岭南黄鸡炖鸡汤过程中营养及风味物质的变化

Changes of Nutrients and Flavor Substances in Lingnan Yellow Chicken Stewed Chicken Soup

摘要:

以不同饲养期（90 d、120 d、150 d）的岭南黄鸡为原料，探究不同炖制时间（1 h、2 h、3 h）炖鸡汤的营养成分、理化性质、游离氨基酸及挥发性风味物质的变化。结果表明，随着炖制时间的延长，鸡汤中的脂肪含量、蛋白质含量、b*值、可溶性固形物、总游离氨基酸含量均逐渐上升，汤产出率则相反，随着时间的增加而减少。120 d岭南黄鸡炖鸡汤的蛋白质含量较高，炖制3 h后达到6.17%。120 d炖2 h鸡汤的L*值最大为50.91，鸡汤色泽较为清亮。各鸡汤中谷氨酸和丙氨酸的含量最高，分别在380.59~2467.01 mg/kg、240.34~1309.55 mg/kg之间。120 d炖2 h、120 d炖3 h鸡汤的谷氨酸（1857.08 mg/kg、2467.01 mg/kg）和丙氨酸（1042.50 mg/kg、1309.55 mg/kg）含量高于其它7组鸡汤，其滋味更为鲜美。各鸡汤的挥发性风味物质共鉴定出有85种，醛类物质的相对含量最高，在63.99%~85.44%之间。各鸡汤共同含有的14种风味物质中，己醛的相对含量最高在50%左右。90 d炖2 h鸡汤的挥发性风味成分种类最多为45种，其次是120 d炖2 h鸡汤为42种。该研究揭示了岭南黄鸡饲养期与炖汤时间对其鸡汤品质的影响规律，表明了炖制时间适宜（2 h），饲养期适当（120 d）的岭南黄鸡鸡汤的综合品质最佳。

Abstract:

Lingnan yellow-feather chickens of different feeding periods (90 d, 120 d, 150 d) were used as raw materials to explore the changes of nutritional components, physicochemical properties, free amino acids and volatile flavor compounds in different stewing time (1 h, 2 h, 3 h) chicken soups. The results showed that the contents of fat, protein, b* value, soluble solids and total free amino acids in chicken soups increased gradually with the prolongation of stewing time, while the yield of chicken soups decreased with the increase of time. The protein content of 120 d chicken soup was higher, which reached 6.17% after 3 h stewing. The maximum L* value of 120 d 2 h chicken soup was 50.91, and the color of chicken soup was relatively clear. The contents of glutamic acid and alanine in chicken soup were the highest, which were 380.59~2467.01 mg/kg and 240.34~1309.55 mg/kg, respectively. The contents of glutamic acid (1857.08 mg/kg, 2467.01 mg/kg) and alanine (1042.50 mg/kg, 1309.55 mg/kg) in chicken soups (120 d 2 h, 120 d 3 h) were higher than those in other seven groups, and the taste was more delicious. 85 kinds of volatile flavor compounds were identified, and the relative content of aldehydes was the highest, ranging from 63.99% to 85.44%. The relative content of hexanal in chicken soup was the highest (about 50%). There were 45 kinds of volatile flavor components in 90 d 2 h chicken soup, followed by 120 d 2 h chicken soup (42 kinds). This study revealed the effects of feeding period and stewing time on the quality of Lingnan yellow-feather chicken soups. The results showed that the comprehensive quality of Lingnan yellow-feather chicken soup with suitable stewing time (2 h) and feeding period (120 d) was the best.