低盐鸡肉香精货架期的延长及其风味特征分析  

Extension of shelf life of low-salt chicken essence and its flavor characteristics analysis

作　　者：李婉冰 牛超杰 蒋晓宇 常超 宫智勇 邹爱军 伍金娥 LI Wan-Bing;NIU Chao-Jie;JIANG Xiao-Yu;CHANG Chao;GONG Zhi-Yong;ZOU Ai-Jun;WU Jin-E(College of Food Science and Engineering,Wuhan Polytechinc University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China;Wuhan Huikang Leeds Food Co.,Ltd.,Wuhan 432200,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]农产品加工与转化湖北省重点实验室,武汉430023 [3]武汉慧康利兹食品有限公司,武汉432200

出　　处：《食品安全质量检测学报》2023年第23期34-42,共9页Journal of Food Safety and Quality

基　　金：武汉慧康利兹食品有限公司委托项目(whpu-2022-kj-304)。

摘　　要：目的研究水分活度降低剂对低盐鸡肉膏状香精贮藏特性和货架期的影响。方法本研究采用常温储藏实验评价了山梨糖醇、木糖醇、海藻糖和丙三醇4种水分活度降低剂对低盐鸡肉膏状香精贮藏特性和货架期的影响,并通过感官评价、电子鼻和气相色谱-质谱法对其在蒜蓉酱中的风味特征进行分析。结果添加1.0%山梨糖醇、2.5%木糖醇、2.5%海藻糖及4.0%丙三醇均能显著降低低盐鸡肉膏状香精(含盐5%)的水分活度,减缓细菌生长速度和延长货架期。添加高盐(含盐10%)和低盐(含盐5%)鸡肉香精制备的蒜蓉酱在感官评分上无显著差异,香气强度和风味特征相似。结论添加4.0%丙三醇可将低盐鸡肉膏状香精(含盐5%)的货架期从75 d延长至120 d,低盐鸡肉膏状香精(含盐5%)可以保持蒜蓉酱原有的风味特征,达到降盐的目的。Objective To investigate the effects of water activity reducing agent on the storage characteristics and shelf life of low-salt chicken paste essence.Methods In this study,the effects of 4 kinds of water activity reducing agents,sorbitol,xylitol,trehalose and glycerol,on the storage characteristics and shelf life low-salt chicken paste essence,were evaluated by room temperature storage experiments,and the flavor characteristics of sorbitol in the garlic paste were analyzed by sensory evaluation,electronic nose and gas chromatography-mass spectrometry.Results The addition of 1.0%sorbitol,2.5%xylitol,2.5%trehalose and 4.0%glycerol significantly reduced the water activity of low-salt chicken paste essence(5%salt),slowed down bacterial growth rate and extended shelf life.Garlic paste prepared with high salt(10%salt)and low salt(5%salt)chicken essence did not differ significantly in sensory scores,and the aroma intensity and flavor characteristics were similar.Conclusion The addition of 4.0%glycerol can extend the shelf life of low-salt chicken paste essence(5%salt)from 75 days to 120 d,and low-salt chicken paste essence(5%salt)can maintain the original flavor characteristics of garlic paste and achieve the purpose of salt reduction.

关 键 词：鸡肉膏状香精 低盐 水分活度 挥发性成分 电子鼻 

分 类 号：TS264.3[轻工技术与工程—发酵工程]