摘要
以采用黔渝、湘西地区传统的密封厌氧发酵方式制作的酸鲊鸡肉为研究对象,以新鲜鸡肉为对照,检测二者的pH值、色泽、质构、嫩度、挥发性风味物质的变化,并进行微生物分离、鉴定和感官评价,研究酸鲊鸡肉的食用品质.结果表明:与新鲜鸡肉相比,酸鲊鸡肉的品质显著改变,其中,pH值、L*值和弹性均显著减小,b*值、硬度、内聚性、咀嚼性和嫩度均显著增加,a*值变化不显著;挥发性风味物质由新鲜鸡肉的36种增至55种,其中,对酸鲊鸡肉风味有直接贡献的酸类物质的质量分数从6.03%增至29.00%;发酵后的菌落总数和乳酸菌数量均显著增加;酸鲊鸡肉的组织形态、气味、滋味3个方面的感官评分均显著提高,色泽也优于新鲜鸡肉,但差异不显著.
The sour chicken sealed anaerobic fermented by traditional methods in Qianyu and Xiangxi regions was studied,with the fresh chicken as the control.They pH value,color,texture,tenderness and volatile flavor compounds were determined and microbial isolation,identification and sensory evaluation were conducted.The results showed that compared with the fresh chicken,the quality of sour chicken has changed significantly.The pH value,L*value and elasticity of the sour chicken reduced significantly,the b*value,hardness,cohesion chewiness and tenderness increased significantly,and the a*value did not change significantly.Volatile flavor compounds increased from 36 kinds(fresh chicken)to 55 kinds,and among them,the mass fraction of acidic flavor substances that directly contribute to the flavor of sour chicken increased from 6.03%to 29.00%.The amount of colony and quantity of lactic acid bacteria increased significantly.The sensory scores of the three aspects of the texture,smell,and taste of the sour chicken meat significantly increased,and the color was better than that of fresh chicken,but the difference was not significant.
作者
王鹏
张晶
李岩
曲玉姣
孙京新
WANG Peng;ZHANG Jing;LI Yan;QU Yujiao;SUN Jingxin(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;College of Chemistry and Pharmaceutical Sciences,Qingdao Agricultural University,Qingdao 266109,China;Qingdao Special Food Research Institute,Qingdao Agricultural University,Qingdao 266109,China)
出处
《轻工学报》
CAS
北大核心
2021年第2期17-24,共8页
Journal of Light Industry
基金
“十三五”国家重点研发计划重点专项项目(2018YFD0501400)
山东省现代农业(家禽)产业技术体系创新团队项目(SDAIT-11-11)。
关键词
酸鲊鸡肉
新鲜鸡肉
食用品质
厌氧发酵
sour chicken
fresh chicken
edible quality
anaerobic fermentation
