口腔加工过程中传统干腌肉咸味释放规律

Release Pattern of Salt from Traditional Dry-Cured Meat during Oral Processing

招募50名食品专业在校学生,筛选、培训10人组成感官评定小组,10名感官评定员在自由咀嚼状态下咀嚼干腌肉样品并在不同咀嚼阶段收集食团及唾液。通过测定咀嚼过程中食团的水分含量、pH值、NaCl含量和唾液pH值、电导率以及使用电子舌检测分析其味觉特征,研究口腔加工过程中传统干腌肉的咸味释放规律。结果表明:咀嚼过程中食团的水分含量显著增加,NaCl含量持续降低,pH值无显著变化;从咀嚼开始到咀嚼终点唾液分泌量显著上升,唾液电导率持续升高;由电子舌检测分析可知,干腌肉咀嚼过程中,咸味的释放规律为先上升后下降趋势,且在30%咀嚼阶段咸味释放达到最高值。

A group of 50 food program students at Hunan Agricultural University were recruited and screened in order to create a 10-member sensory panel.The panel was asked to chew dry-cured meat samples in free chewing.At different chewing stages,bolus samples were collected to measure their moisture content,pH value and sodium chloride content,and saliva samples were also collected to determine their pH value and conductivity.Besides,an electronic tongue was used to dynamically trace the taste characteristics of dry-cured meat during chewing.Our aim was to investigate the pattern of change in salty taste during the oral processing of traditional dry-cured meat.The experimental results obtained showed that the moisture content of the bolus increased significantly during the chewing process,the sodium chloride content continued to decrease,but there was no significant change in the pH value.The amount of saliva secreted from the beginning to end of chewing increased significantly,and the conductivity of saliva continued to increase.According to the results of electronic tongue analysis,salt release rose initially and then decreased,reaching the highest value in the 30%chewing stage.