摘要
游离氨基酸是食品中重要滋味物质之一。对合肥周边传统美食-"吴山贡鹅"卤汤中游离氨基酸的组成、含量的变化情况进行了研究,分别测定了新制卤汤、卤煮不同次数的卤汤及市售卤汤中游离氨基酸的组成及含量。结果表明,随着卤制鹅肉次数的增加,卤汤中绝大部分游离氨基酸含量呈显著上升趋势。除谷氨酸外,其他呈味氨基酸均呈显著上升趋势;自制卤汤与市售卤汤中主要游离氨基酸含量分布基本一致,并且市售卤汤中游离氨基酸含量远远高于自制卤汤。由此可见,老卤汤对"吴山贡鹅"滋味贡献较大。
Free amino acid is one of the most important taste active components in the food. ＂Wushan spiced goose＂ is the traditional food in Hefei. In this study, the free amino acids in the different sample of marinade of ＂Wushan spiced goose＂ was analyzed. The results showed that the content of free amino acids in the marinade went up signifi cantly with the processing time increases. The fl avour amino acids also went up significantly except glutamic; Self-made and commercial marinade had basic same rule on content of free amino acids, and the content of free amino acids in commercial marinade were so much higher than the self-made marinade. Thus it can be seen that the old marinade made the larger contribution to fl avor for ＂Wushan Spiced Goose＂.
出处
《食品科技》
CAS
北大核心
2015年第5期68-72,共5页
Food Science and Technology
基金
国家农业科技成果转化资金项目(2013GB2C300205)
安徽省农业科学院科技创新团队项目(13C1210)
关键词
游离氨基酸
吴山贡鹅
卤汤
滋味物质
free amino acid
Wushan Spiced Goose
marinade
fl avor substances
作者简介
杨松（1986-），男，硕士研究生，主要从事农产品加工与贮藏工程的研究工作。
