Effect of Chicken Breeds and Parts on the Taste Characteristic of Maillard Reaction Products

被引：0
|
作者：
Zhang Y. [1 ]
Jiang F. [2 ]
Jin H. [2 ]
Wang Y. [2 ]
机构：
[1] Department of Food Science, Henan Institute of Science and Technology, Xinxiang
[2] College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 10期
关键词：
Arbor acres broiler (AAB); Maillard reaction products; San Huang chickens (SHC); Spent laying hens (SLH); Taste characteristic;
D O I：
10.16429/j.1009-7848.2020.10.036
中图分类号：
学科分类号：
摘要：
The objective of this study was to compare the chemical and taste properties of thermal reaction chicken flavor of breast, thigh meat and skeleton from commercial spent laying hens (SLH), Chinese San Huang chickens (SHC) and Arbor Acres broiler(AAB). The ages of SLH, SHC and AAB were 72 weeks, 10 weeks and 7 weeks, respectively. The results revealed that several different characteristic features for the three breeds, the skeleton of SLH had the lowest content of moisture and protein and the highest content of fat, which were 68.74%, 15.32% and 14.49%, respectively. For all samples, the degree of hydrolysis were positive correlated with the content of protein. The results of taste evaluation showed that the thermal reaction chicken flavor of SLH had the highest score, especially in respect of mouthfulness, continuity, acceptability and boiled chicken flavor. Compare to the SHC and AAB, the SLH was more suitable for used to produce the thermal reaction chicken flavor. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：297 / 302
页数：5
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