低温慢煮时间对即食鸡胸肉品质及消化特性的影响  

Effect of Sous-vide Time on the Quality Profiles and in Vitro Digestibility of Ready-to-eat Chicken Breast

作　　者：刘欣睿 王美娟 计云龙 孔保华[1] 曹传爱 孙方达[1] 张宏伟[1] 刘骞[1] LIU Xinrui;WANG Meijuan;JI Yunlong;KONG Baohua;CAO Chuan'ai;SUN Fangda;ZHANG Hongwei;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,黑龙江哈尔滨150030

出　　处：《食品工业科技》2024年第3期114-122,共9页Science and Technology of Food Industry

基　　金：黑龙江省“百千万”工程科技重大专项课题(2020ZX07B02)。

摘　　要：随着消费者健康意识的增强,开发品质好、营养价值高的低温即食肉制品已经成为当今肉类工业的研究热点。本实验主要研究在75℃下不同煮制时间(40、60、80、100、120、140 min)对鸡胸肉品质和消化特性的影响。结果表明,随着低温慢煮时间的延长,样品的水分含量、L^(*)值和a^(*)值显著降低(P<0.05),蒸煮损失和b^(*)值显著增加(P<0.05)。同时,剪切力、硬度、咀嚼性、弹性、内聚性、感官评价综合得分和蛋白质消化率呈先上升后下降的趋势,粒径值呈先下降后上升的趋势,均在75℃、120 min时达到最佳。此外,与高温处理(121℃、30 min)的鸡胸肉相比,低温慢煮处理的样品肌纤维排列整齐有序,结构紧凑、致密,具有较好的持水能力,此结果可以通过扫描电镜结果得到证实。因此,本研究确定了75℃下鸡胸肉的最佳煮制时间,验证了低温慢煮技术的可行性及优势,为低温即食鸡肉制品工业化生产以及品质控制提供了一定的技术支持,也为实现中华传统菜肴标准化加工、工业化生产提供发展思路。With the increase in consumer health awareness,the development of good quality,high nutritional value of low-temperature ready-to-eat meat products has become a research hot spot in today’s meat industry.The present study aimed to investigate the effect of different cooking times(40,60,80,100,120,140 min)at 75℃on the quality profiles and in vitro digestibility of chicken breast.The results showed that the moisture content,L^(*)and a^(*)values decreased significantly(P<0.05)and the cooking loss and b^(*)values increased significantly(P<0.05)with the increasing of sous-vide time.Meanwhile,the shear force,hardness,chewiness,springiness,cohesiveness,sensory evaluation and protein digestibility tended to increase and then decrease,and the particle size tended to decrease and then increase,all reaching the best at 75℃and 120 min.Besides,compared to the chicken breast heated at 121℃and 30 min,the muscle fibres of the sous-vide treatment samples were neatly arranged and orderly,dense structure,had better water holding capacity,this result could be confirmed by the scanning electron microscope results.Therefore,the present study determined the optimal cooking time for chicken breast at 75℃,verified the feasibility and advantages of the sous-vide technology,and provided technical support for the industrial production and quality control of low temperature ready-to-eat chicken meat products,and also provided development ideas for the standardized processing and industrialized production of traditional Chinese dishes.

关 键 词：低温慢煮 即食鸡胸肉 品质 体外消化 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]