Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Modern Food Science and Technology》 2015-05
Add to Favorite Get Latest Update

Effect of Repeated Marination and Cooking on Quality of Marinades

TANG Chun-hong;LI Hai;LI Xia;ZHANG Chun-hui;CHEN Lin-li;College of Environmental and Biological Engineering, Chongqing Technology and Business University;Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing,Ministry of Agriculture;  
Chinese traditional marinated meat is very popular among consumers due re-useable marinades. Numerous taste-enhancing, active compounds are enriched by repeated use, which provides the marinade a characteristic strong flavor that delivers a unique flavor to marinated foods. Using chicken drumsticks from white-feathered broilers, changes in nutrients such as proteins, free amino acids, flavor nucleotides, and equivalent umami concentration(EUC), as well as harmful substances such as heterocyclic amines were analyzed in the marinades used for Chinese traditional marination with different marinating time. The results showed that compared with the control group(unused marinade), the marinade used for the 9th time showed protein content increased to 3.86% from 0.09%, total free amino acid content increased to 601.92 from 68.57 mg/100 g, flavor nucleotides increased to 22.97 from 0.78 mg/100 g, and EUC value increased to 1.32 from 0.068 g MSG/100 g; whereas heterocyclic amine content increased as well, to 28.64 from 12.29 ng/g. Therefore, content of both nutrients and harmful substances were found to continuously rise, with each marination use.
【Fund】: 国家科技支撑计划项目(2012BAD29B03)
【CateGory Index】: TS251.6
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【Citations】
Chinese Journal Full-text Database 10 Hits
1 PAN Han,ZHANG Chun-hui,WANG Zhen-yu,GUO Hai-tao,NI Na,ZHANG De-quan(Key Laboratory of Agro-Products Processing,Ministry of Agriculture/Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China);Formation and Inhibition of Heterocyclic Aromatic Amines in Processed Livestock and Poultry Products[J];Journal of Food Science and Technology;2013-01
2 SUN Hong-mei,ZHANG Chun-hui,LI Xia,LI Yin,DONG Xian-bing,WANG Chun-qing,XIE Xiao-lei(Institute of Agro-Products Processing Science & Technology,CAAS/Comprehensive Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Beijing 100193,China);Taste Compounds in Maillard Reaction Products of Chicken Bone Extract and its Enzymatic Hydrolysate[J];Modern Food Science and Technology;2013-08
3 LI Yan-feng,DU Lei,GAO Fei-fei,ZHOU Guang-hong,XU Xing-lian(National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China);Changes of Free Amino Acid Contents in the Brine of Water Boiled Salted Duck[J];Jiangsu Journal of Agricultural Sciences;2010-03
4 LIAO Guo-zhou1,ZHANG Ying-jun1,XU Xing-lian1,ZHOU Guang-hong1,CHEN Ming2(1.Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Nanjing 210095,China;2.Food Safety Research and Service Center,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China);Detection of heterocyclic aromatic amines in traditional meat products by HPLC[J];Journal of Nanjing Agricultural University;2008-04
5 ZHANG Mian TANG Dao-bang LIU Zhong-yi et al;Research development on meat product cooked in soy sauce[J];Meat Industry;2010-09
6 GU Weigang1,ZHANG Jinjie1,XIN Mei2,YAO Yanjia1,JI Rong1, Lü Bingbing1,CHEN Jianchu1(College of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310058,China; 2.Qingdao Centre of Popularization of Fisheries Technology,Qingdao 266071,China);Determination of free amino acids in the pork and its broth cooked by different methods using reversed-phase high performance liquid chromatography coupled with pre-column derivatization[J];Chinese Journal of Chromatography;2011-10
7 GUO Haitao,PAN Han,WANG Zhenyu,CHEN Li,ZHANG Dequan(Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agricultural Product Processing and Quality Control,Ministry of Agriculture,Beijing 100193,China);Simultaneous determination of nine heterocyclic aromatic amines in mutton products by solid phase extractionhigh performance liquid chromatography[J];Chinese Journal of Chromatography;2012-10
8 BI Shan-shan;ZHAO Gai-ming;LIU Yan-xia;LI Miao-yun;HUANG Xian-qing;SUN Ling-xia;Henan Key Lab of Meat Quality and Safety Control,College of Food Science and Technology,Henan Agricultural University;;Effect of cooking conditions on quality of stewed chicken[J];Science and Technology of Food Industry;2014-08
9 CHENG Ya-bin;HUANG Kai-xin;SONG Xian-liang;QING Li-juan;WU Shao-lie;Food Science College of South Agricultural University;Guangdong Haoweilai Food Co. Ltd.;;The nutrition change in the brine of water-boiled salted chicken with different marinating times[J];Food and Fermentation Industries;2014-03
10 PAN Han,WANG Zhen-yu,GUO Hai-tao,NI Na,CHEN Li,ZHANG De-quan(Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Beijing 100193);Potential Sources of β-Carbolines Harman and Norharman in Braised Sauce Meat[J];Scientia Agricultura Sinica;2013-14
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 GUO Pei-hong1,CHEN Yue-ming2,SONG Xue-hong1,SUN Li-ping1,WANG Ting-ting1, MENG Xiang-yu1,ZHANG Lei-lei1(1.School of Basic Medicine and Bioscience,Medical College,Soochow University,Suzhou,Jiangsu 215123,China; 2.Suzhou Animal Health Inspection Institute,Suzhou 215128,Jiansu,China);Effects of different feeding levels of residual Cordyceps militaris culture medium on nutritional quality of Eriocheir sinensis[J];Freshwater Fisheries;2012-02
2 ZHANG Feng1,Lü Quan-FU1,2,CHU Xiao-Gang1,LI Jing2,SUN Li1,LING Yun1,YANG Min-Li1,WANG Xiu-Juan1,DING Fei1,3,XU Cheng-Bao1,4 1(Chinese Academy of Inspection and Quarantine,Beijing 100123)2(Southwest University,Chongqing 400715)3(Zhejiang University of Traditional Chinese Medicine,Hangzhou 310053)4(Hebei University of Agriculture,Baoding 071000);Simultaneous Determination of 15 Heterocyclic Amines in Grilled Fish Using Solid Phase Extraction and Ultra Performance Liquid Chromatography with Electrospray Ionization Tandem Mass Spectrometry[J];Chinese Journal of Analytical Chemistry;2011-04
3 CHANG Xin-yao1,LIU Chang-zhong1,ZHANG Hai-tang1,CUI Jian-xun2,LI Guo-ming3,WANG Zi-liang1(1.School of Animal Science,Henan Institute of Science and Technology,Xinxiang 453003 China; 2.Xinxiang Tiandi Goose Co.,Ltd.,Xinxiang 453003,China; 3.Daxing Feed Equipment Co.,Ltd.of Yuanyang County,Yuanyang 453003,China);Effects of three kinds of protein feed on meat quality of Huoyan geese[J];Guangdong Agricultural Sciences;2011-04
4 SUN Hong-mei,ZHANG Chun-hui,LI Xia,LI Yin,DONG Xian-bing,WANG Chun-qing,XIE Xiao-lei(Institute of Agro-Products Processing Science & Technology,CAAS/Comprehensive Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Beijing 100193,China);Taste Compounds in Maillard Reaction Products of Chicken Bone Extract and its Enzymatic Hydrolysate[J];Modern Food Science and Technology;2013-08
5 PAN Han;WANG Zhen-yu;NI Na;LIU Jin-kai;LIU Yue;ZHANG De-quan;Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture;;Effects of Different Precursors on the Formation of β-Carboline Norharman and Harman in Braised Sauce Meat[J];Modern Food Science and Technology;2014-01
6 GAO Xian-chu;WANG Xi-chang;GU Sai-qi;TAO Ning-ping;WU Na;College of Food Science and Technology, Shanghai Ocean University;;The contribution of crab gonad lipids to gonad aroma[J];Guangdong Agricultural Sciences;2014-02
7 WANG Xi-chang;WU Na;GU Sai-qi;TAO Ning-ping;College of Food Science and Technology, Shanghai Ocean University;;Identification of Odor-active Compounds in Chinese Mitten Crab from Yangcheng Lake by MMSE-GC-MS/GC-O[J];Modern Food Science and Technology;2014-04
8 HAN Fang-kai;HUANG Xing-yi;MU Li-jun;GU Hai-yang;School of Food and Biological Engineering, Jiangsu University;;Quantitative and Qualitative Analysis of Fish Freshness based on Electronic Tongue Technique[J];Modern Food Science and Technology;2014-07
9 HUANG Ming-quan;WANG Lu;ZHANG Jing-lin;SUN Bao-guo;Beijing Key Laboratory of Flavor Chemistry and Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University;School of Science, Beijing Technology and Business University;;Analysis of Umami Components in Sweet Bean Sauce[J];Modern Food Science and Technology;2015-02
10 XU Qi1,YANG Hongsheng2,WU Guanghong2,ZHANG Meiqin2(1.College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China; 2.Fishery Analysis and Testing Center of Jiangsu Province,Nanjing 210017,China);Simultaneous determination of 12 heterocyclic aromatic amines in fish processing products by UPLC/ESI-MS/MS[J];South China Fisheries Science;2012-04
China Proceedings of conference Full-text Database 1 Hits
1 XU Guobo~(1*),ZHEN Wen-shan,LIN Jie~2,ZHENG Hua,XIA Yu (College of Food Science,South China Agricultural University,Guangdong Guangzhou 510640);Study on Enzymatic Hydrolysis Effects of Sanhuang Chicken Skeleton[A];[C];2013
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 Han Chi, Xu Yong, Shi 'Rui-Li, Cui Wen-Ming, Chen Jun-Shi Institue of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing, 100050;STUDIES ON THE MUTAGENICITY OF CHINESE TRADITIONAL PROCESSED FOOD[J];Carcinogenesis,Teratogenesis and Mutagenesis;1991-01
2 ZHANG Hong - man , OUYANG Ping - kai, YU Wen - tao, LU Qian ( Department of Applied Chemistry, Nanjing University of Technology, Nanjing 210009 , China; College of Life Science and Pharmacy, Nanjing University of Technology, Nanjing 210009, China);Determination of Amino Acids in Astragalus complanatus by Gas Chromatography / Mass Spectrometry[J];Amino Acids & Biotic Resources;2004-02
3 GUO Xin yan, SONG Huan lu, SUN Bao guo (Department of Chemical Engineering, Beijing Institute of Light Industry, Beijing 100037, China);MAILLARD REACTION AND MEAT FLAVOURS DEVELOPMENT[J];Journal of Beijing Institute of Light Indusry;1999-03
4 XU Qingling1,2,CUI Tiejun1,LIU jing1,CHEN Wei2(1College of Life Science and Technology, Dalian Fisheries University, Dalian, 116023,China;riculture, Dalian 116023, China);Processing Technology and Analysis of Chemical Components of Frozen Crab-Meat and Roasted Ovary of Eriocheir Sinensis[J];Fisheries Science;2003-06
5 GUO Xu feng,TAO Le ren,HUA Ze zhao,WANG Guo dong (Institute of Cryogenics and Freezing Technology,University of Shanghai for Science and Technology,Shanghai,200093);Analysis of LN_2 (Liquid Nitrogen) Consumption and Freezing Capacity on LN_2 Freezer[J];Low Temperature and Specialty Gases;2002-05
6 Ding Yongsheng 1,2 , Mou Shifen 1 1(Research Center for Eco-environmental Sciences, Chinese Academy of Sciences, Beijing 100085) 2(Department of Chemical Biology, School of Pharmaceutical Sciences, Peking University, Bejing 100083);Application of High Performance Anion Exchange Chromatographywith Pulsed Electrochemical Detection[J];Chinese Journal of Analytical Chemistry;2005-04
7 LIANG Yan-rong1,2,HU Xiao-hong3,JIANG Wei2,ZHANG Ying-li2,CHEN Chun-mei2,ZHANG Shao-ying1,SUN Yu-qing4(1.Inner Mongolia Agricultural University,Huhhot 010018,China;2.Vegetable Institute,Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences,Huhhot 010031,China;3.Horticultural Institute,Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences,Huhhot 010010,China;4.Hongqi Farm of Baotou,Baotou 014060,China);Studies on the Dynamic Changes of Soluble Sugar,Soluble Protein and Free Amino Acid During Growth and Development of Welsh Onion(Allium fistulosum L.)[J];Acta Agriculturae Boreali-Sinica;2007-06
8 LI Yan-feng,DU Lei,GAO Fei-fei,ZHOU Guang-hong,XU Xing-lian(National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China);Changes of Free Amino Acid Contents in the Brine of Water Boiled Salted Duck[J];Jiangsu Journal of Agricultural Sciences;2010-03
9 ZHANG Guo-yin LU Qi-yu (School of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China);Application of Comprehensive Evaluation in Evaluating the Air-Dried Instant Noodle[J];Cereals & Oils;2006-11
10 ;不同冻藏温度对梭子蟹品质的影响[J];Beverage & Fast Frozen Food Industry;2002-01
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved