符离集烧鸡加工过程中的营养和理化品质变化

通过对符离集烧鸡在5个不同加工阶段下主要成分、pH、嫩度、食盐、总糖、氨基酸含量等的测定,探究其在加工过程中营养和理化品质的变化。结果表明,在加工过程中,鸡胸肉和鸡腿肉的水分含量、剪切力显著下降(P<0.05),灰分、蛋白质、脂肪以及食盐含量显著增加(P<0.05);卤制后鸡胸肉(pH=6.45)和鸡腿肉(pH=6.65)的pH达到最大,杀菌后有所下降;油炸时鸡胸肉和鸡腿肉总糖含量分别增加了75.34%和72.62%(P<0.05),卤制和杀菌后鸡肉的总糖含量下降。烧鸡加工过程中共检出17种氨基酸,其中谷氨酸(16.31%~17.11%)、天冬氨酸(9.53%~10.42%)、亮氨酸(8.16%~8.53%)、赖氨酸(8.48%~9.10%)是烧鸡中最主要的氨基酸,谷氨酸的含量最高。除苯丙氨酸外,成品烧鸡中必需氨基酸均高于FAO/WHO/UNU推荐含量,可见烧鸡具有较高的营养价值。卤制对烧鸡其营养品质影响较大,杀菌保证了产品安全性的同时,对其营养及理化品质无不良影响。

Nutritional and Physicochemical Quality Changes of Fuliji Braised Chicken during Processing

In order to detect the changes of nutritional and physicochemical quality in Fuliji braised chicken,the proximate composition,pH,tenderness,sodium chloride,total sugar,amino acid contents were analyzed in Fuliji braised chicken in five different processing stages. The results showed that,the moisture content and shear force value of chicken breast meat and chicken leg meat decreased significantly(P<0.05)during processing. However,the contents of ash,protein,fat,and sodium chloride increased significantly(P<0.05)during processing. The pH value of chicken breast meat(pH=6.45)and chicken leg meat(pH=6.65)showed the highest value after braising and decreased after sterilizing. Total sugar of chicken breast and leg meat increased by 75.34% and 72.62% respectively after frying(P<0.05),and decreased after braising and sterilizing. 17 kinds of amino acids were detected in Fuliji braised chicken during processing,among which glutamic acid(16.31%~17.11%),aspartic acid(9.53%~10.42%),leucine(8.16%~8.53%)and lysine(8.48%~9.10%)of braised chicken were the most important amino acids,glutamic acid contents was highest. Except for Phe,the contents of essential amino acids in braised chicken were higher than that recommended by FAO/WHO/UNU,which showed that braised chicken had high nutritional value. There was a great influence on the nutritional quality of braised chicken during braising. Sterilizing not only ensured the safety of the final products,but also had no negative effect on its nutritional and physicochemical quality.