油炸工艺对鸡肉串品质的影响  

Effects of frying process on quality of chicken strings

作　　者：孙灵霞[1] 赵改名[1] 李苗云[1] 柳艳霞[1] 姜潮[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《河南农业大学学报》2010年第6期710-714,共5页Journal of Henan Agricultural University

基　　金：科技部"十一五"科技支撑计划区域性项目(2007BBAD70B02)

摘　　要：以鸡肉串为研究对象,以酸价、过氧化值、硫代巴比妥酸值(Thiobarbituric Acid Value,TBA)、剪切力和感官评价作为指标,考察油炸温度、油炸时间、挂糊方式对油炸鸡肉串品质的影响.结果表明,在本试验条件下,油炸温度180℃、油炸时间110 s、挂蛋面糊时鸡肉串感官品质最好.Taking chicken strings as the object,acid value,peroxide value,thiobarbituric acid value,shear force and sensory were used as indicators to study the effects of frying temperature,frying time and pasting on quality of chicken strings.The results showed that when frying temperature was 180 ℃ and frying time was 110 s combined with pasting flour and egg chicken strings had a good sensory quality.

关 键 词：鸡肉串 油炸温度 油炸时间 挂糊 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]