香菇柄添加量对兔肉松游离氨基酸和挥发性风味成分的影响  

Effect of Letinous edodes stalk on free amino acids and flavor components of rabbit meat floss

作　　者：李晓燕 白婷[1] 王卫[1] 张佳敏[1] 侯薄 付智星 余静[1] 王锐 LI Xiao-yan;BAI Ting;WANG Wei;ZHANG Jia-min;HOU Bo;FU Zhi-xing;YU Jing;WANG Rui(Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu610106)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《食品科技》2018年第11期161-165,共5页Food Science and Technology

基　　金：肉类加工四川省重点实验室开放基金项目(17-R-09);四川省科技支撑项目(2016NZ0002-04)

摘　　要：以香菇柄作为营养源开发富含膳食纤维的兔肉松产品,研究不同香菇柄添加量对兔肉松游离氨基酸和挥发性风味成分的影响。结果表明:不同香菇柄添加量加工的强化膳食纤维兔肉松的游离氨基酸和挥发性风味成分差异显著,10%的香菇柄添加量研制出的兔肉松产品氨基酸含量高、组成丰富,挥发性风味化合物种类和相对含量高,产品营养和风味最佳。在此条件下,兔肉松中必需氨基酸(EAA)占总氨基酸(TAA)比例达到37.22%,呈鲜味氨基酸(DAA)占TAA比例达到35.61%;风味物质组成种类和含量最高,分别为46种和95.63%,相比常规纯兔肉松产品共增加了8种香菇特征性风味物质,其中具有特征风味的醚类和酮类相对含量分别达到21.58%和11.25%。This paper studied the effect of different dosage of Lentinus edodes stalk on free amino acid and volatile flavor components of rabbit meat floss with Lentinus edodes stalk as nutrient source.The results showed that enhanced dietary fiber with different dosage of Lentinus edodes stalk the free amino acid and volatile flavor components of rabbit meat floss were significantly different,10%of the Lentinus edodes stalk was added to the rabbit meat floss product with high amino acid content,rich composition, volatile flavor compounds and relative content,product nutrition and flavor best.Under this condition, the proportion of the essential amino acid(EAA)in the total amino acid(TAA)was37.22%,and the proportion of amino acid(DAA)was35.61%,and the Composition and content of the flavor substances were the best,46kinds and95.63%,compared with the conventional pure rabbit meat floss products,a total of8mushroom characteristic flavor substances were added,and the relative content of ether and ketone with characteristic flavor reached21.58%and11.25%respectively.

关 键 词：膳食纤维 兔肉松 游离氨基酸 挥发性风味成分 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]