椰子汁煮制对文昌鸡食用品质的影响

doi:10.3864/j.issn.0578-1752.2023.16.012

中国农业科学 ›› 2023, Vol. 56 ›› Issue (16): 3199-3212.doi: 10.3864/j.issn.0578-1752.2023.16.012

椰子汁煮制对文昌鸡食用品质的影响

吴予灿²^,³(), 张紫涵², 赵桂苹¹, 魏立民¹, 黄峰¹^,²^,³(), 张春晖¹^,²^,³()

¹ 海南省农业科学院三亚研究院（海南省实验动物研究中心），海南三亚 572025
² 中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室，北京 100193
³ 三亚中国农业科学院国家南繁研究院，海南三亚 572000

收稿日期:2022-03-01 接受日期:2022-04-27 出版日期:2023-08-16 发布日期:2023-08-18
通信作者:
黄峰，E-mail：fhuang226@163.com

张春晖，E-mail：dr_zch@163.com
联系方式: 吴予灿，E-mail：wycsxn990817@163.com。
基金资助:
海南省文昌鸡优势特色产业集群项目(WCSCIP 20211106)

Effect of Boiling Coconut Water on Flavor Formation of Wenchang Chicken

WU YuCan²^,³(), ZHANG ZiHan², ZHAO GuiPing¹, WEI LiMin¹, HUANG Feng¹^,²^,³(), ZHANG ChunHui¹^,²^,³()

¹ Sanya Institute of Hainan Academy of Agricultural Sciences (Hainan Experimental Animal Research Center), Sanya 572025, Hainan
² Institute of Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs, Beijing 100193
³ Nanfan Research Institute, Chinese Academy of Agricultural Sciences, Sanya 572000, Hainan

Received:2022-03-01 Accepted:2022-04-27 Published:2023-08-16 Online:2023-08-18

摘要/Abstract

摘要：

【目的】明确椰子汁煮制文昌鸡的品质特征，为文昌鸡和椰子汁成分互作机理的研究和标准化生产提供有效依据。【方法】以文昌鸡和海南椰青为主要原料，利用电子鼻、气相色谱-质谱联用技术，结合气味活性值和主成分分析，对椰子汁煮制文昌鸡和水煮文昌鸡鸡胸肉和鸡腿肉的气味物质进行分析对比，利用电子舌、游离氨基酸和核苷酸检测技术对鸡胸肉和鸡腿肉的滋味物质进行分析，并且测定鸡肉和椰子汁的理化指标，以及椰子汁煮制鸡肉和水煮鸡肉的蒸煮损失、质构指标，明确经过椰子汁煮制后文昌鸡品质特征的变化。【结果】鸡腿肉中蛋白含量为21.0 g/100g，脂肪含量为3.08 g/100 g，鸡胸肉中蛋白含量为23.6 g/100 g，脂肪含量为1.29 g/100 g；椰子汁中的还原糖含量为4.75 g/100 g；椰子汁煮制的鸡肉和水煮鸡肉相比，蒸煮损失较高，两者质构指标相关性不显著（P>0.05）；经过椰子汁煮制后鸡肉中新产生了2-庚醛、(E)-2-辛烯醛、(E)-2-壬烯醛、2,5-二甲基苯甲醛、2-十一烯醛5种醛类物质，电子鼻基本上可以将水煮鸡腿肉和椰子汁煮制鸡腿肉的挥发性物质区分开；经过椰子汁煮制后鸡腿肉和鸡汤的甜味氨基酸含量上升，但水煮鸡腿肉、鸡胸肉以及肉汤中的鲜味氨基酸均比椰子汁煮制后鸡肉的含量高；椰子汁煮制的鸡肉中鲜味核苷酸5'-AMP、5'-IMP和5'-GMP含量均高于水煮鸡肉。【结论】在文昌鸡不同部位中，鸡腿肉脂肪含量较高而鸡胸肉蛋白含量较高；椰子汁煮制可以提高文昌鸡肌肉核苷酸及鸡腿肉中游离氨基酸含量，对滋味有显著提升作用；椰子汁煮制增加了文昌鸡鸡腿肉中的醛类化合物种类，鸡腿肉比鸡胸肉有更好的风味形成效果。

关键词: 鸡肉, 椰子汁, 挥发性物质, 滋味, 煮制

Abstract:

【Objective】The aim of this study was to clarify the quality characteristics of Wenchang chicken cooked with coconut water, so as to provide an effective basis for the research on the interaction mechanism of Wenchang chicken and coconut water components and the standardized production.【Method】With Wenchang chicken and Hainan green coconut as the main raw materials, the odor substances of Wenchang chicken, Wenchang chicken breast meat, and chicken leg meat cooked with coconut water were analyzed and compared using an electronic nose and gas chromatography-mass spectrometry (GC-MS), combined with odor activity value (OAV) and principal component analysis (PCA). The taste substances of chicken breast meat and chicken leg meat were analyzed using electronic tongue, free amino acid, and nucleotide detection techniques. The physical and chemical indexes of chicken and coconut water, as well as the cooking loss and texture indexes of coconut-boiled chicken and water-boiled chicken, were determined to clarify the changes in the quality characteristics of Wenchang chicken after cooking with coconut water.【Result】The protein content in chicken leg meat was 21.0 g/100 g, and the fat content was 3.08 g/100 g. The protein content in chicken breast meat was 23.6 g/100 g, and the fat content was 1.29 g/100 g. The content of reducing sugar in coconut water was 4.75 g/100 g. The cooking loss of chicken cooked with coconut water was the highest compared with that boiled with water, and there was no significant correlation between the two texture indicators (P>0.05). After cooking with coconut water, five new aldehydes were produced in the chicken, namely 2-heptanal, (E)-2-octenal, (E)-2-nonenal, 2, 5-dimethyl benzaldehyde, and 2-undecenal. The electronic nose was able to distinguish the volatile substances in boiled chicken legs from those in coconut water. After cooking with coconut water, the content of sweet amino acids in chicken legs and chicken soup increased, but the content of savory amino acids in boiled chicken legs, chicken breasts, and broth was higher than that in chicken cooked with coconut water. The contents of 5'-AMP, 5'-IMP, and 5'-GMP in chicken cooked with coconut water were higher than those in boiled chicken.【Conclusion】The fat content in the chicken leg and protein content in the chicken breast differed in various parts of the Wenchang chicken. Boiling Wenchang chicken with coconut water increased the nucleotide content in the muscles and the free amino acid content in the chicken leg meat, significantly enhancing the taste. Boiling Wenchang chicken with coconut water increased the types of aldehydes in the thigh meat, and resulted in better flavor formation than the breast meat.

Key words: chicken, coconut water, volatile flavor, taste, boiled

吴予灿, 张紫涵, 赵桂苹, 魏立民, 黄峰, 张春晖. 椰子汁煮制对文昌鸡食用品质的影响[J]. 中国农业科学, 2023, 56(16): 3199-3212.

WU YuCan, ZHANG ZiHan, ZHAO GuiPing, WEI LiMin, HUANG Feng, ZHANG ChunHui. Effect of Boiling Coconut Water on Flavor Formation of Wenchang Chicken[J]. Scientia Agricultura Sinica, 2023, 56(16): 3199-3212.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2023.16.012

https://www.chinaagrisci.com/CN/Y2023/V56/I16/3199

图/表 9

表1

表2

图1

图2

表3

不同处理组文昌鸡的挥发性物质种类及含量"

	化合物名称 Compound name	保留时间 Retention time	分子式 Molecular formula	CAS	水煮鸡腿 Boiled chicken legs	椰汁鸡腿 Coconut water chicken legs	水煮鸡胸 Boiled chicken breasts	椰汁鸡胸 Coconut water chicken breasts
1	烃类化合物 Hydrocarbon 戊烷 Pentane	4.57	C₅H₁₂	109-66-0	54.99±0.24d	60.45±0.50c	123.60±1.01b	126.64±3.12a
2	辛烷 Octane	6.09	C₈H₁₈	111-65-9	-	17.59±0.05b	43.03±0.03a	-
3	柠檬烯 Dipentene	15.52	C₁₀H₁₆	5989-27-5	44.78±0.11a	31.59±0.43c	30.09±0.02d	37.55±1.89b
4	3,3-二甲基戊烷 3,3-Dimethylpentane	18.59	C₇H₁₆	562-49-2	23.04±0.30c	31.98±0.67a	30.27±0.31b	-
5	丙基环丙烷 Propyl cyclopropane	20.57	C₆H₁₂	2415-72-7	-	-	-	59.32±0.74
6	1,3-戊二烯 1,3-Pentadiene	24.85	C₅H₈	1574-41-0	-	-	39.84±0.21	-
7	3,4-辛二烯 3,4-Octadiene 烃类总量 Total hydrocarbons	32.31	C₈H₁₄	34511-01-8	7.07±1.21 129.88	- 141.61	- 266.83	- 223.51
	醛类化合物 Aldehydes
8	戊醛 Valeraldehyde	9.44	C₅H₁₀O	110-62-3	577.38±2.05a	415.88±3.22b	328.07±1.78d	388.00±4.26c
9	己醛 Hexanal	12.18	C₆H₁₂O	66-25-1	4467.04±5.06a	3440.20±4.80b	2611.86±3.28d	3073.26±5.65c
10	庚醛 Heptaldehyde	15.48	C₇H₁₄O	111-71-7	194.35±1.22a	-	120.29±1.32b	104.63±1.97c
11	辛醛 Octanal	18.47	C₈H₁₆O	124-13-0	169.27±0.35a	116.85±3.72c	126.48±0.52b	98.85± 2.65d
12	2-庚醛 2-Heptanal	19.69	C₇H₁₂O	57266-86-1	-	19.53±0.76	-	-
13 14	壬醛 Nonanal (E)- 2-辛烯醛 (E)-2-Octenal	21.71 22.87	C₉H₁₈O C8H14O	124-19-6 2548-87-0	741.49±3.58a -	535.94±5.95d 52.54±0.76	689.74±4.57b -	546.28±4.27c -
15	癸醛 Decyl aldehyde	23.57	C₁₀H₂₀O	112-31-2	60.76±2.03b	-	77.94±3.02a	-
16 17	苯甲醛 Benzaldehyde (E)-2-壬烯醛 (E)-2-Nonenal	25.68 25.95	C₇H₆O C9H16O	100-52-7 18829-56-6	238.53±1.22c -	237.04±3.71d 64.95±.30	306.81±2.07b -	333.84±3.65a -
18	(E,E)-2,4-壬二烯醛 (E,E)-2,4-Nonadienal	30.27	C₉H₁₄O	5910-87-2	143.29±2.04a	71.27±1.03c	85.82±1.79b	-
19	4-乙基苯甲醛 4-Ethylbenzaldehyde	30.49	C₉H₁₀O	4748-78-1	-	-	27.01±5.23b	58.99±0.08a
20	2,5-二甲基苯甲 2,5-Dimethyl benzaldehyde	30.51	C₉H₁₀O	5779-94-2	ND	56.62±0.98	-	-
21	2-十一烯醛 2-Undecenal	31.44	C₁₁H₂₀O	2463-77-6	ND	49.77±0.86	-	-
22	4-N-戊基苯甲醛 4-N-Pentylbenzaldehyde 醛类总量 Total aldehyde	36.86	C₁₂H₁₆O	6853-57-2	57.05±0.53b 6649.16	- 5060.59	78.38±3.01a 4452.40	- 4603.85
	醇类化合物 Alcohols
23	甲硫醇 Methyl mercaptan	5.12	CH₄S	74-93-1	-	-	113.44±3.65a	29.86±0.80b
24	乙醇 Ethanol	8.44	C₂H₆O	64-17-5	-	77.14±0.75b	99.98± 2.20a	-
25	1-戊醇 1-Pentanol	17.46	C₅H₁₂O	71-41-0	253.11±1.34a	131.96±2.28c	-	153.04±0.83b
26	正己醇 1-Hexanol	20.58	C₆H₁₄O	111-27-3	87.51±0.86a	51.22±1.00b	-	-
27	1-辛烯-3-醇 1-Octen-3-ol	23.39	C₈H₁₆O	3391-86-4	1417.71±2.18a	760.61±1.45c	774.99±4.27b	611.37±3.02d
28	正庚醇 1-Heptanol	23.60	C₇H₁₆O	111-70-6	46.87±3.07a	31.48±1.02b	-	-
29	辛醇 1-Octanol	26.52	C₈H₁₈O	111-87-5	78.04±0.42b	57.80±0.82c	27.01±1.07d	385.22±5.26a
30	(E)-2-十二碳烯醇 (E)-2-Dodecenol 醇类总量 Total alcohols	28.06	C₁₂H₂₄O	69064-36-4	127.22±3.02b 2010.46	- 1110.21	194.53±1.34a 1209.95	- 1179.49
	杂环化合物 Heterocyclics
31	2-乙基呋喃 2-Ethylfuran	8.802	C₆H₈O	3208-16-0	4.66±2.01b	-	14.27±0.03a	-
32	2-正丁基呋喃 2-Butylfuran	13.43	C₈H₁₂O	4466-24-4	-	8.01±0.15	-	-
33	2-戊基呋喃 2-Pentylfuran	16.58	C₉H₁₄O	3777-69-3	480.34±1.74a	-	424.10±3.34b	-
34	2,4,6-三甲基吡啶 2,4,6-Collidine	21.33	C₈H₁₁N	108-75-8	16.19±4.21b	-	55.19±2.19a	-
35	二甲基三硫 Dimethyl trisulfide	21.54	C₂H₆S₃	3658-80-8	37.15±0.07a	21.26±0.20c	-	36.73±1.82b
36	3-氨基-5-甲基吡3-Amino-5-methylpyrazole	26.38	C₄H₇N₃	31230-17-8	4.50±0.06c	-	66.55±2.05b	248.67±3.21a
37	N-甲基-3-氨基吡唑1-Methyl-1H-pyrazol-3-amine	29.32	C₄H₇N₃	1904-31-0	9.54±0.03b	-	25.02±0.57a	-
38	2-乙基-3,4,5三甲基吡咯2-Ethyl-3,4,5-trimethyl-1H-pyrrole	31.58	C₉H₁₅N	69687-79-2	12.59±0.76a	-	7.66±0.53b	-
39	4-吡啶甲酰胺 Isonicotinamide 杂环总量 Total heterocyclics	47.20	C₆H₆N₂O	1453-82-3	2.09±0.17b 567.06	33.92±0.15a 63.19	1.51±0.06c 594.30	- 285.40

表3

表4

图3

表5

表6

参考文献 32

[1]	李龙, 蒋守群, 郑春田, 苟钟勇, 陈芳, 范秋丽, 罗茜. 不同品种黄羽肉鸡肉品质比较研究. 中国家禽, 2015, 37(21): 6-11.
	LI L, JIANG S Q, ZHENG C T, GOU Z Y, CHEN F, FAN Q L, LUO Q. Comparisons of meat quality characteristics of different yellow-feathered broilers. China Poultry, 2015, 37(21): 6-11. (in Chinese)
[2]	巨晓军, 束婧婷, 章明, 刘一帆, 屠云洁, 姬改革, 单艳菊, 邹剑敏. 不同品种、饲养周期肉鸡肉品质和风味的比较分析. 动物营养学报, 2018, 30(6): 2421-2430.
	JU X J, SHU J T, ZHANG M, LIU Y F, TU Y J, JI G G, SHAN Y J, ZOU J M. Comparison analysis of meat quality and flavor of different breeds and feeding periods of broilers. Chinese Journal of Animal Nutrition, 2018, 30(6): 2421-2430. (in Chinese)
[3]	DENG S L, LIU R, LI C B, XU X L, ZHOU G H. Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age. Poultry Science, 2022, 101(12): 102168. doi: 10.1016/j.psj.2022.102168
[4]	李远韬. 陈皮鸡制作及品质变化的研究[D]. 广州: 仲恺农业工程学院, 2020.
	LI Y T. Study on production and quality change of tangerine-flavored chicken[D]. Guangzhou: Zhongkai College of Agricultural Engineering, 2020. (in Chinese)
[5]	PREETHA P P, DEVI V G, RAJAMOHAN T. Hypoglycemic and antioxidant potential of coconut water in experimental diabetes. Food & Function, 2012, 3(7): 753-757.
[6]	PREETHA P P, DEVI V G, RAJAMOHAN T. Antihyperlipidemic effects of mature coconut water and its role in regulating lipid metabolism in alloxan-induced experimental diabetes. Comparative Clinical Pathology, 2014, 23(5): 1331-1337. doi: 10.1007/s00580-013-1784-7
[7]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中蛋白质的测定: GB 5009.5—2016. 北京: 中国标准出版社, 2016.
	National Health and Family Planning Commission of the PRC. Determination of protein in food of National Standard for Food Safety: GB 5009.5-2016. Beijing: Standards Press of China, 2016. (in Chinese)
[8]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中维生素B1的测定: GB 5009. 48—2016. 北京: 中国标准出版社, 2016.
	National Health and Family Planning Commission of the PRC. Determination of vitamin B1 in National Standard of Food Safety: GB 5009.48-2016. Beijing: Standards Press of China, 2016. (in Chinese)
[9]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中脂肪的测定: GB/T5009.6—2016. 北京: 中国标准出版社, 2016.
	National Health and Family Planning Commission of the PRC, State Food and Drug Administration. National Standard for Food Safety- Determination of fat in food: GB/T5009.6-2016. Beijing: Standards Press of China, 2016. (in Chinese)
[10]	宋玉. 不同品种鸡肉成熟过程中品质特性比较研究[D]. 南京: 南京农业大学, 2011.
	SONG Y. Comparative study on quality characteristics of different chicken varieties during ripening[D]. Nanjing: Nanjing Agricultural University, 2011. (in Chinese)
[11]	FENG Y Z, CAI Y, FU X, ZHENG L, XIAO Z B, ZHAO M M. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment. Food Chemistry, 2018, 265: 274-280. doi: S0308-8146(18)30838-0 pmid: 29884383
[12]	张亮子, 荣建华, 胡坚, 赵思明. 前处理对鸡汤体系营养特性的影响. 食品科学, 2009, 30(23): 83-87. doi: 10.7506/spkx1002-6300-200923017
	ZHANG L Z, RONG J H, HU J, ZHAO S M. Effect of pre-treatment on nutritional characteristics of chicken soup. Food Science, 2009, 30(23): 83-87. (in Chinese)
[13]	QI J, LIU D Y, ZHOU G H, XU X L. Characteristic flavor of traditional soup made by stewing Chinese yellow-feather chickens. Journal of Food Science, 2017, 82(9): 2031-2040. doi: 10.1111/1750-3841.13801 pmid: 28732107
[14]	GE S, CHEN Y Y, DING S H, ZHOU H, JIANG L W, YI Y J, DENG F M, WANG R R. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace -gas chromatography-ion mobility spectrometry (HS-GC-IMS). Journal of the Science of Food and Agriculture, 2020, 100(7): 3087-3098. doi: 10.1002/jsfa.v100.7
[15]	ROTZOLL N, DUNKEL A, HOFMANN T. Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.). Journal of Agricultural and Food Chemistry, 2006, 54(7): 2705-2711. doi: 10.1021/jf053131y
[16]	EFFIONG B, UDOFIA U. Production and evaluation of sport drink from coconut juice and watermelon juice. Food Science and Quality Management, 2018, 76: 12-17.
[17]	杨春雪, 孔凡华, 欧阳俊, 喻志林, 杨春波, 崔晨曦, 白沙沙, 崔亚娟. 鳄鱼肉与其他肉类营养成分的比较分析. 肉类研究, 2022, 36(3): 7-13.
	YANG C X, KONG F H, OUYANG J, YU Z L, YANG C B, CUI C X, BAI S S, CUI Y J. Comparative analysis of nutrient composition in crocodile meat and other meats. Meat Research, 2022, 36(3): 7-13. (in Chinese)
[18]	侯成立, 李欣, 王振宇, 黄彩燕, 张强, 罗章, 张德权. 不同部位牦牛肉氨基酸、脂肪酸含量分析与营养价值评价. 肉类研究, 2019, 33(2): 52-57.
	HOU C L, LI X, WANG Z Y, HUANG C Y, ZHANG Q, LUO Z, ZHANG D Q. Amino acid and fatty acid composition and nutritional value evaluation of different yak meat cuts. Meat Research, 2019, 33(2): 52-57. (in Chinese)
[19]	柳艳霞, 于家欢, 赵改名, 朱瑶迪, 刘世杰, 武苏苏, 常亚楠. 基于多元统计分析的卤煮鸡肉与鸡汤滋味差异研究. 河南农业大学学报, 2022, 56(2): 301-311.
	LIU Y X, YU J H, ZHAO G M, ZHU Y D, LIU S J, WU S S, CHANG Y N. Study on taste characteristics differences between braised chicken and its broth based on multivariate statistical analysis. Journal of Henan Agricultural University, 2022, 56(2): 301-311. (in Chinese)
[20]	王晓方, 常文环, 刘国华, 张姝, 郑爱娟, 蔡辉益. 畜禽肌肉肌苷酸研究进展. 中国畜牧兽医, 2012, 39(5): 221-225.
	WANG X F, CHANG W H, LIU G H, ZHANG S, ZHENG A J, CAI H Y. Recent advances on inosinic acid of animal muscle. China Animal Husbandry & Veterinary Medicine, 2012, 39(5): 221-225. (in Chinese)
[21]	王昱苏, 孟兰奇, 郭烨, 查恩辉. 热加工方式对鸡肉风味的影响. 保鲜与加工, 2022, 22(12): 44-52.
	WANG Y S, MENG L Q, GUO Y, ZHA E H. Effect of thermal processing method on chicken flavor. Storage and Process, 2022, 22(12): 44-52. (in Chinese)
[22]	QI J, XU Y, ZHANG W W, XIE X F, XIONG G Y, XU X L. Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing. LWT, 2021, 142: 111029. doi: 10.1016/j.lwt.2021.111029
[23]	赵文华, 王桂瑛, 王雪峰, 程志斌, 谷大海, 徐志强, 范江平, 普岳红, 葛长荣, 廖国周. 鸡肉中挥发性风味物质及其影响因素的研究进展. 食品工业科技, 2019, 40(21): 337-343, 351.
	ZHAO W H, WANG G Y, WANG X F, CHENG Z B, GU D H, XU Z Q, FAN J P, PU Y H, GE C R, LIAO G Z. Research progress on volatile flavor substances and their influencing factors of chicken. Science and Technology of Food Industry, 2019, 40(21): 337-343, 351. (in Chinese)
[24]	JIN Y X, CUI H X, YUAN X Y, LIU L, LIU X J, WANG Y L, DING J Q, XIANG H, ZHANG X X, LIU J F, LI H, ZHAO G P, WEN J. Identification of the main aroma compounds in Chinese local chicken high-quality meat. Food Chemistry, 2021, 359: 129930. doi: 10.1016/j.foodchem.2021.129930
[25]	孙圳, 韩东, 张春晖, 李海, 李侠, 刘志斌, 徐世明. 定量卤制鸡肉挥发性风味物质剖面分析. 中国农业科学, 2016, 49(15): 3030-3045. doi: 10.3864.issn.0578-1752.2016.15.01. doi: 10.3864/j.issn.0578-1752.2016.15.017
	SUN Z, HAN D, ZHANG C H, LI H, LI X, LIU Z B, XU S M. Profile analysis of the volatile flavor compounds of quantitative marinated chicken during processing. Scientia Agricultura Sinica, 2016, 49(15): 3030-3045. doi: 10.3864.issn.0578-1752.2016.15.01. (in Chinese) doi: 10.3864/j.issn.0578-1752.2016.15.017
[26]	石芬, 徐军, 姜宗伯, 白新鹏, 黄欢, 陈星. HS-SPME-GC-MS结合多元统计分析初榨椰子油常温储藏过程中挥发性风味成分. 食品工业科技, 2022, 43(10): 314-322.
	SHI F, XU J, JIANG Z B, BAI X P, HUANG H, CHEN X. Analysis of volatile flavor components of virgin coconut oil during normal temperature storage based on HS-SPME-GC-MS and multivariate statistical analysis. Science and Technology of Food Industry, 2022, 43(10): 314-322. (in Chinese)
[27]	唐修君, 樊艳凤, 葛庆联, 贾晓旭, 高玉时, 唐梦君, 陈大伟, 张静, 王珏, 杨星星. 不同贮藏条件下鸡肉肌苷酸含量的变化规律. 食品工业科技, 2019, 40(2): 266-270.
	TANG X J, FAN Y F, GE Q L, JIA X X, GAO Y S, TANG M J, CHEN D W, ZHANG J, WANG J, YANG X X. Change law of inosine acid in chicken muscle under different storage conditions. Science and Technology of Food Industry, 2019, 40(2): 266-270. (in Chinese)
[28]	杜琨, 张亚宁, 方多. 呈味核苷酸及其在食品中的应用. 中国酿造, 2005, 24(10): 50-52.
	DU K, ZHANG Y N, FANG D. Flavor nucleotides and their application in food. China Brewing, 2005, 24(10): 50-52. (in Chinese)
[29]	KAWAI M, OKIYAMA A, UEDA Y. Taste enhancements between various amino acids and IMP. Chemical Senses, 2002, 27(8): 739-745.
[30]	魏跃胜, 李茂顺, 王辉亚, 王权. 烹饪中“火候”运用与物质化学变化关系探讨. 武汉商业服务学院学报, 2012, 26(1): 93-96.
	WEI Y S, LI M S, WANG H Y, WANG Q. Analysis of relation between heating control and chemical change when cooking. Journal of Wuhan Commercial Service College, 2012, 26(1): 93-96. (in Chinese)
[31]	张璟琳, 黄明泉, 孙宝国. 四大名醋的游离氨基酸组成成分分析. 食品安全质量检测学报, 2014, 5(10): 3124-3131.
	ZHANG J L, HUANG M Q, SUN B G. Study on free amino acid composition of 4 famous vinegars in China. Journal of Food Safety & Quality, 2014, 5(10): 3124-3131. (in Chinese)
[32]	杨慧敏, 周文化, 李维敏, 赵登登. 椰子水及其饮料中氨基酸组分分析. 食品与机械, 2013, 29(6): 63-66.
	YANG H M, ZHOU W H, LI W M, ZHAO D D. Analysis of amino acid in the coconut water and beverage. Food & Machinery, 2013, 29(6): 63-66. (in Chinese)

样品名称 Sample name	蛋白含量 Protein content (g/100 g)	脂肪含量 Fat content (g/100g)	维生素B₁含量 Thiamine content (μg/100 g)	还原糖含量 Reducing sugar content (g/100 g)
鸡腿肉Chicken leg	21.0±0.190b	3.08±3.11a	0.11±0.01a	0.12±0.03c
鸡胸肉Chicken breast	23.6±0.390a	1.29±3.50b	0.11±0.01a	0.17±0.01b
椰子汁Coconut water	0.042±0.002c	0.03±0.05c	-	4.75±0.45a

	水煮鸡Boiled chicken	椰汁鸡Coconut water chicken
蒸煮损失Cooking loss (%)	24.78	31.11b
硬度Hardness (N)	23.89±4.25a	24.35±4.14a
恢复力Resilience (%)	22.81±2.78a	24.57±1.67a
凝聚力Cohesion	0.60±0.04a	0.62±0.02a
弹性Elasticity (mm)	0.73±0.09a	0.74±0.05a
黏性Viscosity (N)	14.36±2.31a	15.25±2.84a
咀嚼性Chewiness (N)	10.62±2.58a	11.32±2.63a

化合物名称 Compound name	阈值 Threshold (μg·kg^-1)	OAV
化合物名称 Compound name	阈值 Threshold (μg·kg^-1)	椰汁鸡腿 Coconut water chicken legs	水煮鸡腿 Boiled chicken legs	椰汁鸡胸 Coconut water chicken breasts	水煮鸡胸 Boiled chicken breasts
戊醛 Valeraldehyde	12	34.66	48.12	32.33	27.34
己醛 Hexanal	5	688.04	893.41	614.65	522.37
庚醛 Heptaldehyde	2.8	-	69.41	37.37	42.96
辛醛 Octanal	0.587	199.06	288.36	168.40	215.47
壬醛 Nonanal	1.1	487.22	674.08	496.62	627.04
(E)-2-辛烯醛 (E)-2-Nonenal	0.34	154.53	-	-	-
癸醛 Decyl aldehyde	3	-	20.25	-	25.98
苯甲醛 Benzaldehyde	750.89	0.32	0.32	0.44	0.41
(E)-2-壬烯醛 (E)-2-Nonenal	0.08	811.88	-	-	-
(E,E)-2,4-壬二烯醛 (E,E)-2,4-Nonadienal	0.1	712.70	1432.90	-	858.20
(E)-2-十一烯醛 (E)-2-Undecenal	0.78	63.81	-	-	-
正己醇 1-Hexanol	5.6	9.15	15.63	-	-
1-辛烯-3-醇 1-Octen-3-ol	1.5	507.07	945.14	407.58	516.66
2-丁基呋喃 2-Butylfuran	5	1.00	-	-	-
2-戊基呋喃 2-Pentylfuran	5.8	-	82.82	-	73.12

氨基酸名称 Amino acid name	水煮Boiled			椰汁煮Boiled in coconut
氨基酸名称 Amino acid name	鸡腿 Chicken legs	鸡胸 Chicken breasts	肉汤 Broth	鸡腿 Chicken legs	鸡胸 Chicken breasts	肉汤 Broth
天冬氨酸 Aspartic acid	-	-	61.41±15.66	-	-	-
甘氨酸 Glycine	0.56±0.12a	-	-	-	0.28±0.02b	-
组氨酸 Histidine	0.40±0.18b	1.95±0.10a	-	0.43±0.09b	0.27±0.03c	0.16±0.003d
精氨酸 Arginine	5.74±0.29b	20.7±0.05a	0.66±0.02d	5.69±0.3b	5.70±0.55b	1.08±0.05c
苏氨酸 Threonine	9.86±0.99d	67.1±0.84a	1.47±0.04f	13.4±0.97c	18.09±2.94b	1.88±0.09e
丙氨酸 Alanine	0.81±0.16b	1.90±0.07a	0.07±0.004f	0.67±0.11c	0.43±0.18d	0.18±0.006e
脯氨酸 Proline	0.22±0.08b	0.37±0.03a	-	0.18±0.04c	0.09±0.004d	0.05±0.003e
胱氨酸 Cystine	0.20±0.05a	0.48±0.18a	-	0.21±0.04c	0.41±0.10b	-
酪氨酸 Tyrosine	0.18±0.01	-	-	-	-	-
缬氨酸 Valine	0.77±0.09b	0.90±0.10a	0.06±0.008d	-	-	0.09±0.004c
蛋氨酸 Methionine	0.09±0.006	-	-	-	-	-
赖氨酸 Lysine	0.12±0.0001a	-	-	0.10±0.004b	-	-
总氨基酸 TAA	18.95	93.4	63.67	20.68	25.27	3.44
甜味氨基酸Sweet AAs	11.45	69.37	1.54	14.25	18.89	2.11
鲜味氨基酸 Umami AAs	1.71	2.27	61.48	0.95	0.8	0.23

核苷酸名称 Nucleotide name	椰汁鸡腿 Coconut water chicken legs	水煮鸡腿 Boiled chicken legs	椰汁鸡胸 Coconut water chicken breasts	水煮鸡胸 Boiled chicken breasts
5'-CMP	8.31±0.59b	3.18±0.23c	9.31±0.18a	2.31±0.11d
5'-UMP	5.39±0.55b	2.19±0.33d	5.54±0.49a	3.64±0.18c
5'-GMP	4.62±0.59a	1.19±0.71d	3.62±0.48b	2.51±0.28c
5'-IMP	175.69±9.28b	113.94±9.33c	189.02±8.08a	101.54±8.25d
5'-AMP	8.15±0.31a	4.88±0.20d	7.96±0.25b	5.69±0.19c

椰子汁煮制对文昌鸡食用品质的影响

Effect of Boiling Coconut Water on Flavor Formation of Wenchang Chicken

RichHTML

PDF

赞

可视化

摘要/Abstract

引用本文

使用本文

图/表 9

参考文献 32

相关文章 15

Metrics

本文评价

推荐阅读 0

[1]	巨晓军, 章明, 单艳菊, 姬改革, 屠云洁, 刘一帆, 邹剑敏, 束婧婷. 鸡肉品质分析及关键风味物质和基因的筛选[J]. 中国农业科学, 2023, 56(9): 1813-1826.
[2]	郭雨晨, 董铭, 曾宪明, 田惠鑫, 尹家琪, 侯钰柯, 白云, 唐长波, 韩敏义, 徐幸莲. 分子动力学模拟解析脉冲电场对类PSE鸡肉肌球蛋白凝胶特性作用规律[J]. 中国农业科学, 2023, 56(4): 741-753.
[3]	王光宇,李晴,唐文倩,王虎虎,徐幸莲,邱伟芬. nuoB对莓实假单胞菌生理特性及在冷鲜鸡肉中致腐能力的影响[J]. 中国农业科学, 2021, 54(8): 1761-1771.
[4]	岳盈肖,何近刚,赵江丽,闫子茹,程玉豆,武肖琦,王永霞,关军锋. 窖藏和冷藏条件下鸭梨挥发性物质及其相关基因表达分析[J]. 中国农业科学, 2021, 54(21): 4635-4649.
[5]	范方媛,唐贵珍,龚淑英,纵榜正,郭昊蔚,李春霖. 典型黄茶滋味品质特征属性及相关滋味化学组分[J]. 中国农业科学, 2020, 53(2): 371-382.
[6]	张芳,未志胜,王鹏,李凯旋,詹萍,田洪磊. 基于BP神经网络和遗传算法的库尔勒香梨挥发性物质萃取条件的优化[J]. 中国农业科学, 2018, 51(23): 4535-4547.
[7]	宋伟，胡婉君，徐宗季，刘兵，樊艳，倪阳，杨慧萍. 湖南省主要早籼稻品种挥发性物质种类及含量[J]. 中国农业科学, 2017, 50(2): 348-361.
[8]	曹俊，刘欣，陈文若，戴炳业，董文，陈银基. 基于E-NOSE与SPME-GC/MS技术分析温湿度动态变化过程中稻谷的挥发性成分[J]. 中国农业科学, 2017, 50(1): 142-160.
[9]	方勇，王红盼，裴斐，马宁，汤晓智，杨文建，胡秋辉. 挤压膨化对金针菇-发芽糙米复配粉的消化特性及挥发性物质的影响[J]. 中国农业科学, 2016, 49(23): 4606-4618.
[10]	孙圳，韩东，张春晖，李海，李侠，刘志斌，徐世明. 定量卤制鸡肉挥发性风味物质剖面分析[J]. 中国农业科学, 2016, 49(15): 3030-3045.
[11]	刘功明，孙京新，李鹏，徐幸莲，张万刚，黄明，周光宏. 近红外光谱法检测鸡、鱼肉加热终点温度[J]. 中国农业科学, 2016, 49(1): 155-162.
[12]	周九庆1, 2, 郭波莉2, 魏益民2, 张国权1, 魏帅2, 赵海燕2, 张磊2. 加工对牛肉稳定碳同位素组成的影响[J]. 中国农业科学, 2014, 47(5): 977-983.
[13]	王春青1, 李侠1, 张春晖1, 陈旭华1, 孙红梅1, 李银1, 李海1, 何雷堂2. 肌原纤维特性与鸡肉原料肉品质的关系[J]. 中国农业科学, 2014, 47(10): 2003-2012.
[14]	郭亚娟, 邓媛元, 张瑞芬, 张名位, 魏振承, 唐小俊, 张雁. 不同荔枝品种果干挥发性物质种类及其含量比较[J]. 中国农业科学, 2013, 46(13): 2751-2768.
[15]	何玮玲, 张驰, 杨静, 黄明, 杨军. 食品中4种肉类成分多重PCR的快速鉴别方法[J]. 中国农业科学, 2012, 45(9): 1873-1880.