盐焗鸡卤汁基本成分及风味物质分析  

Major Components and Flavor Substances in the Marinade of Water-Boiled Salted Chicken

作　　者：黄凯信[1] 陈庆[1] 宋贤良[1] 叶盛英[1] 吴少烈 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东好味来食品有限公司,广东饶平515726

出　　处：《食品科学》2013年第12期254-256,共3页Food Science

基　　金：广东省教育部产学研结合项目(2011B090400101)

摘　　要：对盐焗鸡生产的卤汁中的蛋白质、无盐固形物、游离氨基酸、风味物质等成分进行分析。结果表明:卤汁中含有较多的蛋白质和无盐固形物。卤制过后的卤汁与新配的卤水在游离氨基酸总量上没有显著差别,但不同氨基酸的含量有很大的变化,而且卤制过后卤汁中人体必需氨基酸的含量比卤制之前有显著的提高。卤汁中含有烃类、有机酸类和酯类等多种风味物质,其中以酯类物质含量居多。The contents of protein, salt-free solids, free amino acids and flavor elements in the marinade of water-boiled salted chicken were analyzed. The results showed that there were abundant protein and salt-free solids in fresh and used samples of the marinade. The total content of free amino acids exhibited only slight differences in the fresh and used marinades, but the contents of different amino acids varied greatly, and the proportion of essential amino acids in the fresh marinade increased remarkably after use. Both marinade samples contained hydrocarbons, organic acids and esters and other flavor substances, of which the main components were esters.

关 键 词：盐焗鸡 卤汁 成分 风味物质 

分 类 号：TS201.6[轻工技术与工程—食品科学]