肉类研究2016，Vol.30Issue(4)：6-10,5.DOI:10.15922/j.cnki.rlyj.2016.04.002
低温高压及预先添加NaCl对牛骨汤的煮制效果及风味成分的影响
Effect of Low-Temperature and High-Pressure Boiling and NaCl Addition on Protein Content and Flavor Components of Bovine Bone Broth
摘要
Abstract
The effect of boiling under pressurized condition on the protein content of bovine bone broth was investigated as well as the effect of NaCl addition during boiling on its lfavor components. The dissolution rate of protein was signiifcantly accelerated under low-temperature and high-pressure conditions compared with the conventional boiling method. The esters, heterocyclic compounds, hydrocarbons, ketones, acids, aldehydes, aromatic compounds and alcohols in the broth changed to different extents as detected by GC-MS. The composition and relative contents of esters, acids, aromatic compounds and alcohols were increased upon NaCl addition during boiling, while those of heterocyclic compounds in the sample boiled under pressurized condition without NaCl addition were signiifcantly reduced. In addition, the numbers of ketones, aldehydes and alcohols were increased, but their relative contents were lower than in the control group. The composition of hydrocarbons did not change although their relative contents were signiifcantly enhanced. Thus, NaCl addition during boiling had a signiifcant effect on the composition of volatile compounds in bovine bone broth.关键词
牛骨汤/蛋白质/气相质谱/风味Key words
bovine bone broth/protein/gas chromatography-mass spectrometry (GC-MS)/lfavor分类
轻工纺织引用本文复制引用
刘文营,李迎楠,成晓瑜,贾晓云,曲超,李家鹏,陈文华..低温高压及预先添加NaCl对牛骨汤的煮制效果及风味成分的影响[J].肉类研究,2016,30(4):6-10,5.基金项目
公益性行业（农业）科研专项（201303082）；“十二五”农村领域国家科技计划项目（2012BAD28B0902）；北京市科技计划项目 （）
