鸡汤的研究现状及展望
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摘要
鸡汤含有丰富的营养物质和功能性成分,属于老少皆宜的汤类产品。本文主要介绍鸡汤的营养成分、风味物质、功效作用、加工工艺和保质技术等方面的研究现状,分析鸡汤产品存在的问题,并展望其产业化发展趋势,为鸡汤产品的研发与生产提供思路。
Chicken soup is a food rich in nutrients and functional ingredients,and is a soup product for all ages. This article mainly introduced the research status of nutrient composition,flavor substances,efficacy,processing technology and quality assurance technology of chicken soup. On this basis,the potential problems which exist in chicken broth products were analyzed. It was prospected about its industrialization development trend,meanwhile it is hoped that this paper can provide ideas for the development and production of chicken broth products.
Chicken soup is a food rich in nutrients and functional ingredients,and is a soup product for all ages. This article mainly introduced the research status of nutrient composition,flavor substances,efficacy,processing technology and quality assurance technology of chicken soup. On this basis,the potential problems which exist in chicken broth products were analyzed. It was prospected about its industrialization development trend,meanwhile it is hoped that this paper can provide ideas for the development and production of chicken broth products.
引文
[1]张瑞荣,王济民. 全球肉鸡产品现状分析[J]. 中国畜牧杂志,2011(10):53-55.
[2]佚名. 中国肉鸡养殖行业市场前景分析[J]. 北方牧业,2018(5):12-13.
[3]FAS/USAD. Livestork and Poultry. Retrieved from http://www.fas.usda.gov/data/livestock-and-poultry-world-markets-and-trade.
[4]尹彦勋,罗平涛. 中国肉鸡产业的发展现状及趋势[C].全球肉鸡产业论坛暨中国白羽肉鸡产业发展大会会刊,2010:12-14.
[5]杨月欣,王光亚,潘兴昌. 中国食物成分表[M]. 北京:北京大学医学出版社,2009:1-181.
[6]刘文龙,晏宸然,张娇,等. 四种饲养模式下固始鸡鸡蛋挥发性风味物质的检测比较[J]. 四川畜牧兽医,2018,(2):34-36.
[7]Feng F,Cai Y,Fu X,et al. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis(AEDA),odor activity value(OAV)and omission experiment[J]. Food Chemistry,2018,265:247-280.
[8]陈宇丹,芮汉明,张立彦. 鸡的品种对鸡汤质量的影响研究[J]. 现代食品科技,2010(11):1212-1216.
[9]张小强,田亚东,康相涛,等. 固始鸡汤主要营养成分分析[J]. 食品工业科技,2008(1):268-270.
[10]任东旭,张晶,徐建祥,等. 响应面法优化工艺提取清鸡汤[J]. 食品工业,2013(5):106-107.
[11]常亚楠,赵改名,柳艳霞,等. 煮制对鸡肉及汤汁中游离氨基酸的影响[J]. 食品工业科技,2014(9):333-337,342.
[12]周涛. 热反应鸡汤呈味物质变化研究[D]. 重庆:西南大学,2016.
[13]尚易. 鸡汤特征香气分析与鸡肉香精制备工艺的研究[D]. 上海:上海应用技术学院,2015.
[14]何小峰. 瓦罐鸡汤工艺优化、品质形成及储藏研究[D]. 武汉:华中农业大学,2010.
[15]蔡宇. 鸡汤中关键香气物质的鉴定及其鸡肉香精的制备[D]. 广州:华南理工大学,2016.
[16]陈玉连. 817肉杂鸡、AA肉鸡和海兰褐蛋鸡的加工特性研究[D]. 南京:南京农业大学,2016.
[17]Hanifah NL,Anton A,Kensaku T,et al. Umami taste enhancement of SMG/NaCl mixtures by subthreshold L-a-Aromatic amino acids[J]. Journal of Food Science,2005,70(7):401-405.
[18]丁奇,赵静,孙颖,等. 4种鸡汤中游离氨基酸的组成及呈味贡献对比分析[J]. 精细化工,2015(11):1260-1265.
[19]侯佰慧,张维悦,夏杨毅,等. 冻结速率对鸡汤理化及流变特性的影响[J]. 食品与发酵工业,2018(2):81-86.
[20]赵静,丁奇,孙颖,等. 香菇菌汤及酶解液中滋味成分及呈味特性的对比分析[J]. 食品科学,2016,37(24):99-104.
[21]Qi J,Wang H,Zhou G,et al. Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed[J]. International Journal of Food Properties,2018,20(sup3):S2579-S2595.
[22]李丹. 固始鸡鸡汤对小鼠免疫功能影响的研究[D]. 河南:河南农业大学,2006.
[23]岳明,杨莲芳,王瑞昙,等. 党参大枣乌鸡汤及其拆方增强机体免疫功能的实验研究[J]. 陕西中医学院学报,2009(6):74-76.
[24]施洪飞,项平. 补益类药膳食疗方配方规律和烹饪特点研究[J]. 中华中医药杂志,2007,22(4):215-218.
[25]周玮婧,孙智达. 鸡汤的营养成分及食疗功能研究进展[J]. 食品科技,2008,33(9):261-264.
[26]Saketkhoo K,Januszkiewicz A,Sackner MA. Effects ofdrinking hot water,cold water,and chicken soup on nasalmucus velocity and nasal airflow resistance[J]. Chest,1978,74(5):408-410.
[27]Rennard B O,Ertl R F,Gossman G L,et al. Chicken soup inhibits neutrophil chemotaxis in vitro[J]. Chest,2000,118(4):1150-1157.
[28]Nagai H,Harada M,Nakagawa M,et al. Effects of chicken extract on the recovery from fatigue caused by mental workload[J]. Applied Human Science:Journal of Physiological Anthropology,1996,15(6):281-286.
[29]杨瑾. 产妇的饮食护理[J]. 中国保健(医学研究版),2007,15(12):110-111.
[30]王莉玲. 白兰氏鸡精促乳汁分泌效果观察分析[J]. 现代医药卫生,2007,(18):2764.
[31]李小毛,李国梁,房小玲,等. 鸡精促进产后乳汁分泌效果的临床观察[J]. 中国实用妇科与产科杂志,1997(5):39-40.
[32]Azhar M Z,Abdul R K,Ssj M. The use of chicken essence as an adjunct to psychotherapy in anxious subje:t’-a clinical assessment[J]. Malaysian Journal of Psychiatry,2001,9(1):13-22.
[33]李惠明. 鸡汤味美_并非人人皆宜_李惠明[J]. 老年人,2016,(6):56.
[34]张亮子,荣建华,胡坚,等. 前处理对鸡汤体系营养特性的影响[J]. 食品科学,2009(23):83-87.
[35]陈文平,李霞,刘晨燕. 加工工艺对鸡汤及鸡肉品质的影响[J]. 肉类研究,2012(7):10-12.
[36]Zhang M,Chen X,Hayat K,et al. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots[J]. Food Research International,2018.
[37]贺习耀,王婵. 加热方式对鸡汤风味品质影响的研究[J].食品科技,2013(10):77-82.
[38]杜华英,叶慧,高国清,等. 不同熬制方法对鸡汤品质的影响[J]. 肉类研究,2013(7):26-29.
[39]王莉嫦. 工艺条件对鸡汤品质影响的研究[J]. 食品工业科技,2013(14):303-304,310.
[40]Qi j,Liu D,Zhou G,et al. Characteristic flavor of traditional soup made by stewing chinese yellow-feather chickens[J]. Journal of Food Science,2017,82(5):2031-2040.
[41]王琳涵. 不同煮制时间对鸡汤中呈味物质的影响分析[J]. 精细化工,2017(10). Retrieved from http://www. finechemicals. com. cn.
[42]赵勇,邱祥国. 烹制对鸡汤灭菌作用及营养物质浸出的试验观察[J]. 美食研究,2005,22(2):42-47.
[43]李春保,李霄,井庆楠. 炖鸡肉及鸡汤的品质研究[J]. 肉类研究,2012(6):1-8.
[44]杨肖,孔琰,丁奇,等. 加盐方式对鸡汤中呈味物质的影响分析[J]. 精细加工,2018. DOI:10.13550/j.jxhg.20170526.
[45]Gadekar Y P,Anjaneyulu A S R,Thomas R,et al. Quality changes in soup from deboned chicken frames at refrigerated(4±1 ℃)and frozen(-18±1 ℃)storage[J]. International Journal of Food Science & Technology,2010,44(9):1763-1769.
[46]Li X,Zhu J,Qi J,et al. Superchilled storage(-2.5±1 ℃)extends the retention of taste-active and volatile compounds of yellow-feather chicken soup[J]. Animal Science Journal=Nihon chikusanGakkaiho,2018:1-13.
[47]余力,贺稚非,李洪军,等. 不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立[J]. 食品科学,2016,(20):274-281.
[48]Zhang X,WangH,LiM,et al.Near-Freezing Temperature Storage(-2 ℃)for Extension of Shelf Life of Chilled Yellow-Feather Broiler Meat:A Special Breed in Asia[J]. Journal of Food Processing & Preservation,2016,40(2):340-347.
[49]杨玉宝. 两种工艺对鸡汤保质期的研究[J]. 肉类工业,2012(7):27-30.
[50]曾清清. 鸡骨高汤生产关键工艺的研究[D]. 广东:华南理工大学,2014.
[51]李宏亮,蒋云升. 鸡汤加工工艺的研究[J]. 中国调味品,2011,36(6):113-116.
[52]Irawati Z,Natalia L,Nurcahya C M,et al. The role of medium radiation dose on microbiological safety and shelf-life of some traditional soups[J]. Radiation Physics & Chemistry,2007,76(11):1847-1854.
[53]张敏,徐为民,蒋云升,等. 鸡汤烹制工艺优化与辐照保藏技术研究[J]. 中国食物与营养,2011,17(3):48-51.
[54]董铁有,徐敏,毛志怀,等. 超高压处理对酸辣汤贮藏性能及风味的影响[J]. 食品科学,2005,26(z1):26-28.
[55]Muňoa M,De A B,Sánchez-Moreno C,et al. Effects of high pressure and mild heat on endogenous microflora and on the inactivation and sublethal injury of Escherichia coli inoculated into fruit juices and vegetable soup[J]. Journal of Food Protection,2007,70(7):1587-1593.
[56]Settanni L,Corsetti A. Application of bacteriocins in vegetable food biopreservation[J]. International Journal of Food Microbiology,2008,121(2):123-138.
[2]佚名. 中国肉鸡养殖行业市场前景分析[J]. 北方牧业,2018(5):12-13.
[3]FAS/USAD. Livestork and Poultry. Retrieved from http://www.fas.usda.gov/data/livestock-and-poultry-world-markets-and-trade.
[4]尹彦勋,罗平涛. 中国肉鸡产业的发展现状及趋势[C].全球肉鸡产业论坛暨中国白羽肉鸡产业发展大会会刊,2010:12-14.
[5]杨月欣,王光亚,潘兴昌. 中国食物成分表[M]. 北京:北京大学医学出版社,2009:1-181.
[6]刘文龙,晏宸然,张娇,等. 四种饲养模式下固始鸡鸡蛋挥发性风味物质的检测比较[J]. 四川畜牧兽医,2018,(2):34-36.
[7]Feng F,Cai Y,Fu X,et al. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis(AEDA),odor activity value(OAV)and omission experiment[J]. Food Chemistry,2018,265:247-280.
[8]陈宇丹,芮汉明,张立彦. 鸡的品种对鸡汤质量的影响研究[J]. 现代食品科技,2010(11):1212-1216.
[9]张小强,田亚东,康相涛,等. 固始鸡汤主要营养成分分析[J]. 食品工业科技,2008(1):268-270.
[10]任东旭,张晶,徐建祥,等. 响应面法优化工艺提取清鸡汤[J]. 食品工业,2013(5):106-107.
[11]常亚楠,赵改名,柳艳霞,等. 煮制对鸡肉及汤汁中游离氨基酸的影响[J]. 食品工业科技,2014(9):333-337,342.
[12]周涛. 热反应鸡汤呈味物质变化研究[D]. 重庆:西南大学,2016.
[13]尚易. 鸡汤特征香气分析与鸡肉香精制备工艺的研究[D]. 上海:上海应用技术学院,2015.
[14]何小峰. 瓦罐鸡汤工艺优化、品质形成及储藏研究[D]. 武汉:华中农业大学,2010.
[15]蔡宇. 鸡汤中关键香气物质的鉴定及其鸡肉香精的制备[D]. 广州:华南理工大学,2016.
[16]陈玉连. 817肉杂鸡、AA肉鸡和海兰褐蛋鸡的加工特性研究[D]. 南京:南京农业大学,2016.
[17]Hanifah NL,Anton A,Kensaku T,et al. Umami taste enhancement of SMG/NaCl mixtures by subthreshold L-a-Aromatic amino acids[J]. Journal of Food Science,2005,70(7):401-405.
[18]丁奇,赵静,孙颖,等. 4种鸡汤中游离氨基酸的组成及呈味贡献对比分析[J]. 精细化工,2015(11):1260-1265.
[19]侯佰慧,张维悦,夏杨毅,等. 冻结速率对鸡汤理化及流变特性的影响[J]. 食品与发酵工业,2018(2):81-86.
[20]赵静,丁奇,孙颖,等. 香菇菌汤及酶解液中滋味成分及呈味特性的对比分析[J]. 食品科学,2016,37(24):99-104.
[21]Qi J,Wang H,Zhou G,et al. Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed[J]. International Journal of Food Properties,2018,20(sup3):S2579-S2595.
[22]李丹. 固始鸡鸡汤对小鼠免疫功能影响的研究[D]. 河南:河南农业大学,2006.
[23]岳明,杨莲芳,王瑞昙,等. 党参大枣乌鸡汤及其拆方增强机体免疫功能的实验研究[J]. 陕西中医学院学报,2009(6):74-76.
[24]施洪飞,项平. 补益类药膳食疗方配方规律和烹饪特点研究[J]. 中华中医药杂志,2007,22(4):215-218.
[25]周玮婧,孙智达. 鸡汤的营养成分及食疗功能研究进展[J]. 食品科技,2008,33(9):261-264.
[26]Saketkhoo K,Januszkiewicz A,Sackner MA. Effects ofdrinking hot water,cold water,and chicken soup on nasalmucus velocity and nasal airflow resistance[J]. Chest,1978,74(5):408-410.
[27]Rennard B O,Ertl R F,Gossman G L,et al. Chicken soup inhibits neutrophil chemotaxis in vitro[J]. Chest,2000,118(4):1150-1157.
[28]Nagai H,Harada M,Nakagawa M,et al. Effects of chicken extract on the recovery from fatigue caused by mental workload[J]. Applied Human Science:Journal of Physiological Anthropology,1996,15(6):281-286.
[29]杨瑾. 产妇的饮食护理[J]. 中国保健(医学研究版),2007,15(12):110-111.
[30]王莉玲. 白兰氏鸡精促乳汁分泌效果观察分析[J]. 现代医药卫生,2007,(18):2764.
[31]李小毛,李国梁,房小玲,等. 鸡精促进产后乳汁分泌效果的临床观察[J]. 中国实用妇科与产科杂志,1997(5):39-40.
[32]Azhar M Z,Abdul R K,Ssj M. The use of chicken essence as an adjunct to psychotherapy in anxious subje:t’-a clinical assessment[J]. Malaysian Journal of Psychiatry,2001,9(1):13-22.
[33]李惠明. 鸡汤味美_并非人人皆宜_李惠明[J]. 老年人,2016,(6):56.
[34]张亮子,荣建华,胡坚,等. 前处理对鸡汤体系营养特性的影响[J]. 食品科学,2009(23):83-87.
[35]陈文平,李霞,刘晨燕. 加工工艺对鸡汤及鸡肉品质的影响[J]. 肉类研究,2012(7):10-12.
[36]Zhang M,Chen X,Hayat K,et al. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots[J]. Food Research International,2018.
[37]贺习耀,王婵. 加热方式对鸡汤风味品质影响的研究[J].食品科技,2013(10):77-82.
[38]杜华英,叶慧,高国清,等. 不同熬制方法对鸡汤品质的影响[J]. 肉类研究,2013(7):26-29.
[39]王莉嫦. 工艺条件对鸡汤品质影响的研究[J]. 食品工业科技,2013(14):303-304,310.
[40]Qi j,Liu D,Zhou G,et al. Characteristic flavor of traditional soup made by stewing chinese yellow-feather chickens[J]. Journal of Food Science,2017,82(5):2031-2040.
[41]王琳涵. 不同煮制时间对鸡汤中呈味物质的影响分析[J]. 精细化工,2017(10). Retrieved from http://www. finechemicals. com. cn.
[42]赵勇,邱祥国. 烹制对鸡汤灭菌作用及营养物质浸出的试验观察[J]. 美食研究,2005,22(2):42-47.
[43]李春保,李霄,井庆楠. 炖鸡肉及鸡汤的品质研究[J]. 肉类研究,2012(6):1-8.
[44]杨肖,孔琰,丁奇,等. 加盐方式对鸡汤中呈味物质的影响分析[J]. 精细加工,2018. DOI:10.13550/j.jxhg.20170526.
[45]Gadekar Y P,Anjaneyulu A S R,Thomas R,et al. Quality changes in soup from deboned chicken frames at refrigerated(4±1 ℃)and frozen(-18±1 ℃)storage[J]. International Journal of Food Science & Technology,2010,44(9):1763-1769.
[46]Li X,Zhu J,Qi J,et al. Superchilled storage(-2.5±1 ℃)extends the retention of taste-active and volatile compounds of yellow-feather chicken soup[J]. Animal Science Journal=Nihon chikusanGakkaiho,2018:1-13.
[47]余力,贺稚非,李洪军,等. 不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立[J]. 食品科学,2016,(20):274-281.
[48]Zhang X,WangH,LiM,et al.Near-Freezing Temperature Storage(-2 ℃)for Extension of Shelf Life of Chilled Yellow-Feather Broiler Meat:A Special Breed in Asia[J]. Journal of Food Processing & Preservation,2016,40(2):340-347.
[49]杨玉宝. 两种工艺对鸡汤保质期的研究[J]. 肉类工业,2012(7):27-30.
[50]曾清清. 鸡骨高汤生产关键工艺的研究[D]. 广东:华南理工大学,2014.
[51]李宏亮,蒋云升. 鸡汤加工工艺的研究[J]. 中国调味品,2011,36(6):113-116.
[52]Irawati Z,Natalia L,Nurcahya C M,et al. The role of medium radiation dose on microbiological safety and shelf-life of some traditional soups[J]. Radiation Physics & Chemistry,2007,76(11):1847-1854.
[53]张敏,徐为民,蒋云升,等. 鸡汤烹制工艺优化与辐照保藏技术研究[J]. 中国食物与营养,2011,17(3):48-51.
[54]董铁有,徐敏,毛志怀,等. 超高压处理对酸辣汤贮藏性能及风味的影响[J]. 食品科学,2005,26(z1):26-28.
[55]Muňoa M,De A B,Sánchez-Moreno C,et al. Effects of high pressure and mild heat on endogenous microflora and on the inactivation and sublethal injury of Escherichia coli inoculated into fruit juices and vegetable soup[J]. Journal of Food Protection,2007,70(7):1587-1593.
[56]Settanni L,Corsetti A. Application of bacteriocins in vegetable food biopreservation[J]. International Journal of Food Microbiology,2008,121(2):123-138.