即售盐焗鸡卤制过程中卤汤循环使用时成分变化规律-《中国调味品》

文章信息/Info

Title:: Study on the change regularity of composition of reused brine in the process of selling chicken marinating LI Bian-sheng1,YE Anni 1,MAI Runping1

摘要:: 本文通过分析卤汤循环使用时的蛋白质、脂肪、可溶性无盐固形物、游离氨基酸及呈味核苷酸含量的变化规律，进行曲线拟合预测含量变化趋势，结合每次卤制后卤汤色泽和鸡肉感官品质特性，研究影响卤汤使用次数的主要成分变化情况。实验结果表明：当控制每次卤制时卤汤中食盐含量6%，山梨酸钾、D-异抗坏血酸钠添加量分别为0.375 g/kg、 200 mg/100 g ，随着卤制次数的增加，卤汤中的营养成分（蛋白质、脂肪、可溶性无盐固形物）和滋味成分（游离氨基酸、呈味核苷酸）含量增多，根据拟合预测曲线可知，蛋白质、脂肪和呈味核苷酸总量变化均趋于稳定，可溶性无盐固形物、游离氨基酸总量基本呈线性增长；鸡肉的色泽、咸味和口感无显著差异，气味和鲜味的评分增加（P<0.05）；第5次卤制后卤汤色泽变化不显著（P>0.05）。

Abstract:: In this paper, the change regularity of protein, fat, soluble and salt-free solids, free amino acids and taste nucleotide content of reused brine in the process of chicken marinating were analyzed and the change trend of the content was predicted by the curve fitting. Combined with the color of the reused brine and the sensory quality characteristics of chicken after each marinating, studying the changes of the main components that affect the number of times reused brine. when the reused brine was recycled. The salt content was 6% in the reused brine, the add amount of potassium sorbate and sodium D- isoascorbate was 0.375 g/kg and 200 mg/100 g, respectively. The results show as follows: With the increase of the number of halogens, the nutrients (protein, fat, soluble salt-free solids) and flavor components (free amino acids, taste nucleotides) in the reused brine increase. According to the fitting prediction curve, the nutrient content and the total amount of taste nucleotides tend to be stable, and the total amount of free amino acids is basically linear. There was no significant difference in the color, saltiness and taste of chicken, and the scores of odor and umami increased (P<0.05). After the fifth halogenation, the color change of the reused brine was not significant (P>0.05).