自然和人工发酵鸡肉干品质特性的研究-调味品杂志（月刊）

文章信息/Info

Title:: Study on Quality Characteristics of Natural and Artificial Fermented Chicken Meat

摘要:: 通过测定了自然发酵鸡肉干（对照组）和人工发酵鸡肉干（处理组）的氨基酸、脂肪酸的组成和不饱和脂肪酸的含量及比例变化。分析了储存期间普通袋和铝箔袋两种真空包装对处理组鸡肉干品质的影响变化规律。研究表明：处理组的氨基酸总量与对照组相比增加了0.383%，其中含量高的必需氨基酸有苏氨酸、缬氨酸、苯丙氨酸、赖氨酸；对照组和处理组共检出14种脂肪酸，对照组有8种，处理组有13种，处理组不饱和脂肪酸相对含量占到总量的50%以上；铝箔袋包装的鸡肉干同普通包装袋相比，产品各测定指标变化幅度小，产品品质更加稳定。

Abstract:: By measuring the dry chicken natural fermentation (control group) and the artificial chicken dry fermentation (treatment group), an amino acid, fatty acid composition and content and the rate of change of unsaturated fatty acids.The effects of vacuum packaging on the quality of chicken meat in the treatment group during storage were analyzed.The study showed that The total amount of amino acids in the treatment group increased by 0.383% compared with the control group, and the high content of essential amino acids were threonine, proline, phenylalanine, and lysine.control group and finished treatment group detected a total of 14 fatty acids, 8 in the control group, 13 in the finished treatment group, and the relative content of unsaturated fatty acids in the finished treatment group accounted for more than 50% of the total;Compared with ordinary packaging bags, the chicken dried in aluminum foil bag has a small change in the measurement index and the product quality is more stable