不同品种鸡蒸煮加工适宜性评价技术研究

doi:10.3864/j.issn.0578-1752.2015.15.020

摘要/Abstract

摘要： 【目的】选取不同品种鸡为研究对象，分析肉鸡原料肉以及蒸煮肉样品质，为筛选鸡肉蒸煮加工专用品种提供参考。【方法】分别测定10个不同品种鸡原料肉的16项品质指标以及经过蒸煮加工后肉样的9项品质指标。对所测得的指标进行相关分析，建立原料肉品质与蒸煮肉样品质的相关性；运用因子分析筛选出蒸煮加工的品质评价指标；运用层次分析，确定品质评价指标的权重；运用“合理-满意度”的评价方法，确定综合评价得分；并结合聚类分析，将10个品种肉鸡分为不同等级；运用回归分析，进行综合评价模型验证。【结果】不同品种鸡胸肉基本品质指标之间呈显著差异性（P＜0.05）。经过煮制，样品的剪切力、硬度、弹性以及咀嚼性均增加，肌节长度缩短，但品种之间收缩率呈显著差异，其中柴母鸡肌节收缩率为30.41%，显著高于其他9种鸡（P＜0.05），而矮脚鸡肌节收缩率为4.99%。品种间原料肉及其煮制肉样品质指标变异较大。其中，原料肉指标中脂肪含量和肌原纤维密度的变异系数较大，分别为60.51%和48.62%，但是在加工产品中肌节收缩率、咀嚼性和剪切力的变异系数较大，分别为48.33%，34.64%和20.51%，因此，10个品种肉鸡可以作为代表样品。相关分析结果表明，原料肉指标脂肪含量、亮度值（L*）、剪切力、蒸煮损失率、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率与煮制肉样的品质指标相关性极显著（P＜0.01），其中原料肉的剪切力与产品剪切力，原料肉的硬度和咀嚼性与产品硬度之间相关系数分别达到0.59、0.62和0.48；因子分析结果表明，前5个因子的特征值均大于0.8，同时9个品质指标中（脂肪含量、L*、剪切力、蒸煮损失率、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率）7个指标对前5个因子的贡献率较大。因此，筛选出原料肉指标脂肪含量、剪切力、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率作为品质评价指标，代表原来所有指标的90.09%的信息；层次分析确立品质评价指标的权重，分别为0.0603、0.1045、0.0920、0.2223、0.0416、0.1898及0.2896，同时建立品质评价方程为Y=0.0603×M_脂肪含量+0.1045×M_剪切力+0.0920×M_硬度+0.2223×M_咀嚼性+0.0416×M_肌节长度+0.1898×M_{肌节收缩率}+0.2896×M_{体积收缩率}；通过聚类分析，将10个品种鸡分为3类；回归分析结果表明，评价模型与感官评价结果相近，其回归方程为y=1.899x-0.510，相关系数为0.887，综合评价模型可以较准确的评价鸡肉蒸煮加工适宜性。【结论】在10个品种肉鸡中，通过原料肉品质指标进行分析，清远鸡、白羽肉鸡和童子鸡最适宜蒸煮加工，柴母鸡不适宜蒸煮。

关键词: 鸡, 品种, 蒸煮, 加工适宜性, 品质评价, 多元数据统计分析

Abstract: 【Objective】Different varieties of chicken were selected as the research objects, to analyze the raw meat and cooked meat quality of broilers so as to provide references for the selection of specific varieties of chicken for processing and cooking. 【Method】 The quality indices of raw and cooked meat were measured by 16 and 9 evaluation indices, respectively. The correlation between raw meat and cooked meat was analyzed by correlation analysis. Factors were analyzed to screen the evaluation indices of raw meat for cooking and processing suitability. Then analytic hierarchy process (AHP) was used to decide the indices’ weight. The comprehensive evaluation scores of ten chickens were calculated by the method of “Reasonable-Satisfaction” (RS), and combined with cluster analysis to divide into different grades. Regression analysis was used to verify the accuracy of the model, and the regression equation was established by sensory evaluation scores (the dependent variable) and comprehensive evaluation scores (the independent variable). 【Result】Ten chicken showed a significant difference in basic quality indices (P＜0.05). Shearing force, hardness, spring and chewiness increased after cooking, but sarcomere length shortened, and sarcomere shrinkage of local variety hens (30.41%) was significantly greater than that of other 9 breeds of chickens (P＜0.05), and that of Bantam was only 4.99%. The quality indices of raw and cooked meat showed greater coefficient of variation (CV) among different chicken varieties. In the raw meat, the CV of fat content and fibre density were 60.51% and 48.62%, respectively; but in the cooked meat, that of sarcomere shrinkage, chewiness and shearing force were 48.33%, 34.64% and 20.51%, respectively, so the 10 breeds of chicken can be representative varieties. The result of correlation analysis showed that the indices of fat content, L*, shearing force, cooking loss, hardness, chewiness, sarcomere length and shrinkage were significantly correlated with that of cooked meat (P＜0.01). The indexes of shearing force, hardness and chewness of raw meat were in highly significantly correlation coefficients which were 0.59, 0.62 and 0.48, respectively, and it indicated that the quality of raw meat had an important effect on that of the production. Cumulative proportion of five principal factors was 90.09%, and it contained 90.09% information of the total amount in the factor analysis. The fat content, shearing force, hardness, chewiness, sarcomere length and shrinkage were chosen as evaluation indices of cooking process suitability evaluation by factor analysis from 16 indices of raw meat because of their proportions to five principal factors were great and their weight was 0.0603, 0.1045, 0.0920, 0.2223, 0.0416, 0.1898 and 0.2896, respectively by AHP. And the comprehensive evaluation model was Y=0.0603×M_f+0.1045×M_s+0.0920×M_h+0.2223×M_c+0.0416×M_sl+0.1898×M_sk+0.2896×M_vs, which could count the comprehensive evaluation scores of the ten chickens. The result of cluster analysis showed that the ten chickens could be divided into three classes, which were based on the comprehensive evaluation scores, among the 10 varieties of chicken, Tsingyuan chicken, Spring chicken and AA broiler chicken are most suitable for cooking, the local variety hens are unsuitable for cooking, and the other chickens are more suitable for cooking. Results obtained from regression analysis showed that the regression equation was y=1.899x-0.510, which indicated that the comprehensive evaluation model was acceptable (R²=0.887), and could be used to evaluate the suitability of unknown varieties.【Conclusion】Among the 10 varieties of chicken, Tsingyuan chicken, Spring chicken and AA broiler chicken are most suitable for cooking, the local variety hens was unsuitable for cooking, the other chickens are more suitable for cooking. In this study, based on the raw meat, the suitability evaluation model for cooking processing was set up and could also provide a two-way theoretical support.

Key words: chicken, breeds, cooking processing, processing suitability, evaluation, multivariate statistical analysis

王春青，李侠，张春晖，李学科，杜桂红，李海，谢小雷. 不同品种鸡蒸煮加工适宜性评价技术研究[J]. 中国农业科学, 2015, 48(15): 3090-3100.

WANG Chun-qing, LI Xia, ZHANG Chun-hui, LI Xue-ke, DU Gui-hong, LI Hai, XIE Xiao-lei. Suitability Evaluation of Different Varieties of Chicken for Cooking Process[J]. Scientia Agricultura Sinica, 2015, 48(15): 3090-3100.

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