热预处理对鸡胸肉和鸡骨泥滋味物质的影响  

Effect of Thermal Pretreatment on Taste Components of Chicken Breast Meat and Chicken Bone Paste

作　　者：郝志林 梁莉 刘贺 张玉玉[1] HAO Zhilin;LIANG Li;LIU He;ZHANG Yuyu(Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学北京市食品风味化学重点实验室,北京100048

出　　处：《食品科学技术学报》2022年第4期107-115,共9页Journal of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2016YFD0400705)。

摘　　要：为探究酶解前热预处理温度对鸡胸肉、鸡骨泥中滋味物质的影响,对不同温度处理后的鸡胸肉、鸡骨泥样品进行感官评价,测定样品中游离氨基酸和呈味核苷酸含量,并计算各样品的味精当量值。结果表明:在热预处理温度为60℃的条件下加热30 min,经酶解、制粉后得到的鸡胸肉、鸡骨泥样品感官评价结果较优,滋味特性较好,且与未经热预处理制得的样品相比,热预处理可以改善鸡胸肉、鸡骨泥样品的整体滋味。随着热预处理温度的升高,鸡胸肉、鸡骨泥样品中游离氨基酸的含量下降,其中苦味氨基酸总量下降幅度最大(亮氨酸含量下降最多),其次是甜味氨基酸和鲜味氨基酸。60℃热预热处理再酶解后,鸡胸肉样品中5′-CMP、5′-GMP和5′-IMP的含量高于未经热预处理后并酶解制得的鸡胸肉样品,鸡骨泥样品中5′-IMP和5′-AMP含量高于未经热预处理后并酶解制得的鸡骨泥样品;且鸡骨泥样品中鲜味氨基酸含量高于鸡胸肉样品,鸡骨泥样品的味精当量值(0.96 g MSG/100 g)高于鸡胸肉样品(0.52 g MSG/100 g)。研究结果旨在为酶解前热预处理温度对鸡胸肉、鸡骨泥滋味物质的影响提供数据基础,从而为鸡肉风味调味品工业化生产中酶解前工艺优化提供理论依据。In order to explore the effects of thermal pretreatment temperature before enzymolysis on the taste components of chicken breast meat and chicken bone paste,sensory evaluation of chicken breast meat and chicken bone paste samples after different temperature treatments was carried out.The contents of free amino acids and nucleotides were determined and the equivalent umami concentration(EUC)value of each sample was calculated.Chicken breast meat and chicken bone paste samples with thermal pretreatment at 60℃for 30 min,followed by enzymolysis and milling exhibited the better sensory evaluation results and taste characteristics.Compared with the control groups without thermal pretreatment,thermal pretreatment can improve the overall taste of chicken breast meat and chicken bone paste samples.With the increase of thermal pretreatment temperature,the contents of free amino acids in the chicken breast meat and chicken bone paste samples decreased,among which the total amount of bitter amino acids declined the most(leucine content decreased the most),followed by sweet amino acids and umami amino acids.With thermal pretreatment at 60℃and then enzymolysis,the content of 5′-CMP,5′-GMP and 5′-IMP in chicken breast meat sample were higher than that in the control group without thermal pretreatment,and the chicken bone paste sample had a higher contents of 5′-IMP and 5′-AMP.In addition,the umami amino acid content and the EUC value of chicken bone paste sample(0.96 g MSG/100 g)were higher than that of chicken breast meat sample(0.52 g MSG/100 g).In conclusion,this study laid a data foundation for the effect of thermal pretreatment before enzymolysis on the taste components of chicken breast meat and chicken bone paste,which might be helpful to provide a theoretical basis for the optimization of enzymatic hydrolysis process in the industrial production of chicken flavored condiments.

关 键 词：热预处理 鸡胸肉 鸡骨泥 游离氨基酸 滋味 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]