菌菇肉类炖煮菜肴滋味品质特征解析及评价模型构建  

Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model

作　　者：刘嘉辛 杨平 王康宇 刘岳[2] PRINCE Chisoro 黄蜂 李红波 莫海珍 张春晖[2] LIU Jiaxin;YANG Ping;WANG Kangyu;LIU Yue;PRINCE Chisoro;HUANG Feng;LI Hongbo;MO Haizhen;ZHANG Chunhui(College of Food Science and Engineering,Shaanxi University of Science and Technology,Xi'an 710000,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Comprehensive Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710000 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193

出　　处：《食品工业科技》2025年第7期272-282,共11页Science and Technology of Food Industry

基　　金：十四五国家重点研发项目子课题(2021YFD1600403);新疆两区科技发展计划:优质畜产品产业集群项目(2022LQ01001)。

摘　　要：为探究不同菌菇肉类炖煮菜肴的滋味品质特征并开发科学的滋味评价方法,本文分析了6种菌菇(鸡枞菌、海鲜菇、杏鲍菇、牛肝菌、平菇、香菇)和3种畜禽肉(鸡肉、猪肉、牛肉)搭配炖煮后菜肴的滋味品质和感官特征,借助层次分析法(Analytic hierarchy process,AHP)计算滋味综合得分后建立并验证了感官评价得分-滋味综合得分的模型。最终结果显示,香菇与牛肉搭配炖煮后鲜味氨基酸含量和等效鲜味浓度(Equivalent umami concentration,EUC)最高,口感丰富、味道鲜美,滋味综合得分最高为0.6830,猪肉与杏鲍菇搭配炖煮后口感和滋味较差且滋味综合得分最低为0.2280,但其中的各类滋味化合物的含量和EUC值均非最低,因此,在菌菇肉类炖煮菜肴中,单一种类的呈味化合物的含量或滋味评价指标无法反映菜肴真实的滋味特征。回归分析结果表明滋味综合得分与感官评价得分相关性显著,回归方程为y=10.82x+0.75,R 2=0.920,拟合系数大于0.9,证明该模型能够较为准确地评估菌菇肉类炖煮菜肴的滋味品质和感官特性。研究结果为工业化炖煮类菜肴滋味的改善和提升提供重要的理论依据,并为同类菜肴的滋味品质评价提供了新思路。In order to investigate the taste characteristics of stewed different mushrooms with different meats and develop a scientific method to evaluate the taste quality,the taste compounds,including amino acids and nucleotides,the value of equivalent umami concentration(EUC),the sensory evaluation were analyzed in six types of mushrooms(Termitomyces albuminosus,Hypsizygus marmoreus,Pleurotus eryngii,Boletus edulis,Pleurotus ostreatus and Lentinula edodes)stewed with three types of livestock and poultry meat(chicken,pork,and beef).Analytic hierarchy process(AHP)was utilized to calculate an overall taste score.An evaluation model was established based on the overall taste and sensory evaluation scores.Results showed that stewed Lentinula edodes with beef had the highest content of umami amino acids and the value of EUC,with a rich mouthfeel and delicious taste,achieving the highest overall taste score of 0.6830.In contrast,stewed Pleurotus eryngii with pork had the lowest overall taste score of 0.2280,presenting poor taste perception,although neither the taste content nor the EUC values were the lowest of all the cuisines.Therefore,in the cuisines stewed different mushrooms with different meats,the content of a single type of taste compound or taste evaluation index could not reflect the actual taste characteristics.A significant correlation between the overall taste score and sensory evaluation score was obtained.The taste evaluation model with a regression equation of y=10.82x+0.75,R 2=0.920>0.9,indicating that the model could serve as an effective tool for evaluating the taste quality and sensory characteristics of mushroom and meat stewed cuisines.The research results provide the theoretical basis for improving and enhancing the taste quality of industrial stewed cuisines and also offer a new insight for evaluating the taste quality.

关 键 词：菌菇 畜禽肉 炖煮菜肴 滋味 层次分析法 

分 类 号：TS201.1[轻工技术与工程—食品科学]