鸡龄对固始鸡源清汤中鲜味物质含量的影响  

Effect of Chicken Age on Content of Umami Substances in Gushi Chicken Broth

作　　者：赵竟翔 杨震 陈卓 毕继才 张垚 ZHAO Jing-xiang;YANG Zhen;CHEN Zhuo;BI Ji-cai;ZHANG Yao(School of Tourism,Xinxiang Vocational and Technical College,Xinxiang 453003,China;Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control,Xinxiang 453003,China;School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]新乡职业技术学院旅游学院,河南新乡453003 [2]新乡市预制菜加工与品质控制重点实验室,河南新乡453003 [3]河南科技学院食品学院,河南新乡453003

出　　处：《中国调味品》2024年第12期92-99,共8页China Condiment

基　　金：河南省科技攻关项目(232102110131);2017年河南科技学院博士启动基金(205010617007);2022年度河南科技学院大学生创新创业训练计划项目(2022CX086);河南科技学院2023年教师教育课程改革研究项目(2023JSJY17)。

摘　　要：为探究固始老母鸡汤滋味更加鲜美的原因,该研究采用高效液相色谱法对不同鸡龄的固始鸡源清汤中游离氨基酸、呈味核苷酸等的含量进行了研究,并结合滋味活性值(taste active value,TAV)和味精当量(equivalent umami concentration,EUC)等对样品的风味贡献度进一步进行分析。结果表明,24月龄样品中呈鲜味物质天冬氨酸、谷氨酸、肌苷酸和腺苷酸的含量显著高于其他样品(P<0.05)。甘氨酸和谷氨酸在4个样品中的含量均在100 mg/100 mL以上,对鸡汤的风味贡献较大。样品中味精当量差异明显,24月龄的含量最高,为3.00 g/100 g。主成分分析(principal component analysis,PCA)结果显示,随着鸡龄的增长,风味相似性差异逐渐增大。综上,研究表明鸡的生长阶段不同,其汤汁品质也有所差异,老母鸡汤汁更加鲜美的原因主要与谷氨酸、肌苷酸和腺苷酸等呈鲜味物质的含量有关。In order to explore the reason why Gushi old hen soup tastes more delicious,the content of free amino acids and flavor nucleotides in Gushi chicken broth of different chicken ages is studied by high performance liquid chromatography,and taste active value(TAV)and equivalent umami concentration(EUC)are used to further analyze the flavor contribution degree to the samples.The results show that the content of aspartic acid,glutamic acid,inosine acid and adenosine acid in the samples at 24 months of age is significantly higher than that in other samples(P<0.05).The content of glycine and glutamic acid in the four samples is all more than 100 mg/100 mL,which contributes more to the flavor of chicken soup.The equivalent umami concentration in the samples is significantly different,and the content at 24 months of age is the highest(3.00 g/100 g).The results of principal component analysis(PCA)show that the difference of flavor similarity gradually increases with the increase of chicken age.In summary,the research shows that the quality of chicken soup varies according to the growth stage of chicken.The reason why old hen soup tastes more delicious is mainly related to the content of umami substances such as glutamic acid,inosine acid and adenosine acid.

关 键 词：固始鸡 清汤 氨基酸 核苷酸 低聚肽 呈鲜味物质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]