食品工业科技2026，Vol.47Issue(2)：167-179,13.DOI:10.13386/j.issn1002-0306.2025030391
不同热加工-复热方式组合对鸡肉关键营养组分与氧化特性的影响
Effects of Different Combinations of Heat Processing-reheating Methods on Key Nutrient Components and Oxidation Characteristics of Chicken
摘要
Abstract
This study systematically investigated the effects of different cooking-reheating combinations(steaming,roasting,frying coupled with water bath or microwave reheating)on the nutritional and oxidative profiles of chicken breast using orthogonal partial least squares discriminant analysis(OPLS-DA).Results demonstrated that frying significantly elevated thiobarbituric acid reactive substances(TBARS)levels compared to steaming and roasting(P<0.05),accompanied by reduced α-helix and increased β-sheet content in proteins.Fried samples exhibited lower vitamin E loss(12.90%～27.96%)and retained higher levels of key fatty acids,including C18:1n-9c,C18:2n-6c,C20:0,C18:3n-6,C18:3n-3,C22:0,C23:0,and C20:5n-3(P<0.05).In contrast,steamed and roasted samples showed superior protein content,vitamin B6 retention,and elevated levels of C12:0 and C20:1 fatty acids,alongside higher protein carbonyls and lower free sulfhydryl groups versus fried samples(P<0.05).Regarding reheating,microwave synergistic steam or roast reheated samples displayed significantly higher ratios of essential to total amino acids(EAA/TAA),essential to non-essential amino acids(EAA/NEAA),polyunsaturated to saturated fatty acids(PUFA/SFA),and greater retention of vitamins B1,B6,and E compared to water bath-reheated counterparts(P<0.05).Conversely,fried chicken breast retained higher nutritional quality when reheated via a water bath.Collectively,frying better preserves fatty acids and fat-soluble vitamins,while steaming and roasting favor protein integrity,water-soluble vitamins,and stable saturated/monounsaturated fatty acids.From the perspective of preserving key nutritional components,microwave reheating is recommended for steamed or roasted chicken breast,whereas water bath reheating optimizes fried samples.These findings elucidate the nutritional and oxidative dynamics during cooking-reheating processes,offering science-based insights that will enlighten and inform professionals about healthier dietary practices.关键词
鸡胸肉/加工/复热/营养/氧化Key words
chicken breast/cooking processing/reheating/nutritional quality/oxidation dynamics分类
轻工纺织引用本文复制引用
PENG Lijun,LIU Yunhe,HUANG Feng,XU Lina,LI Dong,ZHANG Chunhui..不同热加工-复热方式组合对鸡肉关键营养组分与氧化特性的影响[J].食品工业科技,2026,47(2):167-179,13.基金项目
山东省重点研发计划(重大科技创新工程)项目(2023CXGC010712). （重大科技创新工程）
