摘要
以鸡腿为材料,采用二次通用旋转组合试验设计优化酱鸡腿的加工工艺参数。结果表明:酱鸡腿最优加工工艺参数为油炸温度170℃、油炸时间70 s、煮制温度100℃、煮制时间2 h。在此条件下,加工酱鸡腿的综合评分预测值为0.47,验证实验综合评分值实测值为0.451,实验值和预测值吻合良好。该工艺得到的成品色泽金黄、肉丝粉白、可口,其中感官评分为78.678,嫩度为7.517 N,a*值为15.51。
Quadratic rotation combinatorial design was utilized to optimize processing parameters influencing the quality of spiced chicken thigh as follows：frying at 170 ℃ for 70 s and then cooking at 100 ℃ for 2 h.Under the optimized conditions,the predicted and observed comprehensive sensory scores of spiced chicken thigh were 0.47 and 0.451,respectively,indicating a good agreement between the two values.The final product based on the above experimental conditions had a delicious taste and golden yellow color with white muscle fibers observed when tearing it up and its sensory score,tenderness and a＊ value were 78.678,7.517 N and 15.51,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第22期51-56,共6页
Food Science
基金
河南省教育厅自然科学研究项目(13A550252
2011A550004)
关键词
鸡腿
工艺优化
二次通用旋转组合试验
嫩度
色差
chicken thigh
optimization
quadratic rotation combinatorial design
tenderness
color
