蒸煮西装鸡与市售鸡粉风味差异研究  

Comparison of Flavor Difference between Totole Cooking Chicken in Suit and Commercial Chicken Powder

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》2024年第9期91-96,共6页The Food Industry

摘　　要：以太太乐蒸煮西装鸡和市售鸡粉为原材料,通过比较其基本组分含量、肽分子量分布情况、氨基酸组成及挥发性成分,并对其含有的呈味肽进行鉴定和合成,结合感官分析,深入挖掘太太乐蒸煮西装鸡与市售鸡粉的风味差异机制。研究发现,太太乐蒸煮西装鸡相比市场鸡粉风味品质更佳,主要表现在突出的鸡汤味和清甜的口感。太太乐蒸煮西装鸡样品氨基酸组成均衡,小分子呈味肽最高(88.8%)且富含鲜味肽和其他具有良好增鲜特性的呈味肽,其中特征鲜味二肽EE(谷氨酸-谷氨酸)仅在太太乐蒸煮西装鸡样品中存在。相比其他鸡粉,太太乐蒸煮西装鸡样品挥发性物质组成比例合理,因此风味整体更加协调。The contents of basic components,molecular weight distribution of peptides,amino acid composition and volatile components of Totole cooking suit chicken and commercial chicken powder were compared.The flavor peptides were identified and synthesized,and the difference of flavor between Totole cooking suit chicken and commercial chicken powder was explored by sensory analysis.The results showed that compared with the market chicken powder,the flavor and quality of Totole cooking suit chicken were better,mainly reflected in the outstanding chicken soup taste and fresh and sweet taste.The sample was balanced in amino acid composition,with the highest small molecule flavoring peptides(88.8%)and rich in flavoring peptides and other flavoring peptides with good freshness increasing properties.The characteristic flavoring dipeptide EE(glutamateglutamic acid)was only found in the sample of Totole cooking suit chicken.Compared with other chicken powder,the composition of volatile substances in the sample of Totole cooking suit chicken is reasonable,so the overall flavor is more harmonious.

关 键 词：鸡精 挥发性物质 呈味肽 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程] TS264.23[轻工技术与工程—食品科学与工程]