食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 153 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025079

生产与科研应用

超声辅助炖制对黄羽鸡汤香味的影响

  • 戚军 ,
  • 陈亚 ,
  • 徐颖 ,
  • 熊国远 ,
  • 梅林
展开
  • (安徽省农产品加工工程实验室,安徽农业大学 茶与食品科技学院,安徽 合肥,230036)
博士,讲师(本文通讯作者,E-mail:junqi86@hotmail.com)

收稿日期: 2020-07-17

  修回日期: 2020-08-27

  网络出版日期: 2021-03-16

基金资助

国家级大学生创新创业训练计划项目(ds193502);安徽省自然科学基金(2008085QC141);安徽省教育厅自然科学基金(KJ2019A0198);中央指导地方科技发展项目(201907d06020012);安徽省重点研究与开发计划(202004f06020035);安徽农业大学校长青年基金重点项目(2018zd14);安徽农业大学引进与稳定人才项目(yj2018-47)

收起

Effect of ultrasonic assisted with stewing on aroma of broth prepared with yellow-feathered chickens

  • QI Jun ,
  • CHEN Ya ,
  • XU Ying ,
  • XIONG Guoyuan ,
  • MEI Lin
Expand
  • (Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China)

Received date: 2020-07-17

  Revised date: 2020-08-27

  Online published: 2021-03-16

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摘要

该文利用气相色谱-质谱联用和电子鼻等技术,揭示超声辅助炖制对黄羽鸡汤香味物质含量的影响。结果表明,随着超声功率增加,汤中醛类物质含量降低;醇类和酯类含量在采用750 W超声处理组中含量最高,其含量从1 526.92 ng/mL增加到2 073.29 ng/mL,此时汤中脂肪氧化程度最高。电子鼻分析结果表明,采用500 W及以上功率的超声炖制显著影响鸡汤整体香气轮廓。综上所述,超声辅助炖制显著影响鸡汤风味物质含量,提高了鸡汤中醇类和酯类含量。研究结果可以为下一步的鸡汤乃至酱卤卤汤的风味调控提供新思路。

关键词： 鸡汤; 超声-炖制; 气相色谱-质谱联用; 电子鼻; 香味

本文引用格式

戚军 , 陈亚 , 徐颖 , 熊国远 , 梅林 . 超声辅助炖制对黄羽鸡汤香味的影响[J]. 食品与发酵工业, 2021 , 47(4) : 153 -158 . DOI: 10.13995/j.cnki.11-1802/ts.025079

Abstract

Aroma is an important sensory property of Chinese traditional broth prepared with yellow-feathered chickens; however a lot of aroma substances are lost in a long-term stewing process. Therefore, it is particularly important to improve the flavor loss by new processing technologies. The effects of ultrasound-assisted stewing on the contents of volatile compounds in Chinese traditional chicken broth were studied by using GC-MS and E-nose. The results showed that the contents of the aldehydes decreased with an increase of ultrasonic power. The contents of the alcohols and esters were the highest in the 750 W-ultrasonic treatment group, and increased from 1 526.92 ng/mL to 2 073.29 ng/mL, which was accompanied by the highest degree of the lipid oxidation. Moreover, the result of E-nose showed that the ultrasonic power greater than 500 W significantly affected the overall aroma profile of chicken broth. In general, chicken broth stewed with ultrasound significantly affects the contents of volatile compounds, and produces the high contents of alcohols and esters. These results can provide new ideas to improve the aroma of chicken broth and sauce braised broth.

Key words： chicken broth; ultrasound-assisted stewing; gas chromatography-mass spectrometry; electronic nose; aroma

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