酸鲊鸡肉的食用品质研究

王鹏; 张晶; 李岩; 曲玉姣; 孙京新

doi:10.12187/2021.02.003

April 2021

Article Contents

WANG Peng, ZHANG Jing, LI Yan, et al. Study on the edible quality of sour chicken[J]. Journal of Light Industry, 2021, 36(2): 17-24. doi: 10.12187/2021.02.003

Citation: WANG Peng, ZHANG Jing, LI Yan, et al. Study on the edible quality of sour chicken[J]. Journal of Light Industry, 2021, 36(2): 17-24. doi: 10.12187/2021.02.003 shu

Study on the edible quality of sour chicken

WANG Peng ¹ ,
ZHANG Jing ¹ ,
LI Yan ¹ ,
QU Yujiao ² ,
SUN Jingxin ^1,3

1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
2. College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China;
3. Qingdao Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China

Received Date: 2020-12-29

Abstract

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.
- sour chicken,
- fresh chicken,
- edible quality,
- anaerobic fermentation
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