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鸡的口感差异体现在滋味和香味两个方而。清水炖鸡的滋味主要源于鸡肉中游离的氨基酸、肌苷酸、小肽和无机盐。而鸡汤中浓郁香味的形成则离不开鸡肉中的还原糖、氨基酸、脂肪酸和硫胺素等重要香味前体物质。鸡汤的口感差异在微观上反映为鸡肉中滋味物及香味前体物的种类和含量差异,这些呈味物质和肉中的水分、蛋白质、脂肪一样,是鸡肉的基本营养成分,因此鸡的口感,尤其在滋味与香味方面,与其营养价值有明显的相关性,口感越好的,往往营养价值也越高。口感和营养价值有着共同的影响因素,如鸡
The difference between the taste of chicken reflected in taste and flavor of both parties. The taste of Shimizu Chicken is mainly derived from free amino acids, inosinic acid, small peptides and inorganic salts in chicken meat. The chicken soup rich flavor formation is inseparable from the chicken in the reducing sugar, amino acids, fatty acids and thiamine and other important flavor precursors. The differences in the taste of chicken soup are microscopically reflected in the differences in the types and contents of the taste and flavor precursors in chicken meat, which are the same as the moisture, protein and fat in the meat, and hence the taste of chicken , Especially in the taste and fragrance, and its nutritional value have obvious relevance, the better the taste, often higher nutritional value. Taste and nutritional value have a common factor, such as chickens