摘要
以新鲜的三黄老母鸡为原料,研究连续熬煮时间、反复熬煮次数、不同冷藏和冷冻时间对鸡汤各项理化指标及感官评价的影响。结果显示:与连续熬煮5 h的鸡汤相比,反复熬煮4次的鸡汤中蛋白质、游离氨基酸和可溶性固形物含量最高,风味最佳,但反复熬煮4次的鸡汤中亚硝酸盐含量已达到1.60μg/mL;随着冷藏时间的延长,鸡汤中蛋白质和游离氨基酸含量增加,风味受冷藏时间的影响不显著,亚硝酸盐含量为0.78μg/mL;随着冷冻时间的延长,鸡汤中蛋白质和可溶性固形物含量增加,但冷冻4 d的鸡汤中亚硝酸盐含量已达到1.45μg/mL,风味也随着冷冻时间的延长而变差。
The effects of continuous cooking time,repeated cooking times,different cold storage and freezing time on the physical and chemical indexes and sensory evaluation of chicken soup are studied with fresh Sanhuang old hens as the raw materials.The results show that compared with the chicken soup cooked continuously for 5 h,the chicken soup cooked repeatedly for 4 times has the highest content of protein,free amino acids and soluble solids and the best flavor,but the nitrite content of the chicken soup cooked repeatedly for 4 times reaches 1.60μg/mL;the content of protein and free amino acids in chicken soup increases with the prolonging of cold storage time,and the flavor is not significantly affected by the cold storage time,the content of nitrite is 0.78μg/mL;the content of protein and soluble solids in chicken soup increases with the prolonging of freezing time.However,the nitrite content of chicken soup after freezing for 4 days reaches 1.45μg/mL,and the flavor of chicken soup becomes worse with the prolonging of freezing time.
作者
谭敏华
于立梅
冯卫华
陈海光
TAN Min-hua;YU Li-mei;FENG Wei-hua;CHEN Hai-guang(Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《中国调味品》
CAS
北大核心
2021年第10期72-77,86,共7页
China Condiment
基金
农产品初加工与深加工共性技术创新团队(2019KJ117)
亚热带农产品梯级加工共性关键技术研发(2018M2154)
2018年广东省联合培养研究生示范基地(粤教研函[2018]17号)。
