摘要
为研究鸡汤的主要滋味物质,找出瓦罐鸡汤感官滋味优于其他鸡汤的原因,分析3种不同加热方式所制备的鸡汤的基本滋味,并比较其主要滋味物质的含量。结果表明：鸡汤的基本滋味以鲜味和甜味为主;瓦罐鸡汤中的总核苷酸和总游离氨基酸含量均高于高压熬制的鸡汤和电磁炉熬制的鸡汤,而高压熬制鸡汤的低聚肽含量最高;鸡汤中的鲜味核苷酸主要为5′-肌苷酸,鲜味氨基酸为谷氨酸,且瓦罐鸡汤的谷氨酸含量明显高于其他两种鸡汤的谷氨酸含量。瓦罐鸡汤较其他鸡汤有较丰富的鲜味物质和较好的感官滋味。
The main flavoring substances of pottery jar chicken soup was investigated and compared with those in chicken soup cooked with pressure cooker or induction cooker. Results showed that the main taste of chicken soup were umami and sweet, and the total content of nucleotides and free amino acids in pottery jar chicken soup were higher than those in other two ones, however, chicken soup cooked with chicken soup had the highest contents of peptides of the three chicken soup. Glutamic acid and 5＇-inosinic acid were the main amino acid and nucleotide that gave the umami flavor. Pottery jar chicken soup had significant higher glutamic acid and gave better flavor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期306-310,共5页
Food Science
基金
湖北省农业新岗位农产品加工项目
