日龄对灵山土鸡鸡汤中肉品质的影响  

The Influence of Day Age on Meat Quality in Lingshan Native Chicken Soup

作　　者：李绍波 杨紫旋 李秀良 郑博强 梁永良 LI Shaobo;YANG Zixuan;LI Xiuliang;ZHENG Boqiang;LIANG Yongliang(Guangxi Agricultural Vocational and Technical University,Nanning 530001)

机构地区：[1]广西农业职业技术大学,南宁530001

出　　处：《食品工业》2025年第3期341-346,共6页The Food Industry

基　　金：广西农业科技自筹项目(Z2022112);广西农业职业技术大学校级项目(XKJ2349)。

摘　　要：旨在探究不同日龄广西灵山土鸡鸡汤的营养品质,通过一致的工艺流程对土鸡进行煲汤试验,以期筛选出煲汤效果最佳的日龄土鸡。试验选取不同日龄的灵山土鸡,对鸡肉进行统一的预处理,煲汤时料水比设定为1∶1.3,不添加任何其他配料。煲煮方法统一为大火煮沸后转最小火持续煮制50 min。通过测定色度、剪切力、可溶性固形物含量、pH、水分含量、蛋白质、脂肪、氨基酸含量以及感官评价等指标,对鸡汤品质进行综合分析。结果显示,随着土鸡日龄的增加,鸡汤色泽得到改善,剪切力、可溶性固形物含量、鸡汤pH、鸡肉中的蛋白质和脂肪含量、必需氨基酸和非必需氨基酸含量,以及鸡肉鲜味氨基酸含量均表现出显著性差异,并随日龄增长而增加。相对地,鸡汤中的水分含量则随着日龄的增加而逐渐降低。在感官评价方面,从色泽、滋味、浮油三个维度综合考量,180 d的鸡汤品质最佳;而从香气和整体接受度来看, 200日龄的鸡汤更受青睐。综合考虑各项指标, 200 d的灵山土鸡为煲制鸡汤的最优选择。The purpose of this study is to explore the nutritional quality of Guangxi Lingshan local chicken soup with different daily ages,and to conduct the experiment of cooking local chicken through the consistent process,in order to select the young age local chicken with the best soup effect.In this experiment,Lingshan native chickens of different days of age were selected,and the chicken was treated uniformly treated.When making soup,the material to water ratio was set at 1∶1.3,and no other ingredients were added.The cooking method is to boil the heat to the minimum heat for 50 minutes.The quality of chicken soup was comprehensively analyzed by determining the color degree,shear force,soluble solid content,pH value,moisture content,protein,fat,amino acid content,and sensory evaluation indicators.The results show that with the increase of native age,chicken soup color,shear force,soluble solid content,chicken soup pH value,chicken protein and fat content,essential amino acids and essential amino acid content,and chicken flavor amino acid content showed significant differences,and increase with day age.In contrast,the moisture content in chicken soup gradually decreases as the days increase.In terms of sensory evaluation,180 days of color,taste and oil float is the best quality;in terms of aroma and overall acceptance,200 days of chicken soup is preferred.Considering various indicators,the 200-day-old Lingshan native chicken is the best choice for making chicken soup.

关 键 词：灵山土鸡 日龄 鸡汤 汤中肉 

分 类 号：S831.8[农业科学—畜牧学]