不同地域特色熏鸡非盐呈味物质比较分析

doi:10.7506/spkx1002-6630-20190105-070

食品科学 ›› 2020, Vol. 41 ›› Issue (2): 238-243.doi: 10.7506/spkx1002-6630-20190105-070

不同地域特色熏鸡非盐呈味物质比较分析

刘登勇，赵志南，吴金城，邹玉峰，屈文娜，李妍

（1.渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁锦州 121013；2.江苏省肉类生产与加工质量安全控制协同创新中心，江苏南京 210095）

出版日期:2020-01-25 发布日期:2020-01-19
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0401505）；辽宁省“兴辽英才计划”项目（XLYC1807100）；辽宁省高等学校产业技术研究院重大应用研究项目（041804）

Comparative Analysis of Non-Salt Taste Compounds in Featured Smoked Chickens from Different Regions

LIU Dengyong, ZHAO Zhinan, WU Jincheng, ZOU Yufeng, QU Wenna, LI Yan

(1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)

Online:2020-01-25 Published:2020-01-19

摘要/Abstract

摘要： 为探明市售熏鸡的滋味呈味物质差异，对我国不同地域特色熏鸡产品的滋味物质进行综合评价。选取6 种具有不同地域特色的代表性品牌熏鸡为研究对象，对其游离氨基酸和核苷酸进行分析，利用滋味活性值和等鲜浓度（equivalent umami concentrations，EUC）值评价滋味物质的呈味作用和鲜味强度，通过电子舌评价不同熏鸡间的滋味轮廓差异。结果表明：6 种不同地域特色熏鸡的游离氨基酸、核苷酸含量及味觉特征存在显著差异（P＜0.05）；谷氨酸和5’-肌苷酸（5’-inosinic acid，5’-IMP）是熏鸡中主要的鲜味物质；6 种熏鸡的EUC值在0.56%～16.08%范围内；电子舌结果表明鲜味和丰富性是熏鸡重要的味觉特征，其中，聊城熏鸡的丰富性特征最强，藤桥熏鸡的鲜味特征最强。综上，谷氨酸和5’-IMP是熏鸡中主要的鲜味物质，鲜味是熏鸡最主要的呈味特征，鲜味物质的差异可能与当地饮食文化和消费习惯有关。

关键词: 熏鸡, 呈味物质, 滋味活性值, 等鲜浓度

Abstract: In order to find out the difference in taste among commercial smoked chickens, we carried out a comprehensive evaluation of the taste compounds of featured smoked chicken products from different regions in China. Six representative brands of featured smoked chickens were selected for analysis of free amino acids (FAA) and nucleotides. The taste activity value (TAV) and equivalent umami concentration (EUC) were used to evaluate the taste and umami intensity of the taste compounds. Taste profile was determined using an electronic tongue and compared among samples. The results showed that there were significant regional differences in free amino acid and nucleotide contents of smoked chicken (P < 0.05). Glutamate (Glu) and 5’-inosinic acid (5’-IMP) were found to be the main umami compounds of smoked chicken. The EUCs of the six smoked chickens were in the range of 0.56%–16.08%. The results of electronic tongue demonstrated that umami and richness were the important taste characteristics of smoked chicken. Among these tested samples, Liaocheng smoked chicken had the strongest richness, while Tengqiao smoked chicken had the strongest umami. In summary, Glu and 5’-IMP are the main umami compounds, and umami is the most important taste characteristic of smoked chicken; the difference in umami compounds may be related to local food cultures and consumption habits.

Key words: smoked chicken, taste compounds, taste activity value, equivalent umami concentration

中图分类号:

TS251

刘登勇，赵志南，吴金城，邹玉峰，屈文娜，李妍. 不同地域特色熏鸡非盐呈味物质比较分析[J]. 食品科学, 2020, 41(2): 238-243.

LIU Dengyong, ZHAO Zhinan, WU Jincheng, ZOU Yufeng, QU Wenna, LI Yan. Comparative Analysis of Non-Salt Taste Compounds in Featured Smoked Chickens from Different Regions[J]. FOOD SCIENCE, 2020, 41(2): 238-243.

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不同地域特色熏鸡非盐呈味物质比较分析

Comparative Analysis of Non-Salt Taste Compounds in Featured Smoked Chickens from Different Regions

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