鸡骨架添加量对鸡肉粉品质特性的影响  

Effects of Chicken Skeleton Content on Quality Characteristics of Chicken Powder

作　　者：关玉凤 黄伟英 刘巧瑜[1] 陈继娴 曾天孺 陈海光[1] GUAN Yufeng;HUANG Weiying;LIU Qiaoyu;CHEN Jixian;ZENG Tianru;CHEN Haiguang(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangdong Lingnan Key Laboratory of Specialty Food Science and Technology,Lingnan Key Laboratory of Green Processing and Intelligent Manufacturing of Specialty Foods,Academy of Contemporary Agricultural Engineering Innovations,Guangzhou 510225,China;Hunan Tiantiao Food Sci.&Tech.Co.,Ltd.,Chenzhou 423000,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,现代农业工程创新研究院,广东广州510225 [2]湖南天调生物科技有限公司,湖南郴州423000

出　　处：《食品安全导刊》2023年第15期162-165,共4页China Food Safety Magazine

基　　金：韶关市翁源县家禽产业园(GDSCYY2021-021),仲恺农业工程学院冲补强项目“广东省翁源家禽科技小院”,家禽宰后冷链储运保鲜关键技术(D122207F9)。

摘　　要：本文研究鸡骨架添加量对鸡肉粉营养成分、物理特性感官评价的影响。结果表明,随着鸡骨架添加量的增加,鸡肉粉中粗蛋白含量显著降低(P<0.05),脂肪含量显著升高(P<0.05),吸湿性显著降低(P<0.05),对鸡肉粉的溶解性无显著影响(P>0.05)。鸡肉粉的出粉率呈先增加后降低的趋势,20%鸡骨架添加量的鸡肉粉出粉率和整体可接受性取得最高值,分别为61.88%和8.6分。添加20%鸡骨架有助于增添鸡肉粉风味、提高出粉率,可提高鸡骨架利用率,为制造鸡肉粉相关产品提供参考。This paper studied the effects of chicken skeleton supplemental level on nutritional composition and sensory evaluation of physical properties of chicken meal.The results showed that with the increase of chicken skeleton addition,the crude protein of chicken powder decreased significantly(P<0.05),the fat content increased significantly(P<0.05)and the hygroscopicity decreased significantly(P<0.05),there was no significant effect on the solubility of chicken powder(P>0.05).The yield of chicken powder increased first and then decreased.The highest yield and overall acceptability score were 61.88%and 8.6 points,respectively,when 20%chicken skeleton content was added.Adding 20%chicken skeleton can help to increase the flavor of chicken powder,improve the flour yield,and improve the utilization rate of chicken skeleton,which provides a reference for the manufacture of chicken powder related products.

关 键 词：鸡骨架 鸡肉粉 品质特性 喷雾干燥 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程] TS264[轻工技术与工程—食品科学与工程]