摘要
本试验旨在研究热鲜鸡(15℃,宰后处理1、2、4 h)和冷鲜鸡(0～4℃,宰后处理24、36、48、60 h)加工的白切鸡在表皮颜色、保水性、剪切力、质构、微观结构、体外消化率及感官评价等方面的差异,探讨能否用冷鲜鸡替代热鲜鸡制作白切鸡。结果表明,热鲜组与冷鲜组在保水性和感官评价方面无显著差异(p> 0.05);热鲜1 h组的亮度值显著高于其他各处理组(p <0.05),黄度值各组无显著差异(p> 0.05);热鲜组与冷鲜组在硬度、弹性、粘聚性以及回复力方面无显著差异(p> 0.05),热鲜4 h、冷鲜24 h和60 h组的咀嚼性显著高于热鲜1 h组(p <0.05);冷鲜组剪切力与肌纤维直径均小于热鲜组,嫩度更佳;冷鲜48、60 h组消化率显著高于热鲜3个处理组(p <0.05),且冷鲜4个处理组消化率均高于热鲜组。综上,冷鲜鸡制作的白切鸡与用热鲜鸡制作的白切鸡在食用品质、微观结构、体外消化率等方面差异不大,甚至更佳,因此,冷鲜鸡能替代热鲜鸡制作白切鸡,同时,本研究也为使用冷鲜鸡制作白切鸡提供了理论依据。
The objectives of this study were to analyse the skin color, water holding capacity, shear force, texture profile analysis （TPA）, uhrastructure, in vitro digestibility and relative sensory evaluation of soft-boiled chicken prepared by hot fresh （15 ℃, stored for 1,2,4 h）and chilled chicken（0-4 ℃, stored for 24,36,48,60 h）and to discuss whether it was feasible to use chilled or frozen chicken to replace hot fresh chicken to make this dish. Results showed that there were no significant differences in water holding capacity and sensory evaluation among hot fresh and chilled treatments （p 〉 0.05 ）. Hot fresh 1 h treatment had significantly higher L＊ value （p 〈 0.05 ）than the other treatments while b ＊ value had no significant difference （p 〉 0.05）. There also were no significant differences in hardness, springiness, cohesiveness, resilience among all treatments （p 〉 0.05 ） , but chewiness of hot fresh 1 h treatment was significantly lower than hot fresh 4 h, chilled 24 h and 60 h treatments （p 〈 0.05 ）.Chilled treatments had relative lower shear force and shorter fiber diameter than hot fresh treatments so that they had better tenderness.Chilled 48,60 h treatments had significantly higher digestibility than all the three hot fresh treatments （p 〈 0.05 ） and the digestibility of chilled treatments were relatively higher than hot fresh treatments.The results showed that soft -boiled chicken made from chilled chicken had similar or better qualities than that made from hot fresh chicken. So it was feasible to use chilled chicken to replace hot fresh chicken to make this dish and this paper provided a basis for commercial processing of the soft-boiled chicken.
作者
李继昊
黄明远
王虎虎
徐幸莲
周光宏
LI Ji-hao, HUANG Ming-yuan, WANG Hu-hu, XU Xing-lian , ZHOU Guang-hong(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第21期15-21,28,共8页
Science and Technology of Food Industry
基金
国家肉鸡现代产业技术体系(CARS-41)
江苏高校优势学科建设工程资助项目(PAPD)
关键词
白切鸡
热鲜鸡
冷鲜鸡
食用品质
微观结构
体外消化率
soft- boiled chicken
hot fresh chicken
chilled chicken
eating quality
uhrastructure
in vitro digestibility
