淮北麻鸡和金寨黑鸡加工适宜性

Processing suitability of Huaibei partridge chicken and Jinzhai black chicken

为充分利用安徽省地方特色鸡品种的加工特性,以白羽肉鸡为对照,选取金寨黑鸡和淮北麻鸡的胸肉,采用煮、炸、烤3种低温加工和斩拌工艺后,测定质构、出品率和鸡肉糜的动态流变特性等指标。结果表明,在鲜肉中,金寨鸡脂肪含量最高,蛋白质含量最低(P<0.05)。煮制后,淮北麻鸡出品率最高,蒸煮损失最小,硬度、胶黏性、咀嚼性较高(P<0.05)。白羽肉鸡烤制后硬度、胶黏性、咀嚼性均显著高于另外2种鸡(P<0.05),出品率最高,弹性最好。金寨鸡炸制后出品率最高,弹性最好。3种鸡肉糜经煮制后出品率呈显著性差异(P<0.05),淮北麻鸡肉丸弹性、凝聚性、胶黏性和咀嚼性均为最高(P<0.05)。斩拌后肉糜中,金寨鸡储能模量G′值和损耗模量G″值均为最大。结合感官评定可知,淮北麻鸡适宜煮制和斩拌,金寨鸡适宜炸制。结果可为淮北麻鸡和金寨黑鸡的深加工利用提供参考价值和理论指导。

In order to fully utilize the processing characteristics of local chicken breed in Anhui province, Jinzhai black chicken (JBC), Huaibei partridge chicken (HPC) and White feather broiler (WFB) were boiled, fried, roasted and chopped, followed by determining the texture profile analysis (TPA), yield and the dynamic rheological properties. The results showed that JBC had the highest fat content and lowest protein content in fresh meat ( P <0.05). After boiling, HPC produced the highest yield, and the lowest cooking loss, whose hardness, adhesiveness, and chewiness were significantly higher than those of others ( P <0.05). WFB exhibited significantly higher hardness, adhesiveness and chewiness than those of others, with the highest yield and the best elasticity ( P <0.05) after roasting. JBC had the highest yield and the best elasticity after being fried. The yields of three kinds of chicken showed significant differences after cooking ( P <0.05), and the HPC had the highest elasticity, cohesiveness, adhesiveness and chewiness. In addition, JBC had the largest values of storage modulus and loss modulus. According to sensory evaluation, HPC is more suitable for boiling and chopping, and JBC is more suitable for frying, which provides a reference and guidance for further processing and utilization of HPC and JBC.