温氏麻鸡与三黄鸡理化特性的比较研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.6 温氏麻鸡与三黄鸡理化特性的比较研究 廖彩虎1 1 1 1 2 ，钟瑞敏 ，黄国清 ，肖仔君 ，芮汉明 （1.韶关学院英东食品科学与工程学院，广东韶关 512005）（2.华南理工大学轻工与食品学院，广东广州 510640） 摘要：从微观结构和宏观结构等方面对温氏麻鸡和三黄鸡进行比较研究。结果发现，温氏麻鸡在营养价值上低于三黄鸡，但按 照FAO/WHO 的理想模式，温氏麻鸡蛋白属于优质蛋白质。无论是氨基酸评分还是化学评分，温氏麻鸡和三黄鸡的第一限制性氨基 酸都是蛋氨酸+胱氨酸（Met+Cys ）。三黄鸡在硬度、弹性、咀嚼性和恢复性都大于温氏麻鸡。三黄鸡肌球蛋白、肌动蛋白的抗变性 能力和稳定性均高于温氏麻鸡；但是肌浆蛋白的抗变形小于温氏麻鸡。 关键词：温氏麻鸡；三黄鸡；微观结构；宏观结构 文章篇号：1673-9078(2012)6-613-616 n The Differences in Physical and Chemical Properties between Wenshi c . Partridge Chicken and Sanhuang Chicken d 1 1 1 1 2 LIAO Cai-hu , ZHONG Rui-min , HUANG Guo-qing , XIAO Zi-jun , RUI Han-ming o (1.Yingdong Food Science and Engineering Institute, Shaoguan University, Shaoguan 512005, China) o (2.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) f Abstract: The differences in microcosmic and macroscopic structures between Wenshi partridge chicken and Sanhuang chicken were n investigated. Nutritional evaluation showed that the nutritional value of Wenshi partridge chicken was lower than that of Sanhuang chicken. r However, Wenshi partridge chicken contained high-quality protein according to the ideal model of FAO/WHO. The first limiting amino acids in e the two kinds of muscles were Met and Cys according to both the