远红外油炸对鸡肉品质的影响  

Effect of far-infrared frying on the quality characteristics of chicken

作　　者：范大明[1] 严青[1] 陈卫[1] 马申嫣[1] 马文睿[1] 庞珂 赵建新[1] 张灏[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [2]无锡华顺民生食品有限公司,江苏无锡214218

出　　处：《食品工业科技》2012年第3期56-59,共4页Science and Technology of Food Industry

基　　金：国家科技部农业科技成果转化资金项目(2008GB2B200083);国家科技支撑计划(2008BAD91B03)

摘　　要：主要研究了远红外辅助油炸和普通热传导式油炸两种方式对鸡肉油炸品质的影响。实验选用新鲜市售鸡胸肉,油炸温度为(165±2)℃,考察其在70～110s油炸时间段内色泽、质构、中心温度、水分含量、含油量和失重率的变化规律。结果表明:除鸡肉的硬度值外,不同的油炸方式和油炸时间对鸡肉各项测定指标均影响显著(P<0.05)。以普通热传导式油炸为对照,远红外油炸的鸡肉明度(L*)降低,红度(a*)和黄度(b*)增加;硬度值变化不显著,弹性值略有增加;内部的温度上升均匀、波动小;最高含油量降低33%,最大失重率降低10.21%。因此,远红外油炸促进了鸡肉色泽的变化,使内部受热均匀,降低了含油量,减少油炸损失,对油炸品质的提高起到积极作用。The effect of quality change in frying chicken was evaluated by far-infrared sources and common heat conduction.Surface colour,texture,core temperature,moisture content,oil content and cooking loss of the chicken samples fried at（165±2）℃ for 70～110s were investigated.Results indicated that the type of frying and frying time had significant effect on the quality（P〈0.05）,except for hardness.Taking the common frying chicken as comparison,far-infrared frying decreased product lightness（L）,whereas redness（a）,yellowness（b） and spring increased.In addition,far-infrared frying had been shown to decreased obviously temperature fluctuation.The maximum oil content and cook loss were reduced by 33%,10.21% over that for conventional frying.Far-infrared frying promoted the change of colour,raised the temperature evenly,reduced the oil content and cooking loss remarkably and had a beneficial effect on characteristics during frying.

关 键 词：远红外 油炸 品质 鸡肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]