不同地理标志乌鸡产品质量特征成分差异研究OA
Study on the differences in quality-characteristic-component of black chicken products with different geographical indications
为了研究不同地理标志乌鸡产品质量特征成分差异,试验以地方优质鸡种朝那乌鸡、泰和乌鸡和略阳乌鸡为研究对象,测定乌鸡肉和乌鸡蛋的质构、水分含量、蛋白质含量、脂肪含量、矿物质元素、肌苷酸、游离氨基酸和脂肪酸,并进行分析.结果表明:朝那乌鸡肉的弹性、咀嚼性,蛋白质、癸酸、月桂酸、肉豆蔻酸、十五烷酸、十七烷酸、花生酸、肉豆蔻烯酸、十五碳一烯酸、油酸、反油酸、二十二碳一烯酸、亚油酸、二十碳五烯酸、钾、磷含量显著或极显著高于泰和乌鸡肉和略阳乌鸡肉(P<0.05 或 P<0.01),水分、脂肪、棕榈酸、棕榈油酸、反亚油酸、α-亚麻酸、γ-亚麻酸含量显著低于泰和乌鸡肉和略阳乌鸡肉(P<0.05),钠含量显著低于泰和乌鸡肉(P<0.05),IMP 含量显著低于略阳乌鸡肉(P<0.05).泰和乌鸡肉中胶黏性和游离氨基酸总含量显著高于朝那乌鸡肉和略阳乌鸡肉(P<0.05).泰和乌鸡肉和略阳乌鸡肉的甘氨酸、丝氨酸、脯氨酸、苏氨酸、谷氨酸、天冬氨酸、酪氨酸、缬氨酸、甲硫氨酸、亮氨酸、异亮氨酸、赖氨酸、苯丙氨酸、色氨酸含量显著高于朝那乌鸡肉(P<0.05);泰和乌鸡肉的精氨酸、丙氨酸、组氨酸显著高于朝那乌鸡肉(P<0.05),牛磺酸显著低于朝那乌鸡肉(P<0.05),油酸、反油酸、亚油酸含量显著高于略阳乌鸡肉(P<0.05).泰和乌鸡蛋的蛋壳厚度显著高于朝那乌鸡蛋和略阳乌鸡蛋(P<0.05),且蛋壳强度显著高于略阳乌鸡蛋(P<0.05).朝那乌鸡蛋的哈氏单位显著高于泰和乌鸡蛋(P<0.05).泰和乌鸡蛋的蛋白质含量显著高于朝那乌鸡蛋(P<0.05),略阳乌鸡蛋的脂肪含量显著高于泰和乌鸡蛋(P<0.05).朝那乌鸡蛋磷含量极显著高于泰和乌鸡和略阳乌鸡(P<0.01).泰和乌鸡蛋和略阳乌鸡蛋中甘氨酸含量显著高于朝那乌鸡蛋(P<0.05),泰和乌鸡蛋谷氨酸含量显著高于朝那乌鸡蛋(P<0.05),略阳乌鸡蛋天冬氨酸含量显著高于朝那乌鸡蛋(P<0.05).泰和乌鸡蛋的棕榈酸、棕榈油酸含量显著高于朝那乌鸡蛋(P<0.05),泰和乌鸡蛋和略阳乌鸡蛋的 α-亚麻酸、二十碳五烯酸、二高-γ-亚麻酸含量显著高于朝那乌鸡蛋(P<0.05),略阳乌鸡蛋的花生四烯酸含量显著高于朝那乌鸡蛋(P<0.05),泰和乌鸡蛋的二十二碳六烯酸含量显著高于朝那乌鸡蛋和略阳乌鸡蛋(P<0.05).说明不同乌鸡品种在质构特性、营养成分、矿物元素、风味前体物质及脂肪酸方面具有明确的品种特征.
In order to study the difference of quality-characteristic-component of black chicken products with different geographical indications,the local high-quality chicken breeds Chaona black chicken,Taihe black chicken and Lueyang black chicken were used as the research objects.The texture,moisture,protein content,fat content,mineral elements,inosinic acid,free amino acid and fatty acid of black chicken meat and black chicken eggs were determined and analyzed.The results showed that the springiness,chewiness,protein,capric acid,lauric acid,myristic acid,pentadecanoic acid,heptadecanoic acid,arachidic acid,myristic acid,pentadecenoic acid,oleic acid,elaidic acid,docosenoic acid,linoleic acid,eicosapentaenoic acid,potassium and phosphorus contents of Chaona black chicken were significantly higher than those of Taihe black chicken and Lueyang black chicken(P<0.05 or P<0.01).The moisture,fat,palmitic acid,palmitoleic acid,elaidic acid,α-linolenic acid and γ-linolenic acid contents of Chaona black chicken were significantly lower than those of Taihe black chicken and Lueyang black chicken(P<0.05 or P<0.01),while water,fat,palmitic acid,palmitoleic acid,anti linoleic acid,anti linoleic acid,and γ-linolenic acid were significantly lower than those of Taihe black chicken and Lueyang black chicken(P<0.05).In addition,the sodium content was significantly lower than that of Taihe black chicken(P<0.05).The content of IMP was significantly lower than that of Lueyang black chicken(P<0.05).The adhesiveness and total content of free amino acids in Taihe black chicken were significantly higher than those in Chaona black chicken and Lueyang black chicken(P<0.05).The contents of glycine,serine,proline,threonine,glutamic acid,aspartic acid,tyrosine,valine,methionine,leucine,isoleucine,lysine,phenylalanine and tryptophan in Taihe black chicken and Lueyang black chicken were significantly higher than those in Chaona black chicken(P<0.05).The contents of arginine,alanine and histidine in Taihe black chicken were significantly higher than those in Chaona black chicken(P<0.05).The content of taurine in Taihe black chicken was significantly lower than that in Chaona black chicken(P<0.05).The contents of oleic acid,elaidic acid and linoleic acid in Taihe black chicken were significantly higher than those in Lueyang black chicken(P<0.05).The eggshell thickness of Taihe black chicken eggs was significantly greater than that of Chaona black chicken eggs and Lueyang black chicken eggs(P<0.05),and the eggshell strength was significantly greater than that of Lueyang black chicken eggs(P<0.05).The Haugh unit of Chaona black chicken eggs was significantly higher than that of Taihe black chicken eggs(P<0.05).The protein content of Taihe black chicken eggs was significantly higher than that of Chaona black chicken eggs(P<0.05),and the fat content of Lueyang black chicken eggs was significantly higher than that of Taihe black chicken eggs(P<0.05).The phosphorus content in eggs of Chaona black chicken was significantly higher than that of Taihe black chicken and Lueyang black chicken(P<0.01).The content of glycine in Taihe black chicken eggs and Lueyang black chicken eggs was significantly higher than that in Chaona black chicken eggs(P<0.05).The content of glutamic acid in Taihe black chicken eggs was significantly higher than that in Chaona black chicken eggs(P<0.05).The content of aspartic acid in Lueyang black chicken eggs was significantly higher than that in Chaona black chicken eggs(P<0.05).The contents of palmitic acid and palmitoleic acid in Taihe black chicken eggs were significantly higher than those in Chaona black chicken eggs(P<0.05).The contents of α-linolenic acid,eicosapentaenoic acid and dihomo-γ-linolenic acid in Taihe black chicken eggs and Lueyang black chicken eggs were significantly higher than those in Chaona black chicken eggs(P<0.05).The content of arachidonic acid in Lueyang black chicken eggs was significantly higher than that in Chaona black chicken eggs(P<0.05).The content of docosahexaenoic acid in Taihe black chicken eggs was significantly higher than that in Chaona black chicken eggs and Lueyang black chicken eggs(P<0.05).The results indicate that different black chicken varieties have clear breed characteristics in terms of texture characteristics,nutritional components,mineral elements,flavor precursors and fatty acids.
张静瑶;陈妍婕;何静雪;吴思瑶;刘悦阳;邱静;李云成;贾琪
成都大学 食品与生物工程学院,成都 610106||中国农业科学院 农业质量标准与检测技术研究所,北京 100081中国农业科学院 农业质量标准与检测技术研究所,北京 100081中国农业科学院 农业质量标准与检测技术研究所,北京 100081中国农业科学院 农业质量标准与检测技术研究所,北京 100081中国农业科学院 农业质量标准与检测技术研究所,北京 100081中国农业科学院 农业质量标准与检测技术研究所,北京 100081成都大学 食品与生物工程学院,成都 610106中国农业科学院 农业质量标准与检测技术研究所,北京 100081
农业科技
乌鸡乌鸡蛋地理标志质量特征成分分析
black chickenblack chicken eggsgeographical indicationquality characteristicscompositional analysis
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