冷吃兔常温贮藏的风味物质变化规律

以冷吃兔为研究对象,对其常温贮藏(0、3、6、9、12、15 d)过程中理化成分、游离氨基酸、核苷酸及其降解产物等滋味物质和挥发性风味物质组分进行研究,了解风味物质的变化规律.结果表明:在常温贮藏期间,氯化钠的含量均在阈值之上,能有效呈现出明显的咸味.冷吃兔中的主要呈鲜味核苷酸是5'-IMP,贮藏0～12 d的含量无明...

Variation of Flavor Substances in Cold-eating Rabbits Stored at Room Temperature

In order to understand the variation rule of flavor compounds,the physical and chemical components,taste substances like free amino acids,nucleotides and their degradation products and volatile flavor components of cold-eating rabbits were studied during storage at room temperature(0,3,6,9,12,15 d).The experimental results showed that the content of sodium chloride was above the threshold value during the storage at normal temperature,which could effectively present obvious saltiness.The main umami nucleotide in cold-eating rabbits was 5’-IMP,the content of which had no significant change after 0~12 d.The total content of flavor nucleotide decreased significantly(P<0.05),and there was no significant change from 0 to 6 days,according to the analysis of the change of total nucleotide content,6 days of storage could be regarded as the key time point for the change of taste nucleotide.Asp,Glu,5’-IMP,5’-AMP and 5’-GMP synergistic effect enhanced the taste of cold eating rabbits.Combined with equivalent umami concentration,it was not significantly decreased from 0 to 6 days(P>0.05),and significantly decreased from 9 to 15 days(P<0.05).6 d could be used as the key time point for the loss of cold-eating rabbit taste.A total of 62 compounds in 10 categories were detected by volatile flavor detection,the types of compounds increased from 0~6 d,and decreased from 6~15 d.Of which 19 compounds were found throughout the storage period,and the contents of linalool and anisole were the highest.Therefore,having cold-eating rabbits before 6 days had better flavor.