盐腌对鸡肉物理性质影响的研究  

Study on the Impact of Salt on the Tibetan Chicken's Physical Properties

作　　者：邱思[1] 黄姝洁[1] 刘中科[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品与发酵科技》2012年第2期71-75,81,共6页Food and Fermentation Science & Technology

摘　　要：本文采用鸡肉作为原料,经蒸煮损失和质构测定研究盐腌对鸡肉品质的影响,用SAS软件建立响应回归模型。结果表明:蒸煮损失回归方程为:CL=29.68667-3.26875×X1-1.0375×X2-0.59625×X3,硬度回归方程为:HARDNESS=2318.917+312.985×X2+95.90375×X3,弹性回归方程为:SPRINGINESS=0.8711+0.00555×X2-0.007675×X3+0.00335×X1×X3-0.0093×X3×X3。In this article,the chicken as raw materials,determination of the cooking loss and structure was used to study the influence of salt on chicken quality,and response regression model was established with SAS software.The result showed that the cooking loss regression equation was CL=29.68667-3.26875×X1-1.0375×X2-0.59625×X3;Hardness regression equation was HARDNESS=2318.917＋312.985×X2＋95.90375×X3;Springiness regression equation was SPRINGINESS=0.8711＋0.00555×X2-0.007675×X3＋0.00335×X1×X3-0.0093×X3×X3.

关 键 词：鸡肉 盐腌 蒸煮损失 硬度 弹性 

分 类 号：TS205.2[轻工技术与工程—食品科学]