不同宰后预处理对白切鸡质构及风味的影响OA
Effects of Different Post-slaughter Pre-treatments on the Texture and Flavor of White Cut Chicken
采用3 种不同的宰后预处理方式对黄羽鸡进行处理,即处理1(55℃烫毛30 min,脱毛、净膛后冷却)、处理2(60℃烫毛1 min,脱毛、净膛后55℃加热30 min,冷却)及处理3(60℃烫毛1 min,脱毛、净膛后90℃加热180 s,随后55℃加热10 min,冷却),以常规处理为对照组(60℃烫毛1 min,脱毛、净膛后冷却),处理后用于制作白切鸡.通过测定白切鸡质构特性、水分分布和风味,探究不同宰后预处理方式对白切鸡品质的影响.结果表明,在3 种宰后预处理方式中,处理1组白切鸡的硬度、胶黏性和咀嚼性显著低于对照组(P＜0.05);处理2组弹性、咀嚼性显著提高(P＜0.05),硬度无显著差异;处理3组则表现为硬度、胶黏性和咀嚼性显著升高(P＜0.05).处理1组不易流动水相对含量较高、自由水相对含量较低;但处理2组不易流动水横向弛豫时间更短、水分结合更紧密,结合水相对含量高于其他处理组;核磁共振成像图显示,处理2组持水性较好,表明其在贮藏过程中水分保持能力更强.电子鼻分析结果表明,各处理组气味轮廓差异显著,处理2组与对照组气味更为接近;处理3组中有机硫化物、氮氧化合物、无机硫化物类风味物质的生成被显著抑制.电子舌结果显示,各组滋味无显著差异.综上,处理2在提升白切鸡弹性、咀嚼性方面效果较好,且最大程度保留了白切鸡的传统风味特征.
This study was designed to examine the impact of three post-slaughter pre-treatments:1)scalding at 55℃for 30 min,plucking,evisceration,and cooling;2)scalding at 60℃for 1 min,plucking,evisceration,heating at 55℃for 30 min,and cooling;3)scalding at 60℃for 1 min,plucking,evisceration,heating at 90℃for 180 s and at 55℃for 10 min on the quality of white cut chicken,and cooling.The conventional treatment,scalding at 60℃for 1 min,plucking,evisceration,and cooling,was used as control for comparison.After the above treatments,yellow-feathered chickens were processed into white cut chicken,which was evaluated for texture characteristics,water distribution and flavor.The resulted indicated that the hardness,adhesiveness,and chewiness of white cut chicken in Treatment 1 were significantly lower than those in the control group(P<0.05).Treatment 2 was found to be significantly superior to the control group with regard to the elasticity and chewiness of white cut chicken(P<0.05),while no significant difference was observed in terms of hardness.Treatment 3 demonstrated a significant increase in hardness,adhesiveness,and chewiness(P<0.05).Treatment 1 exhibited a high relative content of immobilized water and a low relative content of free water,while the relaxation time of immobilized water in Treatment 2 was found to be shorter,indicating tighter water binding,and the relative content of bound water was higher than in the other two treatment groups.Nuclear magnetic resonance(NMR)imaging demonstrated that Treatment 2 exhibited higher water-holding capacity,suggesting that it could achieve more pronounced water retention during storage.The results of electronic nose analysis demonstrated significant variations in the odor profiles of the three treatment groups,with the odor profile of Treatment 2 being closer to that of the control group.The formation of organic sulfides,nitrogen oxides,and inorganic sulfides flavor substances was significantly inhibited in Treatment 3.The results of electronic tongue analysis demonstrated that there were no significant differences in taste among the groups.In summary,Treatment 2 was more effective in improving the elasticity and chewiness of white cut chicken,while retaining the traditional flavor characteristics of white cut chicken to the greatest extent.
位素环;张牧焓;徐为民;王道营;闫征;卞欢
南京农业大学食品科学技术学院,江苏 南京 210095||江苏省农业科学院农产品加工研究所,江苏 南京 210014江苏省农业科学院农产品加工研究所,江苏 南京 210014南京农业大学食品科学技术学院,江苏 南京 210095||江苏省农业科学院农产品加工研究所,江苏 南京 210014南京农业大学食品科学技术学院,江苏 南京 210095||江苏省农业科学院农产品加工研究所,江苏 南京 210014江苏省农业科学院农产品加工研究所,江苏 南京 210014江苏省农业科学院农产品加工研究所,江苏 南京 210014
轻工纺织
白切鸡质构风味水分分布
white cut chickentextureflavorwater distribution
《肉类研究》 2026 (8)
7-13,7
国家自然科学基金面上项目(32372406)江苏省自然科学基金项目(BK20231391)国家现代农业(肉鸡)产业技术体系建设专项(CARS-41)
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