马铃薯淀粉添加量对真空滚揉调理鸡柳品质的影响  

Effects of potato starch addition on the quality of vacuum tumbled prepared chicken fillet

作　　者：张靖铭 刘九阳 于秋影 曹传爱 孔保华[1] 刘骞[1] ZHANG Jing-Ming;LIU Jiu-Yang;YU Qiu-Ying;CAO Chuan-Ai;KONG Bao-Hua;LIU Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品安全质量检测学报》2022年第12期3818-3824,共7页Journal of Food Safety and Quality

基　　金：黑龙江省“百千万”工程科技重大专项课题(2020ZX07B02);黑龙江省省属本科高校中央支持地方高校改革发展资金(优秀青年人才项目)(2020YQ15)。

摘　　要：目的探讨马铃薯淀粉结合真空滚揉腌制技术对调理鸡柳品质特性的影响。方法通过测定调理鸡柳的出品率、蒸煮损失、水分含量、水分活度、色差、质构特征和剪切力等指标,探究不同马铃薯淀粉添加量[0、0.5%、1.0%、1.5%、2.0%、2.5%(m:m)]对真空滚揉腌制调理鸡柳品质特性的影响。结果与不添加淀粉的对照组相比,添加马铃薯淀粉的实验组调理鸡柳的嫩度、弹性、回复性、凝聚性、亮度值和红度值显著提高(P<0.05),水分含量、硬度显著下降(P<0.05),黄度值没有显著变化(P>0.05);同时,与对照组相比,在淀粉添加量超过1.0%后,调理鸡柳的出品率显著增加(P<0.05),蒸煮损失和水分活度显著降低(P<0.05)。结论马铃薯淀粉的添加对真空滚揉腌制的调理鸡柳品质特性具有良好的促进作用,且以1.5%~2.0%为最佳添加量。本研究为更高品质的调理鸡柳的工业生产提供技术支撑。Objective To investigate the effects of potato starch combined with vacuum tumbling and marinating technology on the quality characteristics of prepared chicken fillet.Methods The effects of different potato starch addition[0,0.5%,1.0%,1.5%,2.0%and 2.5%(m:m)]on the quality characteristics of vacuum tumbled marinated prepared chicken fillet were investigated by measuring the yield,cooking loss,moisture content,water activity,color difference,textural characteristics and shear force of prepared chicken fillet.Results Compared with the control group without added starch,the tenderness,springiness,resilience,cohesiveness,lightness and redness/greenness of prepared chicken fillet in the experimental group added potato starch significantly increased(P<0.05),moisture content and hardness significantly decreased(P<0.05),and no significant changes were observed in the yellowness/blueness(P>0.05);meanwhile,the yield of prepared chicken fillet significantly increased(P<0.05)and cooking loss and water activity significantly decreased(P<0.05)with starch addition above 1.0%compared to the control group.Conclusion Addition of potato starch can promote the quality profiles of vacuum tumbled prepared chicken fillet,and 1.5%‒2.0%is the optimal addition level.This study can provide technical support for the industrial production of higher quality prepared chicken fillet.

关 键 词：马铃薯淀粉 真空滚揉 调理鸡柳 品质特性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS251.55[轻工技术与工程—食品科学与工程]