铁离子对盐焗鸡卤汤物理及感官特性的影响  

The Effect of Iron Ions on the Physical and Sensory Characteristics of Salt-Baked Chicken Broth

作　　者：李京 黄永平 黄乙生 陈玉璇 杨焕彬 LI Jing;HUANG Yongping;HUANG Yisheng;CHEN Yuxuan;YANG Huanbin(Wu Qiong Food Co.,Ltd.,Chaozhou 521000,China;College of Life Science and Food Engineering,Hanshan Normal University,Chaozhou 521041,China)

机构地区：[1]广东无穷食品集团有限公司,广东潮州521000 [2]韩山师范学院生命科学与食品工程学院,广东潮州521041

出　　处：《食品安全导刊》2024年第36期46-51,共6页China Food Safety Magazine

基　　金：营养健康与功能食品研究协同创新中心(No:622006)。

摘　　要：目的:探究机械传动装置所产生的铁离子对卤汤各项指标的影响,以期为盐焗鸡制品自动化生产的升级提供指导。方法:以卤汤为研究对象,对卤汤及其滤液营养、物理及感官特性与Fe^(2+)离子浓度的相关性进行分析,并探究不同Fe^(2+)离子浓度对卤汤的色差值、浊度、不溶性固形物,卤汤滤液的色差值、可溶性固形物、可溶性蛋白的影响。结果:Fe^(2+)离子浓度与卤汤及其滤液营养、物理及感官特性指标之间存在相关性。随着Fe^(2+)离子浓度的增加,卤汤及其滤液色差值L^(*)降低;卤汤滤液可溶性固形物、可溶性蛋白先降低后趋于平缓;卤汤浊度,卤汤及其滤液的色差值a^(*)和b^(*)分别呈逐步升高趋势,不溶性固形物先上升后趋于平缓。结论:当Fe^(2+)离子扩散到卤汤后,卤汤感官及物理特性变差、风味和营养物质被沉淀、颜色暗沉无光泽,从而导致卤汤质量及使用周期降低,不利于盐焗鸡的生产加工和品质提升。Objective:To explore the influence of iron ions generated by mechanical transmission devices on various indicators of braised soup,in order to provide guidance for the upgrading of automated production of salt baked chicken products.Method:Taking brine soup as the research object,the correlation between the nutritional,physical,and sensory characteristics of brine soup and its filtrate and Fe~(2+) ion concentration was analyzed,and the effects of different Fe~(2+) ion concentrations on the color difference value,turbidity,insoluble solids of brine soup,and the color difference value,soluble solids,and soluble protein of brine soup filtrate were explored.Result:There is a correlation between the concentration of Fe~(2+) ions and the nutritional,physical,and sensory characteristics of brine soup and its filtrate.As the concentration of Fe~(2+) ions increases,the color difference value L~* of the brine soup and its filtrate decreases;the soluble solids and soluble proteins in the brine filtrate first decreased and then tended to level off;the turbidity of the brine soup,as well as the color difference values a~* and b~* of the brine soup and its filtrate,show a gradually increasing trend,while the insoluble solids first increase and then flatten out.Conclusion:When Fe~(2+) ions diffuse into the brine,the sensory and physical properties of the brine deteriorate,flavor and nutrients are precipitated,and the color becomes dull and lacks luster,resulting in a decrease in the quality and service life of the brine,which is not conducive to the production,processing,and quality improvement of salt baked chicken.

关 键 词：铁离子 盐焗 卤汤 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]