酸鲊鸡肉的食用品质研究
Study on the edible quality of sour chicken
-
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.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.
-
Key words:
- sour chicken /
- fresh chicken /
- edible quality /
- anaerobic fermentation
-
-
[1]
周才琼,代小容,杜木英.酸肉发酵过程中挥发性风味物质形成的研究[J].食品科学,2010,31(7):98.
-
[2]
谢月英,李成龙,韦诚,等.发酵酸肉胆酸盐结合肽的分离纯化及初步鉴定[J].食品与发酵工业,2017,43(2):49.
-
[3]
陈韬,董文明.永德酸肉鮓[J].肉类工业,1998(12):18.
-
[4]
俞彦波,代小容,周才琼.酸肉滋味品质的形成及其影响因素研究[J].食品与发酵工业,2010,36(3):156.
-
[5]
韦诚,常荣,段珍珍,等.发酵时长对酸肉物理特性及食用安全性的影响[J].食品与发酵工业,2019,45(8):86.
-
[6]
张瑶,白娟,王承明.鲊肉粉的加工工艺研究[J].中国酿造,2017,36(10):175.
-
[7]
周才琼,李艳芳,杜木英.渝黔地区传统酸肉发酵过程中微生物区系研究[J].食品工业科技,2010,31(4):171.
-
[8]
姜亚.酸肉生产工艺优化及其细菌多样性的研究[D].南宁:广西大学,2014.
-
[9]
LYU J,YANG Z X,XU W H,et al.Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation[J].International Journal of Food Microbiology,2019,307:108286.
-
[10]
LYU J,LI C C,LI S J,et al.Effects of temperature on microbial succession and quality of sour meat during fermentation[J].LWT-Food Science and Technology,2019,114:108391.
-
[11]
MOORE J E.Gastrointestinal outbreaks associated with fermented meats[J].Meat Science,2004,67(4):565.
-
[12]
OHATA M,ZHOU L X,HIGUCHI K,et al.Investigation of volatile components and identification of the most potent odour-active component in fermented meat sauce[J].Flavour and Fragrance Journal,2017,32(3):171.
-
[13]
李华丽.改进传统湘西酸肉生产工艺研究[D].长沙:湖南农业大学,2005.
-
[14]
郭晓芸,龙江,张亮,等.贵州荔波传统酸肉微生物菌群与营养品质评价[J].中国酿造,2009(7):69.
-
[15]
张倩,郭晓芸,张海松,等.贵州荔波传统酸肉发酵期间理化成分与发酵风味物质分析[J].食品科学,2013,34(4):173.
-
[16]
于美娟,谭欢,马美湖,等.腌制工艺对固态发酵鲊鱼品质的影响[J].湖南农业科学,2017(3):90.
-
[17]
白艳红,牛苑文,吴月,等.不同冰温贮藏对鸡胸肉品质变化的影响[J].轻工学报,2016,31(1):17.
-
[18]
黄群,滕慧,宋洪波,等.固相微萃取结合GC-MS分析湘西酸肉挥发性成分[J].食品工业,2016,37(11):277.
-
[19]
祁立波,尚珊,傅宝尚,等.鱿鱼松夹心酥的制作工艺及焙烤过程中的风味变化研究[J].轻工学报,2020,35(1):1.
-
[20]
余冰,周红丽,李宗军.固相微萃取分析发酵肉制品中的挥发性风味组分[J].湖南农业大学学报(自然科学版),2007(2):232.
-
[21]
胡永金,陈红,薛桥丽,等.云南三川火腿加工中微生物区系变化规律研究[J].轻工学报,2017,32(5):8.
-
[22]
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局.食品微生物学检验乳酸菌检验:GB/T 4789.35-2016[S].北京:中国标准出版社,2016.
-
[23]
娄爱华,邹畅,李华丽.酸肉生产主发酵期发酵条件的确定[J].肉品卫生,2005(6):20.
-
[24]
李成龙,袁军,刘淑贞,等.米粉及食盐添加量对发酵酸肉蛋白质降解及γ-氨基丁酸形成的影响[J].食品科学,2015,36(13):202.
-
[25]
陈阳楼,朱学伸,杨珊珊,等.影响肉类嫩度的因素及其嫩化方法[J].肉类工业,2012(8):48.
-
[26]
李胜杰.宰后肌动球蛋白的解离对鸡肉嫩度的影响[D].南京:南京农业大学,2011.
-
[27]
刘晓强.传统酸肉中可降低胆固醇乳酸菌的分离筛选及鉴定[J].现代农业科技,2017(3):238.
-
[28]
高熳熳,焦新雅,张志胜,等.侗族传统发酵酸肉中乳酸菌的筛选、发酵特性及安全性分析[J].食品工业科技,2020,41(12):94.
-
[29]
陈曦,周彤,许随根,等.贵州酸肉中具有高亚硝酸盐降解和耐受能力乳酸菌的筛选与鉴定[J].中国食品学报,2018,18(2):256.
-
[30]
李宗军,江汉湖.中国传统酸肉发酵过程中微生物的消长变化[J].微生物学通报,2004(4):9.
-
[31]
范晓文,常荣,赵珠莲,等.酸肉发酵中挥发性风味物质的变化及对品质的影响[J].食品与发酵工业,2019,45(22):68.
-
[1]
-
点击查看大图
计量
- PDF下载量: 14
- 文章访问数: 4103
- 引证文献数: 0
下载:
