不同干燥方式对“辽宁庄河大骨鸡”肉干品质的影响  

Effect of Different Drying Methods on the Quality of “Liaoning Zhuanghe Big Bone Chicken” Jerky

作　　者：金娜 颜瑞池 苏玉虹 邵彩梅 尚宏丽 JIN Na;YAN Ruichi;SU Yuhong;SHAO Caimei;SHANG Hongli(Jinzhou Medical University,Jinzhou 121001;Hefeng Food Co.,Ltd.,Shenyang 110000)

机构地区：[1]锦州医科大学,锦州121001 [2]禾丰食品股份有限公司,沈阳110000

出　　处：《食品工业》2024年第5期60-65,共6页The Food Industry

基　　金：辽宁省种质创新藏粮于技专项(2023020531-JH1/102-04和JH1/102-05);2022禾丰食品股份有限公司横向课题。

摘　　要：为研究不同干燥方式对“辽宁庄河大骨鸡”肉干品质影响,文章选用“辽宁庄河大骨鸡”鸡胸肉为主要原料,探究热风、微波、热风-微波、真空冷冻四种干燥方式对鸡肉干感官评分、质构、色泽、pH、水分分布、微观结构等品质特征的影响。结果表明,热风-微波干制法制得的鸡肉干感官综合评分最高(91分), pH 6.28,色泽0.34,剪切力98.34 N,硬度61.76 N,弹性0.72,胶着性20.55 N,咀嚼性16.97,内聚性0.34。经该方法干燥的鸡肉干口感最好,硬度适中,颜色鲜亮。此时鸡肉干三维网状结构紧密,肌纤维结构完整且表面平滑。低场核磁共振横向弛豫时间曲线显示,热风-微波干燥组鸡肉干中的水分以不易流动水为主,显著高于其他三组(P<0.05),持水性得到明显提升。综上所述,采用热风-微波干燥法制成的鸡肉干,感官品质优良,色泽鲜艳。研究结果为热风-微波干燥在“辽宁庄河大骨鸡”肉干方面的应用提供理论依据和数据参考。In order to study the effects of different drying methods on the quality of “Liaoning Zhuanghe big-bone chicken”jerky, this paper selectes the breast of “Liaoning Zhuanghe big-bone chicken” as the main raw material, and explores the effects of four drying methods, namely hot air, microwave, hot-air-microwave and vacuum freezing, on the quality characteristics of chicken jerky, such as sensory score, texture, color, pH, moisture distribution and microstructure. The results show that the sensory comprehensive score of chicken jerky by hot-air microwave drying is the highest(91 points), pH is 6.28, color is 0.34,shear force is 98.34 N, hardness is 61.76 N, elasticity is 0.72, adhesiveness is 20.55 N, chewability is 16.97, and cohesiveness is 0.34. The chicken jerky by this method has the best taste, moderate hardness and bright color. At this time, the threedimensional network structure of chicken jerky is tight, the muscle fiber structure is complete, and the surface is smooth. The transverse relaxation time curve of Low-Field Nuclear Magnetic Resonance shows that the moisture of chicken jerky in hotair microwave drying group is mainly water that is not easy to flow. It is significantly higher than the other three groups(P<0.05), and the water retention is significantly improved. In summary, the chicken jerky produced by hot-air-microwave drying method has good sensory quality and bright color. The research results provide theoretical basis and data reference for the application of hot-air microwave drying in “Liaoning Zhuanghe big bone chicken” jerky.

关 键 词：“辽宁庄河大骨鸡”肉干 品质 干燥方式 微观结构 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]