反复冻融对不同卤制条件盐水鸡肉品质的影响  

Effect of freeze-thaw cycle on meat quality of different marinating salted chicken

作　　者：黄彬[1,2] 徐玉娟[2] 唐道邦[2] 刘忠义[1] 吴继军[2] 余元善[2] 

机构地区：[1]湘潭大学化工学院,湘潭411105 [2]广东省农业科学院蚕业与农产品加工研究所,广州510610

出　　处：《食品科技》2014年第1期141-146,共6页Food Science and Technology

基　　金：广东省科技专项项目(2010A020104002;2011A080803011)

摘　　要：为了探讨反复冻融对不同条件卤制下盐水鸡肉品质的影响,选取鸡胸肉为原料,分别在清水、卤水、4%盐水、4%盐卤水、8%盐水、8%盐卤水条件下煮制,并进行反复冻融试验。结果表明:反复冻融对肌肉含水量影响显著;随着冻融次数的增加,TBARS值先显著增大,随后有所降低;肌肉食盐含量减少;盐溶性蛋白含量在第一次冻融后明显降低,随后降幅趋于平缓;pH值增大;硬度、弹性、黏聚性、耐咀性均降低;香辛料显著降低肌肉的水分含量、TBARS值,8%盐卤水能抑制蛋白质盐溶性的下降,在冻融过程中清水条件下的各项质构指标均低于其他条件下的。因此,反复冻融处理对不同卤制条件盐水鸡肉的品质均产生了一定影响,使其食用品质下降,且盐卤水卤制的盐水鸡冻融后产品品质要优于仅用盐水卤制的盐水鸡。In order to study the effect of freeze-thaw cycles on the quality of different marinating salted chicken, the chicken breast muscle were selected, they were boiled in water, brine water, 4% salt water, 4% bittern water, 8% salt water, 8% bittern water respectively. Results showed that freeze-thawing had significant effect on the water content of muscle. With the number of freeze-thawing increased, the TBARS value initially increased significantly then decreased slightly, the salt content reduced; the saltextractable protein content initially decreased remarkably then flatten after the first freeze-thawing;the pH value increased. In addition, the hardness, springiness, cohesiveness and chewiness of chicken breast muscle decreased. Spices had significant reduces the water content and TBARS value of muscles, 8% bittern water could inhibited the salt soluble protein decreased. All the textural parameters of water treatment after freeze-thawing process were lower than other brine methods. Consequently, the freezethaw cycle have impact on the quality of different marinating salted chicken and led to a decrease in the edible quality. After freeze-thaw, the quality of bittern marinating salted chicken is better than only use salt marinating.

关 键 词：盐水鸡肉 反复冻融 煮制 质构 品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]