不同鸡种的鸡肉挥发性风味特性的比较研究  

Comparison of Volatile Flavor Characteristic of Different Kinds of Chicken Muscles

作　　者：陈建良[1] 芮汉明[1] 陈号川[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：《现代食品科技》2009年第10期1129-1134,共6页Modern Food Science and Technology

基　　金：公益性行业(农业)科研专项经费"鸡肉加工与品质保障技术研究"(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：采用顶空固相微萃取(HS-SPME)和GC-MS联用分析比较三个不同鸡种(清远麻鸡、湛江三黄鸡和江丰公司快大鸡)的胸肉和腿肉两个部位样品的挥发性风味成分,共鉴定出60种挥发性化合物,三种肉样中烃、醛、酮、含硫和含氧化合物的含量均占总量的绝大部分,但酸、酯及醇含量较低;清远麻鸡、三黄鸡的挥发性风味化合物较快大鸡的多;分别考察烷烃类、醛酮类、含硫和含氧化合物,都反映清远麻鸡和三黄鸡的风味特性优于快大鸡。The volatile flavor ingredient of breast and leg muscle of three different kinds of chicken, including Qingyuan Partridge chicken, Zhanjiang Sanhuang chicken and fast-grown chicken from Jiangfeng Company, were comparatively analyzed via HS-SPME and GC-MS. 60 volatile compounds were identified, and hydrocarbons, aldehydes, ketones, sulphides took up most amounts, but the contents of acid, ester and alcohols were lower; the volatile flavor compounds of Qingyuan Partridge chicken and Sanhuang chicken were more than fast-grown chicken; the flavor characteristic of the two were superior to the fast-grown chicken by investigating the hydrocarbons, aldehydes, ketones and sulphides, respectively.

关 键 词：清远麻鸡 三黄鸡 快大鸡 挥发性风味成分 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]