低盐鸡肉香精货架期的延长及其风味特征分析

目的 研究水分活度降低剂对低盐鸡肉膏状香精贮藏特性和货架期的影响。方法 本研究采用常温储藏实验评价了山梨糖醇、木糖醇、海藻糖和丙三醇4种水分活度降低剂对低盐鸡肉膏状香精贮藏特性和货架期的影响,并通过感官评价、电子鼻和气相色谱-质谱法对其在蒜蓉酱中的风味特征进行分析。结果 添加1.0%山梨糖醇、2.5%木糖醇、2.5%海藻糖及4.0%丙三醇均能显著降低低盐鸡肉膏状香精(含盐5%)的水分活度,减缓细菌生长速度和延长货架期。添加高盐(含盐10%)和低盐(含盐5%)鸡肉香精制备的蒜蓉酱在感官评分上无显著差异,香气强度和风味特征相似。结论 添加4.0%丙三醇可将低盐鸡肉膏状香精(含盐5%)的货架期从75 d延长至120 d,低盐鸡肉膏状香精(含盐5%)可以保持蒜蓉酱原有的风味特征,达到降盐的目的。

Extension of shelf life of low-salt chicken essence and its flavor characteristics analysis

Objective To investigate the effects of water activity reducing agent on the storage characteristics and shelf life of low-salt chicken paste essence. Methods In this study, the effects of 4 kinds of water activity reducing agents, sorbitol, xylitol, trehalose and glycerol, on the storage characteristics and shelf life low-salt chicken paste essence, were evaluated by room temperature storage experiments, and the flavor characteristics of sorbitol in the garlic paste were analyzed by sensory evaluation, electronic nose and gas chromatography-mass spectrometry. Results The addition of 1.0% sorbitol, 2.5% xylitol, 2.5% trehalose and 4.0% glycerol significantly reduced the water activity of low-salt chicken paste essence (5% salt), slowed down bacterial growth rate and extended shelf life. Garlic paste prepared with high salt (10% salt) and low salt (5% salt) chicken essence did not differ significantly in sensory scores, and the aroma intensity and flavor characteristics were similar. Conclusion The addition of 4.0% glycerol can extend the shelf life of low-salt chicken paste essence (5% salt) from 75 days to 120 d, and low-salt chicken paste essence (5% salt) can maintain the original flavor characteristics of garlic paste and achieve the purpose of salt reduction.