Comparative Analysis of Edible Quality of Three Varieties of Boiled Chicken
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摘要: 为探明不同原料鸡品种对白切鸡食用品质的影响，本研究以中国南方地区经常食用的三个品种鸡（麻黄、土二、黄油）为原料，以传统方法制作的白切鸡胸肉和腿肉为研究对象，采用标准或权威方法对其食用品质相关指标进行测定及主成分分析，然后选择食用品质较好品种的鸡胸和鸡腿进行九点喜好性感官评价。结果表明，不同品种白切鸡的鸡胸肉和鸡腿肉的pH、水分、色度等理化指标均存在显著性差异（P<0.05）。麻黄品种白切鸡的pH和水分含量高，剪切力小，肉质松软多汁，味道鲜美；箱型图的离散区间小，麻黄鸡品质指标稳定。黄油品种白切鸡的pH和水分含量低，肉质柔韧，色泽亮黄；箱型图的离散区间大，剪切力、水分含量波动大。土二品种白切鸡的品质指标介于麻黄和黄油之间。主成分分析显示麻黄、土二品种不同部位的理化指标接近，与黄油品种区分明显。综合pH、水分、质构指标分析，麻黄品种白切鸡口感柔嫩，食用品质稳定。针对麻黄品种白切鸡的感官喜好性评价显示，麻黄品种白切鸡胸肉比鸡腿肉整体喜好度高，与理化指标测定结果吻合。本研究可为白切鸡加工原料的选择提供参考，也为完善白切鸡食用品质数据库及白切鸡熟食制品的标准化提供理论依据。Abstract: In order to explore the quality differences of boiled chicken processed with different raw materials,the quality indexes of three regular consuming species(Mahuang,Tuer,and Huangyou)of chicken were compared and analyzed. The basic quality indexes of boiled chicken breast and thigh,which were cooked in traditional way,were determined by standard or authoritative method,and then the principal component analysis(PCA)was also carried out using the data above. According to the above test results,the 9-point hedonic scaling was used in sensory evaluation to evaluate the breast and thigh meat of which specie showed better stability and edible quality. The results showed that the basic physical and chemical indexes such as pH,water content,and color of chicken breast and thigh meat from different varieties of boiled chicken were significantly different(P<0.05). The lower pH value,lower water content,pliable meat texture,and bright yellow color skin was found in Huangyou boiled chicken. The shear force and moisture of Huangyou boiled chicken products fluctuated greatly. The meat of Mahuang boiled chicken was softer and juicier,which had more desirable taste,and its quality was relatively stable for the industrial production. The lower pH and moisture content was detected in Huangyou boiled chicken and its shearing force was the highest with the bright yellow color. The boxplots of shearing force and moisture showed slight oscillations. The values of quality indicators of Tuer were between Mahuang and Huangyou. The PCA results showed that quality indexes of Mahuang and Tuer were close to each other,which also were obviously grouped against Huangyou. Based on the analysis of pH,moisture and texture indexes,the meat of Mahuang species was tender and more stable in edible quality. Sensory evaluation of boiled Mahuang chicken showed that breast meat had higher overall preference than leg meat,which was consistent with the results of physical and chemical indexes. In this study,the basic quality indexes of boiled chicken were determined to provide reference for the selection of raw materials of high-quality chicken products. It could promote the theoretical basis for the expansion of the quality database and standardization of boiled chicken.
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