不同火候条件下大骨鸡鸡汤关键营养成分及微观结构的比较

Comparative Analysis of Key Nutritional Components and Microstructure of Dagu Chicken Soup Under Different “Huohou” Conditions

摘要:

为优化鸡汤炖煮工艺，本研究以大骨鸡为原料，系统比较了急火快炖、中火温炖、低火慢炖和微火煲炖四种火候条件对鸡汤品质的影响。通过测定粗蛋白、粗脂肪、可溶性蛋白、低聚肽、嘌呤类物质等关键营养成分，结合激光共聚焦显微镜与扫描电镜进行微观观察，并辅以感官评价进行综合分析。结果表明：低火慢炖鸡汤的粗蛋白（1.52 g/100 g）、低聚肽（1.57 mg·mL-1）、次黄嘌呤（29.31 mg·mL-1）、腺嘌呤（20.40 mg·mL-1）及黄嘌呤（8.58 mg·mL-1）含量最高；微火煲炖鸡汤的粗脂肪含量（1.48 wt.%）显著高于其它组。然而，中火温炖工艺在整体品质上表现最优，其总糖（0.05 mg/100 g）与可溶性蛋白（7.68 mg·mL-1）含量最高，同时嘌呤含量相对较低，脂质氧化程度（TBARS值：0.039 mg MDA·kg-1）最低。显微结构显示，中火温炖鸡汤的脂肪颗粒细小均匀、体系稳定。感官评价进一步证实，该工艺在滋味和形态方面评分最高。结论：中火温炖是制备高品质大骨鸡鸡汤的适宜工艺。本研究为鸡汤类产品的工业化生产提供了理论参考。

Abstract:

To optimize the stewing process for Dagu chicken soup, the effects of four heating methods—rapid boiling over high heat, moderate simmering over medium heat, slow stewing over low heat, and gentle simmering over minimal heat—were systematically evaluated with respect to the nutritional composition and microstructure. Key nutritional components, including crude protein, crude fat, soluble protein, oligopeptides, and purines, were determined. These analytical measurements were integrated with microstructural observations conducted using confocal laser scanning microscopy and scanning electron microscopy, and were further complemented by a comprehensive sensory evaluation. The results indicated that soup prepared with slow stewing over low heat contained the highest levels of crude protein (1.52 g/100 g), oligopeptides (1.57 mg·mL-1), hypoxanthine (29.31 mg·mL-1), adenine (20.40 mg·mL-1), and xanthine (8.58 mg·mL-1). A significantly higher crude fat content (1.48 wt.%) was found in the group subjected to gentle simmering over minimal heat. However, superior overall quality was demonstrated by the process of moderate simmering over medium heat. This method was found to yield the highest contents of total sugars (0.05 mg/100 g) and soluble protein (7.68 mg·mL-1), and was also associated with relatively lower purine content and the lowest degree of lipid oxidation (TBARS value: 0.039 mg MDA·kg-1). Microscopic analysis revealed that the fat particles in the soup prepared by moderate simmering over medium heat were fine, uniformly distributed, and formed a stable system. The superiority of this process was further confirmed by sensory evaluation, where it received the highest scores for taste and morphology. Based on these findings, moderate simmering over medium heat is established as the recommended process for producing high-quality Dagu chicken soup, thereby providing a theoretical foundation for its industrial-scale production.