鸡肉风味的形成机制与调控研究进展
|
摘要
风味是衡量鸡肉品质的一个重要指标。鸡肉风味的形成是由于风味前体物质通过加热发生一系列复杂的化学反应从而生成具有挥发性的特征性化合物。本文综述了形成鸡肉风味的前体物质、产生风味的化学反应、提供鸡肉风味的挥发性化合物及改善肉质风味的调控措施,为进一步研究鸡肉风味提供理论依据和参考。
Flavor is an important indicator of measuring chicken meat quality.The chicken meat flavor is formed through a series of complex chemical reactions of flavor precursors initiated by heating to produce volatile compounds.This paper discussed the precursors of chicken meat flavor formation,chemical reactions involved in flavor formation,the volatile compounds of chicken meat flavor and the regulating measures to improve the meat flavor,which could provide a theoretical basis and reference for the future studies on chicken meat flavor.
Flavor is an important indicator of measuring chicken meat quality.The chicken meat flavor is formed through a series of complex chemical reactions of flavor precursors initiated by heating to produce volatile compounds.This paper discussed the precursors of chicken meat flavor formation,chemical reactions involved in flavor formation,the volatile compounds of chicken meat flavor and the regulating measures to improve the meat flavor,which could provide a theoretical basis and reference for the future studies on chicken meat flavor.
引文
[1]BRUNTON N P,CRONIN D A,MONAHAN F J.Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat[J].Flavour and Fragrance Journal,2002,17(5):327-334.
[2]FARMER L J.Poultry meat flavour[M]//RICHARDSONR I,MEAD G C.Poultry meat science.New York:CAB International,1999:127-158.
[3]MOTTRAM D S.Flavour formation in meat and meat products:a review[J].Food Chemistry,1998,62(4):415-424.
[4]LIU Y,XU X L,ZHOU G H.Changes in taste compounds of duck during processing[J].Food Chemistry,2007,102(1):22-26.
[5]SASAKI K,MOTOYAMA M,MITSUMOTO M.Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking[J].Meat Science,2007,77(2):167-172.
[6]JAYASENA D D,AHN D U,NAM K C,et al.Flavour chemistry of chicken meat:a review[J].AsianAustralasian Journal of Animal Sciences,2013,26(5):732-742.
[7]MOTTRAM D S,EDWARDS R A.The role of triglycerides and phospholipids in the aroma of cooked beef[J].Journal of the Science of Food and Agriculture,2010,34(5):517-522.
[8]JEON H J,CHOE J H,JUNG Y K,et al.Comparison of the chemical composition,textural characteristics,and sensory properties of north and south Korean native chickens and commercial broilers[J].Korean Journal for Food Science of Animal Resources,2010,30(2):171-178.
[9]KIYOHARA R,YAMAGUCHI S,RIKIMARU K,et al.Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens[J].Poultry Science,2011,90(8):1817-1822.
[10]CHOE J H,NAM K C,JUNG S,et al.Differences in the quality characteristics between commercial Korean native chickens and broilers[J].Korean Journal for Food Science of Animal Resources,2010,30(1):13-19.
[11]KORIYAMA T,WONGSO S,WATANABE K,et al.Fatty acid compositions of oil species affect the 5 basic taste perceptions[J].Journal of Food Science,2002,67(2):868-873.
[12]MACLEOD G.The flavour of beef[M]//SHAHIDIF.Flavor of Meat and Meat Products.Boston,MA:Springer,1994:4-37.
[13]MOTTRAM D S.Flavor compounds formed during the maillard reaction[M]//PARLIAMENT T H,MORELLOM J,MCGORRIN R J.Thermally Generated Flavors.Washington D.C.:American Chemical Society,1994:104-126.
[14]CALKINS C R,HODGEN J M.A fresh look at meat flavor[J].Meat Science,2007,77(1):63-80.
[15]ALIANI M,FARMER L J.Precursors of chicken flavor.Ⅱ.Identification of key flavor precursors using sensory methods[J].Journal of Agricultural and Food Chemistry,2005,53(16):6455-6462.
[16]MACLEOD G.Scientific and technological basis of meat flavours[M]//BIRCH G C,LINDLEY M G.Developments in Food Flavours.London:Elsevier,1986.
[17]MEINERT L,SCHAFER A,BJERGEGAARD C,et al.Comparison of glucose,glucose 6-phosphate,ribose,a nd mannose as flavour precursors in pork;the effect of monosaccharide addition on flavour generation[J].Meat Science,2009,81(3):419-425.
[18]JUNG Y K,JEON H J,JUNG S,et al.Comparison of quality traits of thigh meat from Korean native chickens and broilers[J].Korean Journal for Food Science of Animal Resources,2011,31(5):684-692.
[19]VARAVINIT S,SHOBSNGOB S,BHIDYACHAKORAWATM,et al.Production of meat-like flavor[J].Science Asia,2000,26:219-224.
[20]DUAN Y,ZHENG F P,CHEN H T,et al.Analysis of volatiles in Dezhou braised chicken by comprehensive two-dimensional gas chromatography/high resolutiontime of flight mass spectrometry[J].LWT-Food Science and Technology,2015,60(2):1235-1242.
[21]徐晓兰,陈海涛,綦艳梅,等.SDE-GC-MS分析胡同坊北京酱鸡的挥发性风味成分[J].食品科学,2011,32(22):237-242.
[22]李建军,文杰,陈继兰,等.烘烤鸡肉挥发性风味物的微捕集和GC-MS分析[J].分析测试学报,2003,22(1):58-61.
[23]JAYASENA D D,KIM S H,LEE H J,et al.Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens[J].Poultry Science,2014,93(12):3163-3170.
[24]TANG H,GONG Y Z,WU C X,et al.Variation of meat quality traits among five genotypes of chicken[J].Poultry Science,2009,88(10):2212-2218.
[25]WATTANACHANT S,BENJAKUL S,LEDWARDD A.Composition,color,and texture of Thai indigenous and broiler chicken muscles[J].Poultry Science,2004,83(1):123-128.
[26]JAYASENA D D,JUNG S,KIM H J,et al.Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines[J].Asian-Australasian Journal of Animal Sciences,2013,26(7):1038-1046.
[27]LEE K H,KIM H J,LEE H J,et al.A study on components related to flavor and taste in commercial broiler and Korean native chicken meat[J].Korean Journal of Food Preservation,2012,19(3):385-392.
[28]陈继兰,文杰,王述柏,等.鸡肉肌苷酸和肌内脂肪沉积规律研究[J].畜牧兽医学报,2005,36(8):843-845.
[29]CHANG G B,LEI L L,ZHANG X Y,et al.Development rule of intramuscular fat content in chicken[J].Journal of Animal and Veterinary Advances,2010,9(2):297-298.
[30]李菁菁,邓中勇,杨朝武,等.旧院黑鸡屠宰性能及肉品质测定[J].四川农业大学学报,2017,35(2):256-259.
[31]李慧芳,陈宽维.不同鸡种肌肉肌苷酸和脂肪酸含量的比较[J].扬州大学学报(农业与生命科学版),2004,25(3):9-11,32.
[32]孙月娇.不同饲养方式对肉鸡肌肉品质和挥发性风味物质形成的影响[D].硕士学位论文.北京:中国农业科学院,2014:16-23.
[33]陈国宏,侯水生,吴信生,等.中国部分地方鸡肌肉肌苷酸含量研究[J].畜牧兽医学报,2000,31(3):211-215.
[34]CUI X,LIU R,CUI H,et al.Effects of caponization and ovariectomy on objective indices related to meat quality in chickens[J].Poultry Science,2017,96(3):770-777.
[35]AMORIM A,RODRIGUES S,PEREIRA E,et al.Effect of caponisation on physicochemical and sensory characteristics of chickens[J].Animal,2016,10(6):978-986.
[36]CALIK J,POTOWICZ K,S'WIATKIEWICZ S,et al.Effect of caponization on meat quality of greenleg partridge cockerels[J].Annals of Animal Science,2015,15(2):541-553.
[37]FANATICO A C,PILLAI P B,EMMERT J L,et al.Sensory attributes of slow-and fast-growing chicken genotypes raised indoors or with outdoor access[J].Poultry Science,2007,86(11):2441-2449.
[38]LYON B G,SMITH D P,LYON C E,et al.Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets[J].Poultry Science,2004,83(2):275-281.
[39]杨烨,冯玉兰,李忠荣,等.性别和营养水平对福建河田鸡风味前体物质含量的影响[J].畜牧兽医学报,2006,37(3):242-249.
[40]王剑锋,李爱华,谢恺舟,等.不同日粮蛋能水平对京海黄鸡肌肉中肌苷酸和肌内脂肪沉积规律的影响[J].安徽农业科学,2014,42(3):803-805.
[41]TAKAHASHI H,RIKIMARU K,KIYOHARA R,et al.Effect of arachidonic acid-enriched oil diet supplementation on the taste of broiler meat[J].Asian-Australasian Journal of Animal Sciences,2012,25(6):845-851.
[42]JAHAN K,PATERSON A,PIGGOTT J,et al.Chemometric modeling to relate antioxidants,neutral lipid fatty acids,and flavor components in chicken breasts[J].Poultry Science,2005,84(1):158-166.
[43]HAWRYSH Z J,STEEDMAN-DOUGLAS C D,ROBBLEE A R,et al.Influence of low glucosinolate(cv.tower)rapeseed meal on the eating quality of broiler chickens.Ⅱ.Subjective evaluation by a trained test panel and objective measurements[J].Poultry Science,1980,59(3):550-557.
[44]张广民,文杰,陈继兰,等.共轭亚油酸对北京油鸡肉品质及血清leptin和脂蛋白脂酶的影响[J].中国饲料,2006(15):17-20.
[45]李文娟.鸡肉品质相关脂肪代谢功能基因的筛选及营养调控研究[D].博士学位论文.北京:中国农业科学院,2008:50-51.
[46]王晓明,钱辉跃,杨东.复合添加剂对肉仔鸡生长性能、胴体性状和肌肉品质的影响[J].华中农业大学学报,2011,30(2):154-160.
[47]WANG X F,LIU G H,CAI H Y,et al.Attempts to increase inosinic acid in broiler meat by using feed additives[J].Poultry Science,2014,93(11):2802-2808.
[48]王述柏.鸡肉肌苷酸沉积规律及营养调控研究[D].博士学位论文.北京:中国农业科学院,2004:79-80.
[49]MA J S,CHANG W H,LIU G H,et al.Effects of flavones of sea buckthorn fruits on growth performance,carcass quality,f at deposition and lipometabolism for broilers[J].Poultry Science,2015,94(11):2641-2649.
[50]ZHANG G Q,MA Q G,JI C.Effects of dietary inosinic acid on carcass characteristics,meat quality,and deposition of inosinic acid in broilers[J].Poultry Science,2008,87(7):1364-1369.
[51]YAN J S,LIU P F,XU L M,et al.Effects of exogenous inosine monophosphate on growth performance,flavor compounds,enzyme activity,and gene expression of muscle tissues in chicken[J].Poultry Science,2018,97(4):1229-1237.
[52]JANG A,LIU X D,SHIN M H,et al.Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix[J].Poultry Science,2008,87(11):2382-2389.
[53]张雷,范京辉,张伟武,等.仙居鸡日粮中添加桑叶粉对生产性能及鸡肉品质的影响研究[J].浙江畜牧兽医,2015(1):6-8.
[54]刘旭升,黄进宝,宛晓春,等.饲料中添加绿茶粉对鸡肉肌苷酸和维生素E含量的影响[J].食品工业科技,2015,36(19):370-373.
[55]乔云芳.谷氨酰胺对肉仔鸡生长性能和肉质的影响及其机理研究[D].硕士学位论文.杭州:浙江大学,2006:24-25.
[56]王永强,张晓羊,刘建成,等.嗜酸乳杆菌发酵棉籽粕对黄羽肉鸡肌肉营养成分和风味特性的影响[J].动物营养学报,2017,29(12):4419-4432.
[57]李阳.壳寡糖和干酪乳杆菌对肉鸡肉品质和脂肪代谢的影响及其作用机理[D].硕士学位论文.北京:中国农业科学院,2016:16-17.
[58]闫昭明,马杰,段金良,等.饲粮中添加金针菇菌渣对黄羽肉鸡生长性能、肉品质及肌肉营养成分的影响[J].动物营养学报,2018,30(5):1958-1964.
[59]闫俊书,张惠,周维仁,等.放牧对不同性别雪山草鸡肌肉营养品质及肌苷酸含量的影响[J].江苏农业学报,2011,27(4):802-806.
[60]孙月娇,田河山,赵桂苹,等.不同饲养方式对北京油鸡肌肉风味物质的影响[J].中国畜牧兽医,2014,41(9):89-94.
[61]王卫,刘文龙,覃瑶,等.无抗放养模式有利于固始鸡挥发性风味物质的形成[J].湖南农业科学,2017(6):70-73.
[62]LIU X D,JAYASENA D D,JUNG Y,et al.Differential proteome analysis of breast and thigh muscles between Korean native chickens and commercial broilers[J].Asian-Australasian Journal of Animal Sciences,2012,25(6):895-902.
[63]SPANIER A M,FLORES M,TOLDRF,et al.Meat flavor:contribution of proteins and peptides to the flavor of beef[M]//SHAHIDI F,SPANIER A M,HO CT,et al.Quality of fresh and processed foods.Boston,MA:Springer,2004:33-49.
[64]NISHIMURA T,RHUE M R,OKITANI A,et al.Components contributing to the improvement of meat taste during storage[J].Agricultural and Biological Chemistry,1988,52(9):2323-2330.
[65]SAUDO C,ENSER M E,CAMPO M M,et al.Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain[J].Meat Science,2000,54(4):339-346.
[66]CHRISTENSEN L,GUNVIG A,TRNGREN M A,et al.Sensory characteristics of meat cooked for prolonged times at low temperature[J].Meat Science,2012,90(2):485-489.
[2]FARMER L J.Poultry meat flavour[M]//RICHARDSONR I,MEAD G C.Poultry meat science.New York:CAB International,1999:127-158.
[3]MOTTRAM D S.Flavour formation in meat and meat products:a review[J].Food Chemistry,1998,62(4):415-424.
[4]LIU Y,XU X L,ZHOU G H.Changes in taste compounds of duck during processing[J].Food Chemistry,2007,102(1):22-26.
[5]SASAKI K,MOTOYAMA M,MITSUMOTO M.Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking[J].Meat Science,2007,77(2):167-172.
[6]JAYASENA D D,AHN D U,NAM K C,et al.Flavour chemistry of chicken meat:a review[J].AsianAustralasian Journal of Animal Sciences,2013,26(5):732-742.
[7]MOTTRAM D S,EDWARDS R A.The role of triglycerides and phospholipids in the aroma of cooked beef[J].Journal of the Science of Food and Agriculture,2010,34(5):517-522.
[8]JEON H J,CHOE J H,JUNG Y K,et al.Comparison of the chemical composition,textural characteristics,and sensory properties of north and south Korean native chickens and commercial broilers[J].Korean Journal for Food Science of Animal Resources,2010,30(2):171-178.
[9]KIYOHARA R,YAMAGUCHI S,RIKIMARU K,et al.Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens[J].Poultry Science,2011,90(8):1817-1822.
[10]CHOE J H,NAM K C,JUNG S,et al.Differences in the quality characteristics between commercial Korean native chickens and broilers[J].Korean Journal for Food Science of Animal Resources,2010,30(1):13-19.
[11]KORIYAMA T,WONGSO S,WATANABE K,et al.Fatty acid compositions of oil species affect the 5 basic taste perceptions[J].Journal of Food Science,2002,67(2):868-873.
[12]MACLEOD G.The flavour of beef[M]//SHAHIDIF.Flavor of Meat and Meat Products.Boston,MA:Springer,1994:4-37.
[13]MOTTRAM D S.Flavor compounds formed during the maillard reaction[M]//PARLIAMENT T H,MORELLOM J,MCGORRIN R J.Thermally Generated Flavors.Washington D.C.:American Chemical Society,1994:104-126.
[14]CALKINS C R,HODGEN J M.A fresh look at meat flavor[J].Meat Science,2007,77(1):63-80.
[15]ALIANI M,FARMER L J.Precursors of chicken flavor.Ⅱ.Identification of key flavor precursors using sensory methods[J].Journal of Agricultural and Food Chemistry,2005,53(16):6455-6462.
[16]MACLEOD G.Scientific and technological basis of meat flavours[M]//BIRCH G C,LINDLEY M G.Developments in Food Flavours.London:Elsevier,1986.
[17]MEINERT L,SCHAFER A,BJERGEGAARD C,et al.Comparison of glucose,glucose 6-phosphate,ribose,a nd mannose as flavour precursors in pork;the effect of monosaccharide addition on flavour generation[J].Meat Science,2009,81(3):419-425.
[18]JUNG Y K,JEON H J,JUNG S,et al.Comparison of quality traits of thigh meat from Korean native chickens and broilers[J].Korean Journal for Food Science of Animal Resources,2011,31(5):684-692.
[19]VARAVINIT S,SHOBSNGOB S,BHIDYACHAKORAWATM,et al.Production of meat-like flavor[J].Science Asia,2000,26:219-224.
[20]DUAN Y,ZHENG F P,CHEN H T,et al.Analysis of volatiles in Dezhou braised chicken by comprehensive two-dimensional gas chromatography/high resolutiontime of flight mass spectrometry[J].LWT-Food Science and Technology,2015,60(2):1235-1242.
[21]徐晓兰,陈海涛,綦艳梅,等.SDE-GC-MS分析胡同坊北京酱鸡的挥发性风味成分[J].食品科学,2011,32(22):237-242.
[22]李建军,文杰,陈继兰,等.烘烤鸡肉挥发性风味物的微捕集和GC-MS分析[J].分析测试学报,2003,22(1):58-61.
[23]JAYASENA D D,KIM S H,LEE H J,et al.Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens[J].Poultry Science,2014,93(12):3163-3170.
[24]TANG H,GONG Y Z,WU C X,et al.Variation of meat quality traits among five genotypes of chicken[J].Poultry Science,2009,88(10):2212-2218.
[25]WATTANACHANT S,BENJAKUL S,LEDWARDD A.Composition,color,and texture of Thai indigenous and broiler chicken muscles[J].Poultry Science,2004,83(1):123-128.
[26]JAYASENA D D,JUNG S,KIM H J,et al.Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines[J].Asian-Australasian Journal of Animal Sciences,2013,26(7):1038-1046.
[27]LEE K H,KIM H J,LEE H J,et al.A study on components related to flavor and taste in commercial broiler and Korean native chicken meat[J].Korean Journal of Food Preservation,2012,19(3):385-392.
[28]陈继兰,文杰,王述柏,等.鸡肉肌苷酸和肌内脂肪沉积规律研究[J].畜牧兽医学报,2005,36(8):843-845.
[29]CHANG G B,LEI L L,ZHANG X Y,et al.Development rule of intramuscular fat content in chicken[J].Journal of Animal and Veterinary Advances,2010,9(2):297-298.
[30]李菁菁,邓中勇,杨朝武,等.旧院黑鸡屠宰性能及肉品质测定[J].四川农业大学学报,2017,35(2):256-259.
[31]李慧芳,陈宽维.不同鸡种肌肉肌苷酸和脂肪酸含量的比较[J].扬州大学学报(农业与生命科学版),2004,25(3):9-11,32.
[32]孙月娇.不同饲养方式对肉鸡肌肉品质和挥发性风味物质形成的影响[D].硕士学位论文.北京:中国农业科学院,2014:16-23.
[33]陈国宏,侯水生,吴信生,等.中国部分地方鸡肌肉肌苷酸含量研究[J].畜牧兽医学报,2000,31(3):211-215.
[34]CUI X,LIU R,CUI H,et al.Effects of caponization and ovariectomy on objective indices related to meat quality in chickens[J].Poultry Science,2017,96(3):770-777.
[35]AMORIM A,RODRIGUES S,PEREIRA E,et al.Effect of caponisation on physicochemical and sensory characteristics of chickens[J].Animal,2016,10(6):978-986.
[36]CALIK J,POTOWICZ K,S'WIATKIEWICZ S,et al.Effect of caponization on meat quality of greenleg partridge cockerels[J].Annals of Animal Science,2015,15(2):541-553.
[37]FANATICO A C,PILLAI P B,EMMERT J L,et al.Sensory attributes of slow-and fast-growing chicken genotypes raised indoors or with outdoor access[J].Poultry Science,2007,86(11):2441-2449.
[38]LYON B G,SMITH D P,LYON C E,et al.Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets[J].Poultry Science,2004,83(2):275-281.
[39]杨烨,冯玉兰,李忠荣,等.性别和营养水平对福建河田鸡风味前体物质含量的影响[J].畜牧兽医学报,2006,37(3):242-249.
[40]王剑锋,李爱华,谢恺舟,等.不同日粮蛋能水平对京海黄鸡肌肉中肌苷酸和肌内脂肪沉积规律的影响[J].安徽农业科学,2014,42(3):803-805.
[41]TAKAHASHI H,RIKIMARU K,KIYOHARA R,et al.Effect of arachidonic acid-enriched oil diet supplementation on the taste of broiler meat[J].Asian-Australasian Journal of Animal Sciences,2012,25(6):845-851.
[42]JAHAN K,PATERSON A,PIGGOTT J,et al.Chemometric modeling to relate antioxidants,neutral lipid fatty acids,and flavor components in chicken breasts[J].Poultry Science,2005,84(1):158-166.
[43]HAWRYSH Z J,STEEDMAN-DOUGLAS C D,ROBBLEE A R,et al.Influence of low glucosinolate(cv.tower)rapeseed meal on the eating quality of broiler chickens.Ⅱ.Subjective evaluation by a trained test panel and objective measurements[J].Poultry Science,1980,59(3):550-557.
[44]张广民,文杰,陈继兰,等.共轭亚油酸对北京油鸡肉品质及血清leptin和脂蛋白脂酶的影响[J].中国饲料,2006(15):17-20.
[45]李文娟.鸡肉品质相关脂肪代谢功能基因的筛选及营养调控研究[D].博士学位论文.北京:中国农业科学院,2008:50-51.
[46]王晓明,钱辉跃,杨东.复合添加剂对肉仔鸡生长性能、胴体性状和肌肉品质的影响[J].华中农业大学学报,2011,30(2):154-160.
[47]WANG X F,LIU G H,CAI H Y,et al.Attempts to increase inosinic acid in broiler meat by using feed additives[J].Poultry Science,2014,93(11):2802-2808.
[48]王述柏.鸡肉肌苷酸沉积规律及营养调控研究[D].博士学位论文.北京:中国农业科学院,2004:79-80.
[49]MA J S,CHANG W H,LIU G H,et al.Effects of flavones of sea buckthorn fruits on growth performance,carcass quality,f at deposition and lipometabolism for broilers[J].Poultry Science,2015,94(11):2641-2649.
[50]ZHANG G Q,MA Q G,JI C.Effects of dietary inosinic acid on carcass characteristics,meat quality,and deposition of inosinic acid in broilers[J].Poultry Science,2008,87(7):1364-1369.
[51]YAN J S,LIU P F,XU L M,et al.Effects of exogenous inosine monophosphate on growth performance,flavor compounds,enzyme activity,and gene expression of muscle tissues in chicken[J].Poultry Science,2018,97(4):1229-1237.
[52]JANG A,LIU X D,SHIN M H,et al.Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix[J].Poultry Science,2008,87(11):2382-2389.
[53]张雷,范京辉,张伟武,等.仙居鸡日粮中添加桑叶粉对生产性能及鸡肉品质的影响研究[J].浙江畜牧兽医,2015(1):6-8.
[54]刘旭升,黄进宝,宛晓春,等.饲料中添加绿茶粉对鸡肉肌苷酸和维生素E含量的影响[J].食品工业科技,2015,36(19):370-373.
[55]乔云芳.谷氨酰胺对肉仔鸡生长性能和肉质的影响及其机理研究[D].硕士学位论文.杭州:浙江大学,2006:24-25.
[56]王永强,张晓羊,刘建成,等.嗜酸乳杆菌发酵棉籽粕对黄羽肉鸡肌肉营养成分和风味特性的影响[J].动物营养学报,2017,29(12):4419-4432.
[57]李阳.壳寡糖和干酪乳杆菌对肉鸡肉品质和脂肪代谢的影响及其作用机理[D].硕士学位论文.北京:中国农业科学院,2016:16-17.
[58]闫昭明,马杰,段金良,等.饲粮中添加金针菇菌渣对黄羽肉鸡生长性能、肉品质及肌肉营养成分的影响[J].动物营养学报,2018,30(5):1958-1964.
[59]闫俊书,张惠,周维仁,等.放牧对不同性别雪山草鸡肌肉营养品质及肌苷酸含量的影响[J].江苏农业学报,2011,27(4):802-806.
[60]孙月娇,田河山,赵桂苹,等.不同饲养方式对北京油鸡肌肉风味物质的影响[J].中国畜牧兽医,2014,41(9):89-94.
[61]王卫,刘文龙,覃瑶,等.无抗放养模式有利于固始鸡挥发性风味物质的形成[J].湖南农业科学,2017(6):70-73.
[62]LIU X D,JAYASENA D D,JUNG Y,et al.Differential proteome analysis of breast and thigh muscles between Korean native chickens and commercial broilers[J].Asian-Australasian Journal of Animal Sciences,2012,25(6):895-902.
[63]SPANIER A M,FLORES M,TOLDRF,et al.Meat flavor:contribution of proteins and peptides to the flavor of beef[M]//SHAHIDI F,SPANIER A M,HO CT,et al.Quality of fresh and processed foods.Boston,MA:Springer,2004:33-49.
[64]NISHIMURA T,RHUE M R,OKITANI A,et al.Components contributing to the improvement of meat taste during storage[J].Agricultural and Biological Chemistry,1988,52(9):2323-2330.
[65]SAUDO C,ENSER M E,CAMPO M M,et al.Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain[J].Meat Science,2000,54(4):339-346.
[66]CHRISTENSEN L,GUNVIG A,TRNGREN M A,et al.Sensory characteristics of meat cooked for prolonged times at low temperature[J].Meat Science,2012,90(2):485-489.