即售盐焗鸡卤制过程中卤汤循环使用时成分变化规律
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摘要
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)。
In this paper,the change rule of protein,fat,soluble salt-free solids,free amino acids and flavor nucleotides content in the marinating process of salt-baked chicken with reused brine is analyzed and the change trend of the content is predicted by the curve fitting.Combined with the color of brine and the sensory quality characteristics of chicken after each marinating,study the changes of the main components that affect the number of times using brine.When the salt content is 6%in the reused brine,the additive amount of potassium sorbate and sodium D-isoascorbate is 0.375 g/kg and200 mg/100 g respectively.The results show that with the increase of the marinating times,the nutrients(protein,fat,soluble salt-free solids)and flavor components(free amino acids,flavor nucleotides)in the reused brine increase.According to the fitting prediction curves,the nutrient content and the total amount of flavor nucleotides tend to be stable,and the total amount of free amino acids is basically linear increasing.There's no significant difference in the color,saltiness and taste of chicken,and the evaluation scores of flavor and umami increase(P<0.05).After the fifth times' marinating,the color change of the reused brine is not significant(P>0.05).
In this paper,the change rule of protein,fat,soluble salt-free solids,free amino acids and flavor nucleotides content in the marinating process of salt-baked chicken with reused brine is analyzed and the change trend of the content is predicted by the curve fitting.Combined with the color of brine and the sensory quality characteristics of chicken after each marinating,study the changes of the main components that affect the number of times using brine.When the salt content is 6%in the reused brine,the additive amount of potassium sorbate and sodium D-isoascorbate is 0.375 g/kg and200 mg/100 g respectively.The results show that with the increase of the marinating times,the nutrients(protein,fat,soluble salt-free solids)and flavor components(free amino acids,flavor nucleotides)in the reused brine increase.According to the fitting prediction curves,the nutrient content and the total amount of flavor nucleotides tend to be stable,and the total amount of free amino acids is basically linear increasing.There's no significant difference in the color,saltiness and taste of chicken,and the evaluation scores of flavor and umami increase(P<0.05).After the fifth times' marinating,the color change of the reused brine is not significant(P>0.05).
引文
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[22]Xin Jianzeng,Li Zheng,Li Xin,et al.The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage[J].Journal of Integrative Agriculture,2017,16(11):2646-2654.
[2]周厚源,李汴生,阮征,等.热处理过程鸡翅品质变化的动力学模型[J].食品与发酵工业,2013,39(8):68-75.
[3]黄华,刘学文.水焗法生产盐焗鸡工艺初探[J].中国调味品,2012,37(3):118-120.
[4]Tornberg E.Effect of heat on meat proteins-implication on structure and quality of meat products[J].Meat Science,2005,70(3):493-508.
[5]Sohn J H,Ohshima T.Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage[J].Fisheries Science,2010,76(4):703-710.
[6]Bianchi M,Petracci M,Cavani C.The use of marination to improve poultry meat quality[J].Italian Journal of Animal Science,2009,8(sup2):757-759.
[7]Kalogeropoulos N,Chiou A,Gavala E,et al.Nutritional evaluation and bioactive microconstituents(carotenoids,tocopherols,sterols and squalene)of raw and roasted chicken fed on DHA-rich microalgae[J].Food Research International,2010,43(8):2006-2013.
[8]徐梅,秦丽娟,宋贤良,等.不同防腐剂对盐鸡制品的抑菌性能及品质的影响[J].食品工业科技,2016,37(24):333-335,354.
[9]刘登勇,刘欢,张庆永,等.反复卤煮过程中扒鸡卤汤物理及感官特性变化分析[J].食品科学,2017,38(11):116-121.
[10]李秋庭,吴建文,曲正.热风温度对盐焗鸡干燥动力学及品质的影响[J].食品工业科技,2014,35(10):134-137.
[11]Zielbauer B I,Franz J,Viezens B,et al.Physical aspects of meat cooking:time dependent thermal protein denaturation and water loss[J].Food Biophysics,2016,11(1):34-42.
[12]史华利,聂文,朱星海,等.传统酱卤牛肉老汤成分分析研究[J].肉类工业,2018(1):19-24.
[13]Riyanto J,Sudibya,Cahyadi M,et al.Nutrition content of brisket point end of part Simental Ongole Crossbred meat in boiled various temperature[C]//IOP Conference Series:Earth&Environmental Science,2018.
[14]Guichard E.Flavour retention and release from protein solutions[J].Biotechnology Advances,2006,24(2):226-229.
[15]唐春红,李海,李侠,等.反复卤煮对老汤品质的影响研究[J].现代食品科技,2015,31(5):187-192.
[16]Lin C C,Liang J H.Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system[J].Journal of Food Science,2002,67(2):4.
[17]黄凯信,陈庆,宋贤良,等.盐焗鸡卤汁基本成分及风味物质分析[J].食品科学,2013,34(12):254-256.
[18]Mottram D S.Flavour formation in meat and meat products:a review[J].Food Chemistry,1998,62(4):415-424.
[19]Shao Junjie,Zou Yufeng,Xu Xingliang,et al.Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation[J].CyTA-Journal of Food,2016,14(1):145-153.
[20]Turan Ayseli M,Filik G,Selli S.Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value[J].Journal of Food&Nutrition Research,2014,53(2):137-142.
[21]姜秀杰,张德权,张东杰,等.包装形式对辐照调理鸡肉理化特性的影响[J].核农学报,2011,25(2):276-280.
[22]Xin Jianzeng,Li Zheng,Li Xin,et al.The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage[J].Journal of Integrative Agriculture,2017,16(11):2646-2654.