不同品种及部位鸡肉对风鸡加工适应性的影响

摘要

通过比较不同品种(817肉杂鸡、AA肉鸡和海兰褐蛋鸡)鸡胸肉和鸡腿肉风干制品的理化指标(出品率、色泽、水分含量、剪切力、硬度、弹性、凝聚力和咀嚼性)、感官品质(滋味、香气、质地、色泽和总体接受度)和营养指标(游离氨基酸),筛选适合于加工风干鸡肉制品的最佳原料.结果表明:海兰褐蛋鸡风干制品的出品率和水分含量最高,AA肉鸡次之,817肉杂鸡最小(P＜0.05);AA肉鸡风干制品的亮度值(L*)和黄度值(b*)均显著高于817肉杂鸡和海兰褐蛋鸡;海兰褐蛋鸡胸肉风干制品的质构指标数值均显著较高(P＜0.05),AA肉鸡风干制品比较适宜;海兰褐蛋鸡胸肉、817肉杂鸡胸肉、817肉杂鸡腿肉和AA肉鸡腿肉风干制品的总体接受度得分较高;817肉杂鸡胸肉和AA肉鸡腿肉风干制品的总游离氨基酸和风味氨基酸含量较高.综上所述,AA肉鸡腿肉和胸肉最适合制作成风鸡产品,817肉杂鸡比较适合,海兰褐蛋鸡不适合.%The objective of this study was to select the suitable material for dry-cured chicken products by comparing the physicochemical,sensory and nutritional properties of dry-cured chicken products produced from breast and thigh meats from three different breeds,namely commercial Chinese crossed chickens (817C),imported commercial broiler (Arbor Acers broiler,AAB) and commercial spent hens (Hyline Brown,HLB).The results showed that HLB products displayed the highest values of yield and moisture content,followed by AAB and 817C.AAB products had significantly higher yellowness (b*) and brightness (L*) values (P ＜ 0.05) than the other chicken products.Besides,breast products of HLB exhibited significantly higher values for all textural parameters,whereas there were no differences in hardness and chewiness between thigh products of AAB and 817C (P ＞ 0.05).In addition,HLB breast,817C breast,817C thigh and AAB thigh products showed higher overall acceptance scores.817C breast and AAB thigh products also contained more total free amino acids and flavor amino acids.In conclusion,the meat of AAB is the most suitable material for dry-cured chicken product,while 817C was more suitable than HLB.