食品科学2017，Vol.38Issue(18)：80-86,7.DOI:10.7506/spkx1002-6630-201718013
红烧肉咀嚼过程中咸味和鲜味的释放规律
Changes in the Release of Salty and Umami Taste during Mastication of Stewed Pork with Brown Sauce
摘要
Abstract
A trained sensory panel consisting of 10 judges was requested to masticate stewed pork with brown sauce, and boluses were collected at different stages of mastication for dynamically monitoring moisture, fat, sodium chloride, nucleotides, nucleotide degradation products and pH and detecting changes in the taste profile of the food boluses were measured during mastication and the changes in taste were monitored using an electronic tongue. The results obtained indicated that moisture content of boluses during mastication increased significantly, and fat content decreased continuously. Moisture and fat contents reached 55.65% and 19.40% at the swallowing point, respectively. There was no significant change in pH except during the early stage of mastication. The contents of sodium chloride and flavor-enhancing nucleotides gradually decreased during mastication but both of them were slightly elevated at the swallowing point, reaching 1.07% and 79.90 mg/100 g, respectively. Furthermore, the sodium chloride content of bolus was significantly negatively correlated with its pH, and there was a significantly negative correlation between flavor-enhancing nucleotide and fat contents. The electronic tongue analysis showed that the release of saltiness and umami during mastication of stewed pork with brown sauce increased first and then decreased, attaining the highest value at the middle and late stages.关键词
食团/红烧肉/咀嚼/咸味/鲜味/释放Key words
bolus/stewed pork with brown sauce/mastication/saltiness/umami/release分类
轻工纺织引用本文复制引用
邓亚军,刘登勇,郭晨,韩耀辉..红烧肉咀嚼过程中咸味和鲜味的释放规律[J].食品科学,2017,38(18):80-86,7.基金项目
国家自然科学基金面上项目(31571861) （31571861）
