鸡腿在油炸过程中的品质变化规律研究  

Study on the Quality Change of Chicken in Frying Process

作　　者：姜化彬 李文钊[1] 王绍顺[2] 杨庆峰[1] 滕美玲[1] 张宁[1] 于磊[1] 阮美娟[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]中海油能源发展股份有限公司配餐服务分公司,天津300452

出　　处：《食品研究与开发》2017年第11期17-20,157,共5页Food Research and Development

基　　金：校企合作项目(HFXMLZ-PC1401;1400140033)

摘　　要：研究鸡腿在不同油炸温度和油炸时间下的品质变化规律,并且建立了炸鸡腿硫代巴比妥酸值(TBARS)动力学模型。结果表明,油炸温度越高、油炸时间越长,炸鸡腿的TBARS值越大;在油炸时间15 min^25 min,油炸温度135℃~165℃下炸制的鸡腿的感官评分较高。建立的TBARA动力学模型符合0级反应动力学模型,能够精确预测鸡腿在炸制过程中的TBARS值。The quality of chicken legs under different frying temperature and frying time was studied, and the TBARS dynamics model was established.The results showed that the higher the frying temperature and the longerfrying time, the bigger the TBARS value of fried chicken legs;the sensory score of fried chicken was higher when frying time was 15 min-25 min and frying temperature was 135 ℃-165 ℃.The TBARA kinetic model was fitted to the 0-order reaction kinetics model, which could accurately predict the TBARS value of the chicken legs during the frying process.

关 键 词：鸡腿 油炸 TBARS 动力学 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]