反复冻融对鸡汤氨基酸和脂肪酸的影响

利用氨基酸分析仪和气相质谱联用仪（GC-MS）,分析反复冻融条件下的鸡汤氨基酸和脂肪酸变化。结果表明:速冻（冻融1次）鸡汤的氨基酸总量（TAA）、必需氨基酸（EAA）和不饱和脂肪酸（UFA）呈显著增加（p<0.05）,而饱和脂肪酸（SFA）显著降低（p<0.05）。随着反复冻融次数增加,鸡汤TAA、EAA和SFA显著性降低（p<0.05）,而UFA呈显著性增加（p<0.05）,甜味、鲜味和苦味的风味氨基酸均呈现增加后减小趋势（p<0.05）。结论:表明速冻（冻融1次）和反复冻融对鸡汤品质有较大影响。 

Effect of freeze- thaw cycles on the amino acid and fatty acid of chicken soup

The changes of amino acid and fatty acid of chicken soup at different freeze- thaw cycles was analysed by amino acid analyser and gas chromatorgraphy- mass spectrometry( GC- MS),it can offer some reference for industrial production of quick- freezing chicken soup.The results showed that total amino acids( TAA),essential amino acids( EAA) and unsaturated fatty acids( UFA) were increased significantly( p < 0.05) in quick- freezing( the first freeze- thaw) chicken soup,saturated fatty acids( SFA) were decreased obviously( p < 0.05).With the number of freeze- thaw cycles increased,TAA,EAA and SFA of chicken soup were decreased significantly( p < 0.05),unsaturated fatty acids were increased obviously( p < 0.05),sweetness,delicious and bitterness amino acids were increased initially and then decreased( p < 0.05).The results indicated that quick- freezing and freeze- thaw cycles had great influence on quality of chicken soup.