扒鸡卤汤反复煮制过程中主要非盐呈味物质的累积效应

Cumulative Effect of Main Non-salt Taste Compounds on Braised Chicken Brine during Repeated Braising

本文跟踪分析反复煮制过程扒鸡卤汤中游离氨基酸(Free amino acid,FAAs)、核苷酸及其降解产物的组成和含量,并采用滋味活性值(taste active value,TAV)和等鲜浓度(equivalent umami concentrations,EUC)评价滋味物质的呈味作用和鲜味强度。结果表明:随着煮制次数的增加,新汤中游离氨基酸、核苷酸及其降解产物含量显著升高(p <0.05);新汤5'-肌苷酸(5'-Inosine monophosphate,5'-IMP)与次黄嘌呤(Hypoxanthine,Hx)含量先升高后降低,谷氨酸、丙氨酸、脯氨酸、赖氨酸与酪氨酸含量先升高后趋于稳定,但变化幅度较其它滋味物质大,甲硫氨酸、酪氨酸与苯丙氨酸含量持续升高(p <0.05),老汤EUC的TAV值为18.67。反复煮制18次以后,除甲硫氨酸、酪氨酸与苯丙氨酸外,新汤中滋味物质含量与老汤无显著差异(p> 0.05)。

In this study,the compositions and contents of free amino acids（ FAAs）,5＇-nucleotides and their degradation products in braised chicken brine were detailed measured to evaluate the flavor effect and intensity of taste substances,based on taste active values（ TAVs） and equivalent umami concentrations（ EUCs）. As a result,the contents of these taste compounds which included FAAs,5＇-nucleotides and their degradation products increased significantly with the repeated cycles of braising in fresh brine（ p〈0.05）.The contents of 5＇-IMP and Hx rose first and then reduced,whereas the contents of Glu,Ala,Pro,Lys and Tyr rose first and then remained stable with a greater variation than other taste compounds. The contents of Met,Tyr and Phe still rose（ p〈0.05）. TAV of EUC from aged brine was 18.67. After 18 times of repeated braising cycles,main taste compounds in fresh brine seemed to no significant difference with aged brine except for Met,Tyr and Phe（ p〈0.05）.