中餐烹制工艺对鸡胸肉理化品质的影响  

Effect of Chinese Cooking Techniques on Comprehensive Quality of Chicken Breast

作　　者：金锦华 刘剑 金丹莉 祁香草 王幸幸 陈跃文[2,3] 陈杰[2,3] 田师一[2,3] 朱炫 韩剑众[2,3] JIN Jinhua;LIU Jian;JIN Danli;QI Xiangcao;WANG Xingxing;CHEN Yuewen;CHEN Jie;TIAN Shiyi;ZHU Xuan;HAN Jianzhong(Logistics Service Center,Zhejiang Gongshang University,Hangzhou 310018,China;School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Food Safety Key Laboratory of Zhejiang Province,Zhejiang Gongshang University,Hangzhou 310018,China)

机构地区：[1]浙江工商大学后勤服务中心,浙江杭州310018 [2]浙江工商大学食品与生物工程学院,浙江杭州310018 [3]浙江省食品安全重点实验室,浙江杭州310018

出　　处：《食品工业科技》2022年第16期111-118,共8页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2018YFD0400600)。

摘　　要：以新鲜鸡胸肉为研究对象,分别进行油炸、炒制、水煮和蒸制4种中餐烹制工艺处理,研究烹制工艺对鸡胸肉烹制损失率、质构、微观结构、电子鼻分析、氨基酸和脂肪酸组成的影响,并通过测定挥发性盐基氮(Total volatile basic nitrogen,TVB-N)和脂质过氧化产物(Thiobarbituric acid reactive substances,TBARS)分析烹制工艺对鸡胸肉蛋白质和脂肪氧化的影响,同时运用体外消化模拟方式研究了烹制前后鸡胸肉蛋白质消化率的变化。结果表明:油炸组鸡胸肉的烹制损失率最高;水煮组鸡胸肉的硬度值和TBARS值最高,分别为1531.55和6.01 mg MDA/kg;蒸制组鸡胸肉的TVB-N值最高,为11.00 mg N/100 g,且鸡胸肉肌节和肌纤维排列较为紧密;电子鼻分析显示4组鸡胸肉挥发性风味差异不显著(P>0.05);油炸组鸡胸肉的氨基酸总量(31.89 g/100 g)和鲜味氨基酸含量(11.65 g/100 g)均为最高,且脂肪酸种类也最多;体外消化模型表明,油炸后的鸡胸肉胃蛋白酶消化率最高,为28.41%,而炒制后鸡胸肉的胃蛋白酶消化率最低,为8.59%。The fresh chicken breast which was used as the research object was treated by frying, stir-frying, boiling and steaming. The effect of the four Chinese cooking techniques on texture, cooking loss rate, microstructure, electronic nose analysis, amino acid and fatty acid composition were studied. And the effect of the four Chinese cooking techniques on protein and fat oxidation were studied by measuring total volatile basic nitrogen(TVB-N) and thiobarbituric acid reactive substances(TBARS). Meanwhile, in vitro digestion simulation method was used to research the change of protein digestibility. The results showed that, the cooking loss rate of fried chicken breast was the highest. The values of hardness and TBARS were highest in boiled chicken breast, which were 1531.55 and 6.01 mg MDA/kg, respectively. The value of TVB-N was highest in steamed chicken breast, which was 11.00 mg N/100g, and the sarcomeres and muscle fibers were more closely arranged. The electronic nose analysis showed that the difference of the volatile flavor of chicken breast in four groups was not significant(P>0.05). The total content of amino acid and fatty acid were both highest in fried chicken breast, which were 31.89 g/100 g and 11.65 g/100 g, respectively, and it had the most kinds of fatty acid. The in vitro digestion model showed that the pepsin digestibility of fried chicken breast was highest, which was 28.41%, but the pepsin digestibility of stir-fried chicken breast was lowest, which was 8.59%.

关 键 词：鸡胸肉 中餐烹制工艺 理化特性 感官特性 营养特性 消化特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]