烹制工具及烹饪方法对鸡肉品质的影响

Effects of cooking tool and method on chicken quality

通过感官、风味、水分、蛋白质、脂肪及游离氨基酸等指标的测定,研究不同烹制工具和烹饪方法对鸡肉品质的影响。结果表明:电磁炉(induction cooker,IC)、电压力锅(electric pressure cooker,EPC)、电炉(electric stove,ES)3种烹制工具对鸡肉的感官品质和营养特性均有显著影响(P<0.05),电磁炉加热鸡肉的感官品质最好,且脂肪含量较低。烤制、煮制、蒸制3种烹饪方法下鸡肉的香气、滋味和游离氨基酸含量都存在显著差异(P<0.05);蒸制方式下鸡肉的各种游离氨基酸含量均处于较高水平,蒸制有利于鸡肉蛋白质降解产生较多的滋味物质。

The effects of different cooking tools and methods on chicken quality were studied by measuring indexes such as the sensory quality,flavor,moisture,protein,fat and free amino acid.The results showed that cooking with the three cooking tools,i.e.induction cooker,electric pressure cooker and electric stove,all had significant influence on the sensory quality and nutritional characteristics of chicken(P<0.05).The sensory score of chicken heated by induction cooker was the highest,and the fat content in chicken was lower.There were significant differences in aroma,flavor and free amino acid content in chicken cooked with the methods of baking,boiling and steaming(P<0.05).The content of various free amino acids in steamed chicken was at a high level and the process of steaming helped protein degradation to produce more taste compounds.