烹制方式对淘汰蛋鸡鸡汤品质的影响  

Effects of Cooking Methods on the Quality of Broth Made from Spent Laying Hens

作　　者：张静 赵元元 刘茹[1] 熊善柏[1] 荣建华[1] ZHANG Jing;ZHAO Yuanyuan;LIU Ru;XIONG Shanbai;RONG Jianhua(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

机构地区：[1]华中农业大学食品科学技术学院

出　　处：《肉类研究》2019年第8期18-24,共7页Meat Research

基　　金：国家现代农业产业技术体系建设专项(CARS-45-27)

摘　　要：以淘汰蛋鸡为原料,以鸡汤中营养成分和风味特征为指标,研究烹制条件对鸡汤品质的影响。结果表明:适当提高料水比,增加烹制压力和温度有利于改善鸡汤品质。鸡肉、水质量比1∶1,罐装后在121 ℃灭菌20 min条件下制得的鸡汤样品中固形物、游离氨基酸总量、必需氨基酸、必需脂肪酸、不饱和脂肪酸含量最高,呈鲜味的谷氨酸和呈甜味的甘氨酸含量最高,鸡汤的特征挥发性成分烯醛和二烯醛含量较高,风味较好,感官品质最佳。This study investigated the effects of cooking methods on the quality of broth made from spent laying hens as evaluated by nutrients and flavor characteristics. The results showed that a proper increase in the ratio of chicken to water, cooking pressure and temperature could improve the quality of chicken broth. The broth cooked in an autoclave at 121 ℃ for 20 min at a chicken to water ratio of 1:1 contained the highest levels of solids, total and essential amino acids, essential fatty acids and unsaturated fatty acids. It also had the highest contents of glutamic acid as an umami-taste active amino acid and glycine as a sweet amino acid and was richer in enal compounds and other characteristic volatile components. In addition, it possessed good flavor and the best sensory quality.

关 键 词：淘汰蛋鸡 鸡汤罐头 烹制模式 营养成分 风味特征 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]