反复冻融对鸡汤氨基酸和脂肪酸的影响

Effect of freeze- thaw cycles on the amino acid and fatty acid of chicken soup

利用氨基酸分析仪和气相质谱联用仪(GC-MS),分析反复冻融条件下的鸡汤氨基酸和脂肪酸变化。结果表明:速冻(冻融1次)鸡汤的氨基酸总量(TAA)、必需氨基酸(EAA)和不饱和脂肪酸(UFA)呈显著增加(p<0.05),而饱和脂肪酸(SFA)显著降低(p<0.05)。随着反复冻融次数增加,鸡汤TAA、EAA和SFA显著性降低(p<0.05),而UFA呈显著性增加(p<0.05),甜味、鲜味和苦味的风味氨基酸均呈现增加后减小趋势(p<0.05)。结论:表明速冻(冻融1次)和反复冻融对鸡汤品质有较大影响。

The changes of amino acid and fatty acid of chicken soup at different freeze- thaw cycles was analysed by amino acid analyser and gas chromatorgraphy- mass spectrometry（ GC- MS）,it can offer some reference for industrial production of quick- freezing chicken soup.The results showed that total amino acids（ TAA）,essential amino acids（ EAA） and unsaturated fatty acids（ UFA） were increased significantly（ p 0.05） in quick- freezing（ the first freeze- thaw） chicken soup,saturated fatty acids（ SFA） were decreased obviously（ p 0.05）.With the number of freeze- thaw cycles increased,TAA,EAA and SFA of chicken soup were decreased significantly（ p 0.05）,unsaturated fatty acids were increased obviously（ p 0.05）,sweetness,delicious and bitterness amino acids were increased initially and then decreased（ p 0.05）.The results indicated that quick- freezing and freeze- thaw cycles had great influence on quality of chicken soup.