加工方式对鸡肉风味特性的影响  

Effects of Different Processing Methods on Flavor Quality of Chicken

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作  者:王永福 WANG Yongfu(Shanghai Totole Food Co.,Ltd.,Shanghai 201812)

机构地区:[1]上海太太乐食品有限公司,上海201812

出  处:《食品工业》2023年第8期128-133,共6页The Food Industry

摘  要:以整鸡为原材料,通过比较不同加工方法得到的鸡肉基料的基本理化性质、氨基酸与呈味肽组成及挥发性组分,结合感官分析,深入挖掘不同加工处理方式对鸡肉基料风味的影响机制,以期为产业升级提供指导。研究发现,采用蒸煮-绞肉加工处理的样品具有显著优势:更好的风味、营养价值和贮藏特性。这是因为样品可溶性部分以鲜味氨基酸和小分子肽为主,且苦味氨基酸多以肽组成形式存在,有利于降低苦味同时提供饱满感;鲜味肽,尤其是特征鲜味肽(EE和EEE)含量最高;同时挥发性风味化合物组成协调,较少的脂肪香、青香风味化合物[己醛、(Z)-2-庚烯醛等]有利于产品风味稳定性。因此采用蒸煮-绞肉工艺可得到更具纯正鸡肉风味的鸡肉基料。With chicken as raw material,through comparing the different processing regards peptide molecular weight distribution,the basic components in amino acids and volatile components,together with sensory analysis,dig deeper into the influence of different processing methods on chicken base quality.The results show that the chicken with steaming and grounding process have obvious advantages in flavor,nutrition and storage characteristics.The main reason is that the soluble part of the sample is mainly composed of free amino acids(umami amino acids)and small molecule peptides.The bitter amino acids are mostly in the form of peptides,which can reduce the bitter taste and provide full body.The contents of umami peptides,especially characteristic umami peptides(EE and EEE),are the highest.The composition of volatile flavor compounds is harmonious,and does not contain butyric acid,which brings unpleasant and irritating feelings to food(samples from other processes contain),and 3-hydroxy-2-butanone(also known as acetoin)has a pleasant creamy flavor.The content of fatty and green flavor compounds[hexanal,(Z)-2-heptenal,etc.]is the least,which is beneficial to the stability of flavor.Therefore,the quality of chicken processed by cooking-grounding is better.

关 键 词:鸡肉风味 加工工艺 品质 

分 类 号:TS264[轻工技术与工程—发酵工程] TS251.55[轻工技术与工程—食品科学与工程]

 

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