高压蒸煮对鸡骨架骨骼组成结构及硬度的影响  

Effect of High Pressure Cooking on Bone Composition and Strength of Chicken Skeleton

作　　者：柴向华[1] 何文龙[1] 吴克刚[1] 罗辑[1] 王胜利 潘显宗 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006 [2]东莞百味佳食品有限公司,广东东莞523416

出　　处：《食品科学》2013年第23期103-107,共5页Food Science

基　　金：广东省教育部产学研结合项目(2011A090200004)

摘　　要：采用高压蒸煮处理鸡骨架,研究其骨骼蛋白质、脂肪、钙、硬度及显微结构的变化。结果表明:高压蒸煮使鸡骨架主要组成成分蛋白质和脂肪总量及钙含量均有所降低,特别是加水高压蒸煮能够促进骨骼蛋白、脂肪、钙等组成成分的流失,弱化骨骼强度。扫描电镜观测发现,鸡骨架经高压蒸煮后,其蜂窝状结构和微细小孔消失。这说明高压蒸煮导致鸡骨架组成成分流失和正常的显微结构坍塌是其硬度下降的主要原因。此外,正交试验结果表明,鸡骨架适宜的高压蒸煮条件为:骨水比1:4(m/V)、蒸煮压力0.12MPa、蒸煮时间45min,处理后所得鸡骨架硬度为134.41N。High-pressure-cooked chicken skeletons were investigated for bone protein, fat and calcium contents and firmness in comparison to raw chicken skeletons. The results showed that the total content of protein and fat as major chicken bone components and calcium content were both lower in high-pressure-cooked chicken skeletons, especially when high-pressure cooking in the presence of water was used. Moreover, bone strength became weak and the cellular structure and small holes in the bone surface disappeared after high-pressure cooking under SEM observation. This finding explains why the decrease in bone strength may be caused mainly by the losses of bone components and the structural collapse of chicken bones as observed under SEM after high-pressure cooking of chicken skeletons. Orthogonal array design was used to establish the optimal high-pressure cooking conditions for chicken skeletons： cooking with a bone/water ratio of 1：4 at 0.12 MPa for 45 min. The firmness of cooked chicken skeletons under the optimized conditions was 134.41 N.

关 键 词：鸡骨架 高压蒸煮 硬度 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]