通过对卤汤循环使用过程中扒鸡游离氨基酸、核苷酸及其降解产物的组成和含量进行分析,通过滋味活性值(taste active value, TAV)与等鲜浓度(equivalent umami concentrations, EUC)评价滋味物质的呈味作用与鲜味强度,探析卤汤循环使用次数对扒鸡滋味物质的影响,以期为扒鸡标准化生产提供理论依据。试验结果表明,随着卤汤循环使用次数的增加,扒鸡游离氨基酸、核苷酸及其降解产物含量、等鲜浓度值显著增加(p<0.05),卤汤循环使用18次后,鲜味氨基酸(umami amino acid, UAA)、甜味氨基酸(sweet amino acid, SAA)、其他氨基酸(other amino acid, OAA)含量分别为26.92、73.82、0.86 mg/100g。5′-鸟苷酸(5′-guanosine monophosphate, 5′-GMP)、5′-肌苷酸(5′-inosine monophosphate, 5′-IMP)、5′-二腺苷磷酸(5′-adenosine diphosphate, 5′-ADP)、次黄嘌呤(hypoxanthine, Hx)、5′-腺苷酸(5′-adenosine monophosphate, 5′-AMP)、肌苷(inosine, I)及风味核苷酸含量分别为2.79、77.55、8.22、8.54、12.25、20.18、82.60 mg/100g。5′-肌苷酸是扒鸡主要的呈味核苷酸,扒鸡5′-IMP的TAV值为3.10,EUC为2.23。卤汤循环使用18次后,扒鸡滋味物质含量达到稳定状态(p>0.05)。
In this study, the compositions and contents of free amino acids (FAAs), 5′-nucleotides and their degradation products in braised chicken were measured to evaluate the taste characteristics, based on the taste active values (TAVs) and equivalent umami concentrations (EUCs), which aims to reveal the effect of brine recycle on taste compounds of braised chicken and provide useful references for its standardized production. With the increase of brine recycle, FAAs, 5′-nucleotides and their degradation products, EUC increased significantly (p<0.05). Contents of Umami amino acid (UAA), Sweet amino acid (SAA), Other amino acid (OAA), 5′-Guanosine monophosphate (5′-GMP), 5′-Inosine monophosphate (5′-IMP), 5′-Adenosine diphosphate (5′-ADP), Hypoxanthine (Hx), 5′-Adenosine monophosphate (5′-AMP), Inosine (I) and flavor nucleotide in braised chicken after 18 brine recycles was 26.92, 73.82, 0.86, 2.79, 77.55, 8.22, 8.54, 12.25, 20.18 and 82.60 mg/100g, respectively. 5′-Inosine monophosphate (5′-IMP) was the main flavor nucleotide. TAV of 5′-IMP was 3.10 and EUC was 2.23 on braised chicken. Taste compounds of braised chicken after 18 brine recycles seem to keep stable (p>0.05).
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