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中国精品科技期刊2020
马博闻,杨欣婷,余雅男,等. 不同品种乌鸡肌肉品质与仿生感官评价研究[J]. 食品工业科技,2024,45(22):1−8. doi: 10.13386/j.issn1002-0306.2023110156.
引用本文: 马博闻,杨欣婷,余雅男,等. 不同品种乌鸡肌肉品质与仿生感官评价研究[J]. 食品工业科技,2024,45(22):1−8. doi: 10.13386/j.issn1002-0306.2023110156.
MA Bowen, YANG Xinting, YU Yanan, et al. Evaluation of Muscle Quality and Biomimetic Sensory Evaluation of Different Breeds of Black-boned Chicken[J]. Science and Technology of Food Industry, 2024, 45(22): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110156.
Citation: MA Bowen, YANG Xinting, YU Yanan, et al. Evaluation of Muscle Quality and Biomimetic Sensory Evaluation of Different Breeds of Black-boned Chicken[J]. Science and Technology of Food Industry, 2024, 45(22): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110156.

不同品种乌鸡肌肉品质与仿生感官评价研究

Evaluation of Muscle Quality and Biomimetic Sensory Evaluation of Different Breeds of Black-boned Chicken

  • 摘要: 本文旨在比较五种乌鸡胸大肌(泰和乌鸡、盐津乌鸡、沐川乌鸡、旧院黑鸡、略阳乌鸡)肌内脂肪含量、黑色素含量、氨基酸含量及电子感官仿生评价的差异,为地方乌鸡品质感官的进一步研究提供数据支撑。结果发现,五种乌鸡胸肌肌内脂肪含量、黑色素含量存在组间的差异,呈现不同的梯度差距;天冬氨酸、苏氨酸、丝氨酸、谷氨酸、丙氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸、赖氨酸、组氨酸、精氨酸、脯氨酸14种氨基酸存在组间相对含量的差异,其中略阳乌鸡与沐川乌鸡的氨基酸含量相对较高;电子舌分析发现乌鸡滋味主要是鲜味、鲜味回味与苦味,其中鲜味回味品种间存在较大显著,泰和乌鸡与盐津乌鸡具有一定的涩味回味;电子鼻检测结果显示不同品种的乌鸡气味轮廓间存在有较大的差异,盐津乌鸡与其他四种乌鸡间气味轮廓差距最大,在传感器响应上最小。结果发现略阳乌鸡胸肌肉具有更好的品质,其具有更高的肌内脂肪、黑色素含量与氨基酸比例,并且电子感官仿生评价响应值都相对较高。同时,不同品种乌鸡都有其较突出的特点,本研究结果也为消费者选购乌鸡产品提供了一定的理论借鉴。

     

    Abstract: The purpose of this study was to compare the differences in intramuscular fat content, melanin content, amino acid content and electronic sensory bionic evaluation of the pectoral muscles of five species of black-boned chicken (Taihe black-boned chicken, Yanjin black-boned chicken, Muchuan black-boned chicken, Jiuyuan black-boned chicken and Lueyang black-boned chicken), in order to provide data support for further research on the quality and flavor of local black-boned chickens. The results revealed that there were differences between the groups in the intramuscular fat content and melanin content of the breast muscle of the five species of black-boned chicken, showing different gradient gap. Moreover,the relative contents of 14 amino acids, namely, aspartic acid, threonine, serine, glutamic acid, alanine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine and proline were different among groups, among which the contents of amino acids were relatively higher in Lueyang black-boned chickens and Muchuan black-boned chickens. Furthermore, the electronic tongue analysis revealed that the taste of black-boned chicken was mainly fresh, fresh aftertaste and bitter, whereof the umami aftertaste was significant among varieties, and Taihe black-boned chicken and Yanjin black-boned chicken had a certain astringent aftertaste. The results of electronic nose detection showed that there were great differences in odor profiles among different breeds of black-boned chickens. and that the gap in the odor profiles was the greatest between Yanjin black-boned chicken and the other four varieties, and its flavor was the smallest in terms of the sensor response. On the other hand, the breast muscle of Lueyang black-boned chicken has better quality, it has higher intramuscular fat, melanin content and amino acid ratio, and all of the electronic sensory bionic evaluation response values are relatively higher compared to the other groups. Meanwhile, the different varieties of black-boned chicken have their own outstanding characteristics, and the results of this study provide some theoretical reference for consumers to purchase black-boned chicken products.

     

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