为了探究熟制方式对调理鸡排蛋白质结构和水相分布的变化的影响，以预制的调理鸡排为研究对象，用三种不同的熟制方式（香煎熟制、鼓风烤制、普通烤制）进行熟制（生鸡排为对照），测定蛋白质二级结构，观察肌纤维微观结构并分析水分迁移情况。结果表明：蛋白质二级结构中酰胺I带变化量为9.64 cm-1（普通烤制）、11.579 cm-1（鼓风烤制）、13.49 cm-1（香煎熟制）；呈凝胶网状的蛋白质微观结构由疏松到紧密的大小为：普通烤制>鼓风烤制>香煎熟制；各组自由水峰面积P23分别为0.31%（生鸡排）、1.85%（普通烤制）、2.97%（鼓风烤制）、3.56%（香煎熟制）;系水力大小为：普通烤制>鼓风烤制>香煎熟制。以上结果为明确不同熟制方式对调理鸡排食用品质的影响提供理论指导依据。

In order to investigate the effect of cooking methods on protein structure and water phase distribution of prepared chicken steak, the prepared chicken steak was taken as the research object, and three different cooking methods (pan-frying, air blast roasting and ordinary grilling) were used for cooking (raw chicken steak as the control). The secondary structures of protein were determined, the microstructure of muscle fiber was examined and water migration was analyzed. The results showed that the changes in amide I bands of protein secondary structure were 9.64 cm-1 (ordinary grilling), 11.579 cm-1 (air blast roasting) and 13.49 cm-1 (pan-frying). The protein microstructures appeared as gel-like networks, from loose to tight: ordinary grilling > air blast roasting > pan-frying. The free water peak area (P23) of each group was 0.31% (raw chicken steak), 1.85% (ordinary grilling), 2.97% (air blast roasting) and 3.56% (pan-frying), respectively. The hydraulic power was in this order: ordinary grilling > air blast roasting > pan-frying. The above results provide theoretical guidance for clarifying the influences of different cooking methods on the quality of prepared chicken steaks.

辽宁省自然科学基金指导计划（2019-ZD-0605；2019-ZD-0826）