研究了典型粤式豉油鸡烹煮过程中鸡肉蒸煮损失、离心损失、氯化钠含量、pH 值、质构、嫩度、微观结构和风味物质的变化，结果表明：煮制初期（5 min），鸡肉蒸煮损失和食盐渗入量迅速增加，分别为4.47%和0.22%，离心损失也达到最大值（32%）；鸡皮、鸡肉色泽品质在热浸10 min后逐渐形成且稳定提升；烹制过程中，鸡肉硬度、弹性和咀嚼性在煮制10 min后明显增加（P<0.05），至热浸25 min后达到最高，分别为生鸡肉的1.65倍、1.54倍和4.35倍；鸡肉中肌纤维随加热进行不断收缩紧实，纤维结构变化明显；烹煮过程中鸡肉鲜味、甜味及苦味游离氨基酸总量、鸡肉特征香气物质含量逐渐上升，热浸25 min后上述风味物质含量显著增加（P<0.05）；鸡肉的各项感官评分均逐渐上升，总体可接受度不断提高。至热浸25 min后鸡肉中总游离氨基酸含量为328.81 mg/100 g，鸡肉具有一定硬度及韧性，咀嚼感好，风味品质高，满足粤式豉油鸡的口感要求。

The changes of cooking loss, centrifugation loss, sodium chloride content, pH value, texture, tenderness, microstructure and flavor substances in typical Cantonese soy sauce chicken during cooking were studied. The results showed that in the early stage of cooking (5 min), the cooking loss and salt infiltration increased rapidly, which were 4.47% and 0.22%, respectively, and the centrifugal loss also reached the maximum (32%). The color and luster of chicken skin and chicken meat were gradually formed and steadily improved after 10 min of hot soaking. During cooking, the hardness, elasticity and chewiness of chicken meat gradually increased after 10min of cooking (P<0.05), and reached the highest after 25 min of hot soaking, which were 1.65 times, 1.54 times and 4.35 times, respectively, those of raw chicken. The muscle fibers in chicken were continuously contracted and tightened with heating, and the fiber structure changed significantly. The total amounts of free umami amino acids, free sweet amino acids and free bitter amino acids as well as the contents of characteristic aroma substances of chicken increased gradually, and the contents of these flavor components significantly increased after 25 min of hot soaking (P<0.05). The sensory scores of the chicken gradually increased, and the overall acceptability was continuously improved. The total free amino acid content of the chicken was 328.81 mg/100 g after 25 min of hot soaking. The chicken meat had certain hardness and tenderness, good chewiness, high flavor quality, which met the taste requirements of Cantonese style soy sauce chicken.

广州市重点研发计划项目（202206010178）