叶安妮,李汴生,阮征,麦润萍

• 1:华南理工大学食品科学与工程学院

摘要(Abstract)：

通过分析卤汤循环使用时的蛋白质、脂肪、可溶性无盐固形物、游离氨基酸及呈味核苷酸含量的变化规律,进行曲线拟合,预测含量变化趋势,结合每次卤制后卤汤色泽和鸡肉感官品质特性,研究影响卤汤使用次数的主要成分变化情况。实验结果表明:当控制每次卤制时卤汤中食盐含量为6%时,山梨酸钾、D-异抗坏血酸钠添加量分别为0.375g/kg,200mg/100g,随着卤制次数的增加,卤汤中的营养成分(蛋白质、脂肪、可溶性无盐固形物)和滋味成分(游离氨基酸、呈味核苷酸)含量增多,根据拟合预测曲线可知,蛋白质、脂肪和呈味核苷酸总量变化均趋于稳定,可溶性无盐固形物、游离氨基酸总量基本呈线性增长;鸡肉的色泽、咸味和口感无显著差异,气味和鲜味的评分增加(P<0.05);第5次卤制后卤汤的色泽变化不显著(P>0.05)。

关键词(KeyWords)： 鸡肉;卤汤循环使用;成分;变化规律

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2017YFD0400404)

作者(Author): 叶安妮,李汴生,阮征,麦润萍

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