杨天意,周晓燕,罗飞,葛庆丰,于海,吴满刚,刘瑞

• 1:扬州大学旅游烹饪学院
• 2:江苏省淮扬菜产业工程中心
• 3:文化和旅游部中餐非遗技艺传承重点实验室
• 4:南京商业学校旅游管理系

摘要(Abstract)：

该研究首先调查了高市场份额的缺陷鸡肉(PSE-like)和正常鸡肉在日常家庭式烹饪后肉品质与氧化方面的差异。结果表明，类PSE鸡肉烹饪后的品质较差，并伴随着较高的氧化敏感性，表现为色氨酸和巯基含量的减少、羰基含量的增加以及热处理过程中蛋白质的交联和聚集。当加工到中心温度80℃时，沸煮(BO)和汽蒸(ST)烹饪使类PSE鸡肉组织结构严重破坏，剪切力和感官属性严重下降，烤制(RO)造成类PSE鸡肉氧化程度最高，肉的韧性最强，而微波(MV)引起的差异最小。因此，微波烹饪可能是日常家庭食用类PSE鸡肉更好的选择，因为可以显著降低加工引起的肉质下降和氧化可能给消费者健康带来的潜在影响。

关键词(KeyWords)： 类PSE鸡肉;家庭烹饪;肉品质;微观结构;蛋白氧化和交联;SDS-PAGE

Abstract:

Keywords:

基金项目(Foundation): 国家高技术研究发展计划“863计划”重点项目(2006AA040205);; 国家自然科学基金项目(31901610);; 江苏省自然科学基金项目(BK20190888);; 博士后科学基金项目(2020M671626)

作者(Author): 杨天意,周晓燕,罗飞,葛庆丰,于海,吴满刚,刘瑞

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