鸡肉在热风干制过程中品质变化研究OA

The study was conducted to investigate the changes in quality of chicken meat during hot-air drying process.The changes of moisture,texture,color,protein,fat,nucleotides and free amino acids of chicken meat during hot air dr-ying were dynamically examined,and the differences of each index during drying were analyzed by orthogonal partial least squares discrimination(OPLS-DA),based on which the correlations among the indexes were analyzed by correlation anal-ysis.The results showed that the drying treatment significantly decreased moisture,protein and fat(P＜0.05),and sig-nificantly increased nucleotides and free amino acids(P＜0.05).The results of principal component analysis showed that the dried chicken meat quality changed significantly(P＜0.05)during drying.In addition,Pearson correlation analysis showed that moisture was negatively correlated with L* value,a* value,shear force,hardness,elasticity and chewiness(P＜0.05),and protein was negatively correlated with serine,glutamic acid,proline,alanine and lysine(P＜0.05),and positively correlated with Adenosine triphosphate(ATP),Adenosine diphosphate(ADP),Hypoxanthine(Hx),Adeno-sine triphosphate(AMP),Hypoxanthine riboside(HxR)and aspartic acid(P＜0.05).In the conclusion,the results could provide a theoretical basis for the standardized production of chicken jerky.