颉向红,卜宁霞,徐昊,马浩然,孔维洲,刘敦华

• 1:宁夏大学农学院

摘要(Abstract)：

通过测定自然发酵鸡肉干(对照组)和人工发酵鸡肉干(处理组)的氨基酸、脂肪酸的组成和不饱和脂肪酸的含量及比例变化,分析了储存期间普通袋和铝箔袋两种真空包装对处理组鸡肉干品质的影响变化规律。研究表明:处理组的氨基酸总量与对照组相比增加了0.383%,其中含量高的必需氨基酸有苏氨酸、缬氨酸、苯丙氨酸、赖氨酸;对照组和处理组共检出14种脂肪酸,对照组有8种,处理组有13种,处理组不饱和脂肪酸相对含量占到总量的50%以上;铝箔袋包装的鸡肉干与普通包装袋相比,产品各测定指标变化幅度小,产品品质更加稳定。

关键词(KeyWords)： 发酵鸡肉干;品质特性;微观结构;储存期品质变化

Abstract:

Keywords:

基金项目(Foundation): 国家星火计划(2015GA880005)

作者(Author): 颉向红,卜宁霞,徐昊,马浩然,孔维洲,刘敦华

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