不同原料鸡肉熬制鸡汤鲜香性分析及与市售鸡汤的对比

Analysis of the Umami and Aroma of Chicken Soup Made from Different Raw Materials and Comparison with Commercial Chicken Soups

为探究鸡汤鲜香风味特征的仪器分析结果和感官评价结果的关联性,本文以110日龄雪山草母和60日龄817肉杂鸡为原料熬制鸡汤,并选择以鸡肉为主体风味的四种市售鸡汤产品(C、G、T和W),进行游离氨基酸、核苷酸、电子舌、电子鼻、脂肪酸和挥发性物质的指标测定和模糊感官评价,进一步使用偏最小二乘法挖掘感官评价和仪器分析指标之间的相关性。结果表明:817肉杂鸡(S60)和雪山草母(S110)鸡汤的鲜味氨基酸、电子舌测定的鲜味和咸味响应值显著低于其它四种鸡汤(P<0.05)。S110鸡汤的必需氨基酸、总脂肪酸(72.600 mg/mL)和不饱和脂肪酸等含量显著高于其它五种鸡汤(P<0.05),感官评分中的香气等级为优。但从模糊感官评价的结果来看,S110鸡汤鲜味不足且具有强烈的油腻感,所以总体感官评分较低。吴太婆品牌(W)鸡汤中谷氨酸、鲜味氨基酸含量、鲜味和咸味响应值显著高于其它五种鸡汤(P<0.05)且总脂肪酸含量(52.200 mg/mL)适中,鲜味较高、香味丰富,因而模糊感官综合评分最高;而参鸡汤品牌(C)、汤小罐品牌(G)和汤小调品牌(T)三种鸡汤的总脂肪酸含量较低且鲜味不足,因而感官综合评分较低。偏最小二乘法(PLSR)和Pearson相关性分析表明,感官评价中的喜爱度、滋味指标与电子舌测定的咸味、鲜味响应值、氨基酸自动分析仪测定的谷氨酸和鲜味氨基酸总含量呈极显著正相关(P<0.01),香气、浮油指标与气相色谱仪测定的总脂肪酸含量、不饱和脂肪酸、饱和脂肪酸呈极显著正相关(P<0.01)。综上所述,确保一定的脂肪含量可以使鲜味和香气平衡从而提高感官综合评分。此研究为鸡汤风味的研究与调控、原辅料的选择及鸡汤产品个性化定制提供参考。

With the aim of exploring the correlation between instrumental analysis and sensory evaluation of chicken soup umami-aroma characteristics,110-day-old Xue Shan hens and 60-day-old 817 broilers were used as raw materials to prepare chicken soup,and four commercially available chicken soup products(C,G,T and W)were also selected to make analysis.The above six samples were tested with free amino acids,nucleotides,electronic tongue,electronic nose,free fatty acids,volatile substances,fuzzy sensory evaluation.Then partial least squares regression was used to explore the correlation between sensory evaluation and instrument analysis indexes.The results showed that the chicken soup of 817 broilers(S60)and Xue Shan hens(S110)was significantly lower in fresh amino acids,umami,and saltiness response values than the other four chicken soups(P<0.05).The S110 chicken soup was significantly higher in essential amino acids,total fatty acids content(72.600 mg/mL),and unsaturated fatty acids than the other five chicken soups(P<0.05).So,S110 chicken soup had the excellent aroma grade during sensory evaluation.However,the lack of umami and strong greasiness lowered the total sensory score of S110 sample.Wu Tai Po product(W)chicken soup had significantly higher levels of glutamic acid,fresh amino acid,umami,and saltiness response values than the other five chicken soups(P<0.05)and moderate total fatty acids content(52.200 mg/mL).Satisfied umami and aroma contributed to the highest overall sensory score of W chicken soup among all samples.As to Shen soup product(C),Tang Xiao Guan product(G)and Tang Xiao Tiao product(T)chicken soups,lower total fat and less umami resulted in their lower sensory scores among all samples.The partial least squares regression(PLSR)and Pearson correlation analysis showed highly significant positive correlation(P<0.01)among three types of indicators,including liking and taste of sensory evaluation,saltiness and umami response values of electronic tongue testing,glutamic acid and total fresh amino acids of free amino acids testing.There were highly significant positive correlation(P<0.01)between the indicators of aroma as well as floating oil and total fatty acids,unsaturated fatty acids as well as saturated fatty acids.In summary,ensuring moderate fat content can improve the overall sensory score by balancing umami and aroma.This study provides a reference for the research and regulation of chicken soup flavor,raw and auxiliary ingredients selecting and the personalized customization of chicken soup products.