双孢菇提取物对三种肉汤的协助减盐效果研究

Study on the Salt-reducing Effect of Agaricus bisporus Extract on Three Kinds of Broth

本文试图验证双孢菇提取物对鸡汤、鱼汤、骨汤三种肉汤的减盐效果。通过感官确定三种肉汤中双孢菇提取物协助减盐后的食盐添加量;测定三种肉汤中游离氨基酸、5′-核苷酸的含量,利用描述性感官分析、时间强度感官评价及电子舌比较双孢菇提取物协助减盐前后三种肉汤的咸味强度及其口感差异;研究双孢菇提取物协助减盐对三种肉汤总体滋味及减盐增鲜的影响。结果表明:双孢菇提取物协助减盐能显著提高肉汤中游离氨基酸和5′-核苷酸的含量且TAV值有所增加;感官实验表明,双孢菇提取物对三种肉汤均能起到减盐作用,且能延长咸味在口腔中的持续时间,总体风味强度增强。这说明双孢菇提取物在三种肉汤中均能起到减盐效果,其中在鱼汤中应用效果最佳,直接减盐可达33%。实现在三种肉汤减盐不减咸的目标。

This study attempted to verify the salt reduction effect of Agaricus bisporus extract on chicken soup,fish soup and pork bone soup.The salt addition amount of Agaricus bisporus extract in three kinds of broth was determined by sensory evaluation,and the contents of free amino acids and 5'-nucleotides acids in three kinds of broth were determined.Descriptive sensory analysis,time intensity sensory evaluation and electronic tongue were used to compare the salty strength and taste difference of three kinds of broth before and after salt reduction assisted by Agaricus bisporus extract.The effects of Agaricus bisporus extract on the overall taste,salt reduction and umami of three kinds of broth were studied.The results showed that the salt reduction assisted by the extract of Agaricus bisporus could significantly increase the contents of free amino acids and 5'-nucleotides acids and increase the TAV value in broth.Sensory evaluation experiments showed that the extract of Agaricus bisporus could reduce salt in all three kinds of broth,prolong the duration of salty taste in the mouth,and enhance the overall flavor intensity.This showed that the extract of Agaricus bisporus could reduce saltness in three kinds of broth,among which the effect was the best in fish soup,and the direct salt reduction could reach 33%.This study achieves the goal of reducing salt without reducing salt in three kinds of broth.