本文選題：扒雞　切入點(diǎn)：營養(yǎng)品質(zhì)　出處：《揚(yáng)州大學(xué)》2016年碩士論文

【摘要】：德州扒雞是我國最具代表性的肉類菜肴,以肉質(zhì)鮮嫩、香味醇厚享譽(yù)海內(nèi)外,影響力位居我國四大名雞之首。傳統(tǒng)扒雞加工多為作坊式生產(chǎn),工藝參數(shù)多靠經(jīng)驗(yàn)得來,缺乏系統(tǒng)、科學(xué)的數(shù)據(jù)支撐,并且長時(shí)間鹵煮會(huì)造成雞肉蛋白質(zhì)變性嚴(yán)重,產(chǎn)品食用品質(zhì)也會(huì)遭到破壞,并有可能導(dǎo)致營養(yǎng)價(jià)值下降。如何開發(fā)更美味、營養(yǎng)、健康、安全、方便的扒雞產(chǎn)品,推進(jìn)扒雞生產(chǎn)標(biāo)準(zhǔn)化和工業(yè)化是企業(yè)急需解決的問題。本課題以扒雞為研究對象,分析了扒雞在加工過程中營養(yǎng)成分的變化,探討了扒雞加工中蛋白降解、水分分布的變化規(guī)律以及扒雞加工過程中風(fēng)味物質(zhì)的形成機(jī)理,并開展了免拆膜可微波加熱包裝方式應(yīng)用于扒雞加工的研究,提高了扒雞在貯藏和流通中產(chǎn)品的食用品質(zhì)。主要研究內(nèi)容和結(jié)果如下：1.扒雞加工過程中主要營養(yǎng)成分的動(dòng)態(tài)變化研究分析了扒雞加工過程中基本營養(yǎng)成分、游離氨基酸( free amino acids,FAA)、脂肪酸和礦物質(zhì)含量的動(dòng)態(tài)變化,結(jié)果表明,扒雞加工過程中水分含量呈下降趨勢(p0.05),蛋白質(zhì)相對含量升高,絕對含量有所降低,脂肪含量油炸后最高,煮制之后又有所下降,煮制環(huán)節(jié)對蛋白質(zhì)、脂肪含量影響較大。FAA含量在加工過程中逐漸降低,腌制、煮制環(huán)節(jié)對其影響均較為顯著(p0.05)。脂肪酸構(gòu)成中不飽和脂肪酸所占比例有所升高,煮制環(huán)節(jié)對其影響較為顯著(p0.05)。礦物質(zhì)元素含量變化不顯著,Na、Cu、Mn含量有所升高。因此,經(jīng)過加工后扒雞的營養(yǎng)成分相應(yīng)提高,更適合人體對營養(yǎng)的需要；煮制環(huán)節(jié)對扒雞加工過程中營養(yǎng)成分影響最大；腌制環(huán)節(jié)游離氨基酸有所損失,對其它營養(yǎng)成分影響不大。2.扒雞加工過程中蛋白質(zhì)降解和水分分布規(guī)律的研究對扒雞加工過程中產(chǎn)品的出品率、pH值、剪切力的變化進(jìn)行分析,并采用SDS-PAGE電泳、掃描電鏡和核磁共振技術(shù)研究了加工中肌原纖維蛋白組分、微觀結(jié)構(gòu)的變化及產(chǎn)品水分的遷移規(guī)律。結(jié)果表明,經(jīng)腌制后扒雞出品率顯著高于其它階段(p0.05),加工過程中剪切力呈顯著下降的趨勢(p0.05)。SDS-PAGE電泳分析顯示,肌球蛋白重鏈(MHC)、副肌球蛋白和肌動(dòng)蛋白在加工過程中發(fā)生了顯著的降解,其它條帶也發(fā)生了不用程度的降解,尤其煮制階段最為顯著。油炸后肌原纖維束膜破裂,縫隙較大,水分流失嚴(yán)重,煮制后肌內(nèi)膜和肌束膜出現(xiàn)明顯的分離,并出現(xiàn)明顯的“顆�；爆F(xiàn)象,加工過程中肌原纖維直徑呈下降趨勢,不易流動(dòng)水A22呈下降趨勢,自由水A23呈增加趨勢,不易流動(dòng)水轉(zhuǎn)化為自由水。相關(guān)性分析結(jié)果表明,出品率和剪切力與肌原纖維直徑和A22呈顯著正相關(guān)(p0.05),剪切力與肌原纖維密度呈顯著負(fù)相關(guān)(p0.05),出品率與肌原纖維密度也呈負(fù)相關(guān)但不顯著(p0.05)。3.鹵制液循環(huán)使用對扒雞風(fēng)味成分影響的研究依次使用新配制的鹵制液和煮制1次到5次的鹵制液分別煮制新鮮的雞腿,并用蒸餾水煮制作為對照組,測定了其游離氨基酸(FAA)、核苷酸及揮發(fā)性風(fēng)味物質(zhì)的變化。結(jié)果表明：隨著鹵制液循環(huán)使用次數(shù)的增加,FAA含量呈增加趨勢(p0.05),且每個(gè)階段含量變化波動(dòng)都比較大；核苷酸含量也呈增加趨勢(p0.05), IMP是扒雞主要的呈鮮味核苷酸。從鹵制液使用次數(shù)從1次到6次煮制的樣品和對照組樣品中,分別鑒定出揮發(fā)性化合物27種、29種、30種、32種、27種、25種、15種,所鑒定的化合物主要來自雞肉風(fēng)味前體物質(zhì)的熱反應(yīng)作用和香辛料揮發(fā)成分,隨著煮制次數(shù)增加,峰離子流總面積呈先增加后降低趨勢,煮制4次后,所檢測出的主要風(fēng)味化合物不僅種類多,峰離子流總面積也最大,感官評分結(jié)果煮制第4次和第5次后得分最高。4.免拆膜可微波加熱包裝技術(shù)對扒雞貯藏品質(zhì)的影響采用兩種包裝形式,真空包裝和天然抑菌物質(zhì)輔助免拆膜可微波加熱包裝處理扒雞,分析貯藏過程中pH值、揮發(fā)性鹽基氮值、菌落總數(shù)、色澤、電子鼻和感官品質(zhì)的變化。結(jié)果顯示,隨著貯藏時(shí)間的延長pH值呈下降趨勢,免拆膜包裝組9d時(shí)TVB-N值己超過20mg/100g,而殼聚糖處理組在18 d TVB-N含量才達(dá)到16.5 mg/100g,免拆膜包裝產(chǎn)品的保質(zhì)期達(dá)到9 d,真空包裝組保質(zhì)期達(dá)到了14 d,而殼聚糖組在18 d菌落總數(shù)為4.79 lg(CFU/g),仍未達(dá)到國標(biāo)上限,真空包裝L*值、b*值顯著低于免拆膜各組(p0.05),a*值顯著高于免拆膜各組(p0.05),貯藏1d后各處理組感官評分差別并不大(p0.05),貯藏9d后真空包裝組感官評分中色澤和外觀顯著低于免拆膜包裝各組(p0.05)。
[Abstract]:Braised Chicken, Dezhou Style is China's most representative meat dishes, meat fresh, mellow flavor of Chicago, influence among China's four famous chicken first. Traditional braised chicken processing for workshop production and process parameters by experience, lack of systematic, scientific data support, and for a long time will cause the bittern chicken protein degeneration, edible quality products will be destroyed, and may lead to a decline in nutritional value. How to develop more delicious, nutrition, health, safety, convenient chicken products, promote braised chicken production standardization and industrialization is a urgent problem. This paper braised chicken as the research object, analyzes the changes of nutrition braised chicken the components in the process of protein degradation, braised chicken processing, the formation mechanism of flavor variation of moisture distribution and braised chicken in the process, and carried out without removing the film microwave Study on heating packing used in braised chicken processing, improve product storage and circulation of braised chicken in edible quality. The main research contents and results are as follows: To study the changes of main nutritional components in the process of 1. braised chicken processing analysis of the basic nutritional components of braised chicken processing, free amino acids (free, amino, acids, FAA) dynamic changes, fatty acids and minerals. The results showed that decreased water content during the processing of chicken (P0.05), protein content increased, the absolute content decreased, the high fat content after cooking, then decreased, cooking part of the protein, fat content influenced the content of.FAA in the process of gradually to reduce the effects of cooking, pickling, links in the significantly (P0.05). The fatty acid composition of unsaturated fatty acid proportion increased, cooking more influence on the link Significant (P0.05). The content of mineral elements did not change significantly, Na, Cu, Mn content increased. Therefore, nutrition after processing of braised chicken increased, more suitable to the nutritional needs of human body; cooking part of the greatest impact on the nutritional components in the process of pickled chicken; free amino acid has little effect on the link loss..2. braised chicken process of protein degradation and moisture distribution of other nutrients on the yield of product, braised chicken processing of pH value in changes of shear force are analyzed, and by SDS-PAGE electrophoresis, of myofibrillar protein components in the processing of scanning electron microscopy and NMR scan, microstructure changes and migration the product moisture. The results showed that after marinating braised chicken yield was significantly higher than that of other stages (P0.05), the shear force in the process decreased significantly (P0.05) by.SDS-PAGE The analysis shows that the myosin heavy chain (MHC), deputy of myosin and actin has undergone significant degradation in the processing process, other bands had no degree of degradation, especially the cooking stage is most remarkable. The myofibrillar bundles rupture of membranes, fried after the larger gap, serious water loss, cooked and endomysium perimysium was isolated, and appear the "particles" phenomenon, in the process of myofibrillar diameter decreased, immobile water A22 decreased, A23 increased free water, water is not easy to flow into free water. Correlation analysis results showed that the yield rate and shear stress and myofibril diameter and a significant positive correlation between A22 (P0.05), shear stress was negatively correlated with myofibrillar density (P0.05), yield and myofibrillar density was also negatively correlated but not significantly (P0.05) to use.3. stewed braised chicken wind circulation Study on the flavor components of the order of using bittern liquid newly prepared and boiled 1 times to 5 times the bittern liquid were cooked fresh chicken, and distilled water as control group, the determination of free amino acids (FAA), nucleotide and volatile flavor compounds changes. The results showed that with the increase of halogen preparation of recycling times, FAA increased (P0.05), and the content changes of each stage are relatively large fluctuations; the nucleotide content also increased (P0.05), IMP is the main braised chicken umami nucleotides. From 1 times to 6 times the boiled samples and control group samples from bittern liquid the use of the number of volatile compounds were identified in 27, 29, 30, 32, 27, 25, 15, compounds identified mainly from chicken flavor precursors, thermal reaction and spices volatile component, with the increase in the number of cooking, the peak area is total ion current The trend of decrease after the first increase, boiled 4 times, the main flavor compounds detected not only many kinds of total ion current peak area is also the largest, sensory score results boiled fourth times and fifth times the highest score.4. exemption film can affect the packaging technology of microwave heating on the storage quality of braised chicken using two kinds of packaging vacuum packaging, and natural antibacterial substances without removing the microwave heating assisted film packaging treatments during storage of braised chicken, pH value and TVB-N value, the total number of colonies, color change, electronic nose and sensory quality. The results showed that with the extension of storage time, pH value decreased, without removing the film packaging group 9D TVB-N has more than 20mg/100g, but the chitosan treatment group at 18 D TVB-N content reached 16.5 mg/100g, without removing the film packaging product shelf life of up to 9 D, the shelf life of vacuum packaging group reached 14 d, and 18 of the total number of chitosan group in the colony of D is 4 .79 LG (CFU/g), has not yet reached the national standard limit, vacuum packaging L* value, b* value was significantly lower than that without removing the film group (P0.05), a* value was significantly higher than that without removing the film group (P0.05), 1D after storage in all the treatment groups have no significant difference between the sensory score (P0.05), color and appearance of the vacuum packaging group in sensory evaluation after storage for 9D was significantly lower than that without removing the film packaging group (P0.05).

【學(xué)位授予單位】：揚(yáng)州大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2016
【分類號】：R154

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