Wang Huhu, Qin Yue, Li Jihao, Xu Xinglian, Zhou Guanghong
Key Laboratory of Meat Products Processing MOA Nanjing Agricultural University Nanjing China.
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing China.
Food Sci Nutr. 2019 Jan 28;7(2):797-804. doi: 10.1002/fsn3.928. eCollection 2019 Feb.
Soft-boiled chicken is widely popular with its flavor and texture. In a traditional view, the edible quality of soft-boiled chicken producing with hot-fresh carcass (without any chilled procedure after evisceration) was better than that of chilled carcass. Hot-fresh groups with 1, 2, or 4 hr and chilled groups with 24, 48, or 60 hr were used to clarify the view in this study. The results indicated that no significant difference in hardness, springiness, cohesiveness of texture profiles and * value of skin color was observed between each group, although the highest * value was obtained in hot-fresh 4 hr group. Higher contents of succinic acid were found in chilled groups when compared to that of hot-fresh groups, but there was no difference in lactic acid and pH values. Lower contents of adenosine 5'-monophosphate (AMP), guanosine 5'-monophosphate (GMP), inosine and hypoxanthine, and higher inosine-5'-monophosphate (IMP) (especially for hot-fresh 1 hr) were observed in hot-fresh groups. In addition, although no difference in umami amino acids and bitter amino acid was observed between each tested group, higher amounts of Asp, Met, Ile, Leu, Tyr, and Arg were observed in chilled groups, especially for chilled 60 hr. The finding indicated that the traditional view was lack of scientific evidence, and chilled carcass was suitable for soft-boiled chicken, substituting for the hot-fresh carcass.
白煮鸡因其风味和口感而广受欢迎。传统观点认为，用热鲜鸡胴体（去内脏后未经任何冷藏处理）制作的白煮鸡的食用品质优于冷藏鸡胴体。本研究采用热鲜鸡胴体放置1、2或4小时的组以及冷藏鸡胴体放置24、48或60小时的组来验证这一观点。结果表明，尽管热鲜4小时组的值最高，但各实验组之间在硬度、弹性、内聚性等质地参数以及皮肤颜色的值方面均未观察到显著差异。与热鲜组相比，冷藏组的琥珀酸含量更高，但乳酸含量和pH值没有差异。热鲜组中5'-单磷酸腺苷（AMP）、5'-单磷酸鸟苷（GMP）、肌苷和次黄嘌呤的含量较低，而5'-肌苷酸（IMP）含量较高（尤其是热鲜1小时组）。此外，尽管各测试组之间鲜味氨基酸和苦味氨基酸没有差异，但冷藏组中天门冬氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸和精氨酸的含量较高，尤其是冷藏60小时组。研究结果表明，传统观点缺乏科学依据，冷藏鸡胴体适合用于制作白煮鸡，可替代热鲜鸡胴体。
