不同品牌盐焗鸡翅品质差异对比研究  

Research on the Quality Discrepancy of Salt Baked Chicken Wings in Different Brands

作　　者：李威娜[1,2] 范丽萍 植玉娟 陈安娜 李绮仪 廖银章 刘婉霞 钟鸣 LI Weina;FAN Liping;ZHI Yujuan;CHEN Anna;LI Qiyi;LIAO Yinzhang;LIU Wanxia;ZHONG Ming(School of Life Science,Jiaying University,Meizhou,Guangdong 514015,China;Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic Agricultural Resources in Mountainous Areas,Meizhou,Guangdong 514015,China)

机构地区：[1]嘉应学院生命科学学院,广东梅州514015 [2]广东省山区特色农业资源保护与精准利用重点实验室,广东梅州514015

出　　处：《农产品加工》2024年第4期71-75,79,共6页Farm Products Processing

基　　金：广东省科技计划项目(2020B121201013);广东省科技专项基金项目(2020A0104001);广东省农村科技特派员重点驻派项目(KTP20200280);广东省驻镇帮镇扶村农村科技特派员重点派驻项目(KTP20210218)。

摘　　要：有针对性地选择5个盐焗鸡翅品牌,对其主观和客观品质进行测定研究,结果显示在外观与色泽、气味、滋味、口感四大品质中,品牌WQ和KQ在外观与色泽、气味、滋味方面得分显著高于其他(p<0.05);口感方面,品牌WQ和ZC则显著低于其他;客观指标中,不同品牌之间亦存在差异,但影响品质感官评分的核心要素为嫩度与硬度,这与质构仪测定结果一致。综上,不同盐焗鸡翅因原料、焗制、烘制、杀菌的加工环节差异导致品质不同,杀菌工艺是致使鸡翅咀嚼性下降的主要原因。This research selected five brands pointedly,and conducted detection on their senses quality.Results showed that brands WQ and KQ had significantly higher sensory evaluation scores than others in appearance and color,smell,and taste,while in mouthfeel brands WQ and ZC were significantly lower(p<0.05).There were also some differences between these brands in objective indicators,but the key factors affecting quality were tenderness and hardness,which was consistent with the texture analysis results.In conclusion,the processing steps(raw materials,marinating,baking,and sterilization)of salt baked chicken wings resulted in different qualities,and the main reason leading to chewiness decrease of chicken wings was subsequent sterilization process.

关 键 词：盐焗鸡翅 品牌 感官评价 品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]