加盐方式对鸡汤中呈味物质的影响分析

Analysis of the effect of adding salt method on Taste Active Compounds in Chicken Soup

摘要:

为了研究加盐方式对鸡汤呈味物质的影响，采用高效液相色谱法对煮制前加盐、煮制后加盐和不加盐三种煮制鸡汤中核苷酸、有机酸、氨基酸进行检测和滋味活性值以及鸡汤整体味精当量值分析，结合感官评价结果发现：煮制前加盐鸡汤中胞苷酸、鸟苷酸、乳酸、琥珀酸、组氨酸、谷氨酸含量和游离氨基酸总量均大于其他2种加盐方式煮制的鸡汤。三种样品中乳酸和琥珀酸的TAV值大于1，对鸡汤的滋味有直接贡献，而天冬氨酸在三种煮制方式中的含量没有显著变化。感官评价得分的结果显示煮制前加盐鸡汤的整体风味得分最高。

Abstract:

In order to study the effect of adding salt on the taste active compounds of chicken soup, the nucleotides, organic acids, free amino acids and TAV values of taste substances were tested by HPLC,EUC values and sensory evaluation were used to evaluate the taste of chicken soup. The results showed that the concentration of CMP, GMP, lactic acid, succinic acid, histidine ,glutamic acid and the total concentration of free amino acids in the pre-cooked add salt chicken soup were all higher than the other two kinds.The TAV of lactic acid and succinic acid were over 1, which influenced the taste of the chicken soup directly. The concentration of aspartic acid in three samples did not have a significantly change. As shown in the sensory evaluation, the score of the pre-cooked add salt chicken soup was highest.