扬州大学学报（农业与生命科学版）2026，Vol.47Issue(2)：51-58,8.DOI:10.16872/j.cnki.1671-4652.2026.02.006
鸡肉在热风干制过程中品质变化研究
Effect of hot-air drying methods on the quality and flavor of dried chicken meat
摘要
Abstract
The study was conducted to investigate the changes in quality of chicken meat during hot-air drying process.The changes of moisture,texture,color,protein,fat,nucleotides and free amino acids of chicken meat during hot air dr-ying were dynamically examined,and the differences of each index during drying were analyzed by orthogonal partial least squares discrimination(OPLS-DA),based on which the correlations among the indexes were analyzed by correlation anal-ysis.The results showed that the drying treatment significantly decreased moisture,protein and fat(P＜0.05),and sig-nificantly increased nucleotides and free amino acids(P＜0.05).The results of principal component analysis showed that the dried chicken meat quality changed significantly(P＜0.05)during drying.In addition,Pearson correlation analysis showed that moisture was negatively correlated with L* value,a* value,shear force,hardness,elasticity and chewiness(P＜0.05),and protein was negatively correlated with serine,glutamic acid,proline,alanine and lysine(P＜0.05),and positively correlated with Adenosine triphosphate(ATP),Adenosine diphosphate(ADP),Hypoxanthine(Hx),Adeno-sine triphosphate(AMP),Hypoxanthine riboside(HxR)and aspartic acid(P＜0.05).In the conclusion,the results could provide a theoretical basis for the standardized production of chicken jerky.关键词
鸡肉/热风干制/质构/品质/氨基酸/核苷酸Key words
chicken meat/hot air drying/texture/quality/amino acids/nucleotides分类
农业科技引用本文复制引用
田辉,徐明磊,尤晓颜,李书华..鸡肉在热风干制过程中品质变化研究[J].扬州大学学报（农业与生命科学版）,2026,47(2):51-58,8.基金项目
河南省高等学校重点科研项目(23B210008) （23B210008）
