文昌鸡加热过程中理化特性变化  

Variation of Physicochemical Characteristics of Wenchang Chicken in Heating Process

作　　者：张铁涛[1] 徐云升[1] 

机构地区：[1]琼州学院理工学院,三亚572000

出　　处：《食品工业》2015年第3期75-77,共3页The Food Industry

基　　金：海南省自然科学基金项目(213024)

摘　　要：以文昌鸡的鸡胸和鸡腿为研究对象,探讨文昌鸡的不同部位随蒸煮的进行,理化特性变化规律。研究表明不同部位随着蒸煮的进行,水分含量与温度呈负相关。p H随着温度升高先上升明显,在85℃降至最低。在95℃时鸡胸在保温时间为5 min的时候嫩度最好,鸡腿要10 min。鸡肉TBARS值在5 min的时候达到最大值,说明初期保温对脂肪氧化程度影响大。The different parts of Wenchang chicken with cooking,variation of physicochemical characteristics of Wenchang chicken in heating process was studied.Research showed that water content was negatively correlated with temperature.The pH increased significantly with increasing temperature,at the temperature of 85 ℃ to minimum.At the temperature of 95 ℃white meat with the holding time of 5 min,had best tenderness,and chicken meat with the holding time of 10 min.Chicken TBARS reached the maximum value at 5 min,which means the initial thermal insulation had significant influence on the extent of lipid oxidation.

关 键 词：温度 嫩度 脂肪氧化程度 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]