鸡肉的营养成分和质构特性研究

目的探讨品种和饲龄对鸡肉营养成分和质构特性的影响。方法以不同品种和饲龄肉鸡的鸡胸肉和鸡腿肉为实验材料,测定其水分、蛋白质、脂肪及灰分含量,同时测定硬度、弹性和胶粘性等质构参数的变化。结果不同品种肉鸡的鸡肉水分和蛋白质含量间有显著差异,而脂肪含量间的差异不明显。其中,杏花鸡的鸡肉水分含量最低,改良胡须鸡的鸡肉蛋白质含量最高。随着饲养天数变长,鸡肉的水分含量和蛋白质含量增加,脂肪含量减少。纯种胡须鸡的肉质较软且弹性好,咀嚼口感最好;改良胡须鸡的肉质最硬且胶粘性高,咀嚼口感一般;杏花鸡的肉质软,但弹性低,咀嚼感和口感一般;仙居鸡的肉质较硬、弹性低且胶粘性高,口感最差。结论品种和饲龄可以影响鸡肉的营养成分和质构特性,胡须鸡的营养成分和质构特性优于其他3种鸡。

Nutrition composition and texture properties of chicken

The chicken breast and leg of the different varieties, age and feeding were chosen as test material in order to explore the influence of species and the age on chicken nutrition ingredient and texture characteristics. The nutrition composition and texture characteristics changes of different varieties of chicken (hardness, elasticity, adhesiveness) was investigatecd using conventional methods and structure instrument, and explore the fine breeds suitable for sales. The results showed that the moisture content of different varieties of chicken, protein content and lipid content had significant difference, and the moisture content of apricot blossom chicken was at least. And improved beard chicken protein content, and lipid content have no significant difference. with the increasing of the number of feeding day, chicken moisture content and protein content also increased, and lipid content reduce. From the perspective of the texture characteristics, pure bred beard chicken exhibited good soft and elasticity, chewing feel is the best. Modified beard chicken had the highest hardness, high adhesiveness, high elasticity and general chewing. Apricot blossom chicken had soft structure, low elasticity, and the general chewing feeling and taste. Xianju chicken had high hardness, low elasticity, high adhesiveness, the worst taste .