厨房加工方法对鸡硒质量分数的影响  

Study on the Effect of the Kitchen Processing Methods on the Selenium Content in the Chicken

作　　者：缪建芹 张慜[1] MlAO Jianqin;ZHANG Min(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2017年第7期738-742,共5页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2017YFD0400501);江苏省“333工程”中青年科学技术带头人项目(SRC20111505);江苏省食品安全快速检测技术研究开发工程中心项目(20106938)

摘　　要：以含无机硒饲料喂养苏禽黄鸡进行硒的富集,并以此为原料,研究常见厨房加工方法烹调鸡含硒部位(肝和肉)工艺,分析4种加工方法对鸡硒质量分数影响的变化及原因。实验结果显示:富硒实验能显著提高鸡体内各部位的硒质量分数;SPSS分析显示,温度差对鸡硒保留率相关性不明显(P>0.05);加工时间对鸡肝、肉相关性显著(P<0.01),且相比于煮制、油炸加工方法,蒸制和烤制加工方式有利于硒在家禽肝、肉质中的保留,是理想的加工方式。This experiment with inorganic selenium feed feeding Suqin yellow chickens of selenium enrichment,and use it as raw material,study the common processing method of cooking chicken with selenium sites(liver and meat)process,and four processing methods on the influence of selenium content in chicken change and the reason analysis.Experimental results are as follows:Selenium experiment can significantly improve the selenium content of chicken in different parts;SPSS analysis shows that temperature difference of chicken selenium retention rate correlation is not obvious(P>0.05);the processing time of chicken liver,meat phase had significant correlation(P<0.01)and compared to cooking,frying processing methods,steaming and baking processing methods is conducive to the retention of selenium in the liver and meat of poultry,they are the ideal processing methods.

关 键 词：硒 苏禽黄鸡 深加工 保留因子 相关性 

分 类 号：TS972.125.2[轻工技术与工程]