摘要
利用食盐对鸡胸肉进行腌渍处理，以食盐添加量0％为空白对照组，比较不同食盐添加量下鸡肉糜的蒸煮损失、质构特性、热性质及流变特性。结果表明，食盐添加量对鸡肉的质构特性、蒸煮损失、热性质及流变性影响显著。蒸煮损失随食盐添加量的增加呈先降低后升高趋势，食盐添加量在0％～3％范围内的鸡肉具有较强保水能力。剪切力值与食盐添加量呈正相关，显示食盐可一定程度增加蛋白结合性能，保证鸡肉更佳的质构特性。腌渍后鸡肉蛋白变性温度较对照样明显降低（P〈0．05），显示鸡肉蛋白经腌渍处理后对热处理温度更为敏感。不同食盐添加量鸡肉蛋白流变曲线变化明显，存储模量随食盐添加量增幅明显（P〈0．05），显示食盐具有加速蛋白变性与增加凝胶强度的作用。
The paper used salt to pickle chicken breast, and set a blank control group for chicken meat paste without salt, then compared the cooking loss, texture properties, thermal properties and rheological properties of chicken paste under different levels of salt supplementation. The results showed that salt supplementation had a significant effect on the texture properties, thermal and rheological properties of chicken. With the increase of salt content, the cooking loss decreased firstly and increased subsequently, the chicken had stronger ability to hold moisture when salt content in the range of 0% to 3%. Shear force value were positively correlated with salt content, it showed that salt could increase the protein binding properties in a certain extent and ensure a better texture property of chicken. The temperature for protein denaturation of pickled chicken were significantly lower than control samples （P〈0.05）, it showed that chicken protein after pickled were more sensitive to heat treatment. Chicken with different salt content had different gelation curve and with the increase of salt content,the storage modulus＇ extremes increased significantly （P〈0.05） ,which showed that salt had the function of accelerating protein denaturation and increasing gel strength.
出处
《中国家禽》
北大核心
2015年第16期39-43,共5页
China Poultry
关键词
鸡肉
食盐
剪切力
热性质
流变性
chicken meat
salt
shear force
thermal property
rheological property
