热处理对文昌鸡肉色泽的影响  

Influence of Heating Process on the Color of Wenchang Chicken

作　　者：张铁涛[1] 徐云升[1] 

机构地区：[1]琼州学院理工学院,海南三亚572022

出　　处：《农产品加工（下）》2015年第2期18-19,22,共3页Farm Products Processing

基　　金：海南省自然科学基金项目(213024)

摘　　要：以文昌鸡鸡胸和鸡腿为研究对象，研究热处理对文昌鸡鸡胸与鸡腿部位水分含量、色泽池t值，矿值，6t值）变化。研究表明，鸡腿肉较鸡胸肉水分含量变化趋势显著。随着蒸煮温度不断升高，鸡胸和鸡腿的亮度值在55—65℃有所上升，鸡胸肉的亮度值伍＋值）在75℃之后基本不变。随蒸煮温度升高，鸡肉颜色从开始均匀的红色逐渐转变成灰棕色。蒸煮温度较低时候，鸡腿肉红度值（矿值）明显高于鸡胸肉。当温度为55～65℃时，鸡胸肉和鸡腿肉的黄度值（6＋值）与蒸煮温度呈正相关，高于65℃后鸡胸肉黄度值略有减小，随后基本不变。Using the object of Wenchang chicken, the influence of heating process on the content of moisture and the color of Wenchang chicken is mainly studied. It shows that the content changing trend of meat or white meat is significant. With the cooking temperature rising, the brightness value （L＊） of meat or white meat increased at 55-65℃. The brightness value of white meat at 75℃ is not variable. With the increase of temperature, the color of the meat from the beginning of uniform red gradually transforms into gray brown. The red value （a＊） of meat is significantly higher than that of white meat. At 55-65℃, the yellow value （b＊） of meat and white meat are positively correlated to temperature. As the temperature is above 65℃, the yellow value decreases slightl,then basically unchanged.

关 键 词：鸡腿 鸡胸 亮度值 红度值 黄度值 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]