肉鸡烤翅加工的多指标分析及工艺参数优化  

Multi-index analysis and optimization of processing parameters of roasted broiler chicken wings

作　　者：顾苗青[1] 周厚源[1] 李汴生[1] 阮征[1] 郭伟波 林光明 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东无穷食品有限公司,广东饶平515726

出　　处：《食品与发酵工业》2013年第8期149-156,共8页Food and Fermentation Industries

基　　金：广东省教育部产学研结合项目(2011A090200041)

摘　　要：摘要为生产出高咀嚼性优质肉鸡烤翅，文中采用热风干燥与高温烤制相结合的方式，应用响应曲面法（RSM）优化其工艺参数。试验分析了热风干燥温度（80～100℃）、中间含水率（40％～50％）及烤制温度（150—200℃）对产品咀嚼性、剪切力及硫代巴比妥酸值（TBA）的影响，并用排队评分法及熵权法计算各指标权重系数，构造多指标加权综合评分体系。结果表明：随着热风温度及烤制温度的增加，咀嚼性、剪切力均表现出先增加后下降趋势，而提高中间含水率会明显降低咀嚼性，中间含水率及烤制温度对TBA值的影响均明显大干热风温度（P〈0．05）；中间含水率及烤制温度对咀嚼性、剪切力均有显著交互作用（P〈0．05）；应用熵权法计算咀嚼性、剪切力及TBA值的权重系数分别为0．270、0．412、0．315，通过Box—Behnken回归分析最佳工艺参数为热风温度90℃、中间含水率43％、烤制温度170℃，在此工艺条件下烤翅产品的品质指标为咀嚼性14．42kg、剪切力8．10kg、TBA值0．623mg／kg，综合评分8．26，验证试验与模型预测值相对误差为1．08％。In order to produce roasted broiler chicken wings of high quality and chewiness, combination of hot air drying and roast at high temperatures were used to get a kind of ready-to-eat snack food, whose optimum process- ing parameters were obtained by response surface methodology（RSM）. The effects of hot air drying temperature （80 ~ 100℃ ） , middle moisture content （40% - 50% ） and roasted temperature （ 150 - 200℃ ） on chewiness, shear force and Sulfo-Barbitone Acid（TBA） value were studied. Data were standardized by queuing analysis and entropy weight method was applied to got weight coefficients of each index and the final comprehensive score of multi-index system. The results showed that as hot air temperature and middle moisture content raised, chewiness and shear force increased and then fell. However chewiness decreased with the raise of middle moisture content. The effects of middle moisture content and roasted temperature were more significant than hot air drying temperature （P 〈 0.05）. In addi- tion, interaction effect of middle moisture content and roasted temperature on chewiness and shear force was significant （P 〈 0.05）. Weight coefficients of hot air temperature, middle moisture content and roasted temperature was 0. 270, 0. 412 and 0. 315 respectively by entropy weight method. Box-Behnken design was applied to confirm the optimum ex- periment condition. Design expert analysis indicated that the best hot air drying temperature, middle moisture content and roasted temperature were 90℃, 43% and 170℃ respectively. Under these conditions, the quality indexes of roasted chicken wings were chewiness of 14.42kg, sheer force of 8.10kg, TBA value of 0. 623mg/kg and comprehen- sive score of of 8.26on average with a 1.08% relative error comparing with the predicted value of model.

关 键 词：肉鸡烤翅 品质 响应曲面法 排队评分法 熵权法 加权综合评分 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]