摘要
从微观结构和宏观结构等方面对温氏麻鸡和三黄鸡进行比较研究。结果发现,温氏麻鸡在营养价值上低于三黄鸡,但按照FAO/WHO的理想模式,温氏麻鸡蛋白属于优质蛋白质。无论是氨基酸评分还是化学评分,温氏麻鸡和三黄鸡的第一限制性氨基酸都是蛋氨酸+胱氨酸(Met+Cys)。三黄鸡在硬度、弹性、咀嚼性和恢复性都大于温氏麻鸡。三黄鸡肌球蛋白、肌动蛋白的抗变性能力和稳定性均高于温氏麻鸡;但是肌浆蛋白的抗变形小于温氏麻鸡。
The differences in microcosmic and macroscopic structures between Wenshi partridge chicken and Sanhuang chicken were investigated. Nutritional evaluation showed that the nutritional value of Wenshi partridge chicken was lower than that of Sanhuang chicken. However, Wenshi partridge chicken contained high-quality protein according to the ideal model of FAO/WHO. The first limiting amino acids in the two kinds of muscles were Met and Cys according to both the amino acids score and chemistry score. The hardness, resilience, chewing character and recoverability of Sanhuang chicken were higher than those of Wenshi partridge chicken. The results indicated that contravariance ability and stability of myosin and actin in Sanhuang chicken were better than those in Wenshi chicken. But contravariance ability and stability of myogen in Sanhuang chicken were worse than thosed in Wenshi chicken.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期613-616,638,共5页
Modern Food Science and Technology
基金
韶关学院校级课题(2010)
香港铭源基金科研项目(2010-07/2011-10)
关键词
温氏麻鸡
三黄鸡
微观结构
宏观结构
Wenshi partridge chicken
Sanhuang chicken
microcosmic structure
acroscopic structure
