鸡肉品种和部位对美拉德反应产物呈味的影响
DOI:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:


Effect of Chicken Breeds and Parts on the Taste Characteristic of Maillard Reaction Products
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    以淘汰蛋鸡(72周龄)、三黄鸡(10周龄)和AA白羽肉鸡(7周龄)3种鸡肉为原料,通过化学分析和感官评定相结合的方法,比较研究3种鸡的鸡胸肉、鸡腿肉和鸡骨架的化学组成和酶解液美拉德反应产物的呈味特性。结果表明:不同品种、不同部位的鸡肉在水分、蛋白质及脂肪含量上存在显著差异(P < 0.05),淘汰蛋鸡骨架的水分和蛋白质含量最低,分别为68.74%和15.32%,脂肪含量最高,达到14.49%。3个品种的鸡肉,均以鸡胸肉的水解度最高。呈味试验结果显示,不同品种鸡肉美拉德反应产物的呈味效果,以淘汰蛋鸡最优,而淘汰蛋鸡的不同部位之间,又以鸡骨架在炖煮鸡汤的特征味、醇厚感、持续性、和谐性等方面最优。与AA白羽肉鸡和三黄鸡相比,淘汰蛋鸡更适合用来生产热反应鸡肉香精。

    Abstract:

    The objective of this study was to compare the chemical and taste properties of thermal reaction chicken flavor of breast, thigh meat and skeleton from commercial spent laying hens (SLH), Chinese San Huang chickens (SHC) and Arbor Acres broiler(AAB). The ages of SLH, SHC and AAB were 72 weeks, 10 weeks and 7 weeks, respectively. The results revealed that several different characteristic features for the three breeds, the skeleton of SLH had the lowest content of moisture and protein and the highest content of fat, which were 68.74%, 15.32% and 14.49%, respectively. For all samples, the degree of hydrolysis were positive correlated with the content of protein. The results of taste evaluation showed that the thermal reaction chicken flavor of SLH had the highest score, especially in respect of mouthfulness, continuity, acceptability and boiled chicken flavor. Compare to the SHC and AAB, the SLH was more suitable for used to produce the thermal reaction chicken flavor.

    参考文献
    相似文献
    引证文献
引用本文

张永生;江方;靳慧慧;王艳萍.鸡肉品种和部位对美拉德反应产物呈味的影响[J].中国食品学报,2020,20(10):297-302

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2020-11-11
  • 出版日期:
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知