常温与冷藏条件下不同阶段鸡肉呈味核苷酸及游离氨基酸含量的变化  

Changes of flavor nucleotides and free amino acid contents in chicken muscle under room temperature and cold storage

作　　者：叶藻[1] 谢晶[1] 邱伟强[1] 高磊[1] 朱慧文[1] 赵玉[1] 王颖荣 张宁[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2015年第24期301-305,共5页Science and Technology of Food Industry

基　　金：国家星火计划资助项目(2014GA680003)

摘　　要：研究鸡肉在常温与冷藏条件下呈味核苷酸及游离氨基酸含量的变化。结果表明:常温条件下,6 h时鸡胸肉和鸡腿肉肌苷酸(IMP)含量达到最高,分别为2.27、1.97 mg/g,然后开始显著下降(p<0.05);宰后随贮藏期延长,测定的17种游离氨基酸含量均有不同程度增加,鸡胸肉和鸡腿肉风味氨基酸占比分别在6 h和12 h时达到最大值,依次为59.3%、61.8%。冷藏条件下,IMP含量随时间延长呈先升后降的规律,鸡胸肉和鸡腿肉分别在48 h和36 h时IMP含量达到最大值,即3.14 mg/g和2.81 mg/g,而后缓慢降低;鸡胸肉和鸡腿肉风味氨基酸占比峰值均出现在宰后低温下48 h时,分别为67.1%、66.4%。因此,低温贮藏可以抑制鸡肉中IMP在贮藏过程中的降解,相对于常温贮藏,冷藏可以促进鸡肉中游离氨基酸的生成,有利于提高鸡肉的食用风味。The changes of flavor nucleotides and free amino acid contents in chicken muscle under room temperature and cold storage were studied in this paper. The results showed that the contents of inosinemonpho sphate（IMP） of chicken breast and thigh muscle reached the highest value after slaughtered 6 h under room temperature, which were 2.27 mg/g and 1.97 mg/g respectively. And the contents decreased significantly（p〈0. 05）. The determination of 17 kinds of free amino acid content increased in different degrees with the storage time extended. The percentage of flavor free amino acids in total amino acids of chicken breast and thigh muscle reached 59.3% and 61.8%,respectively,which were the highest value after slaughtered 6 h and12 h. The contents of IMP first increased and then dropped with the time extended under cold storage,the contents of chicken breast and thigh muscle reached the highest value 3.14 mg/g and 2.81 mg/g after under cold stored 48 h and 36 h,and decreased slowly. The percentage of flavor free amino acids in total amino acids reached the highest value after cold stored 48 h,67.1% and 66.4% respectively. As a conclusion,low temperature could inhibit the degradation of IMP of chicken meat during storage,and promote the formation of free amino acids. That is,compared with the room temperature,cold storage was helpful to improve the edible flavor of chicken meat.

关 键 词：鸡肉 肌苷酸 游离氨基酸 常温 冷藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]