盐焗鸡翅在腌制过程中的脂肪氧化规律  

Fat oxidation of salt-baked chicken wings during Curing

作　　者：张永丝[1] 李汴生[1] 阮征[1] 李冉冉[1] 刘艳芳[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,硕士研究生广东广州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10期146-150,共5页Food and Fermentation Industries

基　　金：广东省教育部产学研结合项目(2012B090600003)

摘　　要：以育龄为1．5～2年的蛋鸡鸡翅为原料研究了不同腌制时间（0～80min）、腌制液浓度（质量分数8％-23％）和腌制温度（0～30℃）对盐煽鸡翅在腌制过程脂肪氧化的影响。试验结果表明：在腌制过程中随着腌制时间的延长，鸡翅中的含盐量越来越大，而且在0—20min内含盐量的增加速率明显大于20～80min内的增加速率．平均前者是后者的80倍左右。NaCl的加入促进了鸡翅的脂肪氧化，使鸡翅的TBARS值（2-硫代巴比妥酸反应物质）显著增加（P〈0．05）。腌制时间越长，鸡翅的含盐量和腌制液的TBARS值越大而鸡翅的TBARS值越小。腌制液浓度越大鸡翅的含盐量和TBARS值越大。在一定腌制温度范围内（0～30℃），鸡翅的TBARS值随温度的升高而明显增大（P〈0．05）。The effect of different curing time（0 -80min）, curing solution concentration （8% -23% ）and temperature（0 -30℃ ） on fat oxidation of chicken wings in curing process was studied. Chicken wings of spent hen （one-two years old） were used as raw materials. The results showed that in curing process salt content of chicken wings increased when curing time was longer. And the increasing speed in 0 - 20min were 80 times than in 20 - 80min. Addition of NaC1 induced fat oxidation and increased TBARS values of chicken wings significantly （P 〈 0.05）. Salt content and TBARS values of chicken wings were higher when curing solution concentration was higher. When curing time was longer, salt content of chicken wings and TBARS values of curing solution were higher but TBARS values of chicken wings were lower. At low curing temperature in range of 0 to 30℃ , TBARS values of chicken wings increased significantly （P 〈 0.05） with temperature increase.

关 键 词：鸡翅 腌制 脂肪氧化 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]