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食品与发酵工业  2019, Vol. 45 Issue (11): 106-112    DOI: 10.13995/j.cnki.11-1802/ts.019601
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
鸡肉湿腌过程中的传质动力学研究
瞿丞1, 贺稚非1,2, 王兆明1, 刘超1, 李洪军1,2*
1(西南大学 食品科学学院,重庆,400715)
2(重庆市特色食品工程技术研究中心,重庆,400715)
Mass transfer dynamics during wet-curing of chicken
QU Cheng1, HE Zhifei1,2, WANG Zhaoming1, LIU Chao1, LI Hongjun1,2*
1(College of Food Science,Southwest University,Chongqing 400715,China)   
2(Chongqing Engineering Research Center of Regional Food,Chongqing 400715,China)
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摘要 通过测定鸡肉湿腌过程中的质量、水分、盐分、剪切力、蒸煮损失和压榨损失的变化,分析不同质量分数的食盐(3%、6%、9%、12%、15%)对鸡肉传质动力学、嫩度和保水性的影响,结果表明,质量变化量和水分变化量随食盐质量分数的增加而呈现先增大后减小的趋势,NaCl变化量随食盐质量分数的增加而增加;剪切力、蒸煮损失和压榨损失随着腌制时间的延长有所下降。5种食盐浓度的传质预测模型均有较高的线性关系,可以较好地应用于鸡肉的腌制。综合考虑产量、水分含量、NaCl含量、嫩度和保水性等因素,风鸡腌制工艺较为合适的食盐添加量为9%,最佳的腌制时间为36~48 h。
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瞿丞
贺稚非
王兆明
刘超
李洪军
关键词:  风鸡  湿腌  传质动力学    
Abstract: This study analyzed the effects of different NaCl concentrations (3%, 6%, 9%, 12%, and 15%) on mass transfer kinetics, tenderness and water retention of chicken, and to obtain mass transfer kinetic data of marinated chicken. Changes in total weight, moisture, NaCl content, shearing force, cooking loss and crush loss of chicken during wet-curing were measured. The results showed that the total weight and moisture level of the chicken firstly increased and then decreased with increasing NaCl concentration. Moreover, the shearing force, cooking loss and compression loss of the chicken decreased with prolonged marinating time. Furthermore, the mass transfer prediction models of these five NaCl concentrations had linear relationships and were useful for applying to marinated chicken. By considering the yield, moisture content, NaCl content, tenderness and water retention of the chicken, the optimum amount of salt added to air-dried chicken was 9%, and the best marinating time length was 36-48 h.
Key words:  air-dried chicken    wet-curing    mass transfer dynamics
收稿日期:  2018-12-12                出版日期:  2019-06-15      发布日期:  2019-07-08      期的出版日期:  2019-06-15
基金资助: 四川省农村领域科技计划重大项目(2016NZ0003);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
通讯作者:  硕士研究生(李洪军教授为通讯作者,E-mail:983362225@qq.com)   
引用本文:    
瞿丞,贺稚非,王兆明,等. 鸡肉湿腌过程中的传质动力学研究[J]. 食品与发酵工业, 2019, 45(11): 106-112.
QU Cheng,HE Zhifei,WANG Zhaoming,et al. Mass transfer dynamics during wet-curing of chicken[J]. Food and Fermentation Industries, 2019, 45(11): 106-112.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.019601  或          http://sf1970.cnif.cn/CN/Y2019/V45/I11/106
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