淘汰蛋鸡的肉质嫩化技术应用进展  

Research progress on tenderization technology and application of obsolete laying hens

作　　者：王文艳[1] 马长明 崔悦 杨雅新 魏贞 刘欣[1] 王娟[1] WANG Wenyan;MA Changming;CUI Yue;YANG Yaxin;WEI Zhen;LIU Xin;WANG Juan(School of Food Engineering,Henan Vocational College of Agriculture,Zhengzhou,Henan 451450,China;Henan Miracle Food Technology Co.,Ltd.,General Manager Office,Zhengzhou,Henan 450018,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou,Henan 450002,China)

机构地区：[1]河南农业职业学院食品工程学院,河南郑州451450 [2]河南麦瑞克食品科技有限公司,河南郑州450018 [3]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《美食研究》2022年第3期87-92,共6页Journal of Researches on Dietetic Science and Culture

基　　金：河南省高等学校青年骨干教师培养计划项目(2016GGJS-242);河南农业职业学院科技创新人才项目(HNACSRHR-2021-10)。

摘　　要：淘汰蛋鸡营养价值高、价格低,但因其肉质坚韧而不易加工成高档产品,导致优良的资源得不到充分利用。肉质嫩化是研发淘汰蛋鸡产品的关键,学术界对淘汰蛋鸡肉质嫩化开展了一定的研究。常见的淘汰蛋鸡肉的嫩化技术有外源蛋白酶嫩化和两种以上技术联合使用的复合嫩化,其中复合嫩化可以克服各种单一技术的局限性,大大提高嫩化效果和效率。目前滚揉、化学、木瓜蛋白酶等嫩化技术已经应用在烧鸡、腊鸡、风鸡等淘汰蛋鸡深加工产品中。开发新的嫩化技术,并探究淘汰蛋鸡肉嫩化过程中的理化、风味变化规律,将有助于生产和开发优质淘汰蛋鸡肉产品。The obsolete laying hens have high nutritional value and low price,but they are not easy to be processed into high-grade products due to the toughness of the meat,resulting in insufficient use of excellent resources.The meat tenderization of obsolete laying hens has become the key point for product development,so the researches on the tenderization of obsolete laying hens academically have been carried out.The common tenderization technologies for obsolete laying hens include exogenous protease tenderization method,in which two or more techniques are combined and compound tenderization method.Compound tenderization can overcome the limitations of individual technology and greatly improve the tenderization effect and efficiency.The tenderization methods such as tumbling,chemicals and papain aid have been reportedly applied to the deep-processing products of obsolete laying hens such as roast chicken,preserved chicken and air-dried chicken.It is necessary to further study the application of new technologies and the changing laws of physicochemical and flavor during the tenderization process of obsolete laying hens.

关 键 词：淘汰蛋鸡 肉质嫩化 外源酶嫩化 复合嫩化 

分 类 号：TS972.125.2[轻工技术与工程]