摘要
采用顶空固相微萃取(HS-SPME)和GC-MS联用分析比较三个不同鸡种(清远麻鸡、湛江三黄鸡和江丰公司快大鸡)的胸肉和腿肉两个部位样品的挥发性风味成分,共鉴定出60种挥发性化合物,三种肉样中烃、醛、酮、含硫和含氧化合物的含量均占总量的绝大部分,但酸、酯及醇含量较低;清远麻鸡、三黄鸡的挥发性风味化合物较快大鸡的多;分别考察烷烃类、醛酮类、含硫和含氧化合物,都反映清远麻鸡和三黄鸡的风味特性优于快大鸡。
The volatile flavor ingredient of breast and leg muscle of three different kinds of chicken, including Qingyuan Partridge chicken, Zhanjiang Sanhuang chicken and fast-grown chicken from Jiangfeng Company, were comparatively analyzed via HS-SPME and GC-MS. 60 volatile compounds were identified, and hydrocarbons, aldehydes, ketones, sulphides took up most amounts, but the contents of acid, ester and alcohols were lower; the volatile flavor compounds of Qingyuan Partridge chicken and Sanhuang chicken were more than fast-grown chicken; the flavor characteristic of the two were superior to the fast-grown chicken by investigating the hydrocarbons, aldehydes, ketones and sulphides, respectively.
出处
《现代食品科技》
EI
CAS
2009年第10期1129-1134,共6页
Modern Food Science and Technology
基金
公益性行业(农业)科研专项经费"鸡肉加工与品质保障技术研究"(nyhyzx07-038)
广东省科技攻关重大专项"广东省优质鸡产业化推进项目"(2007A020400006)
关键词
清远麻鸡
三黄鸡
快大鸡
挥发性风味成分
Qingyuan Partridge chicken
Sanhuang chicken
fast-grown chicken
volatile flavor compounds
