In order to fully utilize the processing characteristics of local chicken breed in Anhui province, Jinzhai black chicken (JBC), Huaibei partridge chicken (HPC) and White feather broiler (WFB) were boiled, fried, roasted and chopped, followed by determining the texture profile analysis (TPA), yield and the dynamic rheological properties. The results showed that JBC had the highest fat content and lowest protein content in fresh meat (P<0.05). After boiling, HPC produced the highest yield, and the lowest cooking loss, whose hardness, adhesiveness, and chewiness were significantly higher than those of others (P<0.05). WFB exhibited significantly higher hardness, adhesiveness and chewiness than those of others, with the highest yield and the best elasticity (P<0.05) after roasting. JBC had the highest yield and the best elasticity after being fried. The yields of three kinds of chicken showed significant differences after cooking (P<0.05), and the HPC had the highest elasticity, cohesiveness, adhesiveness and chewiness. In addition, JBC had the largest values of storage modulus and loss modulus. According to sensory evaluation, HPC is more suitable for boiling and chopping, and JBC is more suitable for frying, which provides a reference and guidance for further processing and utilization of HPC and JBC.
[1] 章薇. 不同出栏期淮北麻鸡对符离集烧鸡品质影响的比较研究[C]//中国畜牧兽医学会家禽学分会第九次代表会议暨第十六次全国家禽学术讨论会, 2013:1.
[2] 刘伟, 詹凯,郭盼盼,等. 基于微卫星标记的安徽省四个地方鸡种群体遗传多样性及其遗传结构分析[J]. 中国家禽, 2017, 39(5):8-12.
[3] 沈晓晖, 刘炜,吴昊昊. 不同肉鸡品种肉质性状的比较[J]. 上海畜牧兽医通讯, 2009(6):50-51.
[4] 赵爽.低温肉制品保鲜新技术研究进展及展望[J]. 现代化农业, 2018(4):51-54.
[5] 刘愉. 4种防腐剂延长低温肉制品货架期的实验研究[D]. 成都:电子科技大学, 2007.
[6] 陈玉连. 817肉杂鸡、AA肉鸡和海兰褐蛋鸡的加工特性研究[D].南京:南京农业大学, 2016.
[7] 王海超, 张德权,曹立创,等. 质量等级对白羽肉鸡肌肉质构特性的影响[J].食品科技, 2018, 43(4):102-108.
[8] 巨晓军, 束婧婷,章明,等. 不同品种、饲养周期肉鸡肉品质和风味的比较分析[J]. 动物营养学报, 2018, 30(6):2 421-2 430
[9] 王春青, 李侠,张春晖,等.不同品种鸡蒸煮加工适宜性评价技术研究[J]. 中国农业科学, 2015, 48(15):3 090-3 100.
[10] 章薇, 许月英,杨家军,等. 淮北麻鸡出栏日龄对产肉性能及制作烧鸡品质的影响[J]. 安徽农业大学学报, 2014, 41(1):51-55.
[11] 中华人民共和国国家卫生和计划生育委员会. GB/T 5009.5—2016, 食品中蛋白质的测定[S]. 北京:中国标准出版社, 2016.
[12] 中华人民共和国国家卫生和计划生育委员会. GB 5009.6—2016, 食品中脂肪的测定[S]. 北京:中国标准出版社, 2016.
[13] 中华人民共和国国家卫生和计划生育委员会. GB/T 5009.3—2016, 食品中水分的测定[S]. 北京:中国标准出版社, 2016.
[14] 中华人民共和国国家卫生和计划生育委员会. GB 5009.4—2016, 食品中灰分的测定[S]. 北京:中国标准出版社, 2016.
[15] GALLART-JORNET L, BARAT J M, RUSTAD T, et al. Influence of brine concentration on Atlantic salmon fillet salting[J]. Journal of Food Engineering, 2007, 80(1): 267-275.
[16] REITZNEROVÁ ANNA, ULEKOVÁ M, NAGY J, et al. Lipid peroxidation process in meat and meat products: A comparison study of malondialdehyde determination between modified 2-thiobarbituric acid spectrophotometric method and reverse-phase high-performance liquid chromatography[J]. Molecules, 2017, 22(11):1 988.
[17] 程伟伟, 栗俊广,蒋爱民,等. 仙草胶对贡丸的流变特性、感官品质和抗氧化能力的影响[J]. 食品科技, 2015,40(2):282-286.
[18] 赵宇鹏, 卜坚珍,于立梅,等.鸡肉的营养成分和质构特性研究[J]. 食品安全质量检测学报, 2016, 7(10):4 096-4 100.
[19] 尚柯, 米思,李侠,等. 泰和乌鸡、杂交乌鸡与市售白羽肉鸡的营养成分比较研究[J]. 肉类研究, 2017, 31(12):11-16.
[20] 肖小珺, 陈国宏,王克华,等. 不同饲养方式对鸡肉品质和屠宰性能的影响[J]. 中国畜牧杂志, 2004, 40(8):44-45.
[21] 许栋, 刘炜,徐卫彬,等. 不同饲养方式对浦东鸡杂交F1代肌肉嫩度的影响[J]. 上海畜牧兽医通讯, 2013(6):16-17.
[22] 胡嘉颖. 原料水分对熟化猪肉品质特性的影响及机制研究[D].广州:华南理工大学, 2016.
[23] EL-MAGOLI S B, LAROIA S, HANSEN P M T. Flavor and texture characteristics of low-fat ground beef patties formulated with whey protein concentrate[J]. Meat Science, 1996, 42(2):179-193.
[24] 魏健, 郭守立,徐泽权,等. 不同煮制温度对新疆熏马肉品质的影响[J]. 食品科学, 2016, 37(15):39-44.
[25] 袁森, 庞林江,路兴花,等. 烹饪方式对鸡肉挥发性香气及质构特征的影响[J]. 食品与机械, 2015, 31(1):33-36.
[26] 吴玲玲, 周杰,徐小云,等. 烧全鸡质构感官评价与仪器分析的相关性研究[J]. 食品工业, 2015, 36(4):290-292.
[27] 常海军, 徐幸莲,周光宏. 肌内结缔组织与肉嫩度关系研究[J]. 肉类研究, 2009(7):9-14.
[28] 马长伟, 张松山,刘欢,等. 对反映腌腊肉制品脂肪氧化酸败程度指标的探讨[J]. 肉类研究, 2007(6):4-6.
[29] DOBARGANES, CARMEN, MARQUEZRUIZ, et al. Interactions between fat and food during deep-frying[J]. European Journal of Lipid Science & Technology, 2015, 102(8-9):521-528.
[30] FERNANDEZ X, MONIN G, TALMANT A, et al. Influence of intramuscular fat content on the quality of pig meat-2. Consumer acceptability of m. longissimus lumborum[J]. Meat Science, 1999, 53(1):67-72.
[31] 康壮丽, 郭耿瑞,马汉军,等. 绞肉工艺对鸡大胸肉肉丸品质的影响[J]. 食品与发酵工业, 2015, 41(4):187-191.
[32] LIU R, ZHAO S M, XIONG S B, et al. Role of secondary structures in the Gumminess of porcine myosin at different pH values[J]. Meat Science, 2008, 80(3):632-639.
[33] ZHAO Y Y, WANG P, ZOU Y F, et al. Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J]. Food Research International, 2014, 58(4):98-104.
[34] MA L, BARBOSACANOVAS G V. Rheological characterization of mayonnaise. 2. flow and viscoelastic properties at different oil and xanthan gum concentrations[J]. Journal of Food Engineering, 1995, 25(3):397-408.