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中國精品科技期刊2020

中餐烹制工藝對雞胸肉理化品質的影響

金錦華 劉劍 金丹莉 祁香草 王幸幸 陳躍文 陳杰 田師一 朱炫 韓劍眾

金錦華,劉劍,金丹莉,等. 中餐烹制工藝對雞胸肉理化品質的影響[J]. 食品工業科技,2022,43(16):111?118. doi:  10.13386/j.issn1002-0306.2022050125
引用本文: 金錦華,劉劍,金丹莉,等. 中餐烹制工藝對雞胸肉理化品質的影響[J]. 食品工業科技,2022,43(16):111?118. doi:  10.13386/j.issn1002-0306.2022050125
JIN Jinhua, LIU Jian, JIN Danli, et al. Effect of Chinese Cooking Techniques on Comprehensive Quality of Chicken Breast[J]. Science and Technology of Food Industry, 2022, 43(16): 111?118. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022050125
Citation: JIN Jinhua, LIU Jian, JIN Danli, et al. Effect of Chinese Cooking Techniques on Comprehensive Quality of Chicken Breast[J]. Science and Technology of Food Industry, 2022, 43(16): 111?118. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022050125

中餐烹制工藝對雞胸肉理化品質的影響

doi: 10.13386/j.issn1002-0306.2022050125
基金項目: 國家重點研發計劃項目(2018YFD0400600)。
詳細信息
    作者簡介:

    金錦華(1973?),男,碩士,副教授,研究方向:高教管理、高校食品營養與安全,E-mail:jjh@zjgsu.edu.cn

    通訊作者:

    陳躍文(1985?),男,博士,高級實驗師,研究方向:水產品加工技術與理論研究,E-mail:chenyw@zjgsu.edu.cn

  • 中圖分類號: TS201.1

Effect of Chinese Cooking Techniques on Comprehensive Quality of Chicken Breast

  • 摘要: 以新鮮雞胸肉為研究對象,分別進行油炸、炒制、水煮和蒸制4種中餐烹制工藝處理,研究烹制工藝對雞胸肉烹制損失率、質構、微觀結構、電子鼻分析、氨基酸和脂肪酸組成的影響,并通過測定揮發性鹽基氮(Total volatile basic nitrogen,TVB-N)和脂質過氧化產物(Thiobarbituric acid reactive substances,TBARS)分析烹制工藝對雞胸肉蛋白質和脂肪氧化的影響,同時運用體外消化模擬方式研究了烹制前后雞胸肉蛋白質消化率的變化。結果表明:油炸組雞胸肉的烹制損失率最高;水煮組雞胸肉的硬度值和TBARS值最高,分別為1531.55和6.01 mg MDA/kg;蒸制組雞胸肉的TVB-N值最高,為11.00 mg N/100 g,且雞胸肉肌節和肌纖維排列較為緊密;電子鼻分析顯示4組雞胸肉揮發性風味差異不顯著(P>0.05);油炸組雞胸肉的氨基酸總量(31.89 g/100 g)和鮮味氨基酸含量(11.65 g/100 g)均為最高,且脂肪酸種類也最多;體外消化模型表明,油炸后的雞胸肉胃蛋白酶消化率最高,為28.41%,而炒制后雞胸肉的胃蛋白酶消化率最低,為8.59%。
  • 圖  1  不同中餐烹制工藝處理雞胸肉的烹制損失率

    Figure  1.  Cooking loss rate of chicken breast processed by different Chinese cooking techniques

    注:不同小寫字母表示差異顯著,P<0.05;圖3~圖4、圖7同。

    圖  2  不同中餐烹制工藝處理雞胸肉的微觀結構

    Figure  2.  Microstructure of chicken breast processed by different Chinese cooking techniques

    圖  3  不同中餐烹制工藝處理雞胸肉的TVB-N值

    Figure  3.  TVB-N value of chicken breast processed by different Chinese cooking techniques

    圖  4  不同中餐烹制工藝處理雞胸肉的TBARS值

    Figure  4.  TBARS value of chicken breast processed by different Chinese cooking techniques

    圖  5  不同中餐烹制工藝處理雞胸肉的雷達圖

    Figure  5.  Radar plot of chicken breast processed by different Chinese cooking techniques

    圖  6  不同中餐烹制工藝處理雞胸肉的PCA圖

    Figure  6.  PCA plot of chicken breast processed by different Chinese cooking techniques

    圖  7  不同中餐烹制工藝處理雞胸肉的胃蛋白酶消化率

    Figure  7.  Pepsin digestibility of chicken breast processed by different Chinese cooking techniques

    表  1  電子鼻傳感器敏感氣體對照表

    Table  1.   Electronic nose sensor sensitive gas comparison table

    傳感器序號敏感氣體
    S1氨氣、胺類
    S2硫化氫、硫化物
    S3氫氣
    S4酒精、有機溶劑
    S5甲苯、丙酮、乙醇、甲醛、氫氣和其他有機蒸氣
    S6甲烷、沼氣、天然氣
    S7甲烷、丙烷、異丁烷、天然氣、液化氣
    S8香煙的煙霧、烹調臭味、VOC、氨氣、硫化氫、酒精
    S9丁烷、丙烷、甲烷、液化氣、天然氣、煤氣
    S10液化石油氣、可燃氣體、丙烷、丁烷
    S11丙烷、 煙霧、可燃氣體
    S12一氧化碳、乙醇、有機溶劑、其他揮發性氣體
    S13煙氣、烹調臭味、氫氣、一氧化碳、空氣污染物
    S14甲烷、天燃氣
    下載: 導出CSV

    表  2  不同烹制工藝處理雞胸肉的質構數據

    Table  2.   Texture data of chicken breasts processed by different Chinese cooking techniques

    組別硬度彈性內聚性膠著性咀嚼性回復性
    生樣組558.63±70.76b0.71±0.06a0.41±0.04a231.05±32.78b164.06±25.42b0.19±0.03a
    油炸組1494.88±217.94a0.80±0.10a0.51±0.05a752.53±58.20a602.30±88.63a0.16±0.03ab
    炒制組1493.13±69.00a0.75±0.07a0.49±0.02a731.52±43.01a548.16±80.82a0.14±0.02ab
    水煮組1531.55±214.85a0.82±0.07a0.48±0.06a741.08±158.65a608.18±163.11a0.14±0.03b
    蒸制組1508.03±123.66a0.78±0.06a0.49±0.05a734.63±116.68a576.22±101.60a0.15±0.02ab
    注:不同小寫字母代表不同組別之間具有顯著性差異,P<0.05。
    下載: 導出CSV

    表  3  不同中餐烹制工藝處理雞胸肉的氨基酸組成

    Table  3.   Amino acid composition of chicken breast processed by different Chinese cooking techniques

    序號名稱生樣組(g/100 g)油炸組(g/100 g)炒制組(g/100 g)水煮組(g/100 g)蒸制組(g/100 g)
    1天冬氨酸*2.123.143.152.932.89
    2蘇氨酸b1.031.561.561.441.41
    3絲氨酸0.901.341.351.251.22
    4谷氨酸*3.455.025.034.664.56
    5脯氨酸0.841.241.231.141.18
    6甘氨酸*0.991.441.421.321.43
    7丙氨酸*1.372.052.041.881.89
    8纈氨酸b1.161.731.731.611.58
    9蛋氨酸b0.570.910.900.810.79
    10異亮氨酸b1.121.701.701.561.52
    11亮氨酸b1.832.752.742.542.48
    12酪氨酸0.641.001.000.930.89
    13苯丙氨酸b1.171.761.731.481.53
    14組氨酸1.171.721.641.261.41
    15賴氨酸b1.932.432.412.352.31
    16精氨酸1.402.102.091.951.91
    17鮮味氨基酸總量7.9311.6511.6410.7910.77
    18總量21.6931.8931.7229.1129.00
    注:“b”為必需氨基酸;“*”為鮮味氨基酸。
    下載: 導出CSV

    表  4  不同中餐烹制工藝處理雞胸肉的脂肪酸組成

    Table  4.   Fatty acid composition of chicken breast processed by different Chinese cooking techniques

    序號名稱生樣組(g/100 g)油炸組(g/100 g)炒制組(g/100 g)水煮組(g/100 g)蒸制組(g/100 g)
    1十四碳酸0.007580.02970.009060.01390.0145
    2順-9-十四碳一烯酸?0.00526???
    3十五碳酸?0.00596???
    4十六碳酸0.3621.370.4290.6220.649
    5順-9-十六碳一烯酸0.06470.1800.06780.06560.104
    6十七碳酸???0.00367?
    7順-10-十七碳一烯酸???0.00651?
    8十八碳酸0.109?0.1350.2080.196
    9反-9-十八碳一烯酸0.0220?0.01120.01700.00868
    10順-9-十八碳一烯酸0.227?1.790.6640.978
    11反,反-9,12-十八碳二烯酸0.4591.430.00342??
    12順,順-9,12-+八碳二烯酸?1.120.8590.1370.245
    13順,順,順-6,9,12-十八碳三烯酸0.03950.07890.0240??
    14順-11--十碳一烯酸?0.5340.2260.006700.0366
    15順,順,順-9,12,15-十八碳三烯酸?0.1780.04650.005640.00829
    16順,順-11,14-二十碳二烯酸0.003580.02320.00656?0.00400
    17二十二碳酸?0.0145???
    18順,順,順-8,11,14-二十碳三烯酸?0.03440.00759??
    19順-13-二十二碳一烯酸?0.00348???
    20順11,14,17--+碳三烯酸0.007620.04930.0133?0.00809
    21順-5,8,11,14--+碳四烯酸0.02330.5480.1430.003780.00626
    22順13,16-二十二碳二烯酸?0.00514???
    23順-5,8,11,14,17--十碳五烯酸?0.01240.00366??
    24順-15--十四碳一烯酸?0.02020.00569??
    下載: 導出CSV
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  • 收稿日期:  2022-05-11
  • 網絡出版日期:  2022-08-11
  • 刊出日期:  2022-08-11

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    專欄綠色通道:食品營養素包埋與遞送