超声波辅助卤制雪山鸡的品质和风味分析

为研究超声波技术对卤制鸡肉品质和风味的影响，以雪山鸡作为研究对象，选择功率300 W、频率20 kHz超声波辅助卤制0、30、60、90、120 min，对卤制鸡肉的出品率、颜色、质构、剪切力、感官品质、蛋白质氧化指标、挥发性风味物质进行测定，并进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate-polyacrylamide gel electrophoresis，SDS-PAGE）分析。结果表明：超声波辅助卤制可以提高鸡肉出品率，在超声90 min时出品率最高为91.43%；超声波处理可以改善卤制鸡肉的色泽和感官品质，显著降低鸡肉的硬度和咀嚼性（P＜0.05），提高嫩度，超声120 min处剪切力最低为26.49 N；SDS-PAGE结果表明，超声波可以促进鸡肉中130～250 kDa蛋白的降解，使小分子质量蛋白条带增加，并显著影响肌肉的蛋白质氧化状态。基于主成分分析和热图分析，超声波处理会增加鸡肉挥发性风味物质的种类及含量，改善鸡肉风味。因此，与传统卤制工艺相比，超声波辅助卤制提升了鸡肉产品的品质和风味。

Effects of Ultrasonic-Assisted Stewing on the Quality and Flavor of Marinated Xueshan Chicken

In order to explore the effect of ultrasonic on the quality and flavor of marinated chicken, whole Xueshan chicken carcasses were marinated and boiled with ultrasonic treatment for different durations (0, 30, 60, 90 and 120 min) at a power of 300 W and a frequency of 20 kHz before being simmered. The yield, color, texture, shear force, sensory quality, protein oxidation index and volatile flavor compounds of marinated chicken were measured, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was employed for protein profiling of chicken meat. The results showed that the ultrasound-assisted stewing improved the yield of marinated chicken, reaching the highest value of 91.43% at 90 min. Ultrasonic treatment enhanced the color and sensory quality of marinated chicken, and significantly reduced the hardness and chewiness and improved the tenderness (P < 0.05). The lowest shear force value of 26.49 N was found at 120 min of ultrasound treatment. Analysis by SDS-PAGE revealed that ultrasound treatment promoted the degradation of proteins with molecular mass of 130–250 kDa thus increasing the intensity of small molecular mass protein bands, and affected the oxidative state of proteins. According to the results of principal component analysis (PCA) and heat map analysis, ultrasonic treatment increased the type and content of volatile flavor substances and improved the flavor of marinated chicken. Therefore, compared with the traditional marination process, the ultrasonic-assisted process could improve the quality and flavor of marinated chicken.