鸡种对广式白切鸡品质特性的影响研究  

Effects of Chicken Breeds on Quality Characteristics of Cantonese Soft-Boiled Chicken

作　　者：闫怡君 张立彦 YAN Yi-jun;ZHANG Li-yan(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]华南理工大学食品科学与工程学院,广州510640

出　　处：《中国调味品》2025年第4期44-50,共7页China Condiment

基　　金：广州市重点研发计划项目(20220610178)。

摘　　要：该研究以广东特色鸡种胡须鸡、湛江鸡、清远鸡为原料,比较各鸡种白切鸡的主要化学组分、蒸煮损失、持水性、色度值、pH、肌纤维特性、质构、剪切力、挥发性风味物质、感官评分等的差异,探究鸡种对广式白切鸡品质特性的影响。结果显示,胡须白切鸡的蒸煮损失高、持水性差、剪切力小,导致肉质较软嫩;湛江白切鸡的肌纤维直径、硬度、咀嚼性、剪切力大,导致肉质较紧致;清远白切鸡的水分适中,质构、嫩度和整体食用品质较好,肉质爽滑适中,总体可接受度高。除胡须白切鸡的胸肉鲜味不足外,各鸡种的胸肉和腿肉均具有良好的滋味和口感。清远鸡是制备广式白切鸡的优质原料,可满足制品的口感要求。In this study,with Guangdong special chicken breeds,namely Huxu chicken,Zhanjiang chicken and Qingyuan chicken,as the raw materials,the differences of main chemical components,cooking loss,water holding capacity,chromatic value,pH,muscle fiber characteristics,texture,shear force,volatile flavor substances and sensory score of soft-boiled chicken made of various chicken breeds are compared,in order to explore the effects of chicken breeds on the quality characteristics of Cantonese soft-boiled chicken.The results show that the cooking loss of Huxu soft-boiled chicken is high,water holding capacity is poor,and shear force is small,resulting in tender and soft meat.The muscle fiber diameter,hardness,chewiness and shear force of Zhanjiang soft-boiled chicken are great,resulting in firm and tough meat.Qingyuan soft-boiled chicken has moderate moisture content,and texture,tenderness and overall eating quality are good,the meat is moderately smooth,with high overall acceptability.Except the breast meat of Huxu soft-boiled chicken has insufficient umami,the breast and thigh meat of various chicken breeds all have excellent flavor and taste.Qingyuan chicken is a high-quality raw material for preparing Cantonese soft-boiled chicken,meeting the taste requirements of products.

关 键 词：广东特色鸡种 白切鸡 品质特性 质构 口感 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]