不同烹饪方式对三黄鸡鸡胸肉品质特性的影响
Effect of Different Cooking Methods on the Quality Characteristics of Chicken Breast Meat of Three-Yellow Chickens

为探究煮制、蒸制、烤制以及微波不同烹饪加工方式对三黄鸡鸡胸肉品质特性的影响，本文以三黄鸡为研究对象，对不同烹饪方式鸡胸肉的食用品质(pH值、烹饪失水率、外形收缩率、持水力、质构特性、色差及感官评价)进行测定。结果表明，不同烹饪方式下鸡胸肉的品质特性具有显著差异(P < 0.05)。蒸制的鸡胸肉烹饪失水率和外形收缩率较低；烤制的鸡胸肉持水力最高，为81.67%；蒸制的鸡胸肉pH值和L^*值最大；微波处理的鸡胸肉a^*值最高，烤制的鸡胸肉b^*值和ΔE^*值最大；蒸制的鸡胸肉硬度、咀嚼性、内聚性较低，较易咀嚼；烤制和微波处理的鸡胸肉外观和风味较好，蒸制的鸡胸肉嫩度和多汁性较好，微波处理的鸡胸肉总体接受性最高，而煮制的鸡胸肉总体接受性最低。
In order to investigate the effects of boiling, steaming, roasting and microwaving on the quality characteristics of chicken breast meat of three-yellow chicken, this paper measured the edible quality (pH value, cooking loss, shape shrinkage, water holding capacity, textural characteristics, color and sensory evaluation) of chicken breast meat under different cooking methods using three-yellow chicken as the research object. The results showed that there were significant differences (P < 0.05) in the quality characteristics of chicken breast meat between cooking methods. Steamed chicken breast meat had a lower cooking loss and shape shrinkage; roasted chicken breast meat had the highest water holding capacity of 81.67%; steamed chicken breast meat had the highest pH and L^* values; microwave-treated chicken breast meat had the highest a^* values, and roasted chicken breast meat had the highest b^* and ΔE^* values; steamed chicken breast meat had lower hardness, chewiness, and cohesion, and was chewier; and roasted and microwave-treated chicken breast meat had a better appearance and flavor, the tenderness and juiciness were better in steamed chicken breast meat, overall acceptability was highest in microwave-treated chicken breast meat, and overall acceptability was lowest in boiled chicken breast meat.