Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat
作者机构：College of Food Science and TechnologyHuazhong Agricultural UniversityWuhan 430070HubeiChina Department of Family and Consumer SciencesNorth Carolina A&T State UniversityNorth CarolinaGreensboro 27411United States
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2018年第8卷第2期
页 面：65-73页
学科分类：08[工学] 0822[工学-轻工技术与工程]
主 题：Duck breast meat free amino acids oligopeptides nucleotides inosine monophosphate
摘 要：Dry-curing,wet-curing,stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ***,little information is available about the contribution of each processing stage to the umami taste in duck breast ***,effects of those meat-processing methods on umami taste related chemical compounds were determined in this ***-curing significantly increased free amino acids,oligopeptides and nucleotides and nucleotides degradation products(P0.05),however,in the following wet-curing,stewing and marinating stages,the percentages of inosine and hypoxanthine were gradually *** tongue and principle component analysis results revealed the difference between dry-cured/wet-cured duck breast meat and marinated/stewed duck breast meat was due to the increase of free amino acids,oligopeptides and inosine ***,dry-curing is an important stage in meat processing,not only it produces a pool of taste related compounds,it also stimulates the enzyme activities in the ***,in the stewing stage,the umami taste profile of duck breast meat was gradually *** can conclude that dry-curing and stewing are the two crucial stages to form the umami taste profile in duck breast meat.
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