前处理对鸡汤体系营养特性的影响

采用醋浸、预炒及复合3 种前处理方式制作鸡汤，研究前处理方式对烹制前后鸡汤体系营养成分及蛋白质消化特性的影响，为鸡汤制品的工业化生产提供参数。结果表明，前处理可使生肉的水溶性蛋白显著增加，熟肉的水溶性糖有所增加。预炒处理可提高熟肉的蛋白质消化率，游离氨基酸、粗脂肪、灰分含量，提高汤汁中游离氨基酸、粗脂肪含量，促进汤汁中可溶性固形物的溶出。醋浸可提高汤汁的游离氨基酸含量和熟肉的蛋白质消化率。比较而言，预炒是一种较好的前处理方式。

Effect of Pre-treatment on Nutritional Characteristics of Chicken Soup

Chicken soup is a delicious and nutritional dish. In this paper, three different pre-treatments such as vinegar-soaked, pre-fried and combinatorial pre-treatment were used prior to the preparation of chicken soup. Effect of pre-treatment for preparing chicken soup on nutritional ingredients and protein digestibility was investigated to provide references for industrialization of chicken soup. Results indicated that an increase of water-soluble proteins was observed in raw chicken and an increase of water-soluble saccharides was observed in cooked chicken through pre-treatments. Protein digestibility, free amino acids, water-soluble saccharides, crude fat and ash content in chicken and soluble solid residue in chicken soup were promoted during pre-fried treatment. In contrast, free amino acids in chicken soup and protein digestibility of cooked chicken were enhanced through pre-treatment of vinegar. Above all, pre-fried treatment was a better choice for chicken soup preparation.