Murata Shohei
Yamaguchi Prefectural Technology Center for Agricultural and Forestry, Yamaguchi 753-0231, Japan.
J Poult Sci. 2022 Jul 25;59(3):297-304. doi: 10.2141/jpsa.0210131.
The present study aimed to determine whether lactic acid content is associated with the intensity of the sour taste of broth. Chicken broth was prepared using breast () and leg (thigh + drumstick) meat of male and female and broilers. These broths were assessed by a screened and trained panel and analyzed for sour taste substances (lactic, citric, pyruvic, malic, succinic, acetic, phosphoric, aspartic, and glutamic acids) and pH. The sensory sour taste was significantly higher in the breast broth than in the broiler breast broth (>0.001), and no significant difference was observed in the leg broths among the breeds (<0.05). breast broth had a significantly higher lactic acid content than broiler breast broth (<0.001). The leg meat broth of male had a significantly lower lactic acid content than that of female and broiler leg meat (<0.01). The sensory sour taste score was significantly and positively correlated with lactic acid content in the breast broth (<0.001), but not in the leg broth (<0.1). No other organic acids were detected. Phosphoric acid and glutamic acid contents were higher in broiler broth than in broth for both breast and leg meat (<0.001). In the breast broth, the aspartic acid content was not significantly different (>0.1), and in the leg broth, it was higher in broiler and female broth than in male broth (<0.001). The present study suggests that high lactic acid content contributes to the sour taste of the breast broth and demonstrated that the lactic acid content is an essential indicator for determining the sour taste of breast meat.
本研究旨在确定乳酸含量是否与肉汤的酸味强度相关。使用雄性和雌性肉鸡的胸肉（）和腿肉（大腿 + 鸡腿）制备鸡汤。这些肉汤由经过筛选和训练的小组进行评估，并分析其酸味物质（乳酸、柠檬酸、丙酮酸、苹果酸、琥珀酸、乙酸、磷酸、天冬氨酸和谷氨酸）和pH值。肉鸡胸肉制成的肉汤的感官酸味显著高于肉鸡胸肉制成的肉汤（>0.001），各品种腿肉制成的肉汤之间未观察到显著差异（<0.05）。肉鸡胸肉制成的肉汤的乳酸含量显著高于肉鸡胸肉制成的肉汤（<0.001）。雄性肉鸡的腿肉制成的肉汤的乳酸含量显著低于雌性肉鸡和肉鸡的腿肉制成的肉汤（<0.01）。感官酸味评分与胸肉制成的肉汤中的乳酸含量显著正相关（<0.001），但与腿肉制成的肉汤中的乳酸含量无显著相关性（<0.1）。未检测到其他有机酸。肉鸡的胸肉和腿肉制成的肉汤中的磷酸和谷氨酸含量均高于肉鸡的肉汤（<0.001）。在胸肉制成的肉汤中，天冬氨酸含量无显著差异（>0.1），在腿肉制成的肉汤中，肉鸡和雌性肉鸡的肉汤中的天冬氨酸含量高于雄性肉鸡的肉汤（<0.001）。本研究表明，高乳酸含量导致了肉鸡胸肉制成的肉汤的酸味，并证明乳酸含量是确定肉鸡胸肉酸味 的重要指标。
