不同品种鸡蒸煮加工适宜性评价技术研究  

Suitability Evaluation of Different Varieties of Chicken for Cooking Process

作　　者：王春青[1] 李侠[1] 张春晖[1] 李学科[1,2] 杜桂红 李海[1,2] 谢小雷[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193 [2]重庆工商大学环境与生物工程学院,重庆400067 [3]鹤壁普乐泰生物科技有限公司,河南鹤壁458000

出　　处：《中国农业科学》2015年第15期3090-3100,共11页Scientia Agricultura Sinica

基　　金：国家科技支撑计划(2012BAD29B03);国家自然科学基金(31371797)

摘　　要：【目的】选取不同品种鸡为研究对象,分析肉鸡原料肉以及蒸煮肉样品质,为筛选鸡肉蒸煮加工专用品种提供参考。【方法】分别测定10个不同品种鸡原料肉的16项品质指标以及经过蒸煮加工后肉样的9项品质指标。对所测得的指标进行相关分析,建立原料肉品质与蒸煮肉样品质的相关性;运用因子分析筛选出蒸煮加工的品质评价指标;运用层次分析,确定品质评价指标的权重;运用"合理-满意度"的评价方法,确定综合评价得分;并结合聚类分析,将10个品种肉鸡分为不同等级;运用回归分析,进行综合评价模型验证。【结果】不同品种鸡胸肉基本品质指标之间呈显著差异性(P<0.05)。经过煮制,样品的剪切力、硬度、弹性以及咀嚼性均增加,肌节长度缩短,但品种之间收缩率呈显著差异,其中柴母鸡肌节收缩率为30.41%,显著高于其他9种鸡(P<0.05),而矮脚鸡肌节收缩率为4.99%。品种间原料肉及其煮制肉样品质指标变异较大。其中,原料肉指标中脂肪含量和肌原纤维密度的变异系数较大,分别为60.51%和48.62%,但是在加工产品中肌节收缩率、咀嚼性和剪切力的变异系数较大,分别为48.33%,34.64%和20.51%,因此,10个品种肉鸡可以作为代表样品。相关分析结果表明,原料肉指标脂肪含量、亮度值(L*)、剪切力、蒸煮损失率、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率与煮制肉样的品质指标相关性极显著(P<0.01),其中原料肉的剪切力与产品剪切力,原料肉的硬度和咀嚼性与产品硬度之间相关系数分别达到0.59、0.62和0.48;因子分析结果表明,前5个因子的特征值均大于0.8,同时9个品质指标中(脂肪含量、L*、剪切力、蒸煮损失率、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率)7个指标对前5个因子的贡献率较大。因此,筛选出原料肉指标脂肪含量、剪切力、硬度、咀嚼性、肌节长度、【Objective】Different varieties of chicken were selected as the research objects, to analyze the raw meat and cooked meat quality of broilers so as to provide references for the selection of specific varieties of chicken for processing and cooking. 【Method】 The quality indices of raw and cooked meat were measured by 16 and 9 evaluation indices, respectively. The correlation between raw meat and cooked meat was analyzed by correlation analysis. Factors were analyzed to screen the evaluation indices of raw meat for cooking and processing suitability. Then analytic hierarchy process（AHP） was used to decide the indices’ weight. The comprehensive evaluation scores of ten chickens were calculated by the method of ＂Reasonable-Satisfaction＂（RS）, and combined with cluster analysis to divide into different grades. Regression analysis was used to verify the accuracy of the model, and the regression equation was established by sensory evaluation scores（the dependent variable） and comprehensive evaluation scores（the independent variable）.【Result】Ten chicken showed a significant difference in basic quality indices（P〈0.05）. Shearing force, hardness, spring and chewiness increased after cooking, but sarcomere length shortened, and sarcomere shrinkage of local variety hens（30.41%） was significantly greater than that of other 9 breeds of chickens（P〈0.05）, and that of Bantam was only 4.99%. The quality indices of raw and cooked meat showed greater coefficient of variation（CV） among different chicken varieties. In the raw meat, the CV of fat content and fibre density were 60.51% and 48.62%, respectively; but in the cooked meat, that of sarcomere shrinkage, chewiness and shearing force were 48.33%, 34.64% and 20.51%, respectively, so the 10 breeds of chicken can be representative varieties. The result of correlation analysis showed that the indices of fat content, L＊, shearing force, cooking loss, hardness, chewiness, sarcomere length and shrinkage were significantly correlated w

关 键 词：鸡 品种 蒸煮 加工适宜性 品质评价 多元数据统计分析 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]