摘要
为探究不同生长速度黄羽肉鸡对炖制鸡汤品质的影响,以淘汰肉种鸡、慢速型黄羽肉鸡、中速型黄羽肉鸡、快速型黄羽肉鸡为原料,比较不同品种黄羽肉鸡炖制鸡汤的出品率、干物质含量、可溶性固形物含量、浊度和钠含量等理化性质及游离氨基酸(free amino acids,FAA)、呈味核苷酸等风味物质含量,并利用主成分分析(principal component analysis,PCA)和聚类分析对鸡汤品质进行综合评价。结果表明:在鸡汤理化性质方面,慢速型黄羽肉鸡汤中钠含量、浊度、干物质含量和可溶性固形物含量均显著高于其他品种(P<0.05),但其出品率最低。在风味品质方面,快速型黄羽肉鸡汤FAA含量显著高于其他品种(P<0.05),谷氨酸和组氨酸的滋味活性值(taste active value,TAV)>1,为鸡汤滋味的主要贡献者;慢速型黄羽肉鸡汤呈味核苷酸含量显著高于其他品种(P<0.05),5’-肌苷酸TAV>1,为呈味核苷酸的主要贡献者。从等效鲜味浓度(equivalent umami concentration,EUC)角度分析,快速型黄羽肉鸡汤的EUC最大,鲜味最强。采用聚类分析验证PCA建立的鸡汤品质综合评价模型Y=(0.6224Y_(1)+0.25589Y_(2))/0.87829,得出快速型黄羽肉鸡汤综合品质最优。综合4种鸡汤的理化和风味指标可知,最适合炖制鸡汤的原料鸡品种是快速型黄羽肉鸡,其次为中速型黄羽肉鸡、慢速型黄羽肉鸡,最不适宜的为淘汰肉种鸡。
The present study used principal component analysis(PCA)and cluster analysis to comprehensively investigate the effect of yellow-feathered broilers with different growth rates,namely slow-growing,medium-growing,fast-growing and spent broiler breeders,on quality of chicken broths.To this end,the yield,dry matter content,soluble solid content,turbidity,sodium content,free amino acids(FAA)contents and flavor nucleotide contents of chicken broths from different broiler breeds were compared.Results showed that slow-growing yellow-feathered broiler broth had significantly higher sodium content,turbidity,dry matter content and soluble solid content(P<0.05)and lower yield than broths from the other breeds.Analysis of flavor substances revealed that fast-growing yellow-feathered broiler broth had significantly higher total FAA content(P<0.05)with taste activity value(TAV)greater than 1 for glutamic acid(Glu)and histidine(His)as the main flavor contributors;slow-growing yellow-feathered broiler broth contained significantly higher total amount of flavor nucleotide contents(P<0.05)with TAV greater than 1 for inosine 5’-monophosphate(IMP)as the major flavor nucleotide.Fast-growing yellow-feathered broiler broth had the highest equivalent umami concentration(EUC),indicating the strongest umami taste.A comprehensive evaluation model for chicken broth quality was established by PCA as follows:Y=(0.6224Y_(1)+0.25589Y_(2))/0.87829 and was verified by cluster analysis.Fast-growing yellow-feathered broiler broth was found to have the best comprehensive quality.In conclusion,fast-growing yellow-feathered broilers were most suitable for making chicken broth,followed by medium-growing and slow-growing yellow-feathered broilers,and spent broiler breeders were least suitable for making chicken broth.
作者
郝丹妮
张新笑
屠晓航
刘芳
李鹏鹏
王道营
徐为民
HAO Danni;ZHANG Xinxiao;TU Xiaohang;LIU Fang;LI Pengpeng;WANG Daoying;XU Weimin(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处
《肉类研究》
北大核心
2024年第8期24-32,共9页
Meat Research
基金
国家现代农业(肉鸡)产业技术体系建设专项(CARS-41)
“十四五”国家重点研发计划重点专项(2022YFD2100505-01)
江苏省农业科技自主创新资金项目(CX(22)2044)。
关键词
黄羽肉鸡
鸡汤
品质评价
主成分分析
聚类分析
yellow-feathered broilers
chicken broth
quality evaluation
principal component analysis
cluster analysis
