盐水鸭卤水中游离氨基酸含量的变化  

Changes of Free Amino Acid Contents in the Brine of Water Boiled Salted Duck

作　　者：李艳逢[1] 杜垒[1] 高菲菲[1] 周光宏[1] 徐幸莲[1] 

机构地区：[1]南京农业大学,国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《江苏农业学报》2010年第3期607-612,共6页Jiangsu Journal of Agricultural Sciences

基　　金：肉品质量控制技术引进创新研究与产业化示范(2006G35);国际科技合作项目--食品质量安全控制技术研究(2009DFA31770)

摘　　要：盐水鸭加工过程复卤工艺中所使用的卤水对盐水鸭特征滋味的形成具有重要贡献,尤其是卤水中的游离氨基酸。该试验用高效液相色谱法测定了自制新卤水与南京桂花鸭集团盐水鸭生产所用的老卤中游离氨基酸的含量。结果表明,卤水中主要游离氨基酸是谷氨酸,其次是天门冬氨酸、丙氨酸、丝氨酸等,半胱氨酸的含量最少;腌、煮对卤水中游离氨基酸含量影响较大;老卤中的游离氨基酸含量为1 100～1 350 mg/L,显著高于新卤中游离氨基酸含量。老卤对盐水鸭滋味的贡献可能更大。The brine used for brining of water boiled salted duck contributed importantly to its relish,especially to free amino acids in the brine.In this study,free amino acids were analyzed by HPLC in the new brine and the old brine of water boiled salted duck.The results showed that Glu was dominant in the brine,followed by Asp,Ala and Ser,and Cys-s was the least.Brining and boiling had significant effects on free amino acids in the brine.The content of free amino acids in the old brine,which ranged from 1100 to 1350mg/L,was significantly higher than that in the new one.Therefore,the old brine may be better than the new one to the relish of water boiled salted duck.

关 键 词：盐水鸭 卤水 游离氨基酸 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]