高压腌制对鸡胸肉食用品质的影响  

Effect of High Pressure Brining on Eating Quality of Chicken Breast

作　　者：冷雪娇[1] 章林[1] 黄明[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学食品科技学院,肉品加工与质量控制教育部重点实验室,江苏南京210095

出　　处：《食品科学》2013年第17期53-56,共4页Food Science

基　　金：国家自然科学基金项目(30972133);江苏省自然科学基金项目(BK2009314)

摘　　要：为探讨不同压力条件腌制对鸡胸肉食用品质的影响,采用食盐质量浓度为40g/L的腌制液,在不同压力条件下(0.1、50、100、150、200、300MPa,保压时间20min)腌制鸡胸肉,测定其含盐量、含水量、肉色、pH值、剪切力以及保水性。结果表明:高压腌制的含盐量显著高于对照组,150MPa的含盐量最高;高压腌制会使鸡胸肉的亮度值(L*)升高,红度值(a*)下降,黄度值(b*)升高,不大于150MPa的压力对肉色影响较小;50MPa腌制的鸡胸肉pH值显著降低,其他压力对鸡胸肉的pH值无显著影响;高压腌制不能改善鸡胸肉的嫩度但可以提高其保水性。综合考虑,150MPa腌制鸡胸肉效果最好,且不会对鸡胸肉食用品质产生不良影响。The objective of this study was to investigate the effect of brining combined with different pressure treatments on eating quality of chicken breast. Chicken breast was brined under different pressure levels （0.1, 50,100,150, 200 MPa and 300 MPa for 20 min in 40 g/L salt solution. The salt content, moisture content, meat color, pH, shear force and water holding capacity were measured afterwards. The results showed that chicken breast treated by high pressure brining gave higher salt content compare to the control and the maximum salt content was obtained at 150 MPa. Brining with high pressure treatment could also increase L＊ and b＊ but cause a reduction in a＊. Treatments at a pressure level lower than 150 MPa showed less effect on color of the chicken breast. The treatment at 50 MPa significantly reduced the pH while no significant effect was observed under other pressures on the pH of chicken breast. High-pressure brining was not able to improve the tenderness of chicken breast but could improve its water holding capacity. In general, brining at 150 MPa was the best treatment, and showed no negative impact on eating quality of chicken breast.

关 键 词：鸡胸肉 高压 食用品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]