原料鸡类型对鸡汤煲品质的影响  

Effect of Chicken Variety on Quality of Chicken Soup

作　　者：黄明远 李潇 王虎虎[1] 徐幸莲[1] HUANG Mingyuan;LI Xiao;WANG Huhu;XU Xinglian(Key Laboratory of Meat Processing and Quality Control,Ministry of Education/Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing Agriculture University,Nanjing,Jiangsu 210095)

机构地区：[1]南京农业大学,肉品加工与质量控制教育部重点实验室/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

出　　处：《核农学报》2021年第2期406-413,共8页Journal of Nuclear Agricultural Sciences

基　　金：现代农业产业技术体系-肉鸡(CARS-41);江苏省农业科技自主创新项目(CX(18)2024)。

摘　　要：为探索不同生长速度的黄羽肉鸡品种差异对鸡汤风味的影响,筛选更适合煲汤的黄羽肉鸡,本研究以快速型三黄鸡、中速型三黄鸡和慢速型三黄鸡为原料,通过测定3种黄羽鸡肉的水分、灰分、蛋白含量及所熬制鸡汤的游离氨基酸含量、粘度、滋味和挥发性风味物质等指标,探究不同生长速度的黄羽肉鸡所熬制鸡汤的品质差异。结果表明,慢速型三黄鸡鸡肉中水分含量低、蛋白含量显著高于快速型和中速型三黄鸡(P<0.05);慢速型三黄鸡熬制鸡汤中的游离氨基酸含量和感官评定分值显著高于其他2种鸡汤(P<0.05)。综上,慢速型三黄鸡最适合加工成汤煲类产品。本研究结果为鸡汤的实际生产提供了理论基础和科学依据。To explore the quality of chicken soup using different yellow feather chicken and to select the best variety of chicken to make soup,three types of yellow feather chicken including fast-speed growth type,medium-speed growth type and slow-speed growth type were chosen.The content of water,ash and crude protein of the chicken,and the taste,viscosity,content of free amino acids,and volatile flavor compound of the chicken soup were analyzed.Results indicated that low-speed growth type chicken was lower in the content of water,and was significant higher in the value of crude protein than that of the fast and medium-speed growth type(P<0.05).The values of free amino acids and sensory evaluation of the slow-type chicken soup were significantly higher than those of the other two kinds of chicken soup(P<0.05).The slow-speed growth type chicken was the most suitable broiler for the processing of chicken soup.This result provides a theoretical and scientific basis for the production of chicken soup.

关 键 词：黄羽鸡肉 品种 鸡汤 风味 感官 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]