不同煮制时间对鸡汤中呈味物质的影响分析

Analysis of the Taste Compounds in Chicken Soup at Different Cooking Time

摘要:

为了研究不同煮制时间对鸡汤中呈味物质的影响，本文以鸡胸肉为研究对象，通过不同煮制时间制备鸡汤样品，采用高效液相色谱仪和氨基酸自动分析仪分析样品中有机酸、呈味核苷酸、游离氨基酸、呈味肽等呈味物质的含量。结果表明：随着加热时间的延长，鸡汤的pH先降低后增加，在3 h 时达到最低值6.39；CMP、GMP、乳酸、氨基酸的含量在1-5 h内逐渐增加， IMP和AMP的含量分别在2 h和3 h达到最大值14.22 ?g/mL和48.72 ?g/mL，琥珀酸的含量在2 h后始终保持最大值0.39 mg/mL，谷氨酸的含量5 h达到最大值291.39 ?g/mL，对鸡汤鲜味贡献较大。鸡汤的味精当量值在5 h达到最高值0.28。多肽含量随着加热时间延长而增加，在4 h时达到最大值12.06 mg/mL。感官分析表明在2-4 h时，鸡汤鲜味上升明显，之后减弱。

Abstract:

In order to compare the effects of different cooking time on taste compounds in chicken soup, the chicken breast was taken as the object of study. Chicken soup samples were prepared by different cooking time. The contents of organic acids, 5’- nucleotides, free amino acids and taste peptides in the samples were analyzed by HPLC and amino acid automatic analyzer. The results showed that the pH value of chicken soup decreased at first and then increased with the heating time, reaching a minimum of 6.39 at 3 h; The contents of CMP, GMP, lactic acid and amino acids in chicken soup increased gradually at 1-5 h, and the content of 5’- nucleotides IMP and AMP reached the maximum of 14.22 ?g/mL at 2 h and of 48.72 ?g/mL at 3 h, respectively, the content of succinic acid was always 0.39 mg / mL after 2 h, and the content of glutamic acid reached the maximum value of 291.39 μg / mL at 5 h, which had great contribution to chicken soup flavor. The EUC value of chicken soup increased with the cooking time and reached the highest value of 0.28 at 5 h. The content of umami peptide increased with the increase of heating time, and reached the maximum value at 4 h, which was 12.06 mg/mL, indicating the maximum flavor. The content of umami peptide increased with the increase of heating time, and reached the maximum value at 4 h, which was 12.06 mg/mL. Sensory analysis showed that at 2-4 h, the chicken flavor was significantly increased and then weakened.