不同品种、不同部位对鸡肉质构特性与同位素的影响

Effects of different varieties and different parts on texture and isotope composition of chicken

中文关键词:  清远鸡肉  质构特性  碳氮同位素

英文关键词:Qingyuan chicken  textural character  carbon and nitrogen isotope

中文摘要:

      目的 探讨不同品种、不同部位对鸡肉质构特性与同位素的影响。方法 以广东清远地区不同品种阉鸡的鸡胸、鸡翅和鸡腿为实验材料, 利用质构仪和同位素质谱对不同鸡肉样品的质构指标(硬度、弹性、粘附性、内聚性、咀嚼性和胶粘性)和碳氮同位素进行测定, 为鸡肉的质构分析和溯源提供依据。结果 清远阳山鸡的咀嚼性和胶粘性在鸡胸、鸡腿和鸡翅中比较高, 而粘附性和内聚性在鸡胸、鸡腿和鸡翅中相差较小。鸡胸、鸡腿和鸡翅3个部位的碳氮同位素数值分析表明, 清远阳山鸡3个部位的碳和氮的同位素数值最高。结论 清远阳山鸡质构变化与碳和氮同位素数值有一定联系。

英文摘要:

      Objective To explore the influence of different breeds and different parts on textural characters and isotope of chicken. Methods Chicken breast, wing and thigh from different breeds of chicken in Qingyuan, Guangdong were chose to be experimental material, while the textural characters including hardness, elasticity, adhesion, cohesion, chewing and adhesion, and carbon and nitrogen isotope, were detected by texture analyzer and isotope mass spectrometry to provide the basis for quality analysis and traceability of chicken. Results The chewiness and stickiness of chickens of Qingyuan Yangshan were higher in breast, leg and wing, but adhesion and cohesion had little significant differences. The numerical analysis showed that carbon and nitrogen isotope of three parts of chickens of Qingyuan Yangshan were the highest. Conclusion Texture change of Qingyuan Yangshan chickens and the carbon and nitrogen isotope values have certain relevance.