氯化钙复合脂肪酶处理工艺对鸡汤腥味的影响

Effect of Calcium Chloride Combined Lipase Treatment Process on the Gamey Taste of Chicken Soup

为探究鸡汤中存在的两种异味成分(庚醛和(E)-2-壬烯醛)与鸡汤腥味的相关性,并研究有效降低鸡汤腥味的方法。以河田母鸡为原料,对鸡肉进行焯水处理与氯化钙和脂肪酶复合前处理工艺后制备鸡汤,采用气相色谱-质谱联用(GC-MS)技术测定鸡肉前处理后和鸡汤中两种异味化合物的浓度,并对鸡汤腥味等方面进行感官评价。结果表明:2次焯水鸡汤中两种异味化合物浓度较0次焯水鸡汤显著下降(P<0.05);采用氯化钙和脂肪酶复合前处理后焯水的制备工艺,显著增加了焯水过程中两种化合物的溶出量,制成的鸡汤中两种化合物浓度较对照组显著降低(P<0.05);感官评价结果表明庚醛和(E)-2-壬烯醛浓度与鸡汤腥味评分呈显著负相关(r=-0.987,P<0.05;r=-0.981,P<0.05),与鸡汤总体感官品质呈显著负相关(r=-0.976,P<0.05;r=-0.965,P<0.05)。氯化钙和脂肪酶复合前处理后2次焯水的鸡汤制备工艺能有效降低鸡汤中的腥味,提升鸡汤的总体感官品质。

The purpose of this study was to reduce gamey taste of chicken soup. The correlation between the two main odor components(heptanal and(E)-2-nonenal)and the gamey taste were also studied. In the experiment Hetian Hen meat was first parboiled and pretreated with calcium chloride and lipase,and then made chicken soup. In addition,gas chromatography-mass spectrometry(GC-MS)was used to determine the concentration of two odor compounds in pretreated chicken and chicken soup. The gamey taste of chicken soup was evaluated by sensory evaluation. The results showed that the concentration of the two odor compounds in the twice parboiling chicken soup was significantly lower than the chicken soup without parboiling(P<0.05). The preparation processed by using composite pretreatment with calcium chloride and lipase and then parboiling chicken significantly increased the dissolution of the two compounds in the parboiling process,furthermore,the concentration of the two compounds in the prepared chicken soup were significantly lower than the control group(P<0.05). The results of sensory evaluation showed that the concentration of heptanal and(E)-2-nonenal were negatively correlated with the gamey taste evaluation of chicken soup(r=-0.987,P<0.05;r=-0.981,P<0.05)and negatively correlated with the overall sensory quality of chicken soup(r=-0.976,P<0.05;r=-0.965,P<0.05). Therefore, the preparation process of the chicken soup by parboiling chicken twice after using the composite pretreatment of calcium chloride and lipase could effectively reduce the gamey taste in the chicken soup and improve the overall sensory quality of the chicken soup.