加热过程对鸡肉风味前体物质的影响

Effect of Heating on the Chicken Flavor Precursors

对比了鸡肉风味前体物质在加热过程中的变化 ,结果表明 ,在加热过程中 ,还原糖总量呈下降趋势 ,可溶性氮总量稍有增加 ,IMP(5’ 磷酸肌苷 )和GMP(5’ 磷酸鸟苷 )的总量则呈先增加后下降 ,呈鲜味的天门冬氨酸和谷氨酸含量持续增加 ,呈甜味的甘氨酸的含量也在增加 ,重要的肉类风味前体物含硫氨基酸———蛋氨酸和半胱氨酸则出现先增加后减少的现象 ,鸡肉中的不饱和脂肪酸 ,特别是亚油酸 ,在加热过程中趋于减少 ,而饱和脂肪酸的含量则变化不大。初步探讨了加热过程中鸡肉风味前体物质变化的机理。

The variation of chicken flavor precursors concentration in heating was studied in this paper. It was shown that during the process of heating the concentration of reducing sugar decreased while solubility nitrogen increased marginally. IMP and GMP increased firstly and then decreased. Asp and Glu increased all the time, and Gly, which tasted sweet, increased also. The amino acids including sulfur-Met and Cys, which were the flavor pivotal precursors, increased firstly then decreased. Un-saturation fat acids, especially linolic acid tend to decrease while saturation fat acids remain relatively stable. The mechanism of chicken flavor precursors concentration in heating was discussed.