鸡精鲜味热稳定性关键影响因素分析研究

Analysis and Study on Key Influencing Factors of Umami Thermal Stability of Chicken Essence

以市场在售的两款鸡精为研究对象,研究不同高温对其鲜味相关的理化指标(pH值、钠离子、谷氨酸、核苷酸)稳定性的影响,并分析其与鲜味感官评分的相关性。结果表明,在不同温度条件下,两种鸡精的核苷酸及感官评分均有极显著差异,而钠离子、pH值、谷氨酸等均无显著性差异。两种鸡精中IMP和GMP均和加热时间有显著负相关性,和鲜味强度、饱满感、持久感之间均有显著正相关性。不同温度条件下0~30 min均为鸡精鲜味损失的关键时间节点。经验证,IMP添加0.2%时的B鸡精样在100℃加热30 min后的鲜味强度损失比对照样减少16%,饱满感损失比对照样减少33.8%,持久性损失比对照样减少14%,可以明显提升鸡精的鲜味热稳定性,同时保证风味有较好的整体协调性。该研究结果可为鸡精的烹饪应用以及配方设计等提供参考。

The effects of different high temperatures on the stability of physicochemical indexes(pH value,sodium ion,glutamic acid,nucleotide)related to umami of two kinds of chicken essence in the market are studied,and their correlation with umami sensory score is analyzed.The results show that the nucleotide and sensory scores of the two kinds of chicken essence are significantly different at different temperatures,but there's no significant difference in sodium ion,pH value and glutamate.IMP and GMP in the two kinds of chicken essence have a significant negative correlation with heating time,and there's a significant positive correlation with umami intensity,fullness and durability.At different temperatures,0~30 min is the key time node for the loss of umami of chicken essence.It is verified that after heating at 100℃for 30 min,the loss rate of umami intensity of chicken essence B with 0.2%IMP is reduced by 16%than that of the control sample,the loss rate of fullness is reduced by 33.8%than that of the control sample,and the loss rate of durability is reduced by 14%than that of the control sample,which could significantly improve the umami thermal stability of chicken essence and ensure good overall coordination of flavor.The results can provide references for the cooking application and formula design of chicken essence.