College of Food Science and Technology, Bohai University, Jinzhou, China.
Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
J Food Sci. 2022 Jun;87(6):2563-2577. doi: 10.1111/1750-3841.16180. Epub 2022 May 18.
Flavor enrichment of sauce-braised chicken creates a popular umami taste and aroma. In order to preliminarily reveal the enrichment of taste and aroma compounds of sauce-braised meat products processed with braised soup used repeatedly, the system containing only chicken and chicken soup was designed to simulate the process of repeated stewing. Free amino acids, 5-nucleotides, fatty acids, and volatile compounds in stewed chicken were determined, and taste and aroma profiles were evaluated using an electronic tongue (E-tongue) and an electronic nose (E-nose), respectively. As repeated stewing times increased, the total free amino acid content increased from 514.37 mg/100 g to 721.33 mg/100 g, and the contents of 5'-inosine monophosphate, 5'-guanosine monophosphate, and 5'-adenosine monophosphate increased by approximately 20%. Meanwhile, the relative content of saturated fatty acids increased, and the relative content of monounsaturated fatty acids decreased significantly. Oleic acid, linoleic acid, and palmitoleic acid accounted for more than 80% of the total fatty acid content. A total of 15 aroma-active compounds were identified during repeated stewing, and their concentrations increased by more than 40%, especially for monounsaturated alkenals. Within 10 times of repeated stewing, the taste and aroma compounds were enriched because of a decrease in the concentration difference of taste substances and an increase in the flavor-adsorption capacity of fat, which was also consistent with the results from the E-nose and E-tongue. The taste and aroma of stewed chicken tended to remain constant after 10 times of repeated stewing of braised soup. The obtained information can provide guidelines for regulating the aroma and taste of sauce-braised chicken. PRACTICAL APPLICATION: The fat level of stewed chicken and the difference in concentration between stewed meat and braised soup were important potential factors that could be employed to enhance the flavor of stewed meat.
酱汁炖鸡的风味增浓赋予了其浓郁的鲜味和香气。为了初步揭示重复使用红烧汤加工的酱卤肉制品中滋味和香气化合物的增浓情况，设计了仅包含鸡肉和鸡汤的体系来模拟重复炖煮过程。测定了炖煮鸡肉中的游离氨基酸、5-核苷酸、脂肪酸和挥发性化合物，并分别使用电子舌（E-tongue）和电子鼻（E-nose）评价其滋味和香气轮廓。随着重复炖煮次数的增加，总游离氨基酸含量从 514.37 mg/100 g 增加到 721.33 mg/100 g，5'-肌苷酸、5'-鸟苷酸和 5'-腺苷酸的含量增加了约 20%。与此同时，饱和脂肪酸的相对含量增加，而单不饱和脂肪酸的相对含量显著下降。油酸、亚油酸和棕榈油酸占总脂肪酸含量的 80%以上。在重复炖煮过程中共鉴定出 15 种呈香活性化合物，其浓度增加了 40%以上，尤其是单不饱和烯醛。在重复炖煮 10 次以内，由于滋味物质浓度差的减小和脂肪的风味吸附能力的增加，滋味和香气化合物得到了增浓，这与电子鼻和电子舌的结果一致。在重复炖煮 10 次后，炖鸡汤的风味和口感趋于稳定。所得信息可为调控酱卤鸡肉的风味提供指导。实际应用：炖鸡肉的脂肪水平和炖肉与红烧汤之间的浓度差异是增强炖肉风味的两个重要潜在因素。
