| 鸡的品种和蒸煮次数对白切鸡卤水的营养成分和风味影响研究 |
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| 引用本文： | 徐燕,董华发,王晓明,李凌云,曾晓房,白卫东,赵文红,董浩.鸡的品种和蒸煮次数对白切鸡卤水的营养成分和风味影响研究[J].食品工业科技,2022,43(1):279-287. |
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| 作者姓名： | 徐燕 董华发 王晓明 李凌云 曾晓房 白卫东 赵文红 董浩 |
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| 作者单位： | 1.仲恺农业工程学院轻工食品学院, 广东广州 5102252.仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室，广东广州 5102253.农业农村部岭南特色食品绿色加工与智能制造重点实验室，广东广州 5102254.仲恺农业工程学院现代农业工程创新研究院，广东广州 5102255.广东温氏佳味食品有限公司，广东云浮 510507 |
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| 基金项目： | 温氏科研基金项目(YQ20200409DCG035);国家自然科学基金青年科学基金项目(32001729);广东省基础与应用基础研究基金项目(2019A1515111213);广东省科技创新战略专项资金项目(pdjh2020b0294);仲恺农业工程学院大学生创新创业训练计划项目(202011347127)。 |
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| 摘 要： | 为了使白切鸡卤水标准化，推进其高值化利用，本文以黄油鸡和土二鸡为制作白切鸡的原料，研究了两种原料鸡在不同蒸煮次数（2、4、6、8次）下产生的卤水中营养成分的变化。此外，采用顶空固相微萃取-气相色谱-质谱联用法，测定了两种原料鸡在不同蒸煮次数卤水中的风味物质。结果表明:随着蒸煮次数的增加，白切鸡卤水中的蛋白质、脂肪、碳水化合物等营养成分均显著增加（P<0.05）。在蒸煮第2、4、6、8次的卤水中检测出醛类、醇类、酮类三类主要挥发性风味物质，其中黄油鸡卤水挥发性物质有52种，土二鸡有41种；醛类物质是鸡汤的主要物质，黄油鸡有31种，土二鸡有24种。综合分析，土二鸡卤水比黄油鸡卤水的利用价值高，与理化测定和风味测定结果相吻合。本文的研究结果可为白切鸡加工原料的选择提供一定的参考，同时，对白切鸡卤水的标准化生产提供数据支撑。
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| 关 键 词： | 白切鸡 营养成分 风味 气相色谱-质谱联用（GC-MS） 蒸煮次数 |
| 收稿时间： | 2021-03-30 |
Effects of Chicken Kinds and Stewing Times on the Nutritional Ingredients and Flavor of White-Cut Chicken Brine |
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| XU Yan,DONG Huafa,WANG Xiaoming,LI Lingyun,ZENG Xiaofang,BAI Weidong,ZHAO Wenhong,DONG Hao.Effects of Chicken Kinds and Stewing Times on the Nutritional Ingredients and Flavor of White-Cut Chicken Brine[J].Science and Technology of Food Industry,2022,43(1):279-287. |
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| Authors: | XU Yan DONG Huafa WANG Xiaoming LI Lingyun ZENG Xiaofang BAI Weidong ZHAO Wenhong DONG Hao |
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| Affiliation: | (College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Wens Jiawei Food Co.Ltd,Yunfu 510507,China) |
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| Abstract: | In order to standardize the white-cut chicken brine and promote its high-value utilization, in this paper, butter chicken and Tu Er chicken were used as raw materials for making white-cut chicken, and the changes in the nutritional content of the brine produced by the two raw chickens under different cooking times (2, 4, 6, 8) were studied. In addition, headspace solid-phase microextraction-gas chromatography-mass spectrometry was used to determine the flavor compounds of two kinds of white-cut chicken brines with different cooking times. The results showed that with the increase of cooking times, the protein, fat, carbohydrate and other nutrients in the brine of the white-cut chicken increased significantly (P<0.05). Three main types of volatile flavor substances, aldehydes, alcohols, and ketones, were detected in the brine of the second, fourth, sixth, and eighth cooking times. Among them, there were 52 kinds of volatile substances in the butter chicken brine, and 41 kinds of the second chicken; Aldehydes were the main compounds in chicken soup, 31 in butter chicken and 24 in Tuer chicken. Comprehensive analysis showed that the utilization value of Huangyou chicken brine was higher than that of Tuer chicken brine, which was consistent with the results of physicochemical determination and flavor determination. The research results of this article can provide a certain reference for the selection of raw materials for white-cut chicken processing, and at the same time, provides data support for the standardization of white-cut chicken brine. |
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| Keywords: | white-cut chicken nutritional ingredient flavor gas chromatography-mass spectrometry(GC-MS) cooking times |
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