选取合适的宰后时间处理使鸡肉肉质成熟,对肉鸡加工产品的品质形成尤为重要。本研究应用仪器评价方法结合感官评定分析了不同屠宰时间对白切鸡食用品质的影响，以期为白切鸡的工业生产提供数据与理论支持。本实验采取同一规格的麻黄鸡宰后胴体，分成三个不同宰后时间（1 h、2 h和3 h），应用工业化生产条件煮制成白切鸡,并对白切鸡进行颜色、pH值、质构、挥发性风味物质测定和感官评分，对各指标结果进行主成分分析以探寻各仪器测定指标之间的相互关系及各仪器分析指标与感官评分之间的相互关系，并结合气相-离子迁移谱（Gas chromatography-Ion mobility spectrometry，GC-IMS）对挥发性风味物质的分析结果，对不同宰后时间下白切鸡中挥发性风味物质变化情况进行探讨。结果表明不同宰后时间煮制的白切鸡在表皮颜色（L*：73.24~76.47，b*：29.73~37.05）质构及挥发性风味物质的相对含量上均有显著差异（p<0.05），并且宰后时间较长的处理组在感官评分（71.00~85.50）和挥发性风味物质的相对含量上均较宰后时间较短的两个处理组有更好的表现。实验所得各项产品品质指标在不同宰后时间下的变化情况可以为白切鸡工业生产和品质改善提供理论依据。

Selecting an appropriate post-mortem span to let broiler carcass experience conditioning is of great importance to the quality of broiler processed product. Instrumental analysis methods and sensory evaluation were applied to investigate the effects of different post-mortem conditioning span on eating quality of soft-boiled chicken, so as to provide credible data and theory for future industrial production of soft-boiled chicken. In this experiment, spotted-brown broilers from same specification were slaughtered and divided into three groups depend on their different post-mortem span (1 h, 2 h and 3 h), then boiled to produce soft-boiled chicken under factory conditions. The skin color, pH, texture, volatile flavor compound and sensory quality of these chicken were evaluated, then principal component analysis (PCA) was carried out to explain the interrelationships between instrumentanalyzed indexes and sensory evaluation scores, also interrelationships in the instrument analyzed indexes themselves. The results of volatile flavor compound from GC-IMS analysis were subject to PCAto illuminate the variation of volatile flavor compound among soft-boiled chicken from different groups. Results show significant differences (p<0.05) in skincolor (L*: 73.24~76.47, b*: 29.73~37.05), texture and relative content of volatile flavor compound of thesesoft-boiled chicken. Moreover, compared with the two groups with short post-mortem span, the longer post-mortem span group shows better results in sensory evaluation (71.00~85.50) and in this experiment can provide theoretical basis for industrial practice and quality improvement of soft-boiled chicken. relative content of volatile flavor compound. The variation of each product quality index among different post-mortem span that are expounded

国家重点研发计划项目（2019YFC1606200）；现代农业产业技术体系专项资金资助(CARS-41)