| Chicken meat is rich in proteins,amino acids,carbohydrates,polyunsaturated fatty acids,minerals,and low in fat,which is considered as one of the most desirable meat all over the world.There are many chicken breeds in China,three main breeds,namely,817 chickens,AA broilers and Hyline brown,are widely raised.Suitable raw meat is the basis for the high quality meat products,various material properties of chicken will lead to its product quality and flavor differ.Therefore,research on the appropriate traditional product types(i.e.dry-cured,braised and soup)for different raw chicken meat can reduce the manufacturing cost,and provide theoretical reference for screening special processing varieties.In this study,the physicochemical and nutritional properties of raw meat of 817 chickens,AA broilers and Hyline brown were studied.Then,the quality and flavor of traditional processing products were also compared,in order to give indications as to which breeds should be used for which situation,eventually resulting in a promotion of the production of meat.The specific research contents and results are as follows:1.Differences in physicochemical and nutritional properties of breast and thigh meat from 817 chicken,AA broiler and Hyline brown.This study was desighed to compare the physicochemical and nutritional properties of three chicken breeds.The results showed that 817 chicken were characterized by higher protein,lower intramuscular fat,and better texture attributes(cooking loss,pressing loss and shear force)compared with AA broiler and Hyline brown(P<0.05).With regard to nutritional properties,it was found that 817 chicken and Hyline brown exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios(P<0.05).In addition,817 chicken were noted to have highest content of microelements whereas AA broiler have highest contents of potassium.Besides,817 birds had particularly higher proportions of monounsaturated fatty acids,desirable fatty acids,essential fatty acids,polyunsaturated/saturated and(C18:0+C18:1)/C16:0 ratios(P<0.05).In conclusion,817 chickens exhibited more advantages over AA broilers and Hyline brown.2.Research on quality of dry-cured products made from three chicken breeds.In this experiment,the difference in edible quality(yield,miosture,shear force,color,textural,sensory attribute,and free amino acids)of dry-cured products made from three chicken breeds were studied.The results showed that Hyline brown products have the highest values of yield and moisture,followed by AA broiler and 817 chicken.AA broiler products had significantly higher a*and L*values(P<0.05)than the other chicken products.Besides,The breast products of Hyline brown exhibited significantly higher values for all textural indices,whereas there were no difference in hardness and chewiness for thigh products of AA broiler and 817chicken(P>0.05).In addition,products of Hyline brown breast,817 chicken breast,817 chicken thigh and A A chicken thigh showed higher overall acceptance score.817 chicken breat and AA broiler thigh also exhibited more total free amino acids and flavor amino acids.In sum,AA breast and AA thigh meat were the most suitable for dry-cured processing,then was 817 chicken breast and thigh,and Hyline brown meat were not suitable.3.Research on quality of braised products made from three chicken breeds.In this experiment,the difference in edible quality(yield,miosture,shear force,color,textural,sensory attribute,and free amino acids)of braised products made from three chicken breeds were studied.For yield and moisture,AA broiler in breast products and 817 chicken in thigh products showed the highest values(P<0.05).Products of AA broiler and 817 chicken had significantly higher L*values than Hyline brown,while the shear force of them were much lower(P<0.05).Moreover,the values of hardness and chewiness in products of Hyline brown were significantly higher than the other two breeds(P<0.05).For overall acceptance score in breast products,817 chicken is the highest,followed by Hyline brown and AA broiler;in thigh products,the score of AA broiler was higher than Hyline brown.Additionally,817chicken exhibited higher content of total free amino acids,total essential amino acids and flavor amino acids.In sum,meat of 817 chicken breast,817 chicken thigh and AA thigh were the most suitable for braised processing,then was AA breast,and Hyline brown meat were also not suitable.4.Research on quality of chicken soup made from three chicken breeds.The difference in collagen content,sensory attribute and flavor(free amino acids and volatile flavor compound)of chicken soup made from three chicken breeds were measured in this experiment.The Hyline brown soup showed highest content of total collagen,soluble collagen and solubility,followed by 817 chicken soup,the last one is AA broiler soup(P<0.05).Moreover,Hyline brown soup exhibited significantly higher scores of sensory indices than the other soup(P<0.05),which is delicious and have a moderate sense of chewiness.For total free amino acids,total essential amino acids and flavor amino acids,Hyline brown soup is the highest,followed by soup of 817 chicken and AA broiler.Additionally,types of volatile flavor compounds detected in Hyline brown soup were the most,and Hyline brown soup showed highest content of aldehydes and tatal volatile flavor compounds than the other soup(P<0.05).In sum,Hyline brown meat were the most suitable for soup processing,then was 817 chicken,and AA broiler meat were also not suitable. |
PDF Full Text Request