食品工业科技2012，Vol.33Issue(19)：109-111,116,4.
烧鸡加工过程中滋味成分变化的研究
Study on changes of taste compounds of roast chicken during processing
摘要
Abstract
Taste compounds of roast chicken during processing,i.e.free amino acids,peptides and nucleotides,were analyzed using amino acid auto analyzer and high performance Liquid chromatograph.The main free amino acids were Glutamic,Aspartate,Lysine,Leucine and Arginine in roast chicken.The content of flavor amino acids including glutamic and aspartate were 162 times and 95 times separately than its threshold value,and the content of flavor nucleotide 5'-IMP was 6 times higher than its threshold value.The flavor nucleotide and the flavor amino acid well contributed to the taste of chicken product.The processing of fried had little significantly effect on the taste compounds of the free amino acids,and the flavor nucleotide etc.The processing of cooking was well contributed to the taste of chicken product.关键词
烧鸡/滋味成分/游离氨基酸/核苷酸Key words
roast chicken/taste compounds/free amino acid/nucleotide分类
轻工纺织引用本文复制引用
吴锁连,康怀彬..烧鸡加工过程中滋味成分变化的研究[J].食品工业科技,2012,33(19):109-111,116,4.基金项目
河南省教育厅自然科学研究计划资助项目 （）
河南科技大学科学研究基金项目 （）
