淘汰藏鸡基本营养及挥发性成分分析

Basic Nutrients and Volatile Components of Spent Tibetan Hen Meat

对比600日龄淘汰下蛋藏鸡和市场上相近日龄三黄鸡和白凤乌鸡肉的基本营养物质和挥发性成分种类及含量。结果表明:淘汰下蛋藏鸡蛋白质含量最高(18.95 g/100 g),显著高于白凤乌鸡(17.00 g/100 g)(P<0.05),与三黄鸡无显著性差异;白凤乌鸡水分含量最高(64.95g/100g),脂肪含量最低(14.60 g/100 g);三黄鸡水分含量最低(58.75 g/100 g),脂肪含量最高(21.55 g/100 g);3种不同品种鸡肉通过顶空固相微萃取-气相色谱-质谱联用内标法共鉴定出76种挥发性物质,主要由醛类、醇类、酮类和烃类物质组成;藏鸡作为西藏特色品种,挥发性物质种类最多(65种),高于白凤乌鸡(47种)和三黄鸡(60种),其总含量(3070.84μg/kg)低于白凤乌鸡,略高于三黄鸡,从挥发性物质种类和含量上来说,淘汰藏鸡风味优于三黄鸡。

This study aimed to compare the types and contents of basic nutrients and volatile substances in the meat of 600-day-old spent laying Tibetan hens with those in Sanhuang chicken and Baifeng silky fowl of similar ages.The results showed that the protein content of the meat of spent laying hens was highest(18.95 g/100 g),which was significantly higher than that of Baifeng silky fowl(17.00 g/100 g)(P<0.05),but had no significant difference from that of Sanhuang chicken.The moisture content of Baifeng silky fowl meat was highest(64.95 g/100 g),and the fat content was lowest(14.60 g/100 g).The water content of Sanhuang chicken meat was lowest(58.75 g/100 g),and the fat content was highest(21.55 g/100 g).A total of 76 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS)using internal standards,the major ones being aldehydes,alcohols,ketones and hydrocarbons.Tibetan chicken meat had the largest number of volatile substances(65 versus 47 for Baifeng silky fowl meat and 60 for Sanhuang chicken meat).The total content of volatile substances in Tibetan chicken meat(3070.84μg/kg)was lower than that in Baifeng silky fowl meat but slightly higher than that in Sanhuang chicken meat.In terms of the types and contents of volatile substances,the flavor of spent laying Tibetan hen meat was better than that of Sanhuang chicken meat.