不同灭菌时间对鸡汤滋味的影响  

Effect of Different Sterilization Time on Taste of Chicken Soup

作　　者：金怀慷 葛长荣[2] 肖智超 JIN Huai-kang;GE Chang-rong;XIAO Zhi-chao(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Engineering Technology Research Center of Animal Products Processing,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南农业大学云南省畜产品加工工程技术研究中心,昆明650201

出　　处：《中国调味品》2023年第10期15-19,共5页China Condiment

基　　金：云南省“云岭学者”人才培养项目(A3012019138)。

摘　　要：文章研究了不同灭菌时间(10,15,20 min)对鸡汤滋味的影响。对鸡汤中的可溶性固形物、pH值、氨基酸态氮、感官评分及游离氨基酸进行测定分析,结果显示,3组鸡汤中可溶性固形物随着灭菌时间的增加而增加;pH值在灭菌时间10 min时显著高于其他两组(P<0.05);氨基酸态氮在灭菌时间15 min与20 min时显著高于10 min时(P<0.05);感官评分随着灭菌时间的增加而降低;3组鸡汤中共检测出16种氨基酸,其中包括2种鲜味氨基酸,5种甜味氨基酸和9种苦味氨基酸。3组鸡汤中15 min组鲜味氨基酸占比最低,20 min组甜味氨基酸占比最高,而苦味氨基酸占比随着灭菌时间的增加而逐渐降低。不同灭菌时间对3组鸡汤的TAV(滋味活性值)有影响,鲜味氨基酸中谷氨酸的TAV最高;甜味氨基酸中丙氨酸的TAV最高,其次为甘氨酸;苦味氨基酸中赖氨酸的TAV最高,其次为组氨酸及精氨酸。文章系统研究了不同灭菌时间对鸡汤滋味的影响,旨在为鸡汤类罐头及其同类产品的研发及生产提供一定的理论依据。In this paper,the effect of different sterilization time(10,15,20 min)on the taste of chicken soup is studied.The soluble solid,pH value,amino acid nitrogen,sensory score and free amino acids of chicken soup are determined and analyzed.The results show that the soluble solid in three groups of chicken soup increases with the increase of sterilization time.When sterilization time is 10 min,pH value is significantly higher than that of the other two groups(P<0.05).Amino acid nitrogen at 15 min and 20 min is significantly higher than that at 10 min(P<0.05).The sensory score decreases with the increase of sterilization time.A total of 16 amino acids are detected in the three groups of chicken soup,including 2 umami amino acids,5 sweet amino acids and 9 bitter amino acids.Among the three groups of chicken soup,the proportion of umami amino acids in the 15 min group is the lowest,the proportion of sweet amino acids in the 20 min group is the highest,and the proportion of bitter amino acids decreases gradually with the increase of sterilization time.Different sterilization time has effect on the TAV(taste activity value)of three groups of chicken soup.TAV of glutamic acid in umami amino acids is the highest.TAV of alanine in sweet amino acids is the highest,followed by glycine.TAV of lysine in bitter amino acids is the highest,followed by histidine and arginine.In this paper,the effect of different sterilization time on the taste of chicken soup is studied systematically,aiming to provide a certain theoretical basis for the development and production of chicken soup cans and other similar products.

关 键 词：鸡汤 灭菌时间 游离氨基酸 滋味活性值 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]