清远麻鸡和三黄鸡鸡肉理化特性的比较研究  

Comparison of physicochemical characteristics of muscles of Qing Yuan Partridge chickens and San Huang chickens

作　　者：陈号川[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2009年第1期294-297,共4页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费(nyhyzx07-038);广东省科技攻关重大专项:"广东省优质鸡产业化推进项目"(2007A020400006)

摘　　要：从一般化学成分组分、鸡肉氨基酸组成及营养价值评价等方面对清远麻鸡和三黄鸡进行比较研究。结果发现,清远麻鸡粗蛋白含量略低于三黄鸡,而水分、脂肪和灰分含量均比三黄鸡高;清远麻鸡浸出蛋白、肌浆蛋白和基质蛋白均高于三黄鸡;除了天冬氨酸、谷氨酸、丝氨酸和色氨酸以外,清远麻鸡的其它氨基酸含量均高于三黄鸡;根据AAS,清远麻鸡和三黄鸡的第一限制性氨基酸均为蛋氨酸+半胱氨酸,第二限制性氨基酸均为缬氨酸。The differences in general chemical components, muscle protein components, amino acid components and nutritional evaluation between muscles of Qing Yuan Partridge chickens and San Huang chickens were investigated.The results showed that protein content in Qing Yuan Partridge muscle was lower than that in San Huang chickens muscle,while the contents of water, lipid and ash in the former were higher than those in the latter. Besides,the contents of sarcoplasmic protein and stroma protein in Qing Yuan Partridge chickens muscle were higher than those in San Huang chickens.Then,the amino acids contents in Qing Yuan Partridge chickens muscle were higher than those in San Huang chickens except Asp, Glu, Gly and Trp.According to amino acid score, the first limiting amino acids in the two kinds of muscles were Met and Cys,while the second limiting amino acids in the two kinds of muscles were in the two kinds of muscles Val,respectively.

关 键 词：清远麻鸡 三黄鸡 理化特性 

分 类 号：TS201.4[轻工技术与工程—食品科学]