食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 77 - 87

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030302

研究报告

不同鸡肉香精对鸡汤食用品质的影响

  • 侯钰柯 ,
  • 王鹏 ,
  • 徐幸莲 ,
  • 韩敏义 ,
  • 康明丽
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  • 1(南京农业大学 食品科技学院,江苏 南京,210095)
    2(农业部肉品加工重点实验室 江苏省肉类生产与加工质量安全控制协同创新中心,江苏 南京,210095)
    3(温氏食品集团股份有限公司,广东 云浮,527400)
    4(河北科技大学 食品与生物学院,河北 石家庄,050018)
硕士研究生(韩敏义副研究员为通信作者,E-mail:myhan@njau.edu.cn)

收稿日期: 2021-12-06

  修回日期: 2022-01-18

  网络出版日期: 2023-03-20

基金资助

国家重点研发计划资助(2019YFC1606200);温氏股份科技重大专项(WENS-2020-1-ZDZX-007);国家自然科学基金(31571854)

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Effects of different chicken flavors on the quality of chicken soup

  • HOU Yuke ,
  • WANG Peng ,
  • XU Xinglian ,
  • HAN Minyi ,
  • KANG Mingli
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  • 1(College of Food Technology, Nanjing Agricultural University, Nanjing 210095, China)
    2(Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
    3(Wens Food Group Co. Ltd., Yunfu 527400, China)
    4(College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)

Received date: 2021-12-06

  Revised date: 2022-01-18

  Online published: 2023-03-20

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摘要

该文利用生物酶解技术和美拉德反应制备鸡肉香精,与市售的3种鸡肉香精以相同的工艺做成鸡汤,研究4种鸡肉香精对鸡汤的基本营养成分、气味、滋味、游离氨基酸含量、脂肪酸含量、核苷酸含量、挥发性风味物质含量和感官评分的影响。结果发现,谷氨酸、蛋氨酸和组氨酸是4种鸡汤共同的呈味氨基酸,4组鸡汤含量较多的挥发性物质都是醛类、醇类和酮类。CS-A(自制香精所做鸡汤)感官评分最高,达到92分,丰富度、咸味明显高于其余3种鸡汤,氨基酸总量、风味氨基酸、鲜味氨基酸含量、等鲜浓度和不饱和脂肪酸含量均较高。以欧氏距离的平方为标准,通过分层聚类分析对4种鸡汤进行分类,结果显示CS-A和CS-B(品牌1香精做成的鸡汤)为一类。因此,自制香精和品牌1香精做成的鸡汤品质更为相近,整体食用品质更好,此研究可为鸡骨架做成鸡肉香精的应用提供参考。

关键词： 鸡肉香精; 鸡汤; 游离氨基酸; 脂肪酸; 核苷酸; 等鲜浓度; 挥发性风味物质; 聚类分析

本文引用格式

侯钰柯 , 王鹏 , 徐幸莲 , 韩敏义 , 康明丽 . 不同鸡肉香精对鸡汤食用品质的影响[J]. 食品与发酵工业, 2023 , 49(4) : 77 -87 . DOI: 10.13995/j.cnki.11-1802/ts.030302

Abstract

Chicken skeleton is a large by-product of broiler processing, and its processing and utilization have not received enough attention. Using biological enzyme hydrolysis technology and the Maillard reaction preparation of chicken essence, chicken soup was prepared with the same process as three commercially available chicken essences, and the effects of these four chicken essences on basic nutrients, smell, taste, free amino acid content, fatty acid content, nucleotide content, volatile flavor substance content, and the sensory score of chicken soup were investigated. Results demonstrated that glutamic acid, methionine, and histidine were common flavor amino acids of four kinds of chicken soup, the volatile flavor substance with more contents in the four groups were aldehydes, alcohols, and ketones. CS-A (chicken soup made by self-made essence) had the highest sensory score, reaching 92 points, and its richness and saltiness were significantly higher than that of the other three kinds of chicken soup. The contents of total amino acids, flavor amino acids, umami amino acids, the equivalent umami concentration (EUC), and the proportion of unsaturated fatty acids in CS-A were higher. Based on the square of Euclidean distance, the four kinds of chicken soup were classified by hierarchical cluster analysis, and the results showed that CS-A and CS-B (chicken soup made by brand 1) was one class. Therefore, the quality of chicken soup made by self-made essence and brand 1 essence was more similar, and the overall edible quality was better. This study can provide a reference for the application of chicken skeletons to prepare chicken essence.

Key words： chicken essence; chicken soup; free amino acid; fatty acid; nucleotides; equivalent umami concentration; volatile flavor substances; clustering analysis

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