不同部位的熟鸡肉脂肪氧化稳定性研究

Study on the Oxidative Stability of Lipid in Cooked Chicken Meat

脂肪氧化是导致鸡肉及鸡肉制品发生酸败变质的主要原因,不仅会严重影响肉品品质,而且会产生醛类、酮类等有害物质,造成潜在危害。因而研究鸡肉,特别是熟鸡肉的脂肪氧化稳定性具有重要意义。研究中制备了不同部位的熟鸡肉样品,通过测定其氧化诱导期评价其脂肪氧化稳定性。同时,测定了不同种鸡肉样品中脂肪酸含量及组成、铁含量以分析影响熟鸡肉脂肪氧化稳定性的因素。结果发现,鸡胸肉的脂肪氧化稳定性显著高于鸡腿肉,鸡腿肉中去皮去骨对于其脂肪氧化稳定性的提高具有明显的促进作用。此次研究以期为高品质鸡肉及鸡肉制品的生产制造提供理论依据和技术指导。

Lipid oxidation is the main cause of deterioration of chicken meat products,which not only seriously affects the quality of meat products,but also can generate harmful substances such as aldehydes and ketones and cause potential hazards.Thus,it is important to study the lipid oxidation of chicken meat,especially cooked chicken meat.In this study,cooked chicken meat samples of diferent parts were prepared,and their lipid stability was evaluated through induction period.Besides,the fatty acid composition and Fe concentration of different chicken meat samples were also detected.We found that the oxidative stability of chicken breast was significantly higher than that of chicken leg.Besides,the removal of skin and bone of chicken leg had a significant effect on the improvement of its oxidative stability.These results can provide theoretical basis and technical guidance for the production and manufacture of high-quality chicken meat products.