传统肉制品烧鸡加工特性研究-水产品加工及贮藏工程专业论文.docxVIP

摘要 关 键 词：烧鸡，滋味成分，TPA，嫩度，超微结构，贮藏稳定性 论文类型：应用研究 II 摘要 Subject: Research the characteristic of the traditional meat (roasted chicken) during processing Specialty: Process and storage of aquatic products Name: wu suo-lian Supervisor: kang huai-bin （associate professor） ABSTRACT Roasted Chicken is a famous traditional meat product with good taste, peculiar flavour, easy to chew tender,and it is popular with domestic and foreign consumers. However, for a long time, it is mostly for traditional process improvement on chicken research, there was little basic research on the chicken. In this paper,it has studied the changes of the taste compounds(amino acids and nucleotides etc) through amino acid analyzer and high-performance liquid chromatography. Discussed the changes of textural characteristics between traditional processing and souse processing of chicken by texture analyzer. Analyzed the structure of chicken meat myofibril under scanning electron microscopy (SEM) and transmission electron microscopy (TEM). At the same time, it has studied the storage stability of Chicken. The following conclusion was obtained from the results analysis: The content of moisture went down during the processing of chicken (P0.05). The content of crude fat and crude protein came to the highest when the chicken was cooked for 1h,then went down as the cooking time was extended.The content of Nacl were climbed up as the chicken cooking time was extended. The main free amino acids is Glutamic, Aspartate, Lysine, Leucine and Arginine in chicken product. The content of flavor amino acids including glutamic and aspartate were 170 times and 99 times separately than its threshold value,and the content of flavor nucleotide 5 -IMP was 6 times higher than its threshold value. The flavor nucleotide and the flavor amino acid well contributed to the taste of chicken product.The processing of fried has little significantly effect on the taste compounds of the free amino acids, and the flavor n