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食品与发酵工业  2017, Vol. 43 Issue (6): 198-    
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玉米淀粉对油炸鸡肉块保水性和感官品质的影响
康壮丽,朱东阳,祝超智,赵改名,马汉军,宋照军,赵圣名
河南科技学院食品学院,河南新乡,453003
河南农业大学食品科学技术学院,河南郑州,450002
Effect of corn starch on water holding capacity and sensory properties of fried chicken nuggets
KANG Zhuang-li,ZHU Dong-yang,ZHU Chao-zhi,ZHAO Gai-ming,MA Han-jun,SONG Zhao-jun,ZHAO Sheng-ming
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摘要 研究玉米淀粉添加量对油炸鸡肉块品质和油炸得率的影响,并分析了油炸鸡肉块色差、剪切力、感官品质、水分分布状态和水分迁移特性.与未添加玉米淀粉相比,添加玉米淀粉显著(P<0.05)提高油炸鸡肉块的得率,且随着玉米淀粉的增加而增大.添加玉米淀粉提高油炸鸡肉块的L*、a*和b*值,降低剪切力.添加量为20g/kg和30 g/kg时,油炸鸡肉块的L*、a*和b*值最大,剪切力最小.低场核磁共振结果表明,提高玉米淀粉的添加量,T22起始弛豫时间延长(P<0.05),峰比例增加,自由水含量增加,油炸鸡肉块的保水性提高.添加玉米淀粉提高油炸鸡肉块色泽、嫩度、多汁性、风味和整体接受性评价分值,添加量为20 g/kg和30 g/kg时油炸鸡肉块的感官评价分值最高.综合油炸得率、色差、剪切力和感官评价分析,玉米淀粉添加量在30 g时油炸鸡肉块的品质最佳.
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Abstract: Corn starch is commonly used in meat processing to improve the quality and production yield.In this paper,the effect of the amount of corn starch on the quality of fried chicken nuggets and fried yield was studied.Changes of color,shear force,sensory quality,water distribution and migration characteristics were analyzed.Compared with no corn starch,the fried chicken nuggets with various amounts of corn starch had higher (P < 0.05) fried yield,L*,a* and b* values,and declined shear force.The fried chicken yield was improved with the increasing of corn starch content.When corn starch reached to 20 g and 30 g,the L*,a*,b* values were the highest,but the shear force was the lowest.The result of low field nuclear magnetic resonance found that increased corn starch,T22 relaxation time was longer,the peak ratio of T22 was increased,free water increased,so the water holding capacity of chicken nuggets were improved.Corn starch improved scores of color,tenderness,juicy,flavor and overall acceptability of fried chicken nuggets,and the sensory evaluation scores were the highest when corn starch was 20 g and 30 g.The comprehensive analysis of yield,color,shear force and sensory evaluation were assessed and the result was 30 g corn starch had the best quality for fried chicken.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 河南省重大科技专项(161100110800和161100110600)
中国博士后科学基金(2016M602237)
国家自然科学基金项目(31501508)
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