不同区域水对宁夏手抓羊肉滋味特性的影响

Effect of Cooking Water on Taste Characteristics of Ningxia Hand-grasped Mutton

以宁夏盐池滩羊为对象,分别采用宁夏盐池县生活用水、北京丰台区生活用水和超纯水制作手抓羊肉,研究煮制用水对宁夏手抓羊肉滋味特性的影响。结果表明,煮制用水对手抓羊肉的滋味特性具有显著影响,超纯水加工制作的手抓羊肉蛋白质降解指数、谷氨酸、5’-肌苷酸的含量显著高于其他两组产品,宁夏盐池县生活用水制作的手抓羊肉中丙氨酸和甘氨酸含量显著高于其他两组产品。通过进一步分析可知,超纯水煮制手抓羊肉中滋味物质的鲜味强度最高,而北京丰台地区生活用水煮制手抓羊肉的鲜味强度最低。结合电子舌和感官分析的结果可以发现,3种水煮制的手抓羊肉产品滋味特性具有显著差异,这与3种水中的微量金属元素种类与含量具有相关性。

The objective of the present study was to investigate the influence of cooking water on the taste characteristics of hand-grasped mutton.Hand-grasped mutton was made from mutton chops from Ningxia Yanchi Tan sheep with domestic water in Yanchi County,Ningxia;domestic water in Fengtai District,Beijing;or superpure water.The results showed that cooking water had a significant effect on the taste characteristics of hand-grasped mutton.The index of protein degradation and the contents of glutamic acid and 5’-inosinic acid in hand-grasped mutton made with superpure water were remarkably higher than those in the other two samples,while the contents of alanine and glycine in hand-grasped mutton made with Yanchi domestic water were markedly higher than in the other two samples.The umami intensity of hand-grasped mutton made with superpure water was the highest,while that of hand-grasped mutton made with Fengtai domestic water was the lowest.Collectively,the results of electronic tongue and sensory analysis indicated that there were significant differences in taste characteristics between the three samples of hand-grasped mutton,which was related to the types and contents of trace metal elements in cooking water.