不同加工方法对预调理速食鸡肉串品质的影响  

Effects of Different Processing Methods on Qualities of Preset Chicken

作　　者：周桃英[1] 陈年友[1,2] 王梓林[1] 

机构地区：[1]黄冈职业技术学院,湖北黄冈438002 [2]黄冈师范学院化学工程学院,湖北黄冈438000

出　　处：《湖北农业科学》2014年第8期1882-1884,共3页Hubei Agricultural Sciences

基　　金：黄冈市科技局项目(黄科字62号);湖北省农业成果转化资金项目

摘　　要：通过研究不同处理方式与微波功率对肉串色值、肉串失水率、肉串剪切力的影响,可以确定油炸预处理,509 W加热60 s为最佳工艺条件。这种工艺条件解决了生鸡肉串直接微波在色泽方面可接受性差的问题,减少了微波失水率,提高了肉品微波后的品质与嫩度;油炸预处理与微波复热结合的加工方式为鸡肉速食产品的开发提供了一种新的研究思路和技术路线。Effects of different treatments and microwave power on chicken color values, water loss rate and shear force were studied. The best process condition of microwave reheating was 509 W microwaves for heating 60 s. The condition of microwave reheating could solve the problems of poor acceptability in terms of color if raw chicken was under the microwave directly. The method of disposing preset frying unite with microwave reheating will provide a new idea and technical route for developing chicken products.

关 键 词：预调理速食鸡肉串 处理方式 微波功率 微波时间 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]