基于多元统计分析的卤煮鸡肉与鸡汤滋味差异研究  

Study on taste characteristics differences between braised chicken and its broth based on multivariate statistical analysis

作　　者：柳艳霞[1,2,3] 于家欢 赵改名 朱瑶迪[1,2,3] 刘世杰 武苏苏 常亚楠 LIU Yanxia;YU Jiahuan;ZHAO Gaiming;ZHU Yaodi;LIU Shijie;WU Susu;CHANG Ya’nan(School of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Key Laboratory of Meat Processing and Quality Safety Control,Zhengzhou 450002,China;Henan Meat Processing and Safety International United Lab,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南省肉制品加工与质量安全控制重点实验室,河南郑州450002 [3]河南省肉品加工与安全国际联合实验室,河南郑州450002

出　　处：《河南农业大学学报》2022年第2期301-311,共11页Journal of Henan Agricultural University

基　　金：河南省高等学校重点科研项目资助计划(19A550011);国家自然科学基金项目(31271895)。

摘　　要：【目的】阐释鸡肉卤煮过程中的风味形成规律。【方法】应用电子舌和高效液相色谱仪,联合主成分分析、聚类分析及灰色关联分析方法对卤煮鸡肉与鸡汤滋味和游离氨基酸的变化进行多元统计分析。【结果】在高温(95℃)和低温(85℃)卤煮下,除低温卤煮鸡汤的咸味和苦味外,鸡肉和鸡汤的电子舌滋味强度均发生显著变化(P<0.05)。聚类分析与主成分分析结果都将样品分为2类,鸡肉游离氨基酸含量先升高后降低,鸡汤游离氨基酸含量逐渐升高。特定氨基酸均对鸡肉与鸡汤中鲜味和咸味的电子舌响应值有显著影响,在此基础上构建了鸡肉和鸡汤中鲜味和咸味与氨基酸的灰色关联系数回归方程。其中,鸡肉中鲜味和咸味回归方程的决定系数R^(2)分别为0.8653和0.8550,鸡汤中鲜味和咸味回归方程的决定系数R^(2)依次为0.9580和0.7930,表明回归方程均具有较高的拟合度。【结论】电子舌对卤煮鸡肉与鸡汤滋味有较好的区分效果,游离氨基酸与卤煮鸡肉和鸡汤的鲜味和咸味高度相关,可采用特定氨基酸评价鸡肉与鸡汤的鲜味和咸味。【Objective】This study is designed to explain the rule of flavor formation in chicken boiled cooking.【Method】Electronic tongue and high performance liquid chromatograph were used to study the changes of flavor and free amino acids by principal component analysis,cluster analysis and grey correlation analysis.【Result】The taste characteristics of chicken and its broth were changed significantly at high(95℃)and low(85℃)temperatures(P<0.05),except for the salty and bitter taste of chicken broth at low temperature.The samples were divided into 2 categories by clustering and principal component analysis.The content of free amino acids in chicken increased firstly and then decreased,while the content of free amino acids in chicken broth increased gradually.Specific amino acids had significant effects on the response values of both umami and salty taste of chicken and its broth.The regression equations of grey correlation coefficients between umami and salty taste and amino acids were established,and the determinant coefficient R^(2) of chicken umami and salty was 0.8653 and 0.8550,respectively,whereas R^(2) of chicken broth umami and salty were succesively 0.9580 and 0.7930,indicating that the regression equations had high fitting degree.【Conclusion】The electronic tongue could distinguish the taste of braised chicken and its broth.Free amino acids were highly correlated with the umami and salty taste of braised chicken and its broth,and the umami and salty taste could be evaluated by specific amino acids.

关 键 词：卤煮 鸡肉 鸡汤 电子舌 滋味 游离氨基酸 主成分分析法 

分 类 号：S831[农业科学—畜牧学] TS251[农业科学—畜牧兽医]