超声辅助炖制对黄羽鸡汤香味的影响  

Effect of ultrasonic assisted with stewing on aroma of broth prepared with yellow-feathered chickens

作　　者：戚军 陈亚 徐颖 熊国远[1] 梅林[1] QI Jun;CHEN Ya;XU Ying;XIONG Guoyuan;MEI Lin(Engineering Laboratory for Agro-products Processing,College of Tea&Food Science and Technology,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽省农产品加工工程实验室,安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品与发酵工业》2021年第4期153-158,共6页Food and Fermentation Industries

基　　金：国家级大学生创新创业训练计划项目(ds193502);安徽省自然科学基金(2008085QC141);安徽省教育厅自然科学基金(KJ2019A0198);中央指导地方科技发展项目(201907d06020012);安徽省重点研究与开发计划(202004f06020035);安徽农业大学校长青年基金重点项目(2018zd14);安徽农业大学引进与稳定人才项目(yj2018-47)。

摘　　要：该文利用气相色谱-质谱联用和电子鼻等技术,揭示超声辅助炖制对黄羽鸡汤香味物质含量的影响。结果表明,随着超声功率增加,汤中醛类物质含量降低;醇类和酯类含量在采用750 W超声处理组中含量最高,其含量从1526.92 ng/mL增加到2073.29 ng/mL,此时汤中脂肪氧化程度最高。电子鼻分析结果表明,采用500 W及以上功率的超声炖制显著影响鸡汤整体香气轮廓。综上所述,超声辅助炖制显著影响鸡汤风味物质含量,提高了鸡汤中醇类和酯类含量。研究结果可以为下一步的鸡汤乃至酱卤卤汤的风味调控提供新思路。Aroma is an important sensory property of Chinese traditional broth prepared with yellow-feathered chickens;however a lot of aroma substances are lost in a long-term stewing process.Therefore,it is particularly important to improve the flavor loss by new processing technologies.The effects of ultrasound-assisted stewing on the contents of volatile compounds in Chinese traditional chicken broth were studied by using GC-MS and E-nose.The results showed that the contents of the aldehydes decreased with an increase of ultrasonic power.The contents of the alcohols and esters were the highest in the 750 W-ultrasonic treatment group,and increased from 1526.92 ng/mL to 2073.29 ng/mL,which was accompanied by the highest degree of the lipid oxidation.Moreover,the result of E-nose showed that the ultrasonic power greater than 500 W significantly affected the overall aroma profile of chicken broth.In general,chicken broth stewed with ultrasound significantly affects the contents of volatile compounds,and produces the high contents of alcohols and esters.These results can provide new ideas to improve the aroma of chicken broth and sauce braised broth.

关 键 词：鸡汤 超声-炖制 气相色谱-质谱联用 电子鼻 香味 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]