鸡的品种对鸡汤质量的影响研究  

Effect of Species of Chicken on the Qualities of Chicken Soup

作　　者：陈宇丹[1] 芮汉明[1] 张立彦[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》2010年第11期1212-1216,共5页Modern Food Science and Technology

基　　金：公益性行业(农业)科研专项经费(nyhyzx07-038);广东省农业攻关项目(2009B020201008)

摘　　要：以清远麻鸡、三黄老母鸡及三黄优质鸡为原料,分析原料在不同熬汤时间鸡汤中的蛋白浸出物、氨基酸组成、脂肪酸相对含量及感官品质评价。结果表明,熬汤时间对鸡汤中的营养浸出物有显著影响(p<0.05);相同的熬煮时间(4h)里,三黄优质鸡汤的粗蛋白、总氮含量最丰富,必需氨基酸含量最高,达76.190±0.886mg/100mL,是三黄老母鸡的1.36倍,是清远麻鸡的1.58倍;三黄老母鸡汤的不饱和脂肪酸相对含量最高,清远麻鸡汤的必需脂肪酸相对含量最高;从色泽、滋味、香味、形态、浮油5个感官品质上分析,清远麻鸡、老母鸡鸡汤要优于三黄优质鸡。Different kinds of chicken soups were made using Qingyuan Partridge chickens,Sanhuang old hens and Sanhuang fast-grow chicken as raw materials.The protein extracts,the composition of amino acid,the relative content of fatty acid and sensory index of chicken soups were analyzed.The results showed that the protein extracts in the soups were influenced by heating times（p0.05）.During the same times（4 hours）,the contents of crud protein of Sanhuang fast-grow chicken soups were richer than other chicken soups.The essential amino acid content in Sanhuang fast-grow chicken soups was 76.190±0.886 mg/100mL,which was 1.36 times and 1.58 times higher than Sanhuang old hen soup and Qingyuan Partridge chicken soup,respectively.The highest relative contents of unsaturated fatty acid and the essential fatty acid were found in Sanhuang old hen soup and Qingyuan Partridge chicken soup,respectively.Considering the sensory index including colour,taste,flavour,form and oil spill,the Qingyuan Partridge chicken and Sanhuang old hen soups are more delicious than Sanhuang fast-grow chicken soup.

关 键 词：鸡汤 营养分析 感官评价 

分 类 号：TS971[轻工技术与工程]