腾冲雪鸡肌肉营养成分分析及熬制工艺研究  

Study on decocting technology and nutritional component analysis of Tengchong snow cock muscle

作　　者：董诗瑜 郭磊 谷大海[2] 王欣荣 阚欢 DONG Shiyu;GUO Lei;GU Daihai;WANG Xinrong;KAN Huan

机构地区：[1]西南林业大学轻工与食品工程学院,云南昆明650224 [2]云南农业大学动物科学技术学院,云南昆明650201

出　　处：《肉类工业》2018年第9期15-18,共4页Meat Industry

基　　金：国家级"大学生创新创业训练计划"项目(201710677003)

摘　　要：采集150日龄腾冲雪鸡公鸡的胸肌和腿肌混合肉样,对蛋白质、灰分、矿物质元素、氨基酸、脂肪酸等营养成分进行了测定,并分析不同料液比、不同熬制时间下肌肉熬煮液中可溶性固形物、总糖及蛋白质的含量。结果表明,腾冲雪鸡富含磷、钾、钙、镁、铁和锌等人体必需的矿物质元素,其中锌含量12. 30mg/kg,铁含量12. 00mg/kg;7种必需氨基酸占氨基酸总含量的35. 00%,鲜味氨基酸占氨基酸总含量的64. 00%;肌肉中脂肪酸含量丰富,不饱和脂肪酸含量达63. 33%,必需脂肪酸含量25. 16%。腾冲雪鸡肌肉在料液比1∶40,煮制时间80min时可溶性固形物含量和总糖含量均达到最大值,分别为0. 6%,1. 6%。料液比1∶25,煮制时间为80min时蛋白质含量最高,为2. 8991%。腾冲雪鸡有较高的营养价值,试验结果对进一步研究腾冲雪鸡的风味成分及调味料开发奠定一定的理论基础。The mixed meat samples of breast muscle and leg muscle of the 150 - day - old Teng- chong snow cock was collected, and the nutritional components including protein, ash, mineral ele- ments, amino acids and fatty acids were determined. The content of soluble solids, total sugar and pro- tein in muscle cooking liquor under different solid -liquid ratio and different decocting time were ana- lyzed. The results showed that Tengchong snow cock was rich in essential mineral elements of phosphor- us, potassium, calcium, magnesium, iron and zinc. The zinc content was 12.30 mg/kg, and iron con- tent was 12.00 mg/kg. Seven kinds of essential amino acids accounted for 35.00% of the total amino acid content, and delicious amino acids accounted for 64.00% of the total amino acid content. The mus- cle was rich in fatty acids, the content of unsaturated fatty acids was 63.33%, and the content of essen- tial fatty acids was 25.16%. When solid -liquid ratio was 1：40, and boiling time was 80 min, the solu- ble solid content and total sugar content of Tengchong snow cock muscle reached a maximum and they were 0.6% and 1.6% , respectively. When solid - liquid ratio was 1 ： 25, and boiling time was 80 min, the protein content was the highest and it was 2. 8919%. Tengchong snow cock had a high nutritional value. The experimental results provided theoretical foundation for further study on the flavor components of Tengehong snow cock and the development of condiments.

关 键 词：腾冲雪鸡 营养成分 氨基酸 脂肪酸 熬制工艺 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]