反复卤煮对老汤品质的影响研究

Effect of Repeated Marination and Cooking on Quality of Marinades

摘要:

传统酱卤肉制品因老汤的使用而深受消费者喜爱，卤汤在连续的使用过程中不断积累较多的可溶性滋味物质，使其本身具有鲜醇浓厚独特的美味, 进而赋予卤煮制品特有的滋味。本研究以白羽肉鸡鸡腿为原料，对传统卤煮工艺不同卤制次数卤汤中的营养物质如蛋白质、游离氨基酸、呈味核苷酸、味精当量等和有害物质中的杂环胺的变化进行研究。结果表明：与对照组第0锅卤汤相比，当卤制次数达到第9锅时，卤汤中蛋白质含量由0.09%增加至3.86%，总游离氨基酸含量由68.57 mg/100g上升至601.92 mg/100 g，呈味核苷酸含量由0.78 mg/100 g达到了22.97 mg/100 g，味精当量（EUC）值由0.0068 g MSG/100 g升高至1.32 g MSG/100 g，但有害物质中杂环胺含量由12.29 ng/g上升至28.64 ng/g。因此，传统卤煮工艺中随着卤制次数的增加，卤汤中营养物质的含量呈不断上升的趋势，同时有害物质中杂环胺的含量也不断富集。

Abstract:

Chinese traditional marinated meat is very popular among consumers due re-useable marinades. Numerous taste-enhancing, active compounds are enriched by repeated use, which provides the marinade a characteristic strong flavor that delivers a unique flavor to marinated foods. Using chicken drumsticks from white-feathered broilers, changes in nutrients such as proteins, free amino acids, flavor nucleotides, and equivalent umami concentration (EUC), as well as harmful substances such as heterocyclic amines were analyzed in the marinades used for Chinese traditional marination with different marinating time. The results showed that compared with the control group (unused marinade), the marinade used for the 9th time showed protein content increased to 3.86% from 0.09%, total free amino acid content increased to 601.92 from 68.57 mg/100 g, flavor nucleotides increased to 22.97 from 0.78 mg/100 g, and EUC value increased to 1.32 from 0.068 g MSG/100 g; whereas heterocyclic amine content increased as well, to 28.64 from 12.29 ng/g. Therefore, content of both nutrients and harmful substances were found to continuously rise, with each marination use.