鸡肉的营养成分和质构特性研究

摘要

目的：探讨品种和饲龄对鸡肉营养成分和质构特性的影响。方法以不同品种和饲龄肉鸡的鸡胸肉和鸡腿肉为实验材料，测定其水分、蛋白质、脂肪及灰分含量，同时测定硬度、弹性和胶粘性等质构参数的变化。结果不同品种肉鸡的鸡肉水分和蛋白质含量间有显著差异，而脂肪含量间的差异不明显。其中，杏花鸡的鸡肉水分含量最低，改良胡须鸡的鸡肉蛋白质含量最高。随着饲养天数变长，鸡肉的水分含量和蛋白质含量增加，脂肪含量减少。纯种胡须鸡的肉质较软且弹性好，咀嚼口感最好；改良胡须鸡的肉质最硬且胶粘性高，咀嚼口感一般；杏花鸡的肉质软，但弹性低，咀嚼感和口感一般；仙居鸡的肉质较硬、弹性低且胶粘性高，口感最差。结论品种和饲龄可以影响鸡肉的营养成分和质构特性，胡须鸡的营养成分和质构特性优于其他3种鸡。%Objective To explore the influence of breed and feeding age on nutrition composition and textural properties of chicken.Methods The content of water, protein, fat and ash were determined by using the chicken breast and thigh from different breeds and feeding ages as materials. Meanwhile, the changes of texture parameters were detected including hardness, elasticity and adhesiveness.Results The water and protein content of chicken from different breeds had significant differences. However, there was no significant difference among the content of fat. The water content of apricot blossom chicken was the lowest, and the protein content of improved beard chicken was the highest. With the increasing of feeding age, the content of water and protein increased, and the fat content reduced. The pure bred beard chicken was soft and exhibited a good elasticity which had a good taste of chewing. The modified beard chicken had the highest hardness and elasticity whose taste of chewing was common. The apricot blossom chicken was soft and exhibited a lower elasticity which had a common taste of chewing. And the Xianju chicken had lower elasticity, higher hardness and adhesiveness, which had the worst taste of chewing.Conclusion The breed and feeding age can affect the nutritional composition and textural properties of chicken, and the nutrition composition and textural properties of beard chicken is better than other 3 breeds of chickens.