不同烹饪方法对鸽胸肉品质的影响  

Effect of different cooking methods on the quality of pigeon breast

作　　者：刘威 魏先领 张远红 于立梅[1,2,3] 曾晓房 LIU Wei;WEI Xianling;ZHANG Yuanhong;YU Limei;ZENG Xiaofang(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou,Guangdong 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,Guangzhou,Guangdong 510225,China;Dongguan Light Industry School,Dongguan,Guangdong 523943,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东省岭南特色食品科学与技术重点实验室,广东广州510225 [3]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225 [4]东莞市轻工业学校,广东东莞523943

出　　处：《美食研究》2025年第1期57-62,I0006,共7页Journal of Researches on Dietetic Science and Culture

基　　金：广东省重点领域研发计划项目(2020B0202080002);梅州市科技计划项目(2023A0304001)。

摘　　要：为了探究不同烹饪方法对鸽胸肉品质的影响,对5种常见的烹饪方法(蒸制、煮制、煎制、炸制、烤制)处理的鸽胸肉的基本营养成分、游离氨基酸、色差、质构、剪切力以及风味进行比较。结果表明:不同烹饪方法对鸽胸肉品质影响显著。蒸制和煮制的鸽胸肉水分含量较高,嫩度适中,表面具有光亮感,但营养成分保留较少,风味欠佳;炸制和烤制的鸽胸肉蛋白质和游离氨基酸含量较高,但色泽较深,水分流失较多,嫩度偏低、口感偏硬;煎制的鸽胸肉呈现诱人的金黄色,口感细腻柔嫩,呈味氨基酸含量丰富,风味浓郁,但烹饪过程需注意火候。综合上述结果,消费者可根据营养需求、口感偏好和风味追求选择最合适的烹饪方法,从而获得最佳的饮食体验。To investigate the impact of different cooking methods on the quality of pigeon breast meat,this study compared the basic nutritional components,free amino acids,color differences,texture,shear force,and flavor of pigeon breast meat treated by five common cooking methods:steaming,boiling,frying,deep-frying,and roasting.The results indicated that different cooking methods significantly influenced the quality of pigeon breast meat.Steamed and boiled pigeon breast meat exhibited higher moisture content,moderate tenderness,and bright surface,but it retains less nutrients and has poor flavor.The deep-fried and roasted pigeon breast meat had higher protein and free amino acid content,but had darker coloration,greater water loss,reduced tenderness and harder texture.Notably,the fried pigeon breast meat displayed an appealing golden color,fine and tender taste,rich in flavor amino acids,and enhanced flavor,although attention to heat control during cooking is essential.Based on these findings,consumers can choose the most appropriate cooking method according to their nutritional requirements,taste preferences,and flavor preferences to achieve optimal dietary experiences.

关 键 词：烹饪方法 鸽胸肉 营养成分 理化性质 风味 

分 类 号：TS972.125.9[轻工技术与工程]