响应面法优化微波联合蒸汽预处理黄羽肉鸡原料肉工艺  

Response Surface Methodology Optimization of Microwave Combined with Steam Pretreatment of Yellow-Feathered Broiler Carcasses

作　　者：王康宁 李蛟龙 吕经秀 李鹏鹏[2] 王道营[1,2] 徐为民[1,2] WANG Kangning;LI Jiaolong;LÜ Jingxiu;LI Pengpeng;WANG Daoying;XU Weimin(School of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《肉类研究》2022年第5期29-32,33-36,共8页Meat Research

基　　金：江苏省农业科技自主创新项目(CX(21)2016);现代农业(肉鸡)产业技术体系建设专项(CARS-41)。

摘　　要：以黄羽肉鸡为对象,研究微波联合蒸汽保温预处理黄羽肉鸡原料的最优加工工艺。以微波加热时间、蒸汽保温时间和微波联合蒸汽处理循环次数为单因素影响因子,预处理黄羽肉鸡原料鸡胸肉的剪切力和蒸煮损失率为响应值,通过响应面优化试验确定黄羽肉鸡预处理最佳工艺参数。结果表明,黄羽肉鸡最佳预处理工艺为微波加热时间30 s、蒸汽保温时间55 s、微波结合蒸汽处理循环7次,在此预处理条件下黄羽肉鸡胸肉的剪切力为18.31 N,蒸煮损失率为13.10%,与预测值接近。The objective of this study was to investigate the optimal conditions for the microwave combined with steam pretreatment of yellow-feathered broiler carcasses using response surface methodology(RSM).Microwave heating time,steam holding time and number of microwave combined with steam treatment cycles were considered as the independent variables,while the shear force and cooking loss of chicken breast meat were considered as response variables.The optimal processing parameters were as follows:microwave heating time of 30 s,steam holding time of 60 s,and 7 cycles of treatments.Under these conditions,the shear force of chicken breast was 18.31 N,and the cooking loss was 13.10%,both of which were close to the predicted values.

关 键 词：黄羽肉鸡 微波 蒸汽 响应面 工艺优化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]