煮制过程中卤煮鸡肉色泽变化的动力学模型构建  

Kinetic model construction of color change of braised chicken during cooking

作　　者：柳艳霞[1,2,3] 刘纯 李苗云[1,2,3] 赵改名 于家欢[1,2,3] 闫晓戈 LIU Yanxia;LIU Chun;LI Miaoyun;ZHAO Gaiming;YU Jiahuan;YAN Xiaoge(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Provincial Key Laboratory of Meat Products Processing and Quality and Safety Control,Zhengzhou 450002,China;Henan International Joint Laboratory of Meat Processing and Safety,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南省肉制品加工与质量安全控制重点实验室,河南郑州450002 [3]河南省肉品加工与安全国际联合实验室,河南郑州450002

出　　处：《食品与发酵工业》2023年第19期249-256,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31271895)。

摘　　要：为探究煮制过程中鸡肉不同部位色泽变化,研究测定了鸡肉表面、中心、里层3个部位色差亮度值L、红度值a、黄度值b、肌红蛋白含量以及感官评分,并利用阿仑尼乌斯方程构建鸡肉色泽预测动力学模型,以提高卤煮鸡肉感官品质。结果表明,随着温度的升高,各部位亮度值L、感官得分与脱氧肌红蛋白(deoxymyoglobin,DMb)占比呈上升趋势,而红度值a、黄度值b与氧合肌红蛋白(oxymyoglobin,OMb)占比则呈下降趋势;随着时间的延长,亮度值L、红度值a与OMb占比呈下降趋势,黄度值b呈上升趋势,感官得分和高铁肌红蛋白(metmyoglobin,MMb)则呈先上升后下降趋势;a与L、OMb及感官得分之间呈极显著相关性(P<0.01),而DMb和OMb均与MMb呈显著负相关(P<0.05);对a建立的预测方程经验证拟合度较好,能较准确预测95℃以下卤煮鸡肉的色泽变化。To discuss the color changes of different parts of braised chicken during cooking,in this paper,the color difference lightness value L,redness value a,yellowness value b,myoglobin content,and the sensory score of the chicken surface,center,and inner layer were determined,and sensory scores were measured,and a kinetic model for chicken color prediction was constructed using the Arrhenius equation,for further improving the sensory quality of stewed chicken.Results showed that with the increase in temperature,the lightness value L,sensory score and deoxymyoglobin(DMb)of each site increased,while the redness value a,yellowness value b and the proportion of oxymyoglobin(OMb)decreased.Whereas with the extension of time,the proportion of lightness value L,redness value a,and OMb in each site decreased,the yellowness value b showed an upward trend,and the sensory score and metmyoglobin(MMb)rose first and then declined.In addition,a showed a very significant correlation with L,OMb and sensory scores(P<0.01),while both DMb and OMb were significantly negatively associated with MMb(P<0.05);The prediction equations established for different parts of a had a good fit,and could more accurately predict the color change of braised chicken below 95℃.

关 键 词：卤煮鸡肉 色泽 肌红蛋白 阿仑尼乌斯方程 动力学模型 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]