摘要
为了考察加盐方式对鸡汤呈味物质的影响,采用高效液相色谱法对煮制前加盐、煮制后加盐和不加盐3种煮制鸡汤中的核苷酸、有机酸、游离氨基酸含量进行了检测与分析,以鸡汤中呈味物质的滋味活性值（TAV）和味精当量（EUC）为评价指标,结果发现,煮制前加盐鸡汤中5＇-胞苷酸、5＇-鸟苷酸、乳酸、琥珀酸、组氨酸、谷氨酸含量和游离氨基酸总量均大于其他两种加盐方式煮制的鸡汤。3种煮制样品中乳酸和琥珀酸的TAV均大于1,对鸡汤的滋味有直接贡献,而天冬氨酸在3种煮制方式中的含量没有显著变化。感官评价结果显示,煮制前加盐鸡汤的整体风味最好。
In order to study the effect of salt addition（salt addition before cooking, salt addition after cooking and without salt） on the taste-active compounds in chicken soup, the nucleotides, organic acids, and free amino acids were analyzed by high performance liquid chromatography（HPLC） and sensory evaluation, with taste active value of taste substances（TAV） and equivalent umami concentration（EUC） value as evaluation index. The results showed that the concentration of 5？-cytidine monophosphate（5＇-CMP）, 5？-guanosine monophosphate（5＇-GMP）, lactic acid, succinic acid, histidine, glutamic acid and the total free amino acid in chicken soup salting before cooking were all higher than that of the samples cooked by the other two salt addition methods. All of taste-active values of lactic acid and succinic acid of three kinds of chicken soup were over 1, which influenced the taste of the chicken soup directly. While the concentration of aspartic acid in three samples did not have a significantly change. As shown in the result of sensory evaluation, the score of the chicken soup salting before cooking was the highest.
作者
杨肖
孔琰
丁奇
张玉玉
孙宝国
陈海涛
孙颖
YANG Xiao;KONG Yan;DING Qi;ZHANG Yu-yu;SUN Bao-guo;CHEN Hai-tao;SUN Ying(Beijing Key Laboratory of Flavor Chemistry, Beo＇ing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China)
出处
《精细化工》
EI
CAS
CSCD
北大核心
2018年第7期1196-1200,1260,共6页
Fine Chemicals
基金
国家重点研发计划资助项目(2016YFD0400705)
国家自然科学基金(31401604)~~
