烧鸡加工过程中滋味成分变化的研究

Study on changes of taste compounds of roast chicken during processing

摘要: 采用高效液相色谱和氨基酸自动分析仪研究了烧鸡加工过程中滋味成分的变化。实验结果表明,烧鸡成品中的主要游离氨基酸是谷氨酸、天门冬氨酸、赖氨酸、亮氨酸和精氨酸,烧鸡成品中谷氨酸和天门冬氨酸等鲜味氨基酸的含量分别是其阈值的162倍和95倍,风味核苷酸5’-IMP的含量高于其阈值6倍多,风味核苷酸和鲜味氨基酸是构成烧鸡滋味的重要成分;油炸工艺对烧鸡游离氨基酸、核苷酸等滋味成分作用不显著;煮制工艺是形成烧鸡美味的重要过程。

Abstract: Taste compounds of roast chicken during processing, i.e.free amino acids, peptides and nucleotides, were analyzed using amino acid auto analyzer and high performance Liquid chromatograph.The main free amino acids were Glutamic, Aspartate, Lysine, Leucine and Arginine in roast chicken.The content of flavor amino acids including glutamic and aspartate were 162 times and 95 times separately than its threshold value, and the content of flavor nucleotide 5'-IMP was 6 times higher than its threshold value.The flavor nucleotide and the flavor amino acid well contributed to the taste of chicken product.The processing of fried had little significantly effect on the taste compounds of the free amino acids, and the flavor nucleotide etc.The processing of cooking was well contributed to the taste of chicken product.