基于模糊感官评价的黄羽肉鸡品种对鸡汤品质影响分析  

Effect of Breed on Chicken Broth Properties of Yellow-Feathered Broilers Based on Fuzzy Sensory Evaluation

作　　者：肖丽翠 闫征[2] 王道营[2,3] 徐为民 诸永志[2] 王咏梅 陈本生[4] 许慧卿 XIAO Licui;YAN Zheng;WANG Daoying;XU Weimin;ZHU Yongzhi;WANG Yongmei;CHEN Bensheng;XU Huiqing(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Agro-Product Processing Research Institute,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China;Jiangsu Lihua Food Co.Ltd.,Changzhou 213000,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095 [4]江苏立华食品有限公司,江苏常州213000

出　　处：《肉类研究》2020年第3期45-48,49,50,共6页Meat Research

基　　金：2018年江苏省农业科技自主创新项目(CX(18)1006);国家现代农业(肉鸡)产业技术体系建设专项(CARS-41)。

摘　　要：以14个不同品种的黄羽肉鸡为原料制作鸡汤,记录不同品种鸡的日龄、胴体质量和产地信息,测定鸡汤总游离氨基酸、总蛋白、肌苷酸、鸟苷酸、腺苷酸、天冬氨酸及谷氨酸含量等理化指标,并基于模糊感官评价方法分析不同品种鸡煮制鸡汤的感官品质。结果表明:鸡汤的等鲜浓度(equivalent umami concentration,EUC)与感官总评分具有极显著正相关性(P<0.01),与滋味评分具有显著正相关性(P<0.05),14个肉鸡品种中固始老母鸡鸡汤滋味平均分最高,芦花鸡鸡汤综合感官品质最佳,且具有滋味鲜香、香味浓郁的特点。综上可知,在研究的品种中鲜味氨基酸和鲜味核苷酸含量较高的芦花鸡更适合煮制鸡汤。In this experiment,the contents of total free amino acid,total protein,inosine monophosphate,guanosine monophosphate,adenosine monophosphate,aspartic acid and glutamic acid in chicken broths made from 14 different breeds of yellow-feathered broiler(with known age,carcass mass and geographic origin)were determined.Their sensory quality was evaluated using fuzzy logic.The results showed that the equivalent umami concentration(EUC)of chicken broth had a highly significant positive correlation with the overall sensory score(P<0.01),and a significant positive correlation with the taste score(P<0.05).Among the 14 chicken breeds,Gushi old hen broth had the highest average taste score,while Luhua chicken broth had the best comprehensive sensory quality with a umami taste and a strong aroma.It can be concluded that Luhua chicken may be more suited to cook chicken soup owing to the high contents of umami amino acid and umami nucleotides.

关 键 词：黄羽肉鸡 鸡汤 理化指标 模糊感官评价 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]