烹制方式对淘汰蛋鸡鸡汤品质的影响

以淘汰蛋鸡为原料，以鸡汤中营养成分和风味特征为指标，研究烹制条件对鸡汤品质的影响。结果表明：适当提高料水比，增加烹制压力和温度有利于改善鸡汤品质。鸡肉、水质量比1∶1，罐装后在121 ℃灭菌20 min条件下制得的鸡汤样品中固形物、游离氨基酸总量、必需氨基酸、必需脂肪酸、不饱和脂肪酸含量最高，呈鲜味的谷氨酸和呈甜味的甘氨酸含量最高，鸡汤的特征挥发性成分烯醛和二烯醛含量较高，风味较好，感官品质最佳。

Effects of Cooking Methods on the Quality of Broth Made from Spent Laying Hens

This study investigated the effects of cooking methods on the quality of broth made from spent laying hens as evaluated by nutrients and flavor characteristics. The results showed that a proper increase in the ratio of chicken to water, cooking pressure and temperature could improve the quality of chicken broth. The broth cooked in an autoclave at 121 ℃ for 20 min at a chicken to water ratio of 1:1 contained the highest levels of solids, total and essential amino acids, essential fatty acids and unsaturated fatty acids. It also had the highest contents of glutamic acid as an umami-taste active amino acid and glycine as a sweet amino acid and was richer in enal compounds and other characteristic volatile components. In addition, it possessed good flavor and the best sensory quality.