红烧肉咀嚼过程中咸味和鲜味的释放规律

Changes in the Release of Salty and Umami Taste during Mastication of Stewed Pork with Brown Sauce

经过招募、筛选和培训,构建由10人组成的感官评价小组。要求10名评价员自然咀嚼红烧肉样品并在不同咀嚼阶段收集食团,对咀嚼过程中食团的水分含量、脂肪含量、p H值、氯化钠含量、核苷酸及其降解产物含量进行动态跟踪并结合电子舌检测技术评价其味觉变化规律。结果表明:在咀嚼过程中,食团的水分含量显著上升,脂肪含量持续降低,在吞咽点时分别达到质量分数55.65%和19.40%;除咀嚼初期外,p H值无显著变化;氯化钠含量与风味核苷酸含量逐渐降低并在吞咽点时略有升高,其含量分别达到1.07%和79.90 mg/100 g。相关性分析显示:食团的氯化钠含量与其p H值呈显著负相关,风味核苷酸含量与其脂肪含量呈显著负相关。结合电子舌分析红烧肉咀嚼过程中的食团咸味和鲜味释放规律,咸味和鲜味释放呈先上升后下降趋势,且在咀嚼中后阶段咸味和鲜味值最强。

A trained sensory panel consisting of10judges was requested to masticate stewed pork with brown sauce,and boluses were collected at different stages of mastication for dynamically monitoring moisture,fat,sodium chloride,nucleotides,nucleotide degradation products and pH and detecting changes in the taste profile of the food boluses were measured during mastication and the changes in taste were monitored using an electronic tongue.The results obtained indicated that moisture content of boluses during mastication increased significantly,and fat content decreased continuously.Moisture and fat contents reached55.65%and19.40%at the swallowing point,respectively.There was no significant change in pH except during the early stage of mastication.The contents of sodium chloride and flavor-enhancing nucleotides gradually decreased during mastication but both of them were slightly elevated at the swallowing point,reaching1.07%and79.90mg/100g,respectively.Furthermore,the sodium chloride content of bolus was significantly negatively correlated with its pH,and there was a significantly negative correlation between flavor-enhancing nucleotide and fat contents.The electronic tongue analysis showed that the release of saltiness and umami during mastication of stewed pork with brown sauce increased first and then decreased,attaining the highest value at the middle and late stages.