菜品烹饪及储存条件对其滋味物质含量的影响研究-《中国调味品》

文章信息/Info

Title:: Effects of Cooking and S torage Conditions on the F lavor of the Dishes

摘要:: 本文以三种不同烹饪方式（炒、煮、炸）制作的菜品（回锅肉，糖醋排骨，水煮肉片）为研究对象，研究了菜品烹饪及储存条件对其滋味物质含量的影响，并采用电子鼻比较了不同样品的香气差别。结果表明，两名经验厨师制备的回锅肉中的主要滋味物质含量相差不大，而与普通人制备的回锅肉存在很大差别；两名经验厨师制备的糖醋排骨中的总酸含量明显低于普通人员，而在蔗糖含量上差别不是很大。两名经验厨师及一名普通人员制作的水煮肉片固体部分中的总酸含量均显著高于液体汤汁部分，且不同人员制作的水煮肉片中的固体和液体汤汁部位的MSG含量和脂肪含量也存在较大差别。不同储存条件对回锅肉中NaCl含量的影响不大，而对总酸、蔗糖和MSG均存在不同程度的影响；而不同储存条件对糖醋排骨和水煮肉片中的主要滋味物质都存在一定影响。

Abstract:: In this paper, the dishes prepared by three different cooking methods (fried, boiled, fried) (twice-cooked pork, sweet and sour pork ribs, boiled pork) were used as the subjects. The effects of cooking and storage conditions on the main taste content of the dishes were studied. The e-nose was also used for the analysis of the flavor of the dishes . The results showed that the content of the main taste substances in the twice-cooked pork prepared by the two experienced chefs was not much different, but it was quite different from that of the ordinary person. The total acid content in the sweet and sour pork ribs prepared by two experienced chefs was significantly lower than that of the ordinary person, while the sucrose content in these samples is not very large. The total acid content in the solid portion of the boiled pork prepared by two experienced chefs and one ordinary person was significantly higher than that of the liquid soup portion, and a great difference on the MSG and fat content of the solid and liquid soup portions in the boiled pork prepared by different people was observed. Different storage conditions had little effect on NaCl content in the twice-cooked pork, but had different effects on total acid, sucrose and MSG. Different storage conditions had certain effects on the main taste substances in sweet and sour pork ribs and boiled pork.