| 热鲜与冷鲜黄羽鸡肉中风味前体物比较 |
| |
| 引用本文： | 王虎虎,邵良婷,秦岳,李继昊,徐幸莲,周光宏.热鲜与冷鲜黄羽鸡肉中风味前体物比较[J].核农学报,2020,34(4):824-830. |
| |
| 作者姓名： | 王虎虎 邵良婷 秦岳 李继昊 徐幸莲 周光宏 |
| |
| 作者单位： | 南京农业大学 江苏省肉类生产与加工质量安全控制协同创新中心,江苏 南京 210095 |
| |
| 基金项目： | CX(18) 1006;江苏省农业自主创新项目;现代农业产业技术体系-肉鸡 |
| |
| 摘 要： | 为比较热鲜和冷鲜黄羽肉鸡原料肉的风味差异,本研究以雪山黄羽肉鸡为原料,分析热鲜(1、2、4 h)和冷鲜(24、48、60 h)鸡肉的pH值以及其脂肪酸、还原糖、游离氨基酸、核苷酸、硫胺素等风味前体物的含量。结果表明,热鲜1 h组鸡肉pH值显著高于其他各组(P<0.05),冷鲜组间鸡肉的pH值无显著差异。热鲜2 h组肌苷酸(IMP)高于其他组,冷鲜组的肌苷(I)和次黄嘌呤(Hx)含量明显高于热鲜组,冷鲜组的游离氨基酸总量均大于200 mg·100 g-1,且显著高于热鲜1 h和2 h组(P<0.05)。热鲜与冷鲜组间的不饱和脂肪酸无明显差异,两处理组中的硫胺素含量均远低于其风味贡献浓度。综上,热鲜鸡与冷鲜鸡的单个风味前体物含量各有优势,二者的风味前体物整体相差无几,冷鲜鸡替代热鲜鸡进行黄羽肉鸡深加工具有较高的可行性。本研究为推广冰鲜黄羽肉鸡提供了技术支撑。
|
| 关 键 词： | 黄羽肉鸡 热鲜肉 冷鲜肉 风味前体物质 |
| 收稿时间： | 2018-11-13 |
The Comparision of the Flavor Precursors in Fresh Hot and Chilled Carcasses Yellow-Feather Broiler |
| |
| WANG Huhu,SHAO Liangting,QIN Yue,LI Jihao,XU Xinglian,ZHOU Guanghong.The Comparision of the Flavor Precursors in Fresh Hot and Chilled Carcasses Yellow-Feather Broiler[J].Acta Agriculturae Nucleatae Sinica,2020,34(4):824-830. |
| |
| Authors: | WANG Huhu SHAO Liangting QIN Yue LI Jihao XU Xinglian ZHOU Guanghong |
| |
| Institution: | Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095 |
| |
| Abstract: | In order to compare the flavor precursors in fresh hot and chilled yellow-feather broiler meat, the snow breed of yellow-feather broiler of fresh hot (1h, 2h, 4h) and chilled carcasses (24 h, 48 h, 60 h) were used. The pH value and the content of flavor precursors like fatty acids composition, reducing sugar, free amino acids, nucleotide, thiamine contents were investigated. The results showed that the pH value in hot fresh 1 h treatment was significantly higher than other treatments (P<0.05), while there was no significant difference in different chilled treatments. A higher IMP was observed in hot fresh 2 h, and higher inosine and hypoxanthine chilled treatments compared to hot-fresh treatments (P<0.05). More than 200 mg·100g-1 of free amino acid were observed in chilled treatments, which were higher than that in hot fresh 1h and 2 h treatments. There was no significant difference in polyunsaturated fatty acid values and reducing sugar contents, which was also greatly lower than the threshold of flavor. Therefore, the finding indicated that fresh-hot meat and chilled carcasses had advantages in each tested flavor precursors, and the whole flavor precursors in fresh-hot carcasses was almost equal to that in chilled carcasses, which could be a substitution for fresh hot carcasses to produce traditional products. The results also supplied technological support for expanding the consumption of chilled yellow-feather broiler. |
| |
| Keywords: | yellow-feather broiler hot fresh broiler chilled broiler flavor precursors |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《核农学报》浏览原始摘要信息 |
| 点击此处可从《核农学报》下载免费的PDF全文 |
|
