卤制液循环使用对扒鸡腿非挥发性和挥发性风味成分变化规律的影响

为探讨卤制液循环使用过程中扒鸡腿风味成分的变化规律,本实验依次使用新卤制液和煮制1次到5次的卤制液分别煮制新鲜的鸡腿,并用蒸馏水煮制作为对照组,测定了其游离氨基酸(FAA)、核苷酸、及挥发性风味物质的变化。结果表明:随着卤制液循环使用次数的增加,FAA含量呈增加趋势(p0.05),且每个阶段含量变化波动都比较大,核苷酸含量也呈增加趋势(p0.05),IMP是扒鸡腿主要的呈鲜味核苷酸,卤制液使用次数从1次到6次煮制的样品中及对照组样品,分别鉴定出挥发性化合物27种、29种、30种、32种、27种、25种和15种,所鉴定的化合物主要来自鸡肉风味前体的热反应作用和香辛料挥发成分,随着煮制次数增加,峰离子流总面积呈先增加后降低趋势,煮制4次后,所检测出的主要风味化合物不仅种类多,峰离子流总面积也最大,感官评分煮制第4次和第5次后得分最高。本研究为扒鸡加工中的特征性风味的形成与调控提供理论基础。

Changes of Non-volatile and Volatile Flavor Compounds in Braised Chicken Legs during the Reuse of Marinating Liquid

In order to explore the pattern of changes in flavor compounds from braised chicken legs during the reuse of marinating liquid, fresh chicken legs were braised in fresh marinating liquid and marinating liquids that had been reused between one and five times in this experiment, respectively, and a control group was cooked in distilled water. The changes in the levels of free amino acids (FAAs), nucleotides, and volatile flavor compounds were measured. With increasing number reuses of the marinating liquid, the content of FAAs showed an upward trend (p<0.05), and large fluctuations were observed in each stage. The nucleotide content also showed an upward trend (p<0.05), and inosine monophosphate (IMP) was the main tasty nucleotide in the braised chicken legs. Among the samples braised using the marinating liquids that were fresh or reused from one to five times and the control sample, 27, 29, 30, 32, 27, 25, and 15 types of volatile compounds were identified, respectively. The identified compounds were mainly produced from the thermal reaction of chicken flavor precursors and from volatile components of spices. With increasing number of marinating liquid reuses, the peak area of total ion current exhibited a downward trend after an initial increase. After the marinating liquid was reused four times, the mainly detected flavor compounds not only were of numerous types, but also had the largest peak area of total ion current. The highest sensory evaluation score was found after the marinating liquids were reused four and five times. These results provide a theoretical basis for the development and control of typical flavor compounds in the processing of braised chicken.