粤北山区散养模式下麻鸡的主要呈味氨基酸研究——以清远麻鸡为例

Study on the main flavor amino acids of the hemp chickens in the free-range breeding mode in northern mountains of Guangdong:Take Qingyuan pai chicken as an example

采用氨基酸自动分析仪对散养模式下清远麻鸡鸡肉水解液和熟鸡肉(含鸡汤)中的氨基酸进行了测定和分析。结果表明,鸡肉水解液中的游离氨基酸种类与熟鸡肉(含鸡汤)的基本一致,但氨基酸含量要明显高于熟鸡肉(含鸡汤);鸡肉水解液中呈苦味的氨基酸(Arg、Lys、His、Met和Val)含量较高、TAV较大,熟鸡肉(含鸡汤)中呈鲜味氨基酸(Glu)比例较鸡肉明显提高,鸡肉水解液和熟鸡肉(含鸡汤)中主要呈甜味氨基酸均为Ala,但含量和TAV均较低。

The amino acids of hydrolysate of raw chicken and cooked chicken of Qingyuan pai chicken in the free-range breeding mode have been determined and analyzed by automatic analysis of amino acid.The results showed that the species of free amino acid were almost the same between the hydrolysate of raw chicken and the cooked chicken,but the content of amino acid in hydrolysate of raw chicken was significantly higher than cooked chicken,the content of those amino acids which taste bitter in hydrolysate of raw chicken(Arg,Lys,His,Met and Val)was higher and the TAV was bigger,the main umami amino acid(Glu)in proportion is obviously improve in cooked chicken than in the raw chicken,the main sweet amino acids in raw chicken hydrolysate and cooked chicken(chicken soup)were Ala,but the content and TAV were lower.