摘要
【目的】研究天麻炖乌鸡预制菜品的最佳工艺配方以及微酸性电解水(slightly acidic electrolyzed water,SAEW)处理对其贮藏品质的影响。【方法】以复合香辛料、乌骨鸡、天麻、食盐为优化指标,感官评分为响应值,采用Box-Benhnken响应面法进行工艺研发和优化。以最佳工艺条件预处理天麻和乌骨鸡,再用SAEW对其进行杀菌处理,以无菌水为对照,在4℃条件下进行14 d贮藏品质的研究。【结果】天麻炖乌鸡预制菜品的最佳优化配方为:复合香辛料1.62 g,鸡肉505.65 g,天麻27.58 g,食盐2.95 g。在贮藏期间,经SAEW处理后,乌骨鸡的挥发性盐基氮含量较对照组显著减少2.80 mg/100 g,天麻多糖含量的降幅较对照组少8.74%(P<0.05),而两组之间的天麻色差和鸡肉保水性无显著差异(P>0.05),鸡汤pH值随着贮藏时间的延长而降低。【结论】该工艺可作为即烹天麻炖乌鸡的配方,SAEW处理可延缓原材料的变质,进而延长货架期。研究结果可为天麻炖乌鸡的保鲜技术研究提供理论参考。
[Purpose]To study the optimum process formulation of stewing Gastrodia elata with Silky fowl and the effect of slightly acidic electrolyzed water(SAEW)on its storage quality.[Methods]Compound spices,S.fowl,G.elata and salt were used as optimization indicators,sensory score was used as the response value,the Box-Benhnken response surface method was used to develop and optimize the process.G.elata and S.fowl were pretreated with optimum conditions,and then sterilized with SAEW;the storage quality was studied at 4℃for 14 days with sterile water as the control.[Results]The optimum formulation of stewing G.elata with S.fowl was as follows:compound spice was 1.62 g,chicken was 505.65 g,G.elata was 27.58 g,and salt was 2.95 g.During the storage period,after being processed by SAEW,the total volatile base nitrogen content of S.fowl significantly decreased by 2.80 mg/100 g compared with that of the control group,and the decrease in G.elata polysaccharide content was 8.74%lower than that of the control group(P<0.05),however,there were no significant differences between the two groups in the color difference of G.elata and the water retention of the chicken(P>0.05),and the pH value of chicken broth decreased with the prolongation of storage time.[Conclusion]This process can be used as a formulation of stewing G.elata with S.fowl,and the SAEW treatment can significantly delay the deterioration rate of raw materials and extend shelf life.The results of this study can provide a theoretical reference for the research on preservation technology for stewing G.elata with S.fowl.
作者
李子怡
侯丽丽
高晴
和劲松
LI Ziyi;HOU Lili;GAO Qing;HE Jinsong(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
出处
《云南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2024年第5期96-105,共10页
Journal of Yunnan Agricultural University:Natural Science
基金
国家自然科学基金项目(32060573)
云南省重大科技专项(202202AE090019)
云南省农业联合专项(202301BD070001-106)。
关键词
天麻
乌骨鸡
微酸性电解水
贮藏品质
Gastrodia elata
Silky fowl
slightly acidic electrolyzed water(SAEW)
storage quality
