片层结构，脂肪粒镶嵌或者附着在鸡骨油层状结构中。本研究为鸡肉加工副产物在餐饮领域的利用以及推动餐饮烹饪工艺工业化和标准化过程提供一定的科学理论依据。

关键词：鸡骨油；脂肪酸；烹饪风味

中图分类号：TS251.9 文献标识码：A 文章编号：1674-506X（2023）04-0105-0006

Effect of High Temperature Instant Cooking Technology on Texture and Taste of Chicken Bone Oil

DU Jiang¹, WANG Bing¹, QU Mingcheng¹, CHENG Chengpeng², ZOU Ying¹, LI Hongjun^2*

（1.Juhui Food Technology（Chongqing）Co., Ltd., Chongqing 401147, China;

2.Food College of Southwest University, Chongqing 400715, China）

Abstract：Chicken bone oil plays an important role in the flavor formation of food and beverage cooking dishes. In the process of instantaneous cooking at high temperature, chicken bone oil goes through a series of complex chemical reactions, and the changes of fatty acid composition and relative content have an important impact on the formation of chicken fat flavor and chicken sensation. Therefore, the fatty acid composition and structural changes of chicken bone oil before and after high temperature instantaneous cooking heat treatment process were analyzed and studied in this paper. The results showed that the fatty acid composition of chicken bone oil changed greatly before and after the high temperature instantaneous cooking heat treatment process, and the changes of medium and long chain fatty acids were the main ones. The fatty acid molecules mainly concentrated in C₁₆～C₂₀, among which the contents of four fatty acids were large and changed significantly: C_16∶0, C_18∶0, C_18∶1n9c and C_18∶2n6c. The contents of the first three fatty acids increased, while the fourth fatty acid decreased significantly. The fatty acids with small content are mainly those with less than C₁₆ and more than C₂₀. The structure of chicken bone oil mainly presents lamellar structure, and fat grains are embedded or attached to the lamellar structure of chicken bone oil. This study provides a certain scientific theoretical basis for the utilization of chicken processing by-products in the field of catering and promoting the industrialization and standardization of catering cooking technology.

Keywords：chicken bone oil; fatty acid; cooking flavor

doi：10.3969/j.issn.1674-506X.2023.04-016

收稿日期：2022-07-08

基金项目：浙江省科学技术厅2022年度“尖兵”“领雁”研发攻关计划项目（2022C04033）；火锅底料风味增强与修饰关键技术研究与应用（浙江省农业科学院）（2022C04033）

作者简介：杜江（1984-），男，本科，高级工程师。研究方向：食品加工工艺及食品安全管理。

*通信作者：李洪军（1961-），男，博士，教授。研究方向：肉类科学与酶工程。

引用格式：杜江,王斌,屈明成,等.高温瞬时烹饪工艺对鸡骨油质构和口感影响[J].食品与发酵科技,2023,59(4):105-110.