肉类研究2025，Vol.39Issue(3)：35-41,7.DOI:10.7506/rlyj1001-8123-20240902-227
饲料牛磺酸干预对不同加工方式盐焗鸡风味品质的影响规律
Effect of Dietary Taurine Intervention on the Flavor Quality of Salt-Roasted Chicken Produced by Different Processing Methods
摘要
Abstract
In order to study the effect of dietary intervention with taurine on the flavor of salt-roasted chicken,we evaluated the characteristic flavor substances of salt-roasted chicken produced from fast-growing Lingnan yellow-feathered broilers fed a diet supplemented with 2 g/kg taurine by three different methods,namely,salt,water,and steam roasting.The addition of taurine to the diet effectively reduced the oxidation level of chicken meat.In the samples prepared by salt,water,and steam roasting,the thiobarbituric acid reactive substances(TBARS)values of chicken thigh were 0.27,0.31,and 0.31 mg/100 g,respectively,which were 6.6%,12.3%,and 12.1%lower than those without taurine intervention,respectively.As the lipid oxidation level was decreased,the types and contents of chicken flavor substances was also decreased,but at the same time,the levels of undesirable flavor substances and bitter amino acids were effectively controlled.Salt roasting was the best processing method to improve the flavor of taurine-treated chicken breast.The total content of bitter amino acids in the processed sample was only 121.18 mg/100 g,which was 65.9%lower than that of the control(without taurine).The total umami nucleotide content and equivalent umami concentration were 184.24 mg/100 g and 1.57%,respectively.关键词
牛磺酸/盐焗鸡/挥发性风味物质/呈味核苷酸/游离氨基酸Key words
taurine/salt-roasted chicken/volatile flavor compounds/flavor nucleotides/free amino acids分类
轻工业引用本文复制引用
赵亮,阮栋,陈彤,刘学铭,唐道邦,杨怀谷,王旭苹,林耀盛,程镜蓉,朱明军..饲料牛磺酸干预对不同加工方式盐焗鸡风味品质的影响规律[J].肉类研究,2025,39(3):35-41,7.基金项目
广东省农业科学院食品营养与健康研究中心建设运行经费项目(XTXM202205) （XTXM202205）
广东省科学技术协会青年科技人才培育计划项目(SKXRC202417) （SKXRC202417）
广州市科技计划项目(2023E04J0821) （2023E04J0821）
广东省重点领域研发计划项目(2023B0202080003) （2023B0202080003）
广东省"百千万工程"农村科技特派员项目(KTP20240714) （KTP20240714）
博罗县预制菜产业园新产品研发及关键技术研究服务项目(2023003) （2023003）
