不同区域水对宁夏手抓羊肉滋味特性的影响  

Effect of Cooking Water on Taste Characteristics of Ningxia Hand-grasped Mutton

作　　者：赵冰[1,2] 张玉玉[1] 王守伟[2] 孙宝国[1] ZHAO Bing;ZHANG Yuyu;WANG Shouwei;SUN Baoguo(School of Light Industry,Beijing Technology and Business University,Beijing 100048,China;China Meat Research Center,Beijing Academy of Food Sciences,Beijing 100068,China)

机构地区：[1]北京工商大学轻工科学技术学院,北京100048 [2]中国肉类食品综合研究中心,北京食品科学研究院,北京100068

出　　处：《食品科学》2022年第8期52-58,共7页Food Science

基　　金：北京卓越青年科学家项目(BJJWZYJH01201910011025);北京市自然科学基金面上项目(6192009);丰台区科技新星计划项目(6192009)。

摘　　要：以宁夏盐池滩羊为对象,分别采用宁夏盐池县生活用水、北京丰台区生活用水和超纯水制作手抓羊肉,研究煮制用水对宁夏手抓羊肉滋味特性的影响。结果表明,煮制用水对手抓羊肉的滋味特性具有显著影响,超纯水加工制作的手抓羊肉蛋白质降解指数、谷氨酸、5’-肌苷酸的含量显著高于其他两组产品,宁夏盐池县生活用水制作的手抓羊肉中丙氨酸和甘氨酸含量显著高于其他两组产品。通过进一步分析可知,超纯水煮制手抓羊肉中滋味物质的鲜味强度最高,而北京丰台地区生活用水煮制手抓羊肉的鲜味强度最低。结合电子舌和感官分析的结果可以发现,3种水煮制的手抓羊肉产品滋味特性具有显著差异,这与3种水中的微量金属元素种类与含量具有相关性。The objective of the present study was to investigate the influence of cooking water on the taste characteristics of hand-grasped mutton.Hand-grasped mutton was made from mutton chops from Ningxia Yanchi Tan sheep with domestic water in Yanchi County,Ningxia;domestic water in Fengtai District,Beijing;or superpure water.The results showed that cooking water had a significant effect on the taste characteristics of hand-grasped mutton.The index of protein degradation and the contents of glutamic acid and 5’-inosinic acid in hand-grasped mutton made with superpure water were remarkably higher than those in the other two samples,while the contents of alanine and glycine in hand-grasped mutton made with Yanchi domestic water were markedly higher than in the other two samples.The umami intensity of hand-grasped mutton made with superpure water was the highest,while that of hand-grasped mutton made with Fengtai domestic water was the lowest.Collectively,the results of electronic tongue and sensory analysis indicated that there were significant differences in taste characteristics between the three samples of hand-grasped mutton,which was related to the types and contents of trace metal elements in cooking water.

关 键 词：煮制用水 手抓羊肉 滋味 金属离子 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]