菜品烹饪及储存条件对其滋味物质含量的影响研究

Effects of Cooking and Storage Conditions on the Flavor Substances Content of the Dishes

文章以3种不同烹饪方式(炒、煮、炸)制作的菜品(回锅肉、糖醋排骨、水煮肉片)为研究对象,研究了菜品烹饪及储存条件对其滋味物质含量的影响,并采用电子鼻比较了不同样品的香气差别。结果表明:2名经验厨师制备的回锅肉中的主要滋味物质含量相差不大,而与普通人制备的回锅肉存在很大差别;2名经验厨师制备的糖醋排骨中的总酸含量明显低于普通人员制备的,而在蔗糖含量上差别不是很大。2名经验厨师及1名普通人员制作的水煮肉片固体部分中的总酸含量均显著高于液体汤汁部分,且不同人员制作的水煮肉片中的固体和液体汤汁部位的MSG含量和脂肪含量也存在较大差别。不同储存条件对回锅肉中NaCl含量的影响不大,而对总酸、蔗糖和MSG均存在不同程度的影响;不同储存条件对糖醋排骨和水煮肉片中的主要滋味物质都存在一定影响。

In this paper,the dishes(twice-cooked pork,sweet and sour pork ribs,poached spicy pork slices)prepared by three different cooking methods(fried,boiled,deep-fried)are used as the subjects.The effects of cooking and storage conditions on the flavor substances content of the dishes are studied.The e-nose is also used for the analysis of the aroma differences of different samples.The results show that the content of main flavor substances in the twice-cooked pork prepared by two experienced chefs is not much different,but it is quite different from that of the ordinary person.The total acid content in the sweet and sour pork ribs prepared by two experienced chefs is significantly lower than that of the ordinary person,while there is not much difference in sucrose content among these samples.The total acid content in the solid part of the poached spicy pork slices prepared by two experienced chefs and one ordinary person is significantly higher than that of the liquid soup part,and there's a great difference in MSG and fat content of the solid and liquid soup parts in the poached spicy pork slices prepared by different people.Different storage conditions have little effect on NaCl content in the twice-cooked pork,but have different effects on total acid,sucrose and MSG.Different storage conditions have certain effects on the main flavor substances in sweet and sour pork ribs and poached spicy pork slices.