不同原料配比对发酵型鸡肉黄豆酱营养及风味的影响  

Effects of different raw material ratios on the nutrition and flavor of fermented chicken-soybean paste

作　　者：龙正玉 邹金浩 杨怀谷[1] 任国谱[2] 曹清明[2] 唐道邦[1] LONG Zhengyu;ZOU Jinhao;YANG Huaigu;REN Guopu;CAO Qingming;TANG Daobang(Sericultural&Agri-Food Research Institute/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《中国酿造》2024年第10期161-169,共9页China Brewing

基　　金：广东省农业科研类及技术推广示范类项目(4400002200000000017411);清远市科技计划项目(2023DZX011);博罗县预制菜产业园新产品研发及关键技术研究服务项目(2023003)。

摘　　要：为促进鸡肉的深加工利用,增加复合发酵大豆调味品种类,以纯黄豆发酵酱为对照(CK),将黄豆与不同比例鸡胸肉复配(黄豆∶鸡肉质量比9∶1、8∶2、7∶3、6∶4、5∶5)后发酵制成发酵型鸡肉黄豆酱(CSP),通过测定营养成分、氨基酸态氮、游离氨基酸、挥发性风味物质和感官指标评价其综合品质。结果表明,发酵型鸡肉黄豆酱的蛋白质、氨基酸态氮和总游离氨基酸含量显著高于CK组(P<0.05)。其中,黄豆∶鸡肉(6∶4)组的蛋白质(12.59 g/100 g)和氨基酸态氮含量(1.06 g/100 g)较高,且总游离氨基酸含量(35.74 mg/g)、必需氨基酸含量(13.79 mg/g)和氨基酸比值系数分(SRC)(66.91分)明显高于其他组,说明其营养价值较高。与CK组相比,发酵型鸡肉黄豆酱中的醇类物质相对含量较高(40.95%~52.65%)。发酵型鸡肉黄豆酱组的感官评分均高于CK组,且黄豆∶鸡肉(6∶4)组的感官评分最高,为73.2分。由此可见,黄豆与鸡肉混合发酵制酱提高了黄豆酱的综合品质,其中以黄豆与鸡肉复配比例为6∶4组的黄豆酱综合品质最好。In order to promote the deep processing and utilization of chicken and increase the variety of compound fermented soybean condiments,using the fermented soybean sauce as the control(CK),the fermented chicken-soybean sauce(CSP)was prepared by combining soybean with different proportions of chicken breast(soybean:chicken mass ratio 9∶1,8∶2,7∶3,6∶4,5∶5).The comprehensive quality was evaluated by the determination of nutrients,amino acid nitrogen,free amino acids,volatile flavor substances and sensory indexes.The results showed that the contents of protein,amino acid nitrogen and total free amino acid in fermented chicken-soybean paste were significantly higher than those in CK group(P<0.05).Among them,the contents of protein(12.59 g/100 g)and amino acid nitrogen(1.06 g/100 g)were higher in the group of soybean and chicken(6∶4).Total free amino acid content(35.74 mg/g),essential amino acid content(13.79 mg/g)and amino acid ratio coefficient score(SRC)(66.91 points)were significantly higher than those in other groups,indicating higher nutritional value.Compared with CK group,the relative content of alcohols in fermented chickensoybean paste was higher(40.95%-52.65%).The sensory scores of fermented chicken-soybean paste group were higher than those of CK group,and the sensory scores of the soybean to chicken ratio 6∶4 group were the highest(73.2 points).It could be seen that the mixed fermentation of soybean and chicken improved the comprehensive quality of soybean paste,in which the composite ratio of soybean and chicken 6∶4 group had the optimal comprehensive quality.

关 键 词：鸡肉 黄豆酱 营养 氨基酸态氮 游离氨基酸 风味 

分 类 号：TS264.2[轻工技术与工程—发酵工程]