Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat  

作　　者：Zhao Shuangjuan Feng Xi Huang Zhicheng Duan Changsheng Tang Jixia Lei Xiaoyu Salam A.Ibrahim Liu Ying Huang Wen 

机构地区：[1]College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,Hubei,China [2]Department of Family and Consumer Sciences,North Carolina A&T State University,North Carolina,Greensboro 27411,United States

出　　处：《Journal of Food Science and Engineering》2018年第2期65-73,共9页食品科学与工程（英文版）（美国）

摘　　要：Dry-curing,wet-curing,stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago.However,little information is available about the contribution of each processing stage to the umami taste in duck breast meat.Therefore,effects of those meat-processing methods on umami taste related chemical compounds were determined in this study.Dry-curing significantly increased free amino acids,oligopeptides and nucleotides and nucleotides degradation products(P<0.05),however,in the following wet-curing,stewing and marinating stages,the percentages of inosine and hypoxanthine were gradually declined.Electronic tongue and principle component analysis results revealed the difference between dry-cured/wet-cured duck breast meat and marinated/stewed duck breast meat was due to the increase of free amino acids,oligopeptides and inosine monophosphate.Therefore,dry-curing is an important stage in meat processing,not only it produces a pool of taste related compounds,it also stimulates the enzyme activities in the muscle.Meanwhile,in the stewing stage,the umami taste profile of duck breast meat was gradually established.We can conclude that dry-curing and stewing are the two crucial stages to form the umami taste profile in duck breast meat.

关 键 词：DUCK BREAST MEAT free amino acids OLIGOPEPTIDES nucleotides INOSINE MONOPHOSPHATE 

分 类 号：TS[轻工技术与工程]