摘要
辣子鸡肉质细嫩、滋味鲜美、营养丰富。通过对辣子鸡制品营养成分的测定,分析其营养成分的组成特点。结果表明,辣子鸡制品中的水分与蛋白质含量较低,矿物质元素含量较丰富,总脂肪含量较高,脂肪酸种类较齐全,含有人体所需的脂肪酸,并且加工后脂肪酸的种类更加丰富。因此,在辣子鸡制品的储藏过程中应重点监控其脂肪和脂肪酸含量的变化,以防止其氧化或转化,影响质量安全。
The meat of spicy chicken is delicate, delicious and nutritious. By way of measuring the nutrient components of spicy chicken products, this paper analyzed its nutrition characteristics. The results showed that, in the spicy chicken products, the contents of water and protein were lower, the contents of mineral elements and total lipid were high, it has complete kinds of fatty acids, especially the fatty acids which needed for human body, and the kinds of fatty acids were more abundantly after processing. So, during the storage of spicy chicken products, more monitoring will be focused on the content of fat and fatty acid in order to prevent oxidation and transformation.
出处
《保鲜与加工》
CAS
2012年第4期25-28,共4页
Storage and Process
基金
贵阳市科技计划项目([2010]筑科农合同字第3-04号)
关键词
辣子鸡
营养成分
分析
spicy chicken
nutritional components
analysis
