饲料牛磺酸干预对不同加工方式盐焗鸡风味品质的影响规律  

Effect of Dietary Taurine Intervention on the Flavor Quality of Salt-Roasted Chicken Produced by Different Processing Methods

作　　者：赵亮 陈彤 刘学铭[2] 唐道邦[2] 杨怀谷[2] 王旭苹 林耀盛[2] 程镜蓉 朱明军 阮栋[5] ZHAO Liang;CHEN Tong;LIU Xueming;TANG Daobang;YANG Huaigu;WANG Xuping;LIN Yaosheng;CHENG Jingrong;ZHU Mingjun;RUAN Dong(College of Life and Geographical Sciences,Kashi University,Kashi 844000,China;Guangdong Key Laboratory of Agricultural Products Processing,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Sericultural and Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;Shenzhen Agricultural Products Quality and Safety Inspection and Testing Center(Shenzhen Animal and Plant Disease Prevention and Control Center),Shenzhen 518000,China;School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China;Guangdong Key Laboratory of Animal Breeding and Nutrition,Key Laboratory of Animal Nutrition and Feed Science in South China,Ministry of Agriculture and Rural Affairs,State Key Laboratory of Livestock and Poultry Breeding,Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)

机构地区：[1]喀什大学生命与地理科学学院,新疆喀什844000 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [3]深圳市农产品质量安全检验检测中心(深圳市动植物疫病预防控制中心),广东深圳518000 [4]华南理工大学生物科学与工程学院,广东广州510006 [5]广东省农业科学院动物科学研究所,畜禽育种国家重点实验室,农业农村部华南动物营养与饲料重点实验室,广东省畜禽育种与营养重点实验室,广东广州510640

出　　处：《肉类研究》2025年第3期35-41,共7页Meat Research

基　　金：广东省农业科学院食品营养与健康研究中心建设运行经费项目(XTXM 202205);广东省科学技术协会青年科技人才培育计划项目(SKXRC202417);广州市科技计划项目(2023E04J0821);广东省重点领域研发计划项目(2023B0202080003);广东省“百千万工程”农村科技特派员项目(KTP20240714);博罗县预制菜产业园新产品研发及关键技术研究服务项目(2023003)。

摘　　要：为研究饲料营养干预(添加牛磺酸)对盐焗鸡风味的影响规律,在快速型岭南黄羽肉鸡饲粮中添加2 g/kg牛磺酸,比较不同焗制方式(盐焗、水焗和气焗法)对宰后鸡肉特征性风味物质的影响规律。饲料中加入牛磺酸可有效降低鸡肉的氧化水平,在盐焗、水焗和气焗法制作的样品中,鸡腿肉的硫代巴比妥酸反应物值分别为0.27、0.31、0.31 mg/100 g,较未经牛磺酸干预的鸡肉分别降低6.6%、12.3%和12.1%。由于脂质氧化水平的下降,鸡肉风味物质种类减少,含量也有所降低,但不良风味物质及苦味氨基酸水平也得到有效控制。盐焗法是实现牛磺酸干预型鸡胸肉风味提升的最佳加工方式,其加工后苦味氨基酸总含量仅为121.18 mg/100 g,较对照组(未添加牛磺酸)降低65.9%;鸡胸中的总鲜味核苷酸含量和等效鲜味浓度分别达到184.24 mg/100 g和1.57%。In order to study the effect of dietary intervention with taurine on the flavor of salt-roasted chicken,we evaluated the characteristic flavor substances of salt-roasted chicken produced from fast-growing Lingnan yellow-feathered broilers fed a diet supplemented with 2 g/kg taurine by three different methods,namely,salt,water,and steam roasting.The addition of taurine to the diet effectively reduced the oxidation level of chicken meat.In the samples prepared by salt,water,and steam roasting,the thiobarbituric acid reactive substances(TBARS)values of chicken thigh were 0.27,0.31,and 0.31 mg/100 g,respectively,which were 6.6%,12.3%,and 12.1%lower than those without taurine intervention,respectively.As the lipid oxidation level was decreased,the types and contents of chicken flavor substances was also decreased,but at the same time,the levels of undesirable flavor substances and bitter amino acids were effectively controlled.Salt roasting was the best processing method to improve the flavor of taurine-treated chicken breast.The total content of bitter amino acids in the processed sample was only 121.18 mg/100 g,which was 65.9%lower than that of the control(without taurine).The total umami nucleotide content and equivalent umami concentration were 184.24 mg/100 g and 1.57%,respectively.

关 键 词：牛磺酸 盐焗鸡 挥发性风味物质 呈味核苷酸 游离氨基酸 

分 类 号：TS251.26[轻工技术与工程—农产品加工及贮藏工程]