| 不同类型生鲜鸡对白切鸡风味的影响 |
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| 引用本文： | 李继昊,黄明远,王虎虎,徐幸莲,周光宏.不同类型生鲜鸡对白切鸡风味的影响[J].核农学报,2019,33(12):2392-2404. |
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| 作者姓名： | 李继昊 黄明远 王虎虎 徐幸莲 周光宏 |
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| 作者单位： | 南京农业大学食品科技学院,江苏南京,210095;南京农业大学食品科技学院,江苏南京,210095;南京农业大学食品科技学院,江苏南京,210095;南京农业大学食品科技学院,江苏南京,210095;南京农业大学食品科技学院,江苏南京,210095 |
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| 基金项目： | 国家肉鸡现代产业技术体系(CARS-41),江苏高校优势学科建设工程资助项目 |
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| 摘 要： | 为研究不同类型的生鲜鸡加工的白切鸡在风味方面的差异,探讨能否用冷鲜鸡、冷冻鸡替代热鲜鸡制作白切鸡,以热鲜(约15℃)、冷鲜(0~4℃)和冷冻(-18℃)3种不同类型的雪山黄母鸡胴体为原料,进行不同处理后用传统制作工艺加工成白切鸡,通过测定处理后白切鸡的挥发性风味物质、pH值、有机酸含量、呈味核苷酸含量和游离氨基酸含量等研究其风味差异。结果表明,冷鲜4个处理组与热鲜2 h组、热鲜4 h组的肌苷酸(IMP)、总游离氨基酸含量无显著差异,但重要挥发性风味物质(如醛类)和丁二酸含量高于热鲜2 h组和热鲜4 h组;热鲜1 h组的IMP含量显著高于冷鲜处理组(P<0.05),但其重要挥发性风味物质含量低于大部分冷鲜组;冷冻60 d组和冷冻90 d组除己醛含量显著高于其他处理组,其他挥发性风味物质、滋味物质含量均较低。综上,冷鲜鸡和短期冷冻鸡在总体上可以替代热鲜鸡制作白切鸡,这为白切鸡工业化生产发展提供了理论支持。
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| 关 键 词： | 白切鸡 生鲜鸡 挥发性风味 滋味 |
| 收稿时间： | 2018-04-13 |
Flavor of Soft-boiled Chicken Made From Hot Fresh,Chilled and Frozen Chicken |
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| LI Jihao,HUANG Mingyuan,WANG Huhu,XU Xinglian,ZHOU Guanghong.Flavor of Soft-boiled Chicken Made From Hot Fresh,Chilled and Frozen Chicken[J].Acta Agriculturae Nucleatae Sinica,2019,33(12):2392-2404. |
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| Authors: | LI Jihao HUANG Mingyuan WANG Huhu XU Xinglian ZHOU Guanghong |
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| Institution: | Institute of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095 |
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| Abstract: | The study aimed to investigate the differences of soft-boiled chicken made from 3 different types of raw chicken and discuss the possibility of using chilled or frozen chicken, instead of hot fresh chicken for making soft-boiled chicken. Xueshan chickens subjected to different treatments (hot fresh, 15 ℃; chilling, 4 ℃; freezing,-18 ℃) were used as raw materials. The soft-boiled chicken was made by adopting a traditional cooking method, the soft-boiled chicken was made. The pH value, contents of organic acids, nucleotides, free amino acids and volatile compounds of soft-boiled chicken were measured. Results showed that there were no significant differences in IMP and total free amino acids contents among chickens from 4 chilled treatment groups and those from two hot fresh treatment groups (2 h and 4 h). However, the chicken from 4 chilled treatment groups had higher volatile compound values and succinic acid contents than those from hot fresh treatment groups (2 h and 4 h). Moreover, the contents of IMP in chicken from hot fresh 1 h treatment group was significant higher than those from chilled treatment groups (P<0.05), but it had lower volatile compound values. The content of hexanal in chickens from frozen treatment groups (60 d and 90 d) were significant higher than those from hot fresh or chilled treatments groups, while other indexes values and total free amino acids were lower. No significant differences in most volatile and taste compounds were found among chickens from frozen treatment groups (7 d and 30 d) and those from hot fresh or chilled treatments groups. The results indicate that it is feasible to use chilled or short-period frozen chicken to make soft-boiled chicken, which could provide theoretic support for the commercialized production of soft-boiled chicken. |
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| Keywords: | soft-boiled chicken fresh chicken volatile compounds taste compounds |
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