食品与发酵工业 >

2024 , Vol. 50 >Issue 3: 276 - 282

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033746

分析与检测

不同品种乌鸡加工德州扒鸡营养品质及风味物质组成分析研究

  • 郑月 ,
  • 李加加 ,
  • 王腾 ,
  • 王文武 ,
  • 张庆永 ,
  • 刘登勇
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  • 1(渤海大学 食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州,121013)
    2(山东德州扒鸡股份有限公司,山东 德州,253000)
第一作者:博士,讲师(刘登勇教授为通信作者,E-mail:jz_dyliu@126.com)

收稿日期: 2022-10-01

  修回日期: 2022-11-13

  网络出版日期: 2024-03-15

基金资助

分子育种及畜禽产品加工关键技术研究与示范,辽宁省“揭榜挂帅”科技攻关项目(2021JH1/10400033);渤海大学博士启动(0517bs044);渤海大学青年培育项目(05015/0522xn059)

收起

Nutritional quality and flavor substance composition of Dezhou braised chicken with different varieties of silky fowl

  • ZHENG Yue ,
  • LI Jiajia ,
  • WANG Teng ,
  • WANG Wenwu ,
  • ZHANG Qingyong ,
  • LIU Dengyong
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  • 1(College of Food Science and Technology, Bohai University, National Local Joint Engineering Research Centerof Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
    2(Shandong Dezhou Braised Chicken Co.Ltd., Dezhou 253000, China)

Received date: 2022-10-01

  Revised date: 2022-11-13

  Online published: 2024-03-15

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摘要

为研究不同品种乌鸡加工成德州扒鸡的适宜性,对比分析了泰和乌鸡、略阳乌鸡2个品种乌鸡加工成品扒鸡的品质及风味。结果表明,以泰和乌鸡为原料的扒鸡色泽亮度、剪切力、蒸煮损失、脂肪含量、蛋白质含量显著高于略阳乌鸡组(P＜0.05),泰和乌鸡组鲜味氨基酸含量较高;以略阳乌鸡为原料的扒鸡水分含量、不饱和脂肪酸含量高于泰和乌鸡组(P＜0.05),2个品种鸡肉中挥发性风味物质种类相同,泰和乌鸡组中关键风味物质含量高于略阳乌鸡组。综上所述,略阳乌鸡加工的扒鸡品质在剪切力、蒸煮损失、水分含量等方面优于泰和乌鸡,研究结果为开发乌鸡类扒鸡产品提供了理论依据。

关键词： 泰和乌鸡; 略阳乌鸡; 德州扒鸡; 风味物质

本文引用格式

郑月 , 李加加 , 王腾 , 王文武 , 张庆永 , 刘登勇 . 不同品种乌鸡加工德州扒鸡营养品质及风味物质组成分析研究[J]. 食品与发酵工业, 2024 , 50(3) : 276 -282 . DOI: 10.13995/j.cnki.11-1802/ts.033746

Abstract

To study the influence of different varieties of chicken on the taste and flavor of Dezhou braised chicken, two breeds of broiler chicken, Taihe silky fowl and Lueyang silky fowl, were selected in the experiment, and the taste and flavor of the processed Dezhou braised chicken products were compared and analyzed. Results showed that the color brightness, shear force, cooking loss, fat content, and protein content of Dezhou braised chicken made of Taihe silky fowl were significantly higher than those of the Lueyang silky fowl group (P＜0.05), the Taihe silky fowl group had a high content of umami amino acids. The water content and unsaturated fatty acid content of braised chicken with Lueyang silky fowl as raw material were higher than those of the Taihe silky fowl group (P＜0.05), the volatile flavor substances in both varieties of chicken were the same, and the key flavor substance content in the Taihe silky fowl group was higher than that in the Lueyang silky fowl group. In summary, the quality of Dezhou braised chicken processed by Lueyang silky fowl was better than that of Taihe silky fowl in terms of shear force, cooking loss, water content, etc., at the same time, this study could provide a certain theoretical basis for the production of high-quality Dezhou braised chicken.

Key words： Taihe silky fowl; Lueyang silky fowl; Dezhou braised chicken; flavor substance

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